Junior COOPER
Old Harbour,St. Catherine
Summary
Knowledgeable Line Cook bringing strong background in crew management. Conducts meetings to inform and direct team members. Tracks and reports on performance for job-related recordkeeping. Organized Food Service Manager experienced in running and operating company food programs at schools and institutions. Work independently to coordinate different functions of service operations. Manage food service effectively to coordinate consistent operations from deliveries and processing through food preparation and final delivery to customers. Experienced supervisor with the ability to train and motivate staff to meet challenging performance targets and consistently satisfy customers with high-quality service. Focused on keeping the department efficient and cost-effective.
Flexible Cook willing to work weekends, holidays and evenings. Comfortable working in fast-paced environments in team setting. Background in maintaining kitchen sanitation, preparing basic components of dishes and working within team of cooks.
Overview
5
5
years of professional experience
Work History
Line Cook
Farlow's on the Water / Chophouse285
10.2025 - Current
- Prepared and cooked menu items following established recipes and presentation standards.
- Operated kitchen equipment, ensuring proper use and maintenance for safety compliance.
- Collaborated with team to maintain efficient workflow during peak service hours.
- Assisted in inventory management, tracking supplies and minimizing waste effectively.
- Trained new staff on food preparation techniques and kitchen protocols for consistency.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Line Cook
Pilot House Restaurant
05.2025 - 10.2025
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Grilled meats and seafood to customer specifications.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
LINE COOK
The White Buffalo Bar and grille
05.2024 - 10.2024
- Followed established recipes to prepare and cook menu items.
- Cooked, arranged and presented high-quality food.
- Mastered sous vide, molecular gastronomy, and smoking to add unique and memorable flavors to dishes.
- Cleaned and organized kitchen workstations and storage areas before and after cooking.
- Measured portions and ingredients to minimize waste and control costs.
- Stored food at correct temperatures, adhering to proper food handling and safety guidelines.
- Implemented efficient and organized place systems to optimize workflow and drive smooth operations.
CREW MANAGER
Mcdonalds
05.2023 - 10.2023
- Coordinated preventive maintenance plans to keep equipment, tools and vehicles in good working order.
- Supervised and motivated crew members to achieve daily objectives.
- Tracked work performance and compared against project specifications to maintain quality standards.
- Monitored workers to correct safety and skill problems impacting crew performance.
- Used daily meetings to communicate work requirements and update crew policies.
- Trained workers on correct methods for industry-specific tasks to build well-performing crews.
LINE COOK
The Dock
05.2023 - 10.2023
- Followed established recipes to prepare and cook menu items.
- Cooked, arranged and presented high-quality food.
- Mastered sous vide, molecular gastronomy, and smoking to add unique and memorable flavors to dishes.
- Cleaned and organized kitchen workstations and storage areas before and after cooking.
- Measured portions and ingredients to minimize waste and control costs.
- Stored food at correct temperatures, adhering to proper food handling and safety guidelines.
- Implemented efficient and organized mise en place systems to optimize workflow and drive smooth operations.
- Greeted customers to take food orders and provide menu information.
- Helped customers use self-service machines to order food.
- Served food quickly and accurately for positive guest experience.
- Operated cash register to receive cash or card customer payments.
LINE COOK
The Wild Burrito
05.2022 - 10.2022
- Followed established recipes to prepare and cook menu items.
- Cooked, arranged and presented high-quality food.
- Attended culinary workshops and seminars to stay up-to-date with industry trends.
- Verified quality, plating presentation and serving size of prepared food.
- Customized dishes to cater to evolving customer preferences, increasing customer satisfaction.
- Contributed to development of new recipes and menu items to increase customer engagement and menu diversity.
- Answered, reported and followed executive chef's instructions.
- Implemented efficient and organized place systems to optimize workflow and drive smooth operations.
DELI WORKER
Wawa
07.2022 - 09.2022
- Followed company guidelines and safe food handling procedures to prepare menu items using recipes.
- Presented cheerful attitude to clients and assisted customers to customize orders.
- Dismantled and cleaned deli equipment to maintain sanitary workspace and prevent contamination.
- Followed procedures for slicing, weighing and labeling products for sale.
- Prepared orders for customers using standardized recipes.
- Fielded customer queries using product, ingredient and price knowledge.
CREW MEMBER
Mcdonalds
05.2021 - 09.2021
- Served food quickly and accurately for positive guest experience.
- Greeted customers to take food orders and provide menu information.
- Stocked, cleaned and restocked workstations and display cases.
- Delivered superior customer service in fast-paced food environment.
- Met daily targets as team and individual.
- Carried out opening and closing procedures to supervisor's standard.
- Kept fast pace in cook-to-order food production environment.
CASHIER
Shoprite
05.2021 - 09.2021
- Processed cash register transactions on POS and provided correct change.
- Accepted checks, debit and credit cards, and gift certificates in line with company policy.
- Maintained high customer satisfaction levels by going extra mile to personalize service.
- Balanced cash drawers at shift beginning and end.
- Greeted customers with prompt and friendly service.
- Cleaned and sanitized checkouts and other high-touch surfaces.
Education
BACHELOR OF SCIENCE - ACTUARIAL SCIENCE
University Of the west Indies
Kingston, Kingston, Jamaica11.2023
CAPE STUDIES - MATHEMATICS
Jose Marti Technical High school
Spanish Town, St. Catherine, Jamaica07.2019
HIGH SCHOOL DIPLOMA - MATHEMATICS
Jose Marti Technical High School
Spanish Town, St. Catherine, Jamaica07.2017
Skills
- Portioning
- Prep work
- Recipe preparation
- Food presentation
- Food rotation
- Active listener
- Cleaning and organization
- Professional attitude
Timeline
Line Cook
Farlow's on the Water / Chophouse285
10.2025 - Current
Line Cook
Pilot House Restaurant
05.2025 - 10.2025
LINE COOK
The White Buffalo Bar and grille
05.2024 - 10.2024
CREW MANAGER
Mcdonalds
05.2023 - 10.2023
LINE COOK
The Dock
05.2023 - 10.2023
DELI WORKER
Wawa
07.2022 - 09.2022
LINE COOK
The Wild Burrito
05.2022 - 10.2022
CREW MEMBER
Mcdonalds
05.2021 - 09.2021
CASHIER
Shoprite
05.2021 - 09.2021
CAPE STUDIES - MATHEMATICS
Jose Marti Technical High school
HIGH SCHOOL DIPLOMA - MATHEMATICS
Jose Marti Technical High School
BACHELOR OF SCIENCE - ACTUARIAL SCIENCE
University Of the west Indies