Karolina Arceo
Lancaster,PA
Summary
Dynamic culinary professional with extensive experience at Primanti Brothers, recognized for enhancing kitchen efficiency and reducing food waste through innovative inventory management. Skilled in food preparation and team coordination, I foster a collaborative environment that boosts morale and ensures high-quality meal presentation, consistently exceeding customer expectations.
Culinary professional prepared for high-pressure kitchen environments with focus on delivering high-quality dishes. Adept at collaborating with team members to streamline kitchen operations and ensure timely service. Known for flexibility and reliability, with strong commitment to maintaining cleanliness and organization.
Professional culinary expert with strong skills in high-pressure kitchen environments. Proven ability to prepare diverse dishes while maintaining high standards of quality and presentation. Solid track record of collaborating effectively with team members and adapting to changing needs. Known for reliability, culinary creativity, and strong focus on achieving outstanding results.
Diligent [Desired Position] with solid background in culinary techniques and kitchen operations. Demonstrated ability to execute menu items with precision and maintain high standards of food safety and quality. Proven track record of effective teamwork and adaptability in fast-paced environments.
Experienced with preparing and cooking variety of dishes in fast-paced kitchen environment. Utilizes effective time management and multitasking skills to ensure efficient meal preparation. Knowledge of maintaining food safety standards and creating collaborative team atmosphere.
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
7
7
years of professional experience
Work History
Line Cook
Primanti Brothers
11.2023 - 01.2025
- Prepared and cooked menu items according to established recipes and quality standards.
- Collaborated with team members to ensure efficient kitchen operations during peak hours.
- Maintained cleanliness and organization of workstations in compliance with health regulations.
- Trained new staff on cooking techniques and kitchen safety protocols to enhance workflow efficiency.
- Implemented time-saving techniques that improved prep time without compromising food quality.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
- Assisted in inventory management by accurately tracking supplies and placing orders as needed.
- Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
- Negotiated with suppliers for better pricing on high-quality ingredients, improving profit margins.
- Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
- Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
- Developed waste reduction program that became model for other restaurants in chain.
- Fostered culture of continuous improvement, encouraging feedback and implementing suggestions for better kitchen operations.
- Maintained high standards of food safety and hygiene, surpassing health inspection requirements.
- Led kitchen safety workshop, resulting in zero accidents or injuries for year.
- Reduced food waste significantly by implementing innovative inventory tracking system.
- Increased repeat customer numbers with consistent high-quality meal preparation.
- Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
- Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
- Contributed to significant reduction in cooking time by organizing more efficient kitchen layouts.
- Enhanced kitchen efficiency by maintaining clean and organized workstation.
- Implemented system for quicker ingredient replenishment, keeping kitchen running smoothly during peak hours.
- Assisted in budget management, helping to reduce kitchen operational costs without compromising on quality.
- Managed kitchen equipment maintenance, preventing unexpected downtime and preserving workflow.
- Improved team morale and productivity through effective communication and collaboration.
- Sourced locally grown produce to support community farmers and improve dish freshness.
- Collaborated with chef to develop new menu items, leading to increased diner interest and sales.
- Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Optimized food presentation, resulting in positive customer feedback and increased social media attention.
- Streamlined prep work for faster meal turnaround, contributing to improved customer satisfaction.
- Monitored food quality and presentation to maintain high standards.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Prepared and cooked meals according to recipes and customer specifications.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained new kitchen staff on food safety, preparation and cooking techniques.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Developed strategies to enhance catering and retail food service revenue and productivity goals.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Verified proper portion sizes to consistently attain high food quality standards.
- Managed inventory and ordered food and supplies to maintain adequate stock.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Assisted in developing new menu items to reflect restaurant's style and standards.
- Developed innovative, creative menu items and recipes.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Dietary Aide
Hanover Hall Nursing and Rehabilitation Center
01.2018 - 10.2022
- Prepared and served nutritious meals in accordance with dietary guidelines.
- Assisted residents with meal choices to promote health and satisfaction.
- Maintained cleanliness and organization of dining areas to ensure safety standards.
- Collaborated with kitchen staff to streamline food preparation processes.
- Monitored inventory levels of food supplies, notifying management of shortages.
- Implemented feedback from residents to enhance meal offerings and dining experiences.
- Trained new dietary aides on procedures for food service and hygiene practices.
- Served meals to residents in accordance with established schedules and dietary procedures.
- Washed plates, cups, serving, and eating utensils and kitchen equipment in commercial dishwasher.
- Coordinated with other dietary aides and kitchen staff to ensure efficient workflow and timely delivery of meals, contributing to a smooth-running operation.
- Followed all food safety regulations while preparing meals for patients.
- Enhanced kitchen efficiency by maintaining a clean and organized workspace, ensuring timely meal production and delivery.
- Supported fellow team members during peak times by assisting with tasks such as dishwashing and restocking supplies, fostering a collaborative work environment.
- Cleared tables and removed dishes, trays, and utensils from dining room to dishwashing area.
- Ensured food safety compliance through proper storage, handling, and sanitation procedures, minimizing risk of contamination or illness.
- Maintained strict levels of cleanliness for tables, floors, and prep areas.
- Assisted in the preparation of nutritious meals for patients with various medical conditions and dietary restrictions.
- Improved patient satisfaction by providing high-quality meals tailored to their dietary needs and preferences.
- Arranged tray and or table settings with proper tableware, condiments, and tray card.
- Discarded outdated food products and maintained waste disposal procedures.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Maintained strict adherence to HIPAA regulations when handling patient information, protecting confidentiality at all times.
- Provided exceptional customer service to patients and their families, addressing concerns and answering questions about dietary guidelines and restrictions.
- Assisted in maintaining dry storage areas and handling unpacking, dating, and rotating of food and non-food supplies as directed.
- Assisted dietitians in monitoring patient progress, adjusting meal plans as needed based on feedback from healthcare providers.
- Streamlined meal assembly processes for faster service without compromising quality or accuracy.
- Participated in ongoing training programs to stay current on best practices in nutrition support services and foodservice operations.
- Trained new staff on dietary guidelines and kitchen procedures, elevating team competency levels.
- Supported kitchen in managing dietary emergencies, ensuring patient needs were met promptly and accurately.
- Maintained strict hygiene standards in kitchen, significantly reducing cross-contamination risks.
- Reduced meal preparation times by optimizing kitchen operations, without compromising food quality.
- Prepared special dietary meals to meet individual patient needs, promoting better health outcomes.
- Engaged with patients to receive direct feedback on meals, using insights to improve meal plans.
- Implemented feedback mechanisms for patients on meal quality, driving continuous improvement.
- Enhanced team morale by fostering collaborative work environment, leading to improved productivity.
- Improved patient nutrition with carefully planned and prepared meals according to dietary needs.
- Assisted in menu planning to cater to diverse patient dietary restrictions, ensuring balanced nutrition.
- Assisted in creating nutritional education materials for patients, fostering better understanding of healthy eating habits.
- Cleaned and organized kitchen, dining and service areas.
- Followed safety and sanitation policies while handling food and beverages to uphold proper health standards.
- Prepared tables by laying out napkins and utensils, refilling condiments and performing other preliminary tasks.
- Cross-trained in other kitchen positions to support staff and meet customer needs and demands.
- Monitored food quality and freshness throughout day.
- Served and assisted diners by carrying plates of food, taking and delivering beverage orders and refilling glasses.
- Cut, sliced and ground meat, poultry and seafood to prepare for cooking.
- Utilized POS system to receive and process food and beverage orders.
- Processed customer payments and balanced cash drawers.
- Kept register accurate through correct billing, payment processing, and cash management practices.
- Leveraged hand-held trays and buffet carts to serve food and beverage items to guests.
- Observed diners to respond to additional requests and determine when meal completed.
- Portioned and wrapped food to place directly on plates for service to patrons.
- Greeted customers and answered inquiries regarding menu items and specials.
- Demonstrated knowledge of menu items and corresponding ingredients.
Education
High School Diploma -
Spring Grove Area High School
1490 Roths Church Rd, Spring Grove, PA 17362Skills
- Time management
- Attention to detail
- Highly motivated
- Cleaning and organization
- Professional attitude
- Customer service
- Reliable and trustworthy
- Active listener
- Food preparation
- Problem-solving
- Food safety knowledge
- Team coordination
- Food safety
- Cleanliness standards
- Kitchen sanitization
- Knife skills
- Kitchen station setup
- Kitchen sanitation
- Following cooking methods
- Deep fryer operation
- Kitchen organization
- Quality control
- Kitchen operations
- Line management
- Grilling techniques
- Ingredient preparation
- Workload management
- Food safety standards
- Server communication
- Meat cutting
- Frying techniques
- Food presentation
- Food allergen safety
- Inventory management
- Food plating
- Prepared foods plating
- Food storage
- Portion control
- Food storage procedures
- Equipment maintenance
- Stock rotation
- Crew training
- Menu item memorization
- Portioning
- Back of house operations
- Kitchen equipment management
- Ingredients measuring
- Allergen awareness
- Line station oversight
- Food rotation
- Portion management
- Recipe adherence
- Ingredient inspection
- Plating techniques
- Recipe adaptation
- Food presentation talent
- Ingredient stocking
- Sauce making
- Entree preparation
- Appetizer preparation
- Food spoilage prevention
- Garnishing
- Menu planning
- Supply management
- Head chef collaboration
- Sauce preparation
- Roasting techniques
- Ingredient substitution
- Sautéing techniques
- Stock making
- Recipe creation
- Flambéing expertise
- Vendor liaison
- Team collaboration
- Order accuracy
- Contamination control
- Workstation cleanliness
- Salad preparation
- Recipe customization
- Prep work
- Effective prioritization
- Quality assurance and control
- Soup preparation
- Cutting and slicing techniques
- Foodservice sanitation
- Dish preparation
- Punctual and honest
- Recipe preparation
- Ordering and stocking
- Grill operation
- Special dietary requirements
- Collaboration and teamwork
- Food preparing, plating, and presentation
- Safe food handling
- Food handling
- Sanitization
- Frying
- Cleaning procedures
- Prioritization and organization
- Leadership and decision making
Timeline
Line Cook
Primanti Brothers
11.2023 - 01.2025
Dietary Aide
Hanover Hall Nursing and Rehabilitation Center
01.2018 - 10.2022
High School Diploma -
Spring Grove Area High School