Keith Jackson
Flint,MI
Summary
Dedicated culinary professional skilled in recipe-based cooking, knife skills, and supply restocking. Proven ability to implement effective food waste management practices, driving sustainability and promoting efficiency in kitchen operations.
Organized cook with strong skills in food safety and inventory management. Experienced in streamlining meal preparation, ensuring high-quality dish presentation while minimizing food waste. Ready to contribute to a dynamic kitchen environment.
Overview
3
3
years of professional experience
Work History
Cook
Sweetwater tavern
Flint, MI
02.2023 - 10.2025
- Prepared a diverse range of menu items while adhering to food safety standards.
- Collaborated with kitchen staff to streamline meal preparation processes and enhance efficiency.
- Monitored kitchen inventory levels and assisted in restocking supplies as needed.
- Implemented waste management practices to minimize food waste and improve sustainability.
- Maintained organized kitchen workspace, ensuring all tools and ingredients were readily available.
- Executed daily cleaning tasks to uphold hygiene standards throughout the kitchen.
- Prepared sauces, dressings, and other garnishes to enhance dish presentation.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Chopped, diced and sliced vegetables and fruit ahead of rush periods.
- Used standardized recipes and other instructions to prepare food.
- Carried pans and trays of food to and from work stations, stove, and refrigerator.
- Monitored stock levels of food items and ordered more when necessary.
- Adjusted seasonings of dishes during cooking process in order to enhance flavors.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
Skills
- Menu preparation
- Food safety standards
- Food waste management
- Supply restocking
- Recipe-based cooking
- Focused and disciplined
- Grilling
- Food storage
- Knife skills
- Cooking
- Calm demeanor
Timeline
Cook
Sweetwater tavern
02.2023 - 10.2025