KEMAR HILLMAN
the lake house on canandaigua
5436 Thomas Rd,USA
1
Certification
10
years of professional experience
Dynamic line cook with extensive experience at The Lake House on Canandaigua, excelling in food preparation and quality control. Proven ability to enhance customer satisfaction through meticulous attention to detail and effective team collaboration. Skilled in portion control and kitchen organization, consistently delivering high-quality dishes in fast-paced environments.
Work History
Line Cook
5 Months- Prepared and cooked menu items according to established recipes and standards.
- Cooked multiple orders simultaneously to meet high demand during busy periods.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Participated in daily prep tasks, ensuring readiness for upcoming meal periods.
- Ensured readiness of stations with essential ingredients for timely meal preparation. and ready for use to maximize productivity.
- Maintained cleanliness and organization of kitchen workstations during service shifts.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Prepared food items consistently following recipes and portion control to minimize waste.
- Plated dishes according to restaurant presentation standards before delivering them to customers.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
Line Cook
7 Months- Prepared and cooked multiple food orders concurrently during busy service periods.
- Collaborated with team members to ensure timely service during peak hours.
- Prepared ingredients according to menu specifications and standard recipes.
- Communicated effectively with staff to coordinate food preparation tasks efficiently.
- Prepared and cooked multiple food orders concurrently during busy service periods. simultaneously during busy periods.
- Operated kitchen equipment safely and efficiently during food preparation.
- Monitored product freshness and rotation dates to maintain quality assurance standards.
- Inspected equipment for cleanliness prior to use every shift.
- Plated dishes according to restaurant presentation standards before delivering them to customers.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Reviewed recipes to determine exact measurements and ingredients to create dishes.
- Adhered to portion controls and presentation specifications.
Line Cook
5 Months- Prepared and cooked menu items according to established recipes and standards.
- Prepared ingredients and tools at workstation before shift start to ensure efficient service.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Prepared various garnishes to enhance dish presentation and reduce wait times during lunch and dinner rush.
- Maintained cleanliness and organization of kitchen workstations during service shifts.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Adhered to portion controls and presentation specifications.
- Trained new kitchen staff on food preparation and safety protocols to maintain high standards.
- Communicated effectively with other staff members regarding orders and menu changes.
Line Cook
2 Years 2 Months- Prepared and cooked menu items according to established recipes and standards.
- Executed multiple orders simultaneously during busy periods to meet customer demand.
- Participated in daily prep tasks, ensuring readiness for upcoming meal periods.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Ensured cleanliness and organization of kitchen workstations during service shifts to support efficient operations.
- Safely operated kitchen equipment, following operational guidelines to minimize risks.
Line Cook
11 Months- Prepared and cooked menu items to ensure consistency with recipes and standards, enhancing guest satisfaction.
- Maintained cleanliness and organization of kitchen workstations to support efficient service during high-volume shifts.
- Trained new kitchen staff on food preparation and safety protocols to ensure compliance with health regulations.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Communicated effectively with other staff members regarding orders and menu changes.
Line Cook
3 Months- Prepared and cooked menu items according to established recipes and standards.
- Monitored food quality and freshness to ensure compliance with health regulations, maintaining high standards.
- Trained new kitchen staff on food preparation and safety protocols, enhancing team readiness.
- Maintained cleanliness and organization of kitchen workstations during service shifts.
- Operated kitchen equipment safely, adhering to operational guidelines and procedures.
- Conducted inventory checks and communicated supply needs to management, supporting efficient kitchen operations.
Line Cook
4 Years- Prepared and cooked menu items according to established recipes and standards.
- Executed knife skills for food preparation such as dicing onions or slicing meats.
- Maintained clean and organized kitchen workstations to support efficient service.
- Stocked and prepared stations for use to ensure readiness during peak hours.
- Prepared garnishes to enhance service speed during lunch and dinner rush.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Adhered to sanitation policies at all times when handling food products.
Line Cook
8 Months- Prepared and cooked menu items to meet quality standards and customer expectations.
- Followed proper food handling methods and maintained correct temperature of food products.
- Cleaned food preparation areas and utensils to maintain hygiene standards and ensure safe food handling.
- Operated kitchen equipment safely, adhering to operational guidelines and procedures.
- Communicated effectively with other staff members regarding orders and menu changes.
Education
NCTVET(NVQ_J) - Culinary
High School Diploma
Skills
Food preparation
Cooking techniques
Portion control
Food plating
Safety compliance
Quality control
Station organization
Inventory management
Time management
Kitchen communication
Team collaboration
Attention to detail
Problem solving
Customer service
Certification
- NCTVET (NVQ_J) october 31,2019
Education
other,other
Timeline
Line Cook
the lake house on canandaigua
05.2026 - CurrentRead More
Line Cook
The Ben Autograph Collection
10.2025 - 05.2026Read More
Line Cook
Pinehurst Resort & Country Club
04.2025 - 09.2025Read More
Line Cook
Harrah's Cherokee Casino Resort
11.2022 - 01.2025Read More
Line Cook
skylark resort and spa
12.2021 - 11.2022Read More
Line Cook
Sandals Negril Beach Resort & Spa
09.2021 - 12.2021Read More
Line Cook
Grand Palladium Resort & Spa
08.2017 - 08.2021Read More
Line Cook
kennys italian cafe
06.2016 - 02.2017Read More
Heart Trust NTA
NCTVET(NVQ_J) from Culinary
Read More
Grange Hill High School
High School Diploma
Read More