Khalia Ragland
Norwood,MA
Summary
Transitioning from a kitchen setting I’ve learned many things that I can take with me to other businesses. Many things such as working in safety and equipments care, frequent roles, and team supervision, menu planning exercises. I have solid organization and problem-solving skills, self motivated, inventory, weighing products.
Dedicated professional experienced in environments. Focused and collaborative team player skillful in communicating and translating customer requests. Offering deep understanding of food safety, osha and health code requirements.
Overview
8
8
years of professional experience
Work History
Cook
Encore
Everett, MA
12.2021 - 12.2022
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly
- Adhered to food safety standards when storing and preparing foods
- Cleaned kitchen equipment, surfaces, utensils and dishes
- Checked quality of ingredients before use in order to ensure freshness
- Ensured that all food was cooked at the correct temperature and stored correctly
- Adjusted seasonings of dishes during cooking process in order to enhance flavors
- Organized storage areas for efficient usage of space
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate
Prep Cook
Community Servings
Jamaica Plain, MA
06.2019 - 10.2021
- Prepared ingredients for use in cooking, such as washing, peeling, cutting and slicing vegetables
- Cleaned and sanitized work areas and equipment to ensure food safety standards
- Followed recipes to prepare meals according to customer specifications
- Stocked kitchen with necessary supplies, including food items and utensils
- Organized walk-in coolers and freezers according to established guidelines
- Assisted in serving meals to customers as needed
- Measured ingredients accurately using measuring cups and spoons
- Maintained records of daily food usage in accordance with health regulations
- Communicated effectively with fellow staff members regarding meal preparations
- Ensured that all dishes were prepared correctly by tasting them before serving
- Inspected finished dishes for quality assurance purposes
- Discarded spoiled food items immediately following established procedures
- Kept the kitchen area clean at all times during shifts
- Prepped vegetables and ingredients by washing, chopping and dicing
- Measured and weighed food items to comply with portion requirements
- Completed special orders according to customer dietary needs
- Set up work stations prior to opening to minimize prep time
Food Runner/ Prep Cook /Line Cook
TD Garden
Boston, MA
05.2015 - 02.2018
- Supervised food, preparation and management of executive board room and suites
- Organized food orders and ensured accuracy of items served to customers
- Embraced full responsibility for parties over 1000 with maximum food, quality and appeal
- Set up and prepared cooking supplies to workstations during the opening and closing to maximize productivity
- Communicated with chefs regarding potential menu changes or specials for the day
- Cleaned and sanitized work areas throughout shift including counter tops, floors, equipment
- Helped maintain organization of walk-in coolers and freezers according to health department regulations
- Resolved customer complaints quickly and efficiently while adhering to company policies
- Double-checked meals placed in window against customer tickets for accuracy
- Transferred supplies and ingredients between storage and kitchen areas by hand or cart
- Effectively multitasked within fast-paced environment
- Greeted guests with friendliness and professionalism
Cook
Thompson Island Outward Bound Education Center
Boston, MA
08.2016 - 11.2016
- Assisted Chef with playing easy but elegant appetizers to spark customers interest
- Prepared lunch, dinner and bar items as well as special items for In House, suspicious events and catering
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly
- Checked quality of ingredients before use in order to ensure freshness
- Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers
- Adjusted seasonings of dishes during cooking process in order to enhance flavors
- Organized storage areas for efficient usage of space
Education
Green path training
Mass Cultivated
Boston, MA06-2024
Culinary Diploma Advanced - Culinary Arts
NEW England Culinary And Technical Institute
Boston, MA09.2016
Skills
- Recipe and menu planning
- Food inspection
- Menu memorization
- Stocking and replenishing
- Sanitation
- Grilling
- Food Presentation
- Customer Service
- Focused and disciplined
- Positive and professional
Timeline
Cook
Encore
12.2021 - 12.2022
Prep Cook
Community Servings
06.2019 - 10.2021
Cook
Thompson Island Outward Bound Education Center
08.2016 - 11.2016
Food Runner/ Prep Cook /Line Cook
TD Garden
05.2015 - 02.2018
Green path training
Mass Cultivated
Culinary Diploma Advanced - Culinary Arts
NEW England Culinary And Technical Institute
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