Lakeisha Watkins
Seaford,DE
Summary
Dynamic culinary professional with a proven track record at The Moorings at Lewes, enhancing customer satisfaction through exceptional dish delivery. Skilled in inventory management and food safety, I foster teamwork and maintain cleanliness standards, driving productivity and creativity in fast-paced kitchen environments. Highly motivated to deliver quality and innovation in every meal.
Overview
28
28
years of professional experience
Work History
Line Cook
Grotto Pizza
Lewes, DE
06.1997 - Current
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- 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.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- 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.
- Checked food temperature regularly to verify proper cooking and safety.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
Executive Sous Chef
The Moorings at Lewes
Lewes, DE
09.2022 - 04.2025
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
Chef
Brandywine Assisted Living
Rehoboth Beach, DE
08.2019 - 06.2022
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
Education
High School Diploma - Business Computer
Sussex Technical High School
Georgetown, DE06.1997
Skills
- Time management
- Attention to detail
- Highly motivated
- Cleaning and organization
- Professional attitude
- Customer service
- Reliable and trustworthy
- Food preparation
- Active listener
- Food safety knowledge
- Food safety
- Cleanliness standards
- Kitchen sanitization
- Knife skills
- Kitchen station setup
- Kitchen sanitation
- Following cooking methods
- Deep fryer operation
- Line management
- Food safety standards
- Frying techniques
- Prepared foods plating
- Inventory management
- Food storage
- Portion control
- Food storage procedures
- Equipment maintenance
- Stock rotation
- Crew training
- Menu item memorization
- Back of house operations
- Kitchen management
- Food presentation
- Waste reduction
- Safe food handling
Timeline
Executive Sous Chef
The Moorings at Lewes
09.2022 - 04.2025
Chef
Brandywine Assisted Living
08.2019 - 06.2022
Line Cook
Grotto Pizza
06.1997 - Current
High School Diploma - Business Computer
Sussex Technical High School