Larry Maes
Longmont,CO
Summary
Detail-oriented cook with expertise in food safety and ingredient preparation. Proven ability to coordinate meal services and train kitchen staff, ensuring high standards of quality and customer satisfaction.MY FOOD ALWAYS LOOKS EXCELLENT.Have knowledge of itsy bitsy/moist minced puree diets/bite sized diets
Overview
4
4
years of professional experience
Work History
COOK II
BCH HOSPITAL
Longmont, Colorado
03.2023 - Current
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Used standardized recipes and other instructions to prepare food.
- Coordinated orders to expedite food from kitchen according to cook time and delivery time.
- Followed established procedures and requirements for safe food handling, storage and service.
- Executed precise measurements and ingredient combinations to ensure consistency in dish preparation.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Prepared and cooked meals following established recipes and hospital standards.
- Maintained cleanliness and organization of kitchen areas to ensure food safety.
- Assisted in inventory management and ordering of kitchen supplies as needed.
- Collaborated with dietary staff to accommodate patient dietary restrictions and preferences.
- Operated kitchen equipment safely, ensuring proper usage and maintenance protocols.
- Trained new kitchen staff on food preparation procedures and safety practices.
- Monitored food temperatures to ensure compliance with health regulations during service.
- Participated in menu planning discussions to enhance meal offerings for patients.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- 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.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Organized storage areas for efficient usage of space.
- Carried pans and trays of food to and from work stations, stove, and refrigerator.
- Managed portion control using correct utensils during preparation and plating.
- Resolved customer complaints regarding food quality or services provided.
- Set up and performed initial prep work for soups, sauces, and salads.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Provided guidance to junior cooks regarding food preparation methods and techniques.
- Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
- Coordinated with wait staff to ensure timely delivery of meals to customers.
- Monitored stock levels of food items and ordered more when necessary.
- Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
- Adjusted seasonings of dishes during cooking process in order to enhance flavors.
- Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
- Ordered supplies as needed for the kitchen.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Set up work stations prior to opening to minimize prep time.
- Checked completed orders for correct quantity and quality.
- Monitored temperatures of prepared food and cold-storage areas.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
- Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
- Distributed food to service staff for prompt delivery to customers.
COOK III
Fox Hill Club
Longmont, Colorado
03.2022 - 03.2024
- Prepared diverse menu items according to established recipes and standards.
- Maintained cleanliness and organization of kitchen and food preparation areas.
- Managed inventory and restocked supplies to maintain efficient kitchen operations.
- Assisted in training new kitchen staff on cooking techniques and procedures.
- Monitored food safety practices to ensure compliance with health regulations.
- Collaborated with team members to coordinate meal service during peak hours.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Utilized kitchen equipment safely, ensuring proper usage and maintenance procedures.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Carried pans and trays of food to and from work stations, stove, and refrigerator.
- Managed portion control using correct utensils during preparation and plating.
- Resolved customer complaints regarding food quality or services provided.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Set up and performed initial prep work for soups, sauces, and salads.
- Provided guidance to junior cooks regarding food preparation methods and techniques.
- Coordinated with wait staff to ensure timely delivery of meals to customers.
- Monitored stock levels of food items and ordered more when necessary.
- Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
- Adjusted seasonings of dishes during cooking process in order to enhance flavors.
- Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
- Performed basic administrative duties such as inventory management, ordering supplies.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Set up work stations prior to opening to minimize prep time.
- Ordered supplies as needed for the kitchen.
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
- Monitored temperatures of prepared food and cold-storage areas.
- Checked completed orders for correct quantity and quality.
- Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
Education
High School Diploma -
FRONT RANGE COMMUMITY
Longmont, CO05-1990
Skills
- Food preparation
- Sanitation practices
- Inventory management
- Recipe execution
- Equipment operation
- Meal coordination
- Quality control
- Dietary compliance
- Customer service
- Fast-paced environment
- Team collaboration
- Food storage
- Multitasking and organization
- OSHA
- Attention to detail
- Food trends awareness
- Ingredients measuring
- Food plating and presentation
- Fine dining
- Food handling
- Problem-solving
- Sauteing
- Plate presentation
- Grilling expertise
- Food safety oversight
- Contamination prevention
- Quality assurance and control
- Food presentation talent
- ServSafe certified
- Order verification
- Allergen awareness
- Ingredient selection
- Positive and professional
- Garnishing techniques
- Cutting and slicing techniques
- New hire training
Accomplishments
employee of the month
Timeline
COOK II
BCH HOSPITAL
03.2023 - Current
COOK III
Fox Hill Club
03.2022 - 03.2024
High School Diploma -
FRONT RANGE COMMUMITY