Overview
Work History
Education
Skills
Timeline
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Mackenzie King

Hubertus,WI

Overview

9
9
years of professional experience

Work History

Line Cook

Blue Bat Kitchen & Tequilaria
Milwaukee, Wisconsin
05.2024 - 08.2024
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Cleaned food preparation areas, cooking surfaces, and utensils.
  • Stocked and restocked kitchen supplies as needed.
  • Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
  • Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
  • Organized the storage area to ensure that all necessary items were readily accessible.
  • Performed basic knife skills such as dicing onions or slicing meats.
  • Followed health and safety standards to ensure safe working environment for employees and customers alike.
  • Monitored product freshness and rotation dates to maintain quality assurance standards.
  • Assisted in prep work such as washing vegetables or butchering meat when needed.
  • Communicated effectively with other staff members regarding orders and menu changes.
  • Ensured that all dishes were prepared according to recipe specifications.
  • Plated dishes according to restaurant presentation standards before delivering them to customers.
  • Adhered to sanitation policies at all times when handling food products.
  • Inspected equipment for cleanliness prior to use every shift.
  • Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
  • Conducted regular maintenance checks on equipment ensuring proper functioning order.

Sous Chef

Bavarian Bierhaus
Glendale , WI
05.2021 - 05.2024
  • Ensured food preparation and presentation met high standards of quality and sanitation.
  • Assisted in menu development and recipe testing.
  • Coordinated ordering, receiving, storage, and distribution of food items.
  • Monitored inventory levels to ensure adequate supplies on hand.
  • Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
  • Trained new hires in proper cooking techniques and recipes.
  • Maintained accurate records for cost analysis purposes.
  • Collaborated with Executive Chef to create innovative dishes for special events.
  • Contributed to the successful execution of catered events from start to finish.
  • Supervised cooks and other kitchen personnel during meal services.
  • Performed weekly inspections of all equipment for safety compliance.
  • Established standard procedures for plating presentations.
  • Complied with all health department regulations regarding proper food handling methods.
  • Adjusted recipes as needed to accommodate dietary restrictions or allergies.
  • Created a positive work environment by encouraging teamwork among staff members.
  • Analyzed customer feedback to identify areas of improvement in service or product quality.
  • Resolved conflicts between kitchen staff members in an efficient manner.
  • Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
  • Enforced portion control guidelines to minimize costs associated with overproduction.
  • Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Trained kitchen workers on culinary techniques.
  • Monitored food products, driving quality, freshness and integrity.
  • Conducted frequent line checks to keep food at proper temperatures in holding zones.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Liaised closely with kitchen and front-of-house personnel.
  • Assisted with interviewing, hiring and training kitchen personnel.
  • Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
  • Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.

Catering Chef

Latitude 45 Catering
Milwaukee, WI
04.2023 - 08.2023
  • Assisted with setup of buffet tables or other dining areas prior to commencement of catered events.
  • Organized storage areas for food items purchased for catering services in accordance with health standards.
  • Resolved any customer complaints or grievances arising from the quality or taste of food served at catered functions.
  • Ensured that all leftovers were stored properly following completion of a catered function.
  • Practiced various safety methods daily to avoid food spoilage and food borne illnesses.
  • Boosted customer satisfaction by quickly addressing and resolving complaints with food or service.
  • Accurately estimated amount of food to prepare for events.

Line Cook

Ivy's On Main
Germantown , Wisconsin
10.2017 - 05.2021
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Cleaned food preparation areas, cooking surfaces, and utensils.
  • Stocked and restocked kitchen supplies as needed.
  • Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
  • Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
  • Performed basic knife skills such as dicing onions or slicing meats.
  • Followed health and safety standards to ensure safe working environment for employees and customers alike.
  • Monitored product freshness and rotation dates to maintain quality assurance standards.
  • Assisted in prep work such as washing vegetables or butchering meat when needed.
  • Maintained accurate records of daily production sheets including waste logs.

Salad Cook

Old Town Inn
Germantown , Wisconsin
03.2015 - 11.2017
  • 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.
  • Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
  • Coordinated with wait staff to ensure timely delivery of meals to customers.

Education

High School Diploma -

Germantown High School
Germantown, WI
06-2017

Skills

  • Recipe preparation
  • Food presentation
  • Server Communication
  • Food rotation
  • Line Management
  • Kitchen Operations
  • Food Safety
  • Portioning
  • Inventory Management
  • Ingredient inspection
  • Back of House Operations
  • Menu Item Memorization
  • Effective prioritization
  • Dish preparation
  • Workload Management
  • Contamination control
  • Problem-Solving
  • Highly motivated
  • Punctual and honest
  • Kitchen Organization

Timeline

Line Cook

Blue Bat Kitchen & Tequilaria
05.2024 - 08.2024

Catering Chef

Latitude 45 Catering
04.2023 - 08.2023

Sous Chef

Bavarian Bierhaus
05.2021 - 05.2024

Line Cook

Ivy's On Main
10.2017 - 05.2021

Salad Cook

Old Town Inn
03.2015 - 11.2017

High School Diploma -

Germantown High School

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Mackenzie King