Summary
Overview
Work History
Education
Skills
Timeline
Generic

Mary Scoggins

Carrollton,IL

Summary

Resourceful Assistant Cook known for high productivity and efficient task completion. Possess specialized skills in meal prep, kitchen organization, and recipe development. Excel in time management, teamwork, and adaptability to fast-paced environments. Committed to maintaining kitchen standards and contributing positively to culinary teams.

Overview

50
50
years of professional experience

Work History

Assistant Cook to the Head Cook

Carroll Club (KC Hall)
Carrollton , IL
04.2020 - Current
  • Inspected all incoming shipments for freshness and quality control purposes.
  • Maintained sanitation in the kitchen by adhering to health regulations.
  • Adhered to safety procedures when handling hazardous materials such as knives or cleaning supplies.
  • Operated commercial appliances including mixers, grinders, slicers, steamers.
  • Restocked shelves with new ingredients after use.
  • Took initiative in training new employees on proper safety protocols within the kitchen environment.
  • Prepared and cooked meals according to recipes, standards, and dietary guidelines.
  • Organized storage areas for food supplies.
  • Kept records of inventory levels for all food items used in the kitchen.
  • Provided assistance to cooks in preparing meals during busy periods.
  • Assisted with food preparation tasks such as chopping vegetables and grinding meats.
  • Stocked kitchen items such as spices and condiments.
  • Monitored temperatures of ovens and other cooking equipment during meal preparation.
  • Labeled containers properly with contents and date information.
  • Transported prepared foods from kitchen to serving area using appropriate transport containers and utensils.
  • Followed instructions from supervisors regarding menu changes or special orders.
  • Cleaned work areas, equipment, utensils, dishes, and silverware.
  • Checked quality of ingredients before adding them to a dish or meal.
  • Prepared food for service based on daily specials and chef's needs.
  • Set up and performed initial prep work for soups, sauces and salads.
  • Regulated oven, broiler, and roaster operations for cooking at correct temperatures.

Dietitian Assistant

St. James Hospital
Pontiac, IL
07.1974 - 04.1984
  • Compiled recipes featuring healthier ingredients while minimizing fat content.
  • Inspected kitchen areas at various institutions ensuring that all regulations regarding sanitation are followed correctly.
  • Evaluated menus in hospitals, long-term care facilities, schools, or other institutions to ensure compliance with nutrition standards set by regulatory agencies.
  • Advised clients on how to read food labels accurately so that they can make informed decisions about their diet.
  • Treated patients and team members with dignity and respect.
  • Assisted patients with special needs to eat meals, providing kindness and patience.

Education

Pontiac High School
Pontiac, IL

Skills

  • Frying
  • Sanitation
  • Recipe-based cooking
  • Surface cleaning
  • Grilling
  • Food handling
  • Supply Restocking
  • New Hire Training
  • Sanitation Practices
  • Food Storage
  • Food Safety Manger Certification

Timeline

Assistant Cook to the Head Cook

Carroll Club (KC Hall)
04.2020 - Current

Dietitian Assistant

St. James Hospital
07.1974 - 04.1984

Pontiac High School

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Mary Scoggins