Meredith Thompson

Cook

Playmates Child Development Center

07.2018 - Current

Maintain clean and organized work areas at all times to bring safety and quality to food preparation process.
Maintain a clean and sanitary workspace, ensuring compliance with health and safety regulations.
Efficiently prepare 130 meals plus 75 breakfasts and lunches under time constraints for timely service.
Follow WV State and Government Nutritional guidelines.
Maintain Government Food Production Reports
Order: food products and other products for clean, safe kitchen.
Seventy-five breakfasts, 75 snacks and 130 dinners daily prepared in compliance with recipes and portioning control guidelines.
Max productivity: Prep set up, workstations during opening and closing.
Organize and prioritize kitchen to prepare and serve food quickly.
Quality assurance check: Expiration, freshness of food and ingredients.
Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Food waste: Reduced significantly by using proper portion control and storage techniques.
Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Communication with servers to understand special orders for students.
Streamlined kitchen operations with effective communication and collaboration among team members.
Instruct: Staff in proper food prep, storage, sanitation and equipment use.
Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
Assist in inventory management, ordering and maintaining adequate stock levels for efficient kitchen operations.
Support kitchen staff training and development, leading to increased productivity and efficiency.
Tasted, smelled, and pierced food with fork to verify sufficient cooking.
Mentor junior cooks in refining culinary skills through hands-on guidance.
Improved menu offerings: using seasonal ingredients and innovative cooking methods.
Collaborate with management team to develop new menu items.
Developed relationships with local suppliers to obtain freshest ingredients available.
Achieved cost efficiency by implementing effective budgeting and resource allocation strategies in the kitchen.
Maintained food safety and sanitation standards.
Kept kitchen clean and organized by performing daily maintenance tasks.
Followed strict standards for food handling and safety, minimizing risks to customers.
Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
Managed opening and closing shift kitchen tasks.
Measured, weighed, and mixed appropriate ingredients according to recipe directions.
Coordinated checklists to keep kitchen clean, stocked and sanitary.
Measured and mixed ingredients according to precise recipes for best results.
Trained and supervised cooking staff to expertly meet daily needs.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Managed kitchen budget for supplies and labor hours, consistently meeting targets.
Planned menus for different events, seasons and customer requests.
Suggested actionable improvements to streamline training procedures.
Maintained a clean and organized workspace, adhering to health department standards for safety and sanitation.
Placed orders to restock items before supplies ran out.
Inspected freezer and refrigerator daily to check and maintain proper temperatures.
Enhanced customer satisfaction by consistently delivering high-quality meals in a timely manner.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Upheld strict adherence to company policies regarding food handling practices, employee conduct, and dress code requirements.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Collaborated with staff members to create meals for large banquets.
Participated in weekly management meetings to discuss menu changes, staffing needs, and other operational concerns.
Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Prepared and served various food items in fast-paced [Type] environment.

Summary

Overview

Work History

Cook

Education

CACFP Child And Adult Care Food Program

Associate of Science - Occupational Develpoment

Certificate - Child Care Apprenticeship

Bachelor of Arts - Education

Skills

Timeline

Cook

CACFP Child And Adult Care Food Program

Associate of Science - Occupational Develpoment

Certificate - Child Care Apprenticeship

Bachelor of Arts - Education

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