Barabara Simpson
Richmond,VA
Summary
Driven leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols.
Overview
45
45
years of professional experience
Work History
Cook Manager
New Deliverance Christian Academy
08.2001 - 06.2024
- Enhanced kitchen efficiency by streamlining prep processes and optimizing ingredient usage.
- Adapted cooking methods to accommodate special dietary requests without compromising dish integrity or taste.
- Reduced food waste by implementing proper portion control techniques and monitoring inventory levels.
- Trained new hires on kitchen procedures, safety protocols, and recipe execution to maintain consistency in service quality.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Managed opening and closing shift kitchen tasks.
- Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Planned menus for different events, seasons and customer requests.
Chef
Fort Monroe NCO Club
01.1979 - 09.1989
- 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.
- Trained kitchen staff to perform various preparation tasks under pressure.
- 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.
- Collaborated with staff members to create meals for large banquets.
- Cooked memorable dishes that brought new customers into establishment.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Coordinated with team members to prepare orders on time.
- Disciplined and dedicated to meeting high-quality standards.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Assisted with menu development and planning.
- Trained and managed kitchen personnel and supervised related culinary activity.
Education
High School Diploma -
Huntington High School
Newport News, VA06.1971
Skills
- Kitchen Management
- Health regulations
- Menu development
- Ordering Supplies
- Allergy awareness
- Cost Control
- Time Management
- Safe Food Handling
Timeline
Cook Manager
New Deliverance Christian Academy
08.2001 - 06.2024
Chef
Fort Monroe NCO Club
01.1979 - 09.1989
High School Diploma -
Huntington High School
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