Summary
Overview
Work History
Education
Skills
Accomplishments
Timeline
Generic

Onsiao Bah

Cook
Indianapolis,IN

Summary

Motivated and soon to be a culinary arts graduate, I’m seeking a role to apply and develop my skills. I'm an organized person who is willing to follow the head chef's orders while being calm, adaptable, and focused in fast and stressful situations. Also, I have good interpersonal abilities and am adept in creating and maintaining relationships with coworkers of different levels and backgrounds. Flexible and capable of completing tasks with little to no supervision, while promoting efficient workflow and productivity.

Overview

1
1
year of professional experience
2
2
Languages

Work History

Station Cook

Bon Appetite, Compass Group
03.2023 - Current


  • doing mass production for butler university cafe.
  • working at different station based on need.
  • Cooking and prepping for the salad and daily bar buffet station.
  • Cooking and prepping for the explorer station following the menu given by the Chef.
  • Cooking and prepping for the main buffet station based on the menu given by the chef.
  • Cooking from scratch each meal on the daily menu.
  • Making changes and accommodating the recipe based on available food items.
  • My team and I make sure food gets out on time and the lines and never lack food during service hours.
  • Prepared and served various food items in fast-paced environment.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Communicated closely with servers to fully understand special orders for customers.

Line Cook

The Flatiron On Penn
06.2023 - 02.2024
  • Prep food items for the cold and frying station.
  • Cook and plate cold and hot appetizers such as salads, wraps, flatbread, fried cauliflower, stuffed mushroom, shrimp tacos, etc... and dessert.
  • Prepared and plate the menu's desserts.
  • Preparing some of the entree's sides such as French fry, baked potato, potato wedges, mashed potato, rice pilaf etc.
  • Help when needed the hot station with their prep.
  • Creating a charcuterie board for special events.
  • Help by following the instructions with banquet menu mise-en-place and preparation.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Utilized culinary techniques to create visually appealing dishes
  • Helped with dishes when needed.
  • Performed closing duties (wrapping, flipping, labeling, wiping, sweeping and moping)

Education

AAS Hospitality Administration - Culinary Arts

Ivy Tech Community College of Indiana
Indianapolis, IN
05.2001 -

Skills

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Accomplishments

  • Controlling Foodservice Costs 2.0
  • Purchasing 2.0
  • Hospitality Human Resources Mgmt. & Supervision 2.0
  • ServSafe Alcohol
  • Customer Service ManageFirst
  • Super service certificate.

Timeline

Line Cook

The Flatiron On Penn
06.2023 - 02.2024

Station Cook

Bon Appetite, Compass Group
03.2023 - Current

AAS Hospitality Administration - Culinary Arts

Ivy Tech Community College of Indiana
05.2001 -

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