Pamela Chappell
Glen Burnie,Maryland
Overview
1
1
Certification
Work History
Cook
Baltimore Washington Medical Systems
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
Personal Chef
Chase the Taste
- Managed kitchen facilities during training sessions, maintaining high standards of cleanliness and organization for optimal learning conditions.
- Mentored junior chefs to improve their skillset, leading to higher quality dishes and improved restaurant reputation.
- Conducted regular evaluations of trainees'' progress, providing constructive feedback for continuous improvement.
- Organized off-site catering events, showcasing trainee talent while promoting the culinary program to potential clients.
- Contributed to the development of course materials including recipes, handouts, and instructional videos.
- Coordinated special workshops focusing on specific cuisines or techniques, broadening the scope of the culinary program offerings.
Lead Cook
Guest Services
- Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
- Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
- Took over line positions in event of emergency.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
- Supervised line cooks to monitor food safety and order accuracy.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Reduced food waste by closely monitoring inventory levels and developing creative recipes to utilize surplus ingredients.
- Consistently met or exceeded health code standards by enforcing strict sanitation practices throughout the kitchen area.
- Maximized ingredient usage by developing creative daily specials that showcased seasonal produce and reduced food costs.
Education
Certificate Of Completion - Culinary Arts
Prince George's Community College
Upper Marlboro, MD04.2010
Skills
- Kitchen organization
- Cooking techniques
- Food handler certification
- ServSafe certified
- Culinary art
- High volume production capability
- Recipe-based cooking
- Recipe modification
Certification
Servsafe manager Proctor
Timeline
Cook
Baltimore Washington Medical Systems
Personal Chef
Chase the Taste
Lead Cook
Guest Services
Certificate Of Completion - Culinary Arts
Prince George's Community College