Priscilla Causey
Flint
Summary
Reliable head cook offering several years of experience working in busy, institutional-sized kitchens.
Innovative professional with well-rounded food background and extensive knowledge of all kitchen equipment. High-energy leader emphasizing healthy dishes made with local ingredients. Creatively builds exciting meals to satisfy discerning customers.
Overview
7
7
years of professional experience
2
2
years of post-secondary education
1
1
Certification
Work History
Head cook
Genesee Employment consultant
Flint
09.2019 - Current
- Managed kitchen operations and ensured compliance with health and safety standards.
- Supervised kitchen staff and assigned daily cooking tasks effectively.
- Developed menus based on seasonal ingredients and customer preferences.
- Served as lead cook, guiding and assisting training of less experienced cooks.
- Resolved customer complaints regarding food quality or service promptly.
- Collaborated with other departments to ensure timely meal service delivery.
- Maintained cleanliness of kitchen equipment and workstations consistently.
- Coordinated food orders, inventory, and stock management efficiently.
- Ensured that all food safety regulations were followed in the kitchen.
- Kept kitchen, cooking utensils and storeroom clean and neat.
- Trained new staff members in safe food handling procedures and knife skills.
- Cut, chopped and sliced meat and produce to prepare for cooking.
- Cleaned and sanitized work stations and equipment, complying with regulatory procedures.
- Ordered supplies, ingredients, and equipment needed for the kitchen.
- Maintained inventory of all food items and ensured proper storage techniques were used.
- Monitored portion size and waste control to maintain cost effectiveness.
- Provided guidance and support to cooks during busy periods or when unexpected issues arise.
- Checked freezer and refrigerator each day to verify proper functioning.
- Assisted with menu planning and recipe development when necessary.
- Improved performance of team members resulting in high-quality meals produced daily.
- Taught kitchen staff about proper nutrition, food allergies and dietary issues.
- Followed "first in, first out" rule with every food and beverage item, tossing outdated and expired food products.
- Sanitized counters and utensils used for preparation of raw meat, poultry, fish and eggs.
- Used computer to store and retrieve data and online orders.
Education
John C. Fremont High School
Los Angeles, CASome College (No Degree) - Business Administrations
Los Angeles Trade Technology
Los Angeles, CA 09.1990 - 06.1992
Skills
- Kitchen management
- Menu development
- Food safety compliance
- Inventory control
Certification
Safe serv certified
Timeline
Head cook
Genesee Employment consultant
09.2019 - Current
Some College (No Degree) - Business Administrations
Los Angeles Trade Technology
09.1990 - 06.1992
John C. Fremont High School