Rebekah Foran
Riverview,FL
Summary
Hardworking and enthusiastic Head/SousChef trained in every facet of successful work. Stays on top of current and expected demands, quickly realigning tasks to handle needs. Dedicated to first-rate communication and team success. Dependable Cook with expertise preparing foods in fast-paced settings. Team-minded professional knowledgeable in food safety, attractive presentation and stock management. Efficient multitasker with talents in recipe management and development.
Overview
7
7
years of professional experience
Work History
Cook/Server
Twin Creek Retirement Home
09.2023 - Current
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Sous Chef
Dawson's Bar And Grill
01.2018 - 02.2020
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Sous Chef
Loft Winery And Restaurant
07.2017 - 11.2017
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Planned and directed high-volume food preparation in fast-paced environment
- Acted as head chef when required to maintain continuity of service and quality
Executive Chef
Slanted Tree
01.2017 - 05.2017
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
Education
Bachelor of Arts - English Language And Literature
AMU
Charles Town, WVAssociate of Arts - Culinary Arts
Ashworth College
Norcross, GA02.2012
Skills
- Sanitation
- Cooking
- Food Presentation
- Contamination Prevention
- Fine Dining
- Task Prioritization
- Teamwork and Collaboration
- Microsoft Word
- Organization
- Cash Handling
- Order Accuracy
- Menu Memorization
- Suggestive Selling
Excepted to Audition for Master Chef season 2 to 5 with my Signature Dish
Sweet Potato Smoked Gouda Cheese Polenta with Cajun Shrimp
Champagne Risotto with Seared Scallops and a Vanilla Bean Rum Sauce
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Quote
There is a powerful driving force inside every human being that, once unleashed, can make any vision, dream, or desire a reality.
Tony Robbins
Timeline
Cook/Server
Twin Creek Retirement Home
09.2023 - Current
Sous Chef
Dawson's Bar And Grill
01.2018 - 02.2020
Sous Chef
Loft Winery And Restaurant
07.2017 - 11.2017
Executive Chef
Slanted Tree
01.2017 - 05.2017
Bachelor of Arts - English Language And Literature
AMU
Associate of Arts - Culinary Arts
Ashworth College
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