Ricky Caldwell Jr.
Summary
Dependable and career driven cook successful at keeping kitchen operations moving quickly and accurately to produce high-quality, attractive dishes that meet guest and business demands. Knowledgeable about labor and inventory controls, recipe development and menu planning. Safe Serve Certified.
Overview
15
15
years of professional experience
Work History
Lead Line Cook
Emerald Queen Casino And Hotel
11.2019 - Current
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Trained and assisted new kitchen staff members.
- Identified inefficiencies leading to improved productivity.
- Suggested actionable improvements to streamline training procedures.
Line Cook/Banquet Captain
Hotel Murano, Tacoma
12.2017 - 11.2019
- Plated and presented all dishes to match established restaurant standards.
- Checked food temperature regularly to verify proper cooking and safety.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
First Cook
Johnson Food Service
01.2009 - 04.2017
- Enforced health and safety regulations, optimizing adherence to quality standards.
- Assembled and served dishes consistently with commitment to flavors and quality presentation.
- Minimized waste via effective planning, forecasting and stock control.
- Followed food production and handling guidelines.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Planned and prepared menu items, continuously surpassing guest expectations.
- Addressed customer needs and dietary restrictions, adjusting dishes to maintain satisfaction.
- Planned promotional menu additions based on seasonal pricing and product availability.
Line Cook
World Of Beer
01.2016 - 03.2017
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Grilled meats and seafood to customer specifications.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Prepared and cooked meals according to recipes and customer specifications.
Education
High School Diploma -
Ridgeview High School
Columbia, SC06.1998
Skills
- Line Station Oversight
- Food Presentation
- Line Management
- Ingredient Preparation
- Kitchen Operations
- Inventory Management
- Kitchen Sanitization
- Quality Control
- Menu Planning
- Professional Attitude
- Crew Training
Timeline
Lead Line Cook
Emerald Queen Casino And Hotel
11.2019 - Current
Line Cook/Banquet Captain
Hotel Murano, Tacoma
12.2017 - 11.2019
Line Cook
World Of Beer
01.2016 - 03.2017
First Cook
Johnson Food Service
01.2009 - 04.2017
High School Diploma -
Ridgeview High School
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