Riselle Young
Painesville,OH
Summary
Reliable cook with strong skills in food safety, sanitation, and meal preparation across restaurant, banquet, and healthcare settings. Experienced in managing stock rotation, preparing sauces, and adapting dishes to meet special dietary needs. Focused on consistent quality and smooth kitchen operations.
Overview
20
20
years of professional experience
Work History
Dietary Cook
Concord village skilled nursing and rehabilitation
Concord, Ohio
06.2025 - Current
- Created therapeutic meals tailored for skilled nursing and rehabilitation residents to support their dietary requirements.
- Executed diet orders and texture modifications to meet special resident needs.
- Prepared and served meals according to dietary guidelines and recipes. and meals in accordance with planned menus, diet plans, recipes, portions and temperature control procedures.
- Chopped, cooked, and plated foods for resident trays.
- Monitored food safety and sanitation in Concord Village kitchen areas.
- Checked food temperatures and stored ingredients according to guidelines.
- Maintained clean workstations and sanitized cooking equipment after service.
- Changed and sanitized cutting boards, benches and surfaces to avoid cross-contamination.
- Communicated effectively with other staff members regarding dietary needs and requests.
Chef de Partie
Mandarin Oriental Hotel Group
Manila, PH
11.2010 - 09.2013
- Crafted a variety of sauces from scratch, enhancing menu offerings based on recipes and customer preferences.
- Incorporated current culinary trends to develop innovative dishes, elevating customer dining experiences.
- Coordinated station workflow with sous chefs and kitchen brigade to ensure seamless service during peak hours.
- Prepared mise en place for daily service in a fast-paced kitchen.
- Managed food usage with proper stock rotation to prevent spoilage.
- Abided by company standards in terms of portion and serving size.
- Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
Line Cook
C3 Events
Manila, PH
07.2007 - 05.2009
- Prepared menu items for C3 Events banquet service and catering functions.
- Established organized cooking stations with fresh ingredients, tools, and supplies to streamline meal preparation.
- Grilled meats and deep-fried potatoes to fulfill customer orders, ensuring timely service.
- Set up and performed initial prep work for soups, sauces, and salad.
- Followed event schedules to plate dishes during fast-paced service windows.
- Collaborated with chefs and servers to facilitate efficient C3 Events meal delivery.
Line cook
Cravings Cafe
Mnaila, PH
06.2006 - 06.2007
- Cooked menu orders efficiently on grill, sauté, and station equipment, contributing to timely service.
- Prepared café breakfast and lunch items to meet recipe standards, ensuring consistency and quality.
- Plated dishes with attention to presentation and timing.
- Restocked prep stations with fresh ingredients and cooking supplies.
- Followed food safety, sanitation, and temperature control procedure.
- Wiped down kitchen surfaces during and after service, tools, and equipment during service.
- Rotated ingredients and checked freshness in Cravings Café kitchen.
- Maintained safe operations of food prep equipment, minimizing risks and adhering to safety protocols.
Education
Some College (No Degree) - Culinary Arts
ISCAHM
ManilaSkills
- Recipe standards
- Mise en place preparation
- Sauce preparation
- Meat cooking
- Braising techniques
- Kitchen sanitation
- Kitchen coordination
- Station management
- Problem resolution
- Team collaboration
- Detail-oriented
- Food presentation
Timeline
Dietary Cook
Concord village skilled nursing and rehabilitation
06.2025 - Current
Chef de Partie
Mandarin Oriental Hotel Group
11.2010 - 09.2013
Line Cook
C3 Events
07.2007 - 05.2009
Line cook
Cravings Cafe
06.2006 - 06.2007
Some College (No Degree) - Culinary Arts
ISCAHM