Rita Lee
New Brunswick,NJ
Summary
Coming from a family of seven children, throughout my teenage years I was responsible for creating meals for my older family members before they arrived home from work. This passion for cooking ultimately led me to positions as a cafeteria worker and head cook after I raised my own family. These past five years in the food industry have been rewarding as I prepared food for senior citizens and children.
Overview
5
5
years of professional experience
Work History
Assistant Head Cook
New Brunswick Board Of Education
New Brunswick , NJ
09.2019 - Current
- Maintained well-organized preparation and serving areas
- Trained kitchen staff to perform various preparation tasks under pressure.
- Promoted a positive work atmosphere among staff
- Prepared daily menu that was pre-determined by government standards
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Inspected kitchen to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Supervised and enhanced work of 4 person team producing more than 500 plates per day.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
Cafeteria Worker
Neptune City Senior Center
Neptune City, NJ
03.2017 - 10.2018
- Kept close eye on customers to quickly spot leaving guests and clear tables for future patrons.
- Maintained adequate levels of condiments and well-stocked drink stations to keep service flowing smoothly.
- Transported dirty utensils, dishes and trays to kitchen to help team stay on top of cleaning.
- Managed customer deliveries and assisted with carrying out orders to promote maximum satisfaction.
- Assisted cashiers with processing customer payments and documenting orders.
- Checked dining area supplies of linens, wrapped silverware and replenished low stock.
- Worked fruit and salad stations.
- Followed all proper handling procedures for prepared foods, ingredients and leftovers.
- Restocked condiments, beverages and utensils per expected use levels.
- Received and stored incoming supplies according to procedures.
- Provided exemplary service to senior citizens.
- Operated equipment such as commercial grill, ovens and and range-tops with care and attention to safety protocols.
- Prepared ingredients and recipe components ahead of time.
- Served food according to temperature, safety and presentation guidelines.
- Cooked food per recipe requirements in large batches for routine breakfasts and lunches.
- Cleaned and sanitized surfaces, tools and equipment.
- Tracked meal purchases and accepted payments at cash register.
- Provided attentive service and proactively assessed guest needs.
- Monitored dining room inventory and replenished as necessary.
Education
High School Diploma -
Asbury Park High School
Asbury Park, NJ05.1989
Skills
- Waste Control
- Current in Culinary Trends
- Revenue Assessment
- Culinary Techniques
- Cleaning and Sanitation
- Inspection and Observation
- Food Preparing, Plating and Presentation
- Servant Leadership
- Kitchen Staff Management
- Standards Compliance
- Food Spoilage Prevention
- Proper Storage Procedures
- Dietary Restrictions
- Supply Estimates
- Instruction and Delegation
- Collaborative Relationships
- Quality Control and Oversight
- Staff Supervision and Coordination
- Food Allergies
- Customer Needs Assessments
- Place Settings
- Head Counts
- Portion Sizes
- Daily Logs
- Food and Beverage Service
- Chemical Storage
- Inventory and Supply Management
- Sanitization Protocols
- Contamination Prevention
- Senior Care
- Timely Food Delivery
- Preservation Methods
- Special Requests
- Guest Satisfaction
- Cash Register Operations
- Temperature Monitoring
- High-Volume Environments
- Professional Relationships
- Work Assignments
- Food Rotation
- Complex Problem-Solving
- Counter Sanitization
- Food Production Timing
- Organization and Prioritization
- Handling Plates
- Cooking and Baking
- Waste Reduction
- Operational Efficiency
- Safety and Risk Management
- Debris and Trash Removal
- Hot and Cold Foods
- Surface Work
- Guest Relations
- Kitchen Preparation
- Food Production
- Dish Preparation
- Kitchen Utensils
- Heavy Machinery Operation
Timeline
Assistant Head Cook
New Brunswick Board Of Education
09.2019 - Current
Cafeteria Worker
Neptune City Senior Center
03.2017 - 10.2018
High School Diploma -
Asbury Park High School
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