Robert Coolidge Jr
Mickeys Diner
Saint Paul,MN
6
Years of experience
Detail-oriented line cook with expertise in time management and kitchen sanitation. Proven ability to enhance team coordination and maintain high standards in food preparation to maximize customer satisfaction.
Work History
Line Cook
3 Months- Prepared ingredients and menu items following standardized recipes and presentation guidelines.
- Maintained cleanliness and organization of kitchen workspace, adhering to health and safety standards.
- Operated kitchen equipment, including grills, fryers, and ovens, with efficiency and care.
- Coordinated with team members to ensure timely service during peak hours.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Plated and presented all dishes to match established restaurant standards.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
Line Cook
2 Years 4 Months- Assisted in inventory management by monitoring stock levels and reporting shortages.
- Adapted quickly to changing menu items and special requests from customers.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Grilled meats and seafood to customer specifications.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
- Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
- Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
- Contributed to significant reduction in cooking time by organizing more efficient kitchen layouts.
- Enhanced kitchen efficiency by maintaining clean and organized workstation.
- Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
- Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
- Improved team morale and productivity through effective communication and collaboration.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Operated kitchen equipment, including grills, fryers, and ovens, with efficiency and care.
- Coordinated with team members to ensure timely service during peak hours.
- Plated and presented all dishes to match established restaurant standards.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Contributed to daily food preparation and plating to meet quality standards consistently.
- Supported training of new staff on kitchen procedures and operational best practices.
Line Cook
1 Year 1 Month- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Checked food temperature regularly to verify proper cooking and safety.
LINE COOK
3 Years 4 Months- Prepared and cooked menu items according to established recipes and standards.
- Maintained kitchen cleanliness and adhered to food safety guidelines consistently.
- Collaborated with team members to ensure timely service during peak hours.
- Assisted in inventory management, including ordering and stocking supplies efficiently.
Motor Transportation Specialist
5 Years 9 Months- Fostered a positive work environment by promoting teamwork, collaboration, and open communication among staff members.
- Coordinated with maintenance teams to ensure all vehicles were in peak operational condition, minimizing downtime.
- Parked vehicles at loading areas so passengers could board.
- Guaranteed safe and on-time passenger arrival by closely monitoring passenger and route safety and enforcing regulations.
- Watched weather and safety conditions to adapt routes and maintain standards.
Education
No Degree - Buisness Managment / Culinary Arts
Skills
Time management
Attention to detail
Highly motivated
Cleaning and organization
Professional attitude
Customer service
Reliable and trustworthy
Active listener
Food preparation
Problem-solving
Food safety knowledge
Team coordination
Kitchen station setup
Kitchen sanitation
Deep fryer operation
Kitchen operations
Line management
Grilling techniques
Ingredient preparation
Meat cutting
Frying techniques
Food presentation
Food plating
Portion control
Crew training
Stock rotation
Back of house operations
Recipe adherence
Sauce making
Appetizer preparation
Food spoilage prevention
Team collaboration
Grill operation
Prep work
Workstation cleanliness
Punctual and honest
Food preparing
plating
and presentation
Sanitization
Frying
Leadership and decision making
Timeline
Line Cook
Mickeys Diner
07.2026 - CurrentRead More
Line Cook
WILDCATS Bar & Grill
02.2024 - 06.2026Read More
Line Cook
MAGNOLIAS
08.2023 - 09.2024Read More
LINE COOK
Perkins Family Restaurant
01.2020 - 05.2023Read More
Motor Transportation Specialist
US Army
06.2008 - 03.2014Read More
Saint Paul College
No Degree from Buisness Managment / Culinary Arts
Read More