Summary
Overview
Work History
Education
Skills
Timeline
Generic
Robert Jack

Robert Jack

Hayward

Summary

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. Talented Cook with excellent experience in fast-paced kitchen environments. Clear communicator with team-oriented focus and advanced skills to effectively work with cashiers and kitchen staff to review and prepare orders. Qualified and hardworking with up-to-date food handling permit.

Overview

14
14
years of professional experience

Work History

Line Cook

Black Iron Grill
08.2022 - 12.2023
  • 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.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Plated and presented all dishes to match established restaurant standards.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Increased kitchen productivity by keeping tools organized for easy access when needed.
  • Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
  • Grilled meats and seafood to customer specifications.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Prepared food items in compliance with recipes and portioning control guidelines.

Line Cook

Trails End
08.2021 - 08.2022
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Plated and presented all dishes to match established restaurant standards.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
  • Checked food temperature regularly to verify proper cooking and safety.

Line Cook

Fish Tales Restaurant
01.2020 - 03.2020
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Plated and presented all dishes to match established restaurant standards.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.

Line Cook

Landing on Long Lake
01.2019 - 01.2020
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Plated and presented all dishes to match established restaurant standards.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
  • Checked food temperature regularly to verify proper cooking and safety.
  • 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.

Line Cook

Birches Roadhouse
08.2018 - 01.2019
  • 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.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Plated and presented all dishes to match established restaurant standards.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
  • Checked food temperature regularly to verify proper cooking and safety.
  • 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.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Increased kitchen productivity by keeping tools organized for easy access when needed.

Line Cook

Steakhouse
06.2018 - 08.2018
  • 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.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Plated and presented all dishes to match established restaurant standards.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.

Buffet Supervisor

Seven Winds Casino
09.2009 - 06.2018
  • Facilitated open lines of communication between front-of-house and kitchen teams for seamless service delivery.
  • Set up and broke down buffet station at beginning and end of shift.
  • Conducted regular performance evaluations for team members, providing constructive feedback and promoting professional growth opportunities.
  • Increased inventory efficiency with regular audits and effective communication with suppliers.
  • Oversaw menu planning, incorporating seasonal ingredients for diverse offerings that appealed to guests.
  • Organized staff schedules to meet fluctuations in guest demand while controlling labor costs.
  • Set up garnishes for dishes, stacked trays and stocked bread.
  • Collaborated with executive chef on menu development, optimizing ingredient usage and reducing food costs.
  • Spearheaded special event planning, coordinating menus and staffing requirements to ensure successful execution.
  • Maintained high sanitation standards, resulting in consistently passing health inspections.
  • Maintained communication between servers and kitchen associates.
  • Managed buffet staff, ensuring efficient operations and a positive work environment.
  • Tracked food production levels, meal counts, and supply costs.
  • Prepared weekly schedules and assigned tasks to staff to maintain organized shift and smooth operations.

Education

GED -

Hayward High School
Hayward, WI
02-2024

Skills

  • Time management
  • Team management
  • Attention to detail
  • Sanitation standards
  • Highly motivated
  • Employee scheduling
  • Cleaning and organization
  • Food pairing
  • Professional attitude
  • Customer service
  • Waste reduction
  • Reliable and trustworthy
  • Table setting
  • Food preparation

Timeline

Line Cook

Black Iron Grill
08.2022 - 12.2023

Line Cook

Trails End
08.2021 - 08.2022

Line Cook

Fish Tales Restaurant
01.2020 - 03.2020

Line Cook

Landing on Long Lake
01.2019 - 01.2020

Line Cook

Birches Roadhouse
08.2018 - 01.2019

Line Cook

Steakhouse
06.2018 - 08.2018

Buffet Supervisor

Seven Winds Casino
09.2009 - 06.2018

GED -

Hayward High School

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Robert Jack