Roquellia Johnson
Denver,CO
Summary
Accomplished Head Cook at Marriott Hotel, adept in food safety and recipe development, significantly reduced food waste while mentoring staff for professional growth. At Joe's Place, spearheaded catering events, enhancing service standards. Expert in kitchen equipment maintenance and verbal communication, consistently delivering high-quality culinary experiences. Dedicated Head Cook passionate about creating memorable meals. Knowledgeable in all areas Offering successful career history comprising more than ten (10) years. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with all types cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven high-performing Chef with excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
17
17
years of professional experience
Work History
Head Cook
Marriot Hotels And Resorts
02.2019 - Current
- Placed orders to restock items before supplies ran out.
- Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Efficiently handled high-volume service periods without sacrificing quality or consistency in food preparation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed kitchen staff, ensuring proper training and adherence to safety protocols for a safe working environment.
- Mentored junior cooks, providing guidance on culinary techniques and fostering professional growth within the team.
- Reduced food waste by implementing inventory management systems and optimizing ingredient usage.
- Created visually appealing plate presentations to enhance the overall dining experience for guests.
Line Cook
Marriot Hotel
07.2012 - 03.2019
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Spearheaded successful catering events, showcasing the restaurant''s signature dishes while maintaining impeccable standards of service.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- 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.
- 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.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Checked food temperature regularly to verify proper cooking and safety.
Head Cook
Resturant
03.2010 - 02.2012
- Placed orders to restock items before supplies ran out.
- Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Efficiently handled high-volume service periods without sacrificing quality or consistency in food preparation.
- Managed kitchen staff, ensuring proper training and adherence to safety protocols for a safe working environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored food preparation processes to maintain consistent taste, texture, and presentation of dishes.
- Cooked memorable dishes that brought new customers into establishment.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
Owner/Food Truck Operator
Self-employeed
02.2007 - 02.2009
- Managed day-to-day business operations.
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
- Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
- Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
- Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
- Consulted with customers to assess needs and propose optimal solutions.
- Implemented marketing strategies to increase brand awareness and attract new customers.
- Evaluated suppliers to maintain cost controls and improve operations.
- Organized and attended trade shows and special events to showcase products, network with other businesses and attract new customers.
- Interacted well with customers to build connections and nurture relationships.
Education
Culinary Arts Certificate - Culinary Arts
Emily Griffith Technical College
Denver, CO06.2009
High School Diploma -
Montbello High School
Denver, CO06.1989
Skills
Food Storage
Verbal and written communication
Meal Preparation
Food Preparation
Food Safety
Recipe Development
Kitchen equipment operation and maintenance
Food allergy understanding
Cost Control
Food spoilage prevention
Cleaning and sanitation
Garnishing Techniques
Training and mentoring
Food safety and sanitation
Knife Skills
Cooking techniques
Food quality
Accomplishments
- Selected to create and prepare unique dishes for private parties with well-known celebrities.
- Prepared [Number] meals, including appetizers and desserts, for high-volume catering event.
- Awarded [Award name] in [Date] for [Reason for award].
Timeline
Head Cook
Marriot Hotels And Resorts
02.2019 - Current
Line Cook
Marriot Hotel
07.2012 - 03.2019
Head Cook
Resturant
03.2010 - 02.2012
Owner/Food Truck Operator
Self-employeed
02.2007 - 02.2009
Culinary Arts Certificate - Culinary Arts
Emily Griffith Technical College
High School Diploma -
Montbello High School
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