Summary
Overview
Work History
Education
Skills
Timeline
Generic

Saintario mitchell

Elmwood Park,IL

Summary

Passionate culinary professional with 9 years of experience known for high productivity and efficient task completion. Possess specialized skills in menu planning, food safety compliance, and inventory management. Excel in fast-paced environments using strong problem-solving, communication, and teamwork abilities to deliver exceptional dining experiences.

Overview

7
7
years of professional experience

Work History

Line Cook, Prep Cook

Marriot International Hotel Marquis
Chicago, IL
05.2023 - 02.2025
  • Communicated effectively with other staff members regarding orders and menu changes.
  • Stocked and restocked kitchen supplies as needed.
  • Followed health and safety standards to ensure safe working environment for employees and customers alike.
  • Performed basic knife skills such as dicing onions or slicing meats.
  • Organized the storage area to ensure that all necessary items were readily accessible.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Monitored product freshness and rotation dates to maintain quality assurance standards.
  • Plated dishes according to restaurant presentation standards before delivering them to customers.
  • Retained consistent quality and high accuracy when preparing identical dishes every day.
  • Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
  • Cooked multiple orders simultaneously during busy periods.
  • Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
  • Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
  • Checked completed orders for correct quantity and quality.

Lead Line Cook

Gibson Steak House
Chicago, Illinois
10.2021 - 09.2023
  • Maintained accurate records of daily production sheets including waste logs.
  • Responded quickly to any customer complaints or concerns about their dining experience.
  • Ensured that all dishes were prepared according to recipe specifications.
  • Inspected equipment for cleanliness prior to use every shift.
  • Worked closely with management team in order to meet budget goals while maintaining high quality standards.
  • Conducted regular maintenance checks on equipment ensuring proper functioning order.
  • Tracked inventory levels of all products used in the kitchen on a daily basis.
  • Followed proper food handling methods and maintained correct temperature of food products.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
  • Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
  • Verified kitchen staff followed all recipes and portion serving guidelines correctly.
  • Replenished food items from inventory and rotated ingredients.
  • Placed orders for supplies and food inventory items with vendors to restock pantry and refrigerator.
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
  • Trained new team members on proper meat and vegetable preparation techniques.

Private Chef

Pear Chef
Chicago, IL
03.2018 - 02.2022
  • Designed creative dishes to showcase culinary talents as requested by clients.
  • Adhered to health codes when preparing meals for clients, ensuring proper storage and sanitation practices were followed.
  • Developed cost-effective recipes that met client's needs while staying within budgetary parameters.
  • Ordered food supplies, ensuring freshness and quality of ingredients.
  • Monitored meals served for temperature and visual appeal.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for clients.
  • Planned and prepared food following special diet needs.

Education

High School Diploma -

University of Iowa
Iowa City, IA
06-2014

Skills

  • Food preparation
  • Knife skills
  • Inventory management
  • Recipe compliance
  • Food safety
  • Customer service
  • Team collaboration
  • Time management
  • Grilling techniques
  • Training staff
  • Line management
  • Food plating
  • Professional attitude

Timeline

Line Cook, Prep Cook

Marriot International Hotel Marquis
05.2023 - 02.2025

Lead Line Cook

Gibson Steak House
10.2021 - 09.2023

Private Chef

Pear Chef
03.2018 - 02.2022

High School Diploma -

University of Iowa

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