Hi, I’m
Sallie Little
Samoa,CA
Summary
Dynamic culinary professional with extensive experience as Head Line Cook at Black Bear Dinner, excelling in menu development and staff training. Proven ability to enhance customer satisfaction through innovative dish creation and efficient kitchen management. Highly skilled in food safety compliance and team collaboration, ensuring a clean and organized kitchen environment.
Overview
20
years of professional experience
Work History
Frye’s Care HomeCutten, CA
Chef
01.2011 - 01.2012
Job overview
- Streamlined food preparation processes, reducing waste and improving efficiency.
- Ensured compliance with health regulations and maintained high standards of kitchen sanitation.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Maintained well-organized mise en place to keep work consistent.
- 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.
6th & EEureka, CA
Line Cook
01.2010 - 01.2012
Job overview
- Streamlined service during peak hours by coordinating timing of dish completion with fellow line cooks.
- Executed grilling of meats and seafood to meet customer specifications.
- Maintained high levels of hygiene and food safety by regularly cleaning equipment, utensils, and kitchen workspaces.
Louie’s by the BayNewport Beach, CA
Lead Line Cook
01.2020 - 01.2022
Job overview
- Engineered and executed innovative recipes to diversify menu offerings.
- Oversaw inventory control to minimize food waste through effective stock rotation practices.
- Partnered with management to strategize seasonal menu planning focused on local ingredient integration.
- Directed daily line operations during peak hours to ensure optimal service delivery.
- Collaborated with front-of-house staff to optimize food delivery processes.
- Nurtured a collaborative environment among kitchen staff to enhance teamwork and morale.
Black Bear DinnerEncino, CA
Head Line Cook
01.2016 - 01.2019
Job overview
- Maintained high standards of cleanliness and organization in the kitchen.
- Oversaw daily operations, ensuring compliance with health regulations and quality standards.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Maintained a clean and safe kitchen environment, adhering to strict sanitation guidelines.
- Collaborated with executive chef to design creative daily specials, enhancing customer satisfaction.
- Handled multiple orders simultaneously while coordinating with other stations to maintain seamless workflow.
Black Bear DinnerValencia, CA
Head Line Cook
01.2013 - 01.2015
Job overview
- Supervised kitchen staff to ensure efficient food preparation and service.
- Developed and implemented new menu items, enhancing customer satisfaction.
- Trained junior cooks in culinary techniques and safety protocols.
- Managed inventory control, reducing food waste through strategic purchasing.
- Collaborated with front-of-house staff to synchronize service during peak hours.
- Streamlined cooking processes, improving speed and consistency of dish delivery.
Tomo Arcata, CA
Line Cook
01.2009 - 01.2010
Job overview
- Sourced and prepared high-quality ingredients for menu items, ensuring optimal freshness and flavor consistency.
- Supported cooks by following recipes and instructions during meal preparation.
- Facilitated collaboration among team members to optimize food preparation processes during peak hours.
Hoopa Valley TribeHoopa, CA
Cook's Assistant
06.2002 - 09.2005
Job overview
- Assisted in food preparation and ingredient assembly for daily menu items.
- Maintained cleanliness and organization of kitchen workspace to ensure safety standards.
- Learned proper use of kitchen equipment and tools to enhance efficiency.
- Participated in training sessions on food safety and sanitation practices.
Education
Cal Northridge CollegeNorthridge, CA
Culinary Program from Culinary Program
College of The RedwoodsEureka, CA
Culinary Program from Culinary Program
Hoopa Valley High Hoopa, CA
High School Diploma from General Studies
Skills
- Line management
- Reliable and trustworthy
- Professional attitude
- Head chef collaboration
- Time management
Food preparation
Knife skills
Cooking techniques
Sanitation procedures
Food presentation
Food safety compliance
Food storage
Kitchen management
Staff training
Culinary expertise
Allergen awareness
Menu development
Sauce preparation
Recipe creation
Ordering supplies
Portion control
Recipe development
Garnishing techniques
Special diets
Kitchen operations management
Customer service
Cleaning and organization
Time management
Highly motivated
Attention to detail
Reliable and trustworthy
Problem-solving
Professional attitude
Team collaboration
Active listener
Food safety knowledge
Kitchen organization
Kitchen sanitation
Kitchen station setup
Kitchen sanitization
Following cooking methods
Team coordination
Server communication
Kitchen operations
Food allergen safety
Stock rotation
Crew training
Meat cutting
Deep fryer operation
Prepared foods plating
Workload management
Quality control
Ingredient preparation
Food plating
Order accuracy
Grilling techniques
Ingredients measuring
Menu item memorization
Food storage procedures
Line station oversight
Food safety standards
Entree preparation
Food rotation
Portioning
Head chef collaboration
Line management
Appetizer preparation
Food presentation talent
Recipe adherence
Menu planning
Ingredient stocking
Recipe adaptation
Food spoilage prevention
Garnishing
Ingredient inspection
Flambéing expertise
Grill operation
Effective prioritization
Recipe preparation
Prep work
Quality assurance and control
Contamination control
Recipe customization
Cutting and slicing techniques
Punctual and honest
Salad preparation
Foodservice sanitation
Soup preparation
Special dietary requirements
Dish preparation
Teamwork
Reliable and responsible
Teamwork and collaboration
Timeline
Lead Line Cook
Louie’s by the Bay
01.2020 - 01.2022
Head Line Cook
Black Bear Dinner
01.2016 - 01.2019
Head Line Cook
Black Bear Dinner
01.2013 - 01.2015
Chef
Frye’s Care Home
01.2011 - 01.2012
Line Cook
6th & E
01.2010 - 01.2012
Line Cook
Tomo
01.2009 - 01.2010
Cook's Assistant
Hoopa Valley Tribe
06.2002 - 09.2005
Cal Northridge College
Culinary Program from Culinary Program
College of The Redwoods
Culinary Program from Culinary Program
Hoopa Valley High
High School Diploma from General Studies