Scott Newman
Benton Harbor,MI
Summary
Organized and adaptable culinary professional with experience in food preparation and inventory management. Recognized for engaging with customers to meet dietary preferences while ensuring food safety and quality.
Overview
1
1
year of professional experience
Work History
cook
Johnny's Mediterranean
Saint Joseph, Michigan
01.2026 - Current
- Prepared and cooked Mediterranean dishes to meet established recipes and standards, ensuring consistent quality.
- Maintained kitchen cleanliness and organization to promote safety and efficiency.
- Managed inventory and restocked supplies regularly.
- Collaborated with team members to provide high-quality food service during peak hours, enhancing customer satisfaction.
Cook
Viola's cafe
Three Oaks, Michigan
08.2025 - 11.2025
- Maintained cleanliness and organization of kitchen workstations and equipment.
- Prepared ingredients by chopping vegetables and marinating proteins to support efficient food service.
- Monitored food quality during cooking to ensure freshness and taste consistency.
- Coordinated with team members to deliver timely meal service during peak shifts, enhancing customer satisfaction.
- Followed safety guidelines for food handling and kitchen sanitation practices.
- Restocked ingredients to maintain inventory levels.
- Interacted with customers to assess dietary preferences and offer tailored menu recommendations.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Prepared dishes in a fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Followed established procedures and requirements for safe food handling, storage and service.
- Chopped, diced and sliced vegetables and fruit ahead of rush periods.
- Used standardized recipes and other instructions to prepare food.
Cook
Waterford Inn
La Porte, Indiana
02.2025 - 08.2025
- Executed Mediterranean dishes to meet recipe and presentation standards, enhancing guest satisfaction.
- Coordinated with team members to optimize kitchen operations during peak hours, ensuring timely service.
- Contributed to menu planning by suggesting seasonal ingredients, aligning offerings with guest preferences.
- Adhered to food safety regulations to ensure a safe dining experience for guests.
- Maintained cleanliness and organization of kitchen workstations throughout shifts.
- Operated kitchen equipment safely, including ovens, grills, and fryers.
Education
GED -
Penn Foster Career School
Scranton, PA02-2010
Skills
- Food preparation
- Cooking
- Grilling
- Frying
- Pastry making
- Cutting and slicing techniques
- Recipe adherence
- Menu planning
- Allergen awareness
- Food spoilage prevention
- Quality control
- Kitchen sanitation
- Surface cleaning
- Cleaning and organization
- Allergen awareness
- Equipment operation
- Time management
- Customer engagement
- Team collaboration
- Attention to detail
- Problem solving
- Effective communication
- Grilling
Timeline
cook
Johnny's Mediterranean
01.2026 - Current
Cook
Viola's cafe
08.2025 - 11.2025
Cook
Waterford Inn
02.2025 - 08.2025
GED -
Penn Foster Career School