Shadae Reid
Summary
To uterlize my knowledge, skills and experiences in the world of work so I may meaningfully contribute not only to my general progress but also to the improvement of the organization in which I work.
Hardworking professional bringing detail-oriented approach to food preparation and handling. Reliable individual possessing excellent communication and problem-solving strengths.
Overview
8
8
years of professional experience
Work History
Line Cook
Lake crescent lodge
01.2025 - Current
- Work as a line cook preparing meal according to guest order and menú standard
- Ensured that all dishes were prepared according to recipe specifications.
Kitchen Supervisor
Hedonism 11
01.2024 - Current
- Work as a Kitchen Supervisor training staffs and monitoring restaurants and buffet during service
- Practice food safety
- Make garnish
- Operate computer software making shifts, purchasing, temp logs.
- Create menu’s and prepare special meals, ensuring kitchen is kept up to standard
Pastry Cook
Secret Resort
01.2023 - Current
- Work as a Pastry Cook making delectable cakes, pie, mousse, jello shots, puddings, baking banana breads, doing Chocolate works and cake decorations
Customer Service Trainer
Teleperformance
01.2020 - Current
- Train agents to assist customers
Cook
Omni Grove Park inn
Asheville
01.2022 - 01.2024
- Company Overview: Asheville North Carolina
- Work as a cook, preparing house meals and other international meals seafood platters, charcuterie platters, salads, making dressings serving desserts, make dressings, prepare burger, chips hot wings, etc
- Asheville North Carolina
Pantry Cook
Grand Palladium Hotel
01.2018 - 01.2021
- Work as a Pantry Cook, preparing salads, assorted fruit plate.
- Prepare different types of juices for breakfast, such as green juice etc.
- Prepare assorted sandwich, cheese and meat platters for buffet services.
- Serve and maintain the cleanliness of our kitchen, pantry, buffet lines and our equipment and tools.
Range and Pantry Cook
Riu Hotels
01.2017 - 01.2018
- Worked as a Range and Pantry cook, preparing international and local food such as Spanish omelet, tapas, Mexican salads, make assorted dressings, compote, seafood boils.
- Prepare food for special events weddings, anniversaries, birthdays etc.
- Prepare paella, terrine for wedding function, prepare carvings for Christmas, new year, and for any other special events.
- Practicing proper storage of food, and updating temperature logs.
Education
Quality service certificate -
HEART TRUST (NSTA)
01.2020
GREEN ISLAND HIGH SCHOOL -
01.2013
Skills
- Operate as Agent
- Food preparation
- Recipe adherence
- Menu creation
- Food safety
- Garnishing techniques
- Inventory management
- Customer service
- Team leadership
- Staff training
- Conflict resolution
References
Nakia Surgeon, Chief Steward / Pastor, Grand Palladium Resort, Point Lucea, Hanover, 1876-864-3070
Timeline
Line Cook
Lake crescent lodge
01.2025 - Current
Kitchen Supervisor
Hedonism 11
01.2024 - Current
Pastry Cook
Secret Resort
01.2023 - Current
Cook
Omni Grove Park inn
01.2022 - 01.2024
Customer Service Trainer
Teleperformance
01.2020 - Current
Pantry Cook
Grand Palladium Hotel
01.2018 - 01.2021
Range and Pantry Cook
Riu Hotels
01.2017 - 01.2018
Quality service certificate -
HEART TRUST (NSTA)