Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic
Shannon Smith

Shannon Smith

Wrangell,Alaska

Summary

Diligent Cook possessing excellent cooking skills and strong knowledge of food safety. Proficient in maintaining well-stocked, organized and clean kitchen areas to maximize productivity. Dedicated team player with punctual nature and open communication style dedicated to working hard.

Overview

8
8
years of professional experience
1
1
Certification

Work History

Lead Cook

Ararmark Services
10.2022 - Current
  • Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
  • Reduced food waste by closely monitoring inventory levels and developing creative recipes to utilize surplus ingredients.
  • Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
  • Streamlined prep work by organizing kitchen stations effectively and training junior staff on best practices for efficient workflow.
  • Implemented effective cross-training initiatives, which allowed team members to seamlessly cover various roles during peak service times.
  • Oversaw proper storage procedures for perishable items, ensuring freshness and minimizing spoilage risks.
  • Coordinated with the front-of-house staff to ensure timely dish preparation and delivery for optimal guest experience.
  • Consistently met or exceeded health code standards by enforcing strict sanitation practices throughout the kitchen area.
  • Mentored junior staff members in culinary techniques, fostering an environment of continuous learning within the team.
  • Achieved high customer satisfaction ratings by promptly addressing concerns regarding menu items or food quality issues.
  • Contributed to a positive workplace culture through proactive communication with team members at all levels of the organization.
  • Demonstrated strong leadership skills by stepping in as acting kitchen manager during periods of personnel absence or transition.
  • Supervised line cooks to monitor food safety and order accuracy.
  • Took over line positions in event of emergency.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Prepared ingredients ahead of time to promote efficiency in dish garnishing.
  • Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Prepared meals for lunch and dining services with average of 16 people per day.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Inspected freezer and refrigerator daily to check and maintain proper temperatures.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Placed orders to restock items before supplies ran out.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Assisted with menu development and planning.
  • Set up and broke down kitchen for service.
  • Disciplined and dedicated to meeting high-quality standards.
  • Evaluated food products to verify freshness and quality.
  • Monitored food production to verify quality and consistency.
  • Participated in food tastings and taste tests.
  • Enhanced kitchen efficiency by maintaining a clean and organized workspace during busy shifts.
  • Expedited food preparation for timely service by closely following chef''s instructions and prioritizing tasks.
  • Reduced food waste by properly storing ingredients and monitoring expiration dates.
  • Maintained optimal food quality by adhering to strict guidelines for food safety and sanitation.
  • Sharpened knife skills, resulting in precise cuts and reduced preparation time.
  • Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
  • Supported the success of daily operations by assisting chefs with ingredient prep work as needed.
  • Provided training to new employees on proper food handling, sanitation practices, and equipment usage, resulting in increased productivity.
  • Led daily staff meetings to communicate expectations and review safety procedures.
  • Supervised food presentation and plating to enhance visual appeal.
  • Maximized team productivity by expertly delegating tasks to kitchen staff.
  • Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
  • Monthly food audits and test trays.
  • Trained with IDDSI textures and fluids.
  • Multiple trainings on RELIAS.
  • SYSCO ordering.

Acute Cook

NANA Management Services, NMS
11.2021 - 09.2022
  • Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
  • Reduced food waste significantly by implementing proper portion control and storage techniques.
  • Streamlined kitchen operations with effective communication and collaboration among team members.
  • Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Supported kitchen staff training and development, leading to increased productivity and efficiency.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Contributed to positive guest experiences by accommodating special dietary needs and requests.
  • Collaborated with the management team to develop new menu items based on customer feedback and preferences.
  • Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
  • Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
  • Showcased excellent knife skills for precise cutting and preparation of various ingredients.
  • Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
  • Mentored junior cooks in refining their culinary skills through hands-on guidance during meal preparation processes.
  • Continuously updated personal knowledge about ingredient trends, nutritional demands/preferences resulting in well-informed adjustments to recipes.
  • Ensured adherence to dietary restrictions like gluten-free or vegan options without compromising taste or presentation.
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Communicated closely with servers to fully understand special orders for customers.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Seasoned and cooked food according to recipes or personal judgment and experience.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Maintained food safety and sanitation standards.
  • Followed strict standards for food handling and safety, minimizing risks to customers.
  • Managed opening and closing shift kitchen tasks.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Monitored food quality and presentation to maintain high standards.
  • Coordinated checklists to keep kitchen clean, stocked and sanitary.
  • Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
  • Measured and mixed ingredients according to precise recipes for best results.
  • Measured, weighed and mixed appropriate ingredients according to recipe directions.
  • Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
  • Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
  • Adjusted recipes based on ingredient availability or customer request.
  • Trained and supervised cooking staff to expertly meet daily needs.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Identified inefficiencies leading to improved productivity.
  • Planned menus for different events, seasons and customer requests.
  • Suggested actionable improvements to streamline training procedures.

Cook

SEARHC
11.2015 - 10.2020
  • Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
  • Reduced food waste significantly by implementing proper portion control and storage techniques.
  • Streamlined kitchen operations with effective communication and collaboration among team members.
  • Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
  • Supported kitchen staff training and development, leading to increased productivity and efficiency.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Contributed to positive guest experiences by accommodating special dietary needs and requests.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
  • Showcased excellent knife skills for precise cutting and preparation of various ingredients.
  • Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
  • Mentored junior cooks in refining their culinary skills through hands-on guidance during meal preparation processes.
  • Continuously updated personal knowledge about ingredient trends, nutritional demands/preferences resulting in well-informed adjustments to recipes.
  • Ensured adherence to dietary restrictions like gluten-free or vegan options without compromising taste or presentation.
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Seasoned and cooked food according to recipes or personal judgment and experience.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Maintained food safety and sanitation standards.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Followed strict standards for food handling and safety, minimizing risks to customers.
  • Managed opening and closing shift kitchen tasks.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Monitored food quality and presentation to maintain high standards.
  • Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
  • Measured and mixed ingredients according to precise recipes for best results.
  • Measured, weighed and mixed appropriate ingredients according to recipe directions.
  • Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
  • Adjusted recipes based on ingredient availability or customer request.
  • Trained and supervised cooking staff to expertly meet daily needs.
  • Identified inefficiencies leading to improved productivity.

Education

High School Diploma -

Wrangell Hi
Wrangell, AK
05.2009

Skills

  • Allergen Safety
  • Employee Supervision
  • Large-Scale Food Preparation
  • Food Inventory Management
  • Food Processing
  • Kitchen Sanitation
  • Kitchen Organization
  • Spoilage Prevention
  • Scheduling
  • Training Management
  • Ingredient Preparation
  • Work Delegation
  • Task Delegation
  • Emergency Protocols
  • Crew Training
  • Food Safety
  • Menu Planning
  • Food Presentation
  • Meal Preparation
  • Inventory Control
  • Special Diets
  • Team Leadership
  • Time Management
  • Customer Service
  • Adaptability
  • Quality Control
  • Staff Training
  • Decision Making
  • Stress Management
  • Equipment Maintenance
  • Kitchen Management
  • Conflict Resolution
  • Sanitation Practices
  • Problem Solving
  • Ingredient Knowledge
  • Recipe Creation
  • Attention to Detail
  • Multitasking Abilities
  • Cooking Techniques
  • Cooking
  • Food Spoilage Prevention
  • Waste Reduction
  • Kitchen Staff Management
  • Cleaning and Sanitation
  • Food Plating and Presentation
  • Special Events
  • Performance Improvement
  • Kitchen Equipment Operation and Maintenance
  • Nutrition
  • Inventory Oversight
  • Food Allergy Understanding
  • Order Delivery Practices
  • Quality Assurance
  • Staff Scheduling
  • Kitchen Operations Oversight
  • Food Production
  • Food and Beverage Service
  • Safe Food Handling
  • Batch Cooking
  • Supply Ordering
  • Pantry Restocking
  • Food Prep Planning
  • Workflow Optimization
  • Kitchen Equipment Operation
  • Prioritization and Organization
  • Staff Recruiting and Hiring
  • Relationship Building
  • Delegating Work
  • Culinary Trends
  • Team Training
  • Problem and Complaint Resolution
  • Operational Oversight
  • Coaching and Mentoring

Certification

  • Licensed Food Protection Manager- Exp. 2026
  • Serve safe-food handler

Timeline

Lead Cook

Ararmark Services
10.2022 - Current

Acute Cook

NANA Management Services, NMS
11.2021 - 09.2022

Cook

SEARHC
11.2015 - 10.2020

High School Diploma -

Wrangell Hi

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Shannon Smith