Shawn Medlock
Minneapolis,MN
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.
Flexible Cook willing to work weekends, holidays and evenings. Comfortable working in fast-paced environments in team setting. Background in maintaining kitchen sanitation, preparing basic components of dishes and working within team of cooks.
Dependable Cook with expertise preparing foods in fast-paced settings. Team-minded professional knowledgeable in food safety, attractive presentation and stock management. Efficient multitasker with talents in recipe management and development.
Motivated kitchen leader offering dedicated experience in food preparation. High standards for taste and quality with expertise maintaining profitable margins. Superior communication and leadership skills.
Detail-oriented Job Title with training in Area of expertise and Type cuisine. Excellent knife skills with dedication to innovative and modern dishes pleasing to all senses. Known for working quickly and efficiently in high-pressure situations.
Level-headed Job Title with Number years of experience in Type kitchens. Proven history of streamlining kitchen procedures for maximized efficiency and speed. Great attention to detail with innovative meal-planning skills and Type training.
Overview
9
9
years of professional experience
Work History
Banquet Line Cook
Canopy Hotel
Minneapolis, MN
10.2018 - Current
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Handled portion control activities according to specified instructions provided by chef.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Grilled meats and seafood to customer specifications.
- Prepared food items such as meats, poultry and fish for frying purposes.
- Transitioned between breakfast and lunch service.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
Lead Steward Lead Cook With Overnight Cooking
Lowes Hotel
Minneapolis, MN
07.2014 - 03.2020
- Stepped into additional roles during busy times to boost coverage of important stations.
- Utilized proper storage bins to organize and transport kitchen equipment to stewarding room for storage purposes.
- Accepted opportunities to learn new skills, improve performance and cross-train for other positions.
- Moved items from main storage areas to easily accessible small fridge, freezers and containers to support kitchen staff efficiency.
- Assisted front and back of house personnel in spot cleaning floors and maintaining welcoming environment for team members and guests.
- Maintained clean and contaminant-free cooking equipment and receptacles through Technique and Technique.
- Followed company safety and security policies and procedures when reporting maintenance needs and unsafe work conditions.
- Managed and communicated up and down organization to collaborate, solve problems and assist company to achieve goal in providing exceptional service.
- Scraped, washed and efficiently restacked dishware, utensils and glassware to keep kitchen ready for customer demands.
- Mopped, swept and Task to reduce dirt, clean and sanitize dining area surfaces.
- Maintained swift pace of work to meet business demands for cleaning and supplies storage.
- Inspected culinary departments for proper employee hygiene, employee productivity, sanitation and cleanliness.
- Helped team meet expected demands by restocking work areas throughout restaurant such as server stations, salad bars and supply cupboards.
- Greeted guests and asked open-ended questions to help determine needs and offer options.
- Tasked with removal of garbage and refuse, mopping and sweeping floors and washing walls.
- Checked recycling cans, removed garbage and put recyclables in correct bin.
- Oversaw incoming deliveries, unboxing supplies, shelving stock and rotating items.
- Met high hotel standards for work procedures, dress, grooming, attendance and punctuality.
Education
CCE. - Business And Study Career
Little Rock Central High
1400 Park 07.1987
Human Resource - Business Administration And Management
University of Phoenix
Tempe, AZ07.2024
Skills
- Food Presentation
- Food rotation
- Kitchen sanitation
- Sanitization
- Frying
- Food safety
- Conveyor ovens
- Recipes and menu planning
Timeline
Banquet Line Cook
Canopy Hotel
10.2018 - Current
Lead Steward Lead Cook With Overnight Cooking
Lowes Hotel
07.2014 - 03.2020
CCE. - Business And Study Career
Little Rock Central High
Human Resource - Business Administration And Management
University of Phoenix