Shawn Phillips

• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Planned menus complying with established health guidelines and budget limitations.
• Cooked meals according to administrative policies, health code regulations and food service standards.
• Communicated with supervisor to discuss menu items, ingredients and nutritional values.
• Worked between 72 and 84 hours a week.

• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Developed kitchen staff through training, disciplinary action and performance reviews.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Worked 45 hours a week.

Production cooking for the main cafeteria at High Point University.

• Observed food safety, proper cleaning and good hygiene practices to prevent food-borne illnesses.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Worked 48 hours a week

• Baking/ breakfast cook
• Complied with health and safety codes to protect staff and customers.
• Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls, and coffee cakes.
• Developed recipes for new products and improved existing recipes.
• Worked 84 hours a week

Plastic injection molding

• Studied daily work instruction, sketches, drawings, blueprints, and manuals to determine dimensions and tolerances accurately.
• Used CNC and manual equipment to perform both initial and final machining.
• Calibrated machines to maintain required productivity levels and adherence to quality standards.
• Monitored equipment to detect and report malfunctions and prevent accidents.
• Worked 48 hours a week

Did everything need to keep line cooks on the line with regards to stocking, prep and deliveries.

• Demonstrated a high level of initiative and creativity while tackling difficult tasks.
• Proved successful working within tight deadlines and a fast-paced environment.
• Worked effectively in fast-paced environments.
• Self-motivated, with a strong sense of personal responsibility.
• Worked 72 hours a week

Baked, made grab and go foods, prepared breakfast. Had a contract to work 28 days on, 14 days off, then 28 days on. The second half of my contract was cancelled because of Covid. The shifts were 12 hours each.

• Complied with health and safety codes to protect staff and customers.
• Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls, and coffee cakes.
• Worked 84 hours a week.

Morning Sous Chef. Prepared breakfast buffet for up to 300 people. Manged a staff of 5.

• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Mentored kitchen staff to prepare each for demanding roles.
• Collaborated with staff members to create meals for large banquets.
• Planned and directed high-volume food preparation in fast-paced environment.
• Worked 65 hours a week.

Prepared dinner for 100 residents.

• Prepared food items in compliance with recipes and portioning control guidelines.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Worked 45 hours a week.

Cooked breakfast and lunch for 400 people.

• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• 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.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Worked 48 hours a week.

Cafeteria cooking for 400 employees.

• 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.
• 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.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Worked 48 hours a week.

Coated tools.

• Filled hoppers, reservoirs and pans with material used to coat, paint or spray using conveyors or pails.
• Custom mixed colors to match customers' desired color.
• Provided supervisor with daily status report on all job tasks and workers' duties.
• Worked 48 hours a week.

• Set up morning breakfast buffet for 200 employees Set up breakfast buffet for 400 guest.
• Answered questions about menu selections and made recommendations when requested.
• Effectively communicated with kitchen staff regarding customer allergies, dietary needs and other special requests.
• Effectively used items in stock to decrease waste and profit loss.
• Maintained a professional tone of voice and words at all times, including during peak rush hours.
• Worked 84 hours a week.

• Prepared the buffet and salad bar for dinner service.
• Maintained knowledge of current menu items, garnishes, ingredients and preparation methods.
• Ordered food daily.
• Wrote bi-weekly menu.
• Prepared daily fruit tray.
• Prepared daily meat and cheese tray.
• Worked 48 hours a week.

• Working two restaurants at the Mt.McKinley Wilderness Lodge in Denali State Park, AK.
• Maintained knowledge of current menu items, garnishes, ingredients and preparation methods.
• Consistently adhered to quality expectations and standards.
• Worked 50 hours a week.

• Cooked in a medical facility.
• Worked with special dietary needs to ensure patient's well-being.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Worked 48 hours a week.

• Delivered exceptional service by greeting and serving customers in a timely, friendly manner.
• Stored excess stock in proper storage rooms.
• Ran footwear department.
• Followed all company policies and procedures to deliver quality work.
• Interpreted clients' needs and introduced services to fit specific requirements.
• Worked 40 hours a week.

• Helped with irrigation systems and other plumbing, landscaping, painting and general helper duties.
• Loaded, unloaded, and moved material to and from storage and production areas.
• Shoveled cement and other materials into portable cement mixers to mix, pour and spread concrete on surfaces.
• Operated various hand and power tools to complete general tasks.
• Worked 40 hours a week.

• Worked with others on a two-man line with heavy sauté and oven cooking.
• Created/ensured attractive plate presentations with several varied types of sauces.
• Ensured the use of fresh quality ingredients, a must for the dishes prepared.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Grilled meats and seafood to customer specifications.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Worked 45 hours a week.

• Oversaw employees in the maintenance of heavy equipment as well as fleet vehicles.
• Coordinated maintenance schedules with foremen daily to keep up productivity.
• Ordered replacement parts as well as fuel and lubricants as per warranty expectations.
• Maintained compliance with company policies, objectives, and communication goals.
• Worked 50 hours a week.

• Maintained kitchen, worked closely with produce company to assure quality and freshness.
• Consistently exhibited calm demeanor during periods of high volume or unusual events to keep store operating smoothly and set positive example for shift team.
• Cooperated with coworkers to improve customer experience and manage storefront.
• Adhered to company standards and compliance requirements for operations and cleanliness of areas.
• Worked 42 hours a week.

• Managed and trained new employees.
• Helped to create new and exciting dishes.
• and menus as well as inspecting all food deliveries for quality and freshness.
• Also wrote advertisement for local newspapers.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Worked 48 hours a week.

• Checked and ordered all foods as well as liquor.
• Worked with managers and.staff to assure highest standard of cleanliness.
• Delivered exceptional service by greeting and serving customers in a timely, friendly manner.
• Answered questions about menu selections and made recommendations when requested.
• Consistently exhibited calm demeanor during periods of high volume or unusual events to keep store operating smoothly and set positive example for shift team.
• Adhered to company standards and compliance requirements for operations and cleanliness of areas.
• Coached crew members to optimize performance and motivate toward more efficient work.
• Worked 50 hours a week.

• Hired as an assistant manager.
• Promoted to AGM within 6 months.
• Opened new.stores in West Palm Beach and Orlando.
• Ordered food and liquor.
• Managed a.staff of more than 75 employees.
• Handled cash accurately and prepared deposits.
• Enforced quality assurance protocols to deliver ideal customer experiences.
• Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
• Oversaw inventory by ordering precise quantities of stock and executing corrective actions to drive profitability.
• Resolved problems promptly to elevate customer approval.
• Worked 65 hours a week.

• Local seafood restaurant.
• Did ordering, inventory and training.
• Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
• Worked 50 hours a week.

• Started as salad prep.
• Eagerly learned all positions.
• Opened new store in Port.Charlotte.
• Promoted to Kitchen Manager in 1991.
• Served as one of 6 committee.members assigned to develop a nationwide training manual for Kitchen.Managers.
• Trained 50 managers and 150 employees.
• Checked and tested foods to verify quality and temperature.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
• Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
• Worked 70 hours a week.

• Led training in sanitation and cleaning practices.
• Followed company and OSHA safety protocols for handling and disposing of hazardous materials.
• Operated automatic crushing equipment, incinerators and recycling sorters.
• Worked 40 hours a week.

Cooked dinner for 150 residents. Also prepared special diets.

• Prepared food items in compliance with recipes and portioning control guidelines.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Worked 40 hours a week.

• Started as dishwasher.
• Promoted to salad/ prep in 3 months.
• Worked with dietitian on special diets.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Worked 28 hours a week.