Shawn Pinckney
Jamaica
Summary
Dynamic culinary professional with extensive experience at Porterhouse Steakhouse, excelling in recipe-based cooking and contamination prevention. Known for creating innovative dishes while maintaining high sanitation standards. Proven ability to thrive in fast-paced environments, ensuring customer satisfaction through meticulous food preparation and effective inventory management.
Overview
25
25
years of professional experience
Work History
Line Grill and Boiler Cook
Porterhouse Steakhouse
04.2010 - Current
- 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.
- 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.
Line Grill Cook
Alliance and Bernstein
09.2009 - 01.2013
- Grilled meats and seafood to customer specifications.
- Distributed food to team members with efficiency in high-volume environment.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Cooked regular menu items and seasonal offerings according to corporate standards and guidelines.
- Cleaned and maintained kitchen equipment regularly.
Line Cook
Art Institute of New York City
04.2003 - 05.2009
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Managed inventory and ordered food and supplies to maintain adequate stock.
- Developed innovative, creative menu items and recipes.
- Monitored food quality and presentation to maintain high standards.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Line Cook
Seven Bar and Grill
05.2000 - 10.2003
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Grilled meats and seafood to customer specifications.
Education
Associate of Arts - Hotel, Resort And Restaurant Management
Art Institute of New York
New York, NY10-1999
Skills
* Basic cooking skills
* Knife skills
* Food safety knowledge
* Recipe execution
* Time management
* Teamwork
* Communication
* Organizational skills
* Ability to work under pressure
* Adaptability
Timeline
Line Grill and Boiler Cook
Porterhouse Steakhouse
04.2010 - Current
Line Grill Cook
Alliance and Bernstein
09.2009 - 01.2013
Line Cook
Art Institute of New York City
04.2003 - 05.2009
Line Cook
Seven Bar and Grill
05.2000 - 10.2003
Associate of Arts - Hotel, Resort And Restaurant Management
Art Institute of New York
Similar Profiles
Sarah O'ConnorSarah O'Connor
Server at The Porterhouse KillarneyServer at The Porterhouse Killarney
Sebastian LozanoSebastian Lozano
Busser/Barback at Porterhouse Bourbon & BonesBusser/Barback at Porterhouse Bourbon & Bones
Amrit PandeyAmrit Pandey
CHEF at PORTERHOUSE HOSPITALITY GROUPCHEF at PORTERHOUSE HOSPITALITY GROUP
Naimatul JannatNaimatul Jannat
Substitute Paraprofessional at NYC Department of EducationSubstitute Paraprofessional at NYC Department of Education
Kedar HunterKedar Hunter
Service Coordinator at Community AccessService Coordinator at Community Access