Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

Shawn Porter

Mount Rainier,MD

Summary

Dynamic food service professional with a strong background at DC Central Kitchen, excelling in multitasking and customer service. Proven ability to enhance guest satisfaction through high-quality food preparation and effective team collaboration. Committed to maintaining sanitation standards and reducing food waste, ensuring a safe and efficient kitchen environment.

Professional with hands-on experience in food service, prepared to contribute effectively. Strong focus on team collaboration and achieving results, adaptable to changing needs. Skilled in food preparation, customer service, and maintaining clean, safe work environment. Reliable and dependable, with commitment to high standards and delivering quality service.

Overview

6
6
years of professional experience

Work History

Food Service Worker

DC Central Kitchen
03.2025 - Current
  • Demonstrated versatility by quickly adapting to various roles within the food service environment as needed.
  • Developed and maintained positive relationships with customers to enhance service.
  • Made food according to standard recipes with requested changes for customer satisfaction.
  • Strictly followed sanitation and food safety guidelines as required by regulatory agencies and company.
  • Maintained safety standards by properly handling food and adhering to sanitation guidelines.
  • Replenished condiments, beverages, and supplies while maintaining cleanliness of service areas.
  • Set up and broke down food service lines quickly to maintain service flow.
  • Operated cash register accurately, managing transactions efficiently while providing excellent customer service.
  • Prepared and served various food and drink items to customer specifications in fast-paced environments.
  • Utilized strong multitasking skills to manage multiple orders simultaneously without compromising quality or accuracy.
  • Maintained clean, trash-free workspaces to maximize productivity and safety.
  • Promoted a positive work environment through effective communication with colleagues and supervisors.
  • Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
  • Handled cash transactions and point-of-sale operations to assist dining room staff during busy service periods.
  • Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
  • Collaborated with kitchen staff to ensure timely and accurate order fulfillment.
  • Operated dishwashing and sanitizing equipment according to manufacturer instructions.
  • Prevented food spoilage by monitoring dates, rotating stock, and following proper storage procedures.
  • Greeted customers at counter to fulfill requests and answer questions.
  • Assisted in inventory management, ordering supplies, and minimizing food spoilage.
  • Delivered exceptional service by promptly addressing customer concerns and special requests.
  • Achieved consistent compliance with health department regulations through diligent adherence to policies and procedures.
  • Enhanced customer satisfaction by maintaining a clean and organized dining area.
  • Supported team members during peak hours, ensuring smooth operations and minimal wait times for customers.

Assistant Chef

Holiday Inn Express Hotel Suites
07.2019 - 10.2019
  • Assisted head chef in cooking dishes according to ingredients.
  • Offered creative input on seasonal menu changes, keeping the restaurant''s offerings fresh and appealing to guests.
  • Reduced food waste by closely monitoring ingredient usage and implementing effective portion control measures.
  • Streamlined kitchen operations by effectively delegating tasks to appropriate team members.
  • Chopped ingredients and garnishes.
  • Enhanced guest satisfaction by consistently preparing and presenting high-quality dishes in a timely manner.
  • Provided valuable feedback during staff evaluations, helping junior chefs improve their skills and grow within the company.
  • Received and inspected food deliveries, guaranteeing the use of fresh and high-quality ingredients.
  • Continually updated personal culinary knowledge by attending workshops, conferences, and industry events.
  • Stored food safely and orderly in freezer and refrigerator.
  • Managed time efficiently when completing multiple tasks, ensuring smooth flow of kitchen operations during busy service periods.
  • Contributed to positive team dynamics by providing support and guidance to junior kitchen staff members.
  • Collaborated with head chef to develop innovative menu items, resulting in increased customer return rates.
  • Assisted in inventory management, ensuring proper stock levels for optimal kitchen performance.
  • Served as a trusted resource for other team members by offering guidance on complex cooking techniques and problem-solving difficult situations.
  • Participated in recipe testing sessions to refine dishes before adding them to the menu or featuring them as specials.
  • Developed strong relationships with local suppliers, securing discounts on premium ingredients for the restaurant.
  • Cleaned kitchen work area by sanitizing all cooking equipment, utensils, and counters.
  • Played a key role in catering special events such as weddings and corporate functions, delivering exceptional dining experiences for clients.
  • Ensured compliance with all health and safety regulations, maintaining a safe work environment for all employees.
  • Assisted with hiring decisions for new kitchen staff members who were instrumental in furthering the success of the business.
  • Implemented new cooking techniques, elevating the restaurant''s culinary offerings and reputation.
  • Maintained a clean and organized workspace, contributing to an efficient and productive kitchen environment.
  • Checked food inventory and ordered ingredients.
  • Supported head chef in managing budgets, reducing overall expenses without compromising quality or service standards.
  • Prepped ingredients ahead of time to increase cooking and service speed.
  • Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
  • Used variety of kitchen tools and appliances to prepare ingredients and meals.
  • Supported senior chefs with creative meal planning and recipe development.
  • Prepared and cooked quality meals in high-volume, fast-paced service environments.
  • Followed recipes and instructions to achieve quality and presentation standards.
  • Cleaned and oiled kitchen equipment to maintain optimized function.
  • Trained new kitchen staff on proper food handling and preparation techniques.
  • Verified food temperatures and quality ahead of service to maintain standards.
  • Wrapped, dated, and stored food in refrigerators under standardized temperature for future uses.
  • Received delivered, sorted produce and stored supplies quickly to maintain quality and condition.
  • Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
  • Floated throughout kitchen to assist in meal preparation and plating, effectively anticipating chef, and waiting staff's needs.
  • Replenished food and ingredients supplies to meet service demand.
  • Assisted in menu preparation, making suggestions, and researching recipes compatible with existing menu items.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Monitored food production to verify quality and consistency.
  • Implemented food cost and waste reduction initiatives to save money.
  • Coordinated with team members to prepare orders on time.
  • Participated in food tastings and taste tests.
  • Set up and broke down kitchen for service.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Utilized culinary techniques to create visually appealing dishes.
  • 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.
  • Evaluated food products to verify freshness and quality.
  • Disciplined and dedicated to meeting high-quality standards.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Developed close relationships with suppliers to source best ingredients.

Education

Certification - Entrepeneur

Agustus Escoffier School of Culinary Arts
Boulder, CO
04-2026

Skills

  • Multitasking
  • Cash register operation
  • Working quickly
  • Staff training and development
  • Cleaning and sanitation
  • Positive attitude
  • ServSafe certification
  • Customer service
  • Food and safety standards
  • Problem-solving
  • Quick learner
  • Fast-paced environment
  • Positive attitude and energy
  • Attention to detail
  • Heavy lifting capacity
  • Professional appearance maintenance
  • Food storage practices
  • Strong communication skills
  • Food preparation
  • Working with diverse people
  • Plating and portion control
  • Plates presentation
  • Food portioning control
  • Complex Problem-solving
  • Food waste reduction techniques
  • Food service marketing tactics
  • Strong work ethic
  • Cross-functional teamwork
  • Productivity and efficiency
  • Time management proficiency
  • Food and beverage pairing
  • Soup preparation
  • Work station sanitation
  • Food handling standards
  • Proper food temperatures
  • Dishwashing and sanitization
  • Food serving
  • Cash handling experience
  • Food allergy awareness
  • Order review
  • Food tray assembly
  • Special dietary needs
  • Cooking procedures
  • Food rotation
  • Portion control
  • Supply ordering
  • Basic math
  • Conflict resolution
  • Temperature control
  • Equipment operation
  • Inventory management
  • Food pairing
  • Verbal and written communication
  • Reliability and punctuality
  • Menu item pricing
  • Supply stocking
  • Friendly and outgoing
  • Cleaning and sanitizing
  • Food safety
  • Food storage
  • Food service equipment maintenance
  • Buffet management
  • Banquet service experience
  • Menu memorization
  • Hospital operations
  • Team oriented
  • Food assembly
  • Flexible schedule
  • Quality control
  • Hot table management
  • Recipe execution precision
  • Patient care
  • Food service sales techniques
  • Menu item pricing strategies
  • Interpersonal relationship building
  • ServSafe
  • Food service industry trends awareness
  • Customer feedback analysis
  • Basic mathematics
  • Food production scheduling
  • Patient relations
  • Food quality assessment
  • Equipment maintenance
  • Food cost control strategies
  • Menu planning expertise
  • Supply inventory management
  • Table setting expertise
  • Sanitation standards compliance
  • Interpersonal skills
  • Plating and presentation
  • Covid-19 safety protocols
  • Grilling
  • Food presentation techniques
  • Inventory control
  • Order taking accuracy
  • Efficient food preparation
  • Safe food handling
  • Buffet setup and maintenance

Languages

English
Full Professional

Timeline

Food Service Worker

DC Central Kitchen
03.2025 - Current

Assistant Chef

Holiday Inn Express Hotel Suites
07.2019 - 10.2019

Certification - Entrepeneur

Agustus Escoffier School of Culinary Arts

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