Summary
Overview
Work History
Education
Skills
Timeline
Generic
Shawnique Benjamin

Shawnique Benjamin

Charlottesville

Summary

Transitioning from fast-paced kitchen environment where skills in time management and multitasking were developed. Proven ability to work under pressure and maintain high standards of food quality and presentation. Looking to apply these skills in new, dynamic role that values dedication and efficiency.

Overview

8
8
years of professional experience

Work History

Cook

University of Virginia (uva Dine)
10.2024 - 05.2025
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • 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.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.

Cook

Lake Powell Resort and Marina
04.2024 - 10.2024
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Reduced food waste significantly by implementing proper portion control and storage techniques.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.

Cook

Bryce Canyon National Park
05.2023 - 10.2023
  • Supported kitchen staff training and development, leading to increased productivity and efficiency.
  • Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
  • Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.

Cook

Zephyr Cove Resort & Marina
05.2022 - 09.2022
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.

Cook

Jewels Resort and Spa
10.2017 - 02.2022
  • Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Improved meal presentation with innovative plating techniques, enhancing overall customer satisfaction.
  • Coordinated with front of house to ensure smooth service during busy periods, enhancing customer dining experience.
  • Developed and maintained clean and organized kitchen workspace, setting standard for team.
  • Introduced waste reduction program, contributing to environmental sustainability efforts.

Education

Runaway Bay College of Hospitality
Runaway Bay,st Ann
01-2019

High School Diploma -

Marymount High School
St Mary, JA
01-2002

Skills

  • Customer service
  • Cooking
  • Cleaning and organization
  • Food handling
  • Multitasking and organization
  • Food preparation
  • Strong attention to safe food handling procedures

Timeline

Cook

University of Virginia (uva Dine)
10.2024 - 05.2025

Cook

Lake Powell Resort and Marina
04.2024 - 10.2024

Cook

Bryce Canyon National Park
05.2023 - 10.2023

Cook

Zephyr Cove Resort & Marina
05.2022 - 09.2022

Cook

Jewels Resort and Spa
10.2017 - 02.2022

Runaway Bay College of Hospitality

High School Diploma -

Marymount High School
Shawnique Benjamin