Sherry Lunay
Youngstown,FL
Summary
Adept at enhancing kitchen operations and team efficiency, my tenure at Marriott showcased my strong leadership in high-volume catering and my expertise in food safety standards. With a knack for innovative menu development and a commitment to exceptional food presentation, I boosted customer satisfaction and significantly reduced food waste, underlining my problem-solving acumen and attention to detail.
Overview
7
7
years of professional experience
Work History
Line Cook Banquet Cook Sous Chef
Marriott
Staurt Fl
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Checked food temperature regularly to verify proper cooking and safety.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Grilled meats and seafood to customer specifications.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
- Assisted in inventory management by accurately tracking supplies and placing orders as needed.
- Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
- Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
- Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
- Fostered culture of continuous improvement, encouraging feedback and implementing suggestions for better kitchen operations.
- Improved team morale and productivity through effective communication and collaboration.
- Collaborated with chef to develop new menu items, leading to increased diner interest and sales.
- Led kitchen safety workshop, resulting in zero accidents or injuries for year.
- Enhanced kitchen efficiency by maintaining clean and organized workstation.
- Managed kitchen equipment maintenance, preventing unexpected downtime and preserving workflow.
- Streamlined prep work for faster meal turnaround, contributing to improved customer satisfaction.
- Maintained high standards of food safety and hygiene, surpassing health inspection requirements.
- Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
- Assisted in budget management, helping to reduce kitchen operational costs without compromising on quality.
- Reduced food waste significantly by implementing innovative inventory tracking system.
- Increased repeat customer numbers with consistent high-quality meal preparation.
- Contributed to significant reduction in cooking time by organizing more efficient kitchen layouts.
- Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
- Negotiated with suppliers for better pricing on high-quality ingredients, improving profit margins.
- Sourced locally grown produce to support community farmers and improve dish freshness.
- Optimized food presentation, resulting in positive customer feedback and increased social media attention.
- Implemented system for quicker ingredient replenishment, keeping kitchen running smoothly during peak hours.
- Developed waste reduction program that became model for other restaurants in chain.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Prepared and cooked meals according to recipes and customer specifications.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Monitored food quality and presentation to maintain high standards.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Trained new kitchen staff on food safety, preparation and cooking techniques.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Managed inventory and ordered food and supplies to maintain adequate stock.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Verified proper portion sizes to consistently attain high food quality standards.
- Developed strategies to enhance catering and retail food service revenue and productivity goals.
- Assisted in developing new menu items to reflect restaurant's style and standards.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed innovative, creative menu items and recipes.
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Practiced safe work habits to avoid possible injury to self or other employees.
- Learned menu items produced by assigned station to achieve proper quantities.
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
- Ordered food and supplies used to prepare meals for Number people.
- Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
- Assisted the executive chef with planning seasonal menus that showcased fresh ingredients and innovative flavor combinations.
- Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
- Adapted cooking techniques and ingredient substitutions when faced with unexpected challenges or last-minute changes in event details.
- Reduced food waste through proper portion control and strategic use of leftover ingredients in creative dishes.
- Supported catering events by assisting with menu planning, ingredient sourcing, and preparation of specialty dishes.
- Contributed to menu development for special events, incorporating client preferences and dietary restrictions as needed.
- Maintained open communication with colleagues and supervisors to proactively address potential issues and ensure a successful event.
- Enhanced guest satisfaction by preparing high-quality banquet dishes according to predetermined menus and recipes.
- Monitored inventory levels and placed orders for necessary supplies in a timely manner to prevent shortages during peak seasons.
- Collaborated with the banquet team to ensure timely delivery of meals, resulting in positive feedback from clients.
- Streamlined kitchen operations for banquets by efficiently organizing workstations, equipment, and ingredients.
- Trained new staff members on kitchen procedures, ensuring consistency in quality among all team members.
- Increased efficiency by creating detailed prep lists for each event to ensure that tasks were completed on schedule without compromising quality.
- Demonstrated versatility in culinary skills by proficiently preparing diverse cuisine types for various banquet themes.
- Coordinated with event planners to establish timelines and specific requirements for each function, facilitating smooth service execution.
- Ensured adherence to safety protocols during high-volume events by closely monitoring staff performance under pressure.
- Managed simultaneous preparation of multiple courses while maintaining impeccable timing and organization.
- Continuously refined culinary skills through ongoing professional development, incorporating new techniques and trends into banquet offerings.
- Implemented improved food presentation techniques that elevated overall dining experience at banquets.
Cook
Usmc
All Over
- 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.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- 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.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Communicated closely with servers to fully understand special orders for customers.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
- Contributed to positive guest experiences by accommodating special dietary needs and requests.
- Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
- Supported kitchen staff training and development, leading to increased productivity and efficiency.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Showcased excellent knife skills for precise cutting and preparation of various ingredients.
- Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
- Mentored junior cooks in refining culinary skills through hands-on guidance.
- Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
- Collaborated with management team to develop new menu items.
- Adapted quickly to menu changes and customer requests, demonstrating flexibility and problem-solving skills.
- Developed and maintained clean and organized kitchen workspace, setting standard for team.
- Streamlined food preparation process, increasing kitchen productivity.
- Managed time effectively to ensure timely meal preparation, even during peak hours.
- Trained new kitchen staff, ensuring they met restaurant's high standards.
- Developed system for inventory management, reducing waste and cutting costs.
- Coordinated with front of house to ensure smooth service during busy periods, enhancing customer dining experience.
- Ensured compliance with all food safety regulations, maintaining record of excellence in health inspections.
- Prepared diverse cuisines to meet customer dietary needs and preferences, elevating dining experience.
- Collaborated with kitchen team to design new menu items, driving customer interest and repeat business.
- Implemented rotating menu concept, keeping dining experience fresh and engaging for regular customers.
- Negotiated with suppliers for better pricing on high-quality ingredients, improving profit margins.
- Maintained high standards of hygiene and cleanliness, ensuring safe dining environment.
- Enhanced kitchen efficiency by streamlining prep work processes.
- Conducted regular quality checks on ingredients, ensuring only best were used in meal preparation.
- Introduced waste reduction program, contributing to environmental sustainability efforts.
- Enhanced flavor and presentation of traditional dishes with creative twists, receiving positive feedback from patrons.
- Improved meal presentation with innovative plating techniques, enhancing overall customer satisfaction.
- Optimized use of kitchen equipment to speed up cooking times without compromising food quality.
- Fostered culture of teamwork and communication within kitchen, leading to improved efficiency.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Maintained food safety and sanitation standards.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Managed opening and closing shift kitchen tasks.
- Prepared and served various food items in fast-paced Type environment.
- Monitored food quality and presentation to maintain high standards.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
Banquet Prep Cook
Hilton
Miramar, FL
04.2024 - Current
- Participated in ongoing professional development opportunities, staying current on industry trends and best practices related to banquet cooking techniques.
- Reduced food waste by efficiently utilizing ingredients and maintaining proper portion control.
- Adhered to dietary restrictions as needed, modifying recipes or creating alternative dishes for guests with allergies or other specific requirements.
- Demonstrated flexibility by adapting to last-minute changes or requests from clients and event coordinators.
- Contributed to positive teamwork dynamics, effectively communicating with colleagues to meet shared goals.
- Assisted in training new staff members on proper techniques and safety standards within the kitchen environment.
- Managed inventory levels, ensuring adequate supplies were available for upcoming events without overstocking perishable items.
- Constructed visually appealing buffet stations that enticed guests while showcasing the variety of menu options available.
- Maintained a clean and organized workspace, ensuring adherence to sanitation guidelines for safe food handling.
- Collaborated with the culinary team to create innovative menu options for special events and functions.
- Ensured timely completion of tasks by adhering to strict deadlines set by banquet managers.
- Improved overall customer satisfaction through attention to detail when executing dish preparation and presentation requirements.
- Streamlined prep work processes, resulting in increased efficiency during high-demand periods.
- Maintained a positive and professional attitude in high-pressure environments, delivering exceptional results under tight deadlines.
- Enhanced banquet presentations by meticulously preparing and arranging food platters.
- Developed strong time management skills by prioritizing tasks based on event schedules and specific needs of each function.
- Upheld high-quality standards for all prepared dishes, consistently meeting client expectations and receiving positive feedback.
- Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Followed orders from head chef to establish productive and timely preparation of meals.
- Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
- Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Maintained food safety and sanitation standards.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Managed opening and closing shift kitchen tasks.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Prepared and served various food items in fast-paced Type environment.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Monitored food quality and presentation to maintain high standards.
Banquet Cook /line Cook
Emerald Grande at HarborWalk Village
Destin, FL
10.2023 - 04.2024
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Practiced safe work habits to avoid possible injury to self or other employees.
- Learned menu items produced by assigned station to achieve proper quantities.
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
- Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
- Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
- Increased efficiency by creating detailed prep lists for each event to ensure that tasks were completed on schedule without compromising quality.
- Reduced food waste through proper portion control and strategic use of leftover ingredients in creative dishes.
- Contributed to menu development for special events, incorporating client preferences and dietary restrictions as needed.
- Enhanced guest satisfaction by preparing high-quality banquet dishes according to predetermined menus and recipes.
- Streamlined kitchen operations for banquets by efficiently organizing workstations, equipment, and ingredients.
- Managed simultaneous preparation of multiple courses while maintaining impeccable timing and organization.
- Coordinated with event planners to establish timelines and specific requirements for each function, facilitating smooth service execution.
- Maintained a clean and sanitary work environment in compliance with health department regulations, promoting food safety standards.
- Ensured adherence to safety protocols during high-volume events by closely monitoring staff performance under pressure.
- Monitored inventory levels and placed orders for necessary supplies in a timely manner to prevent shortages during peak seasons.
- Assisted the executive chef with planning seasonal menus that showcased fresh ingredients and innovative flavor combinations.
- Received recognition from management for consistently meeting deadlines without sacrificing dish quality or presentation.
- Adapted cooking techniques and ingredient substitutions when faced with unexpected challenges or last-minute changes in event details.
- Maintained open communication with colleagues and supervisors to proactively address potential issues and ensure a successful event.
- Supported catering events by assisting with menu planning, ingredient sourcing, and preparation of specialty dishes.
- Implemented improved food presentation techniques that elevated overall dining experience at banquets.
- Continuously refined culinary skills through ongoing professional development, incorporating new techniques and trends into banquet offerings.
- Trained new staff members on kitchen procedures, ensuring consistency in quality among all team members.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Maintained food safety and sanitation standards.
- Collaborated with the banquet team to ensure timely delivery of meals, resulting in positive feedback from clients.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Managed opening and closing shift kitchen tasks.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Prepared and served various food items in fast-paced Type environment.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Monitored food quality and presentation to maintain high standards.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
- Measured and mixed ingredients according to precise recipes for best results.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Adjusted recipes based on ingredient availability or customer request.
Line Cook
Honeybelle
Honeybelle Pga Plam Garden Fl
11.2021 - 11.2022
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Checked food temperature regularly to verify proper cooking and safety.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Grilled meats and seafood to customer specifications.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Assisted in inventory management by accurately tracking supplies and placing orders as needed.
- Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
- Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
- Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
- Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
- Negotiated with suppliers for better pricing on high-quality ingredients, improving profit margins.
- Increased repeat customer numbers with consistent high-quality meal preparation.
- Optimized food presentation, resulting in positive customer feedback and increased social media attention.
- Led kitchen safety workshop, resulting in zero accidents or injuries for year.
- Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
- Improved team morale and productivity through effective communication and collaboration.
- Assisted in budget management, helping to reduce kitchen operational costs without compromising on quality.
- Developed waste reduction program that became model for other restaurants in chain.
- Maintained high standards of food safety and hygiene, surpassing health inspection requirements.
- Reduced food waste significantly by implementing innovative inventory tracking system.
- Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
- Contributed to significant reduction in cooking time by organizing more efficient kitchen layouts.
- Implemented system for quicker ingredient replenishment, keeping kitchen running smoothly during peak hours.
Line Cook
Jeremy Fords Butcher Club
Pga Palm Gardens Fl
10.2021 - 09.2022
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Checked food temperature regularly to verify proper cooking and safety.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Grilled meats and seafood to customer specifications.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
- Assisted in inventory management by accurately tracking supplies and placing orders as needed.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
- Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
- Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
- Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
- Negotiated with suppliers for better pricing on high-quality ingredients, improving profit margins.
- Increased repeat customer numbers with consistent high-quality meal preparation.
- Led kitchen safety workshop, resulting in zero accidents or injuries for year.
- Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
- Improved team morale and productivity through effective communication and collaboration.
- Optimized food presentation, resulting in positive customer feedback and increased social media attention.
- Assisted in budget management, helping to reduce kitchen operational costs without compromising on quality.
Line Cook
Sheraton Resort and Spa
Panama City, FL
05.2020 - 10.2021
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Checked food temperature regularly to verify proper cooking and safety.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Grilled meats and seafood to customer specifications.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
- Assisted in inventory management by accurately tracking supplies and placing orders as needed.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
- Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
- Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
- Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
- Led kitchen safety workshop, resulting in zero accidents or injuries for year.
- Optimized food presentation, resulting in positive customer feedback and increased social media attention.
- Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
- Improved team morale and productivity through effective communication and collaboration.
- Assisted in budget management, helping to reduce kitchen operational costs without compromising on quality.
- Developed waste reduction program that became model for other restaurants in chain.
- Reduced food waste significantly by implementing innovative inventory tracking system.
- Contributed to significant reduction in cooking time by organizing more efficient kitchen layouts.
- Maintained high standards of food safety and hygiene, surpassing health inspection requirements.
- Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
- Implemented system for quicker ingredient replenishment, keeping kitchen running smoothly during peak hours.
- Collaborated with chef to develop new menu items, leading to increased diner interest and sales.
- Managed kitchen equipment maintenance, preventing unexpected downtime and preserving workflow.
- Enhanced kitchen efficiency by maintaining clean and organized workstation.
- Sourced locally grown produce to support community farmers and improve dish freshness.
- Streamlined prep work for faster meal turnaround, contributing to improved customer satisfaction.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Fostered culture of continuous improvement, encouraging feedback and implementing suggestions for better kitchen operations.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Prepared and cooked meals according to recipes and customer specifications.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Monitored food quality and presentation to maintain high standards.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Trained new kitchen staff on food safety, preparation and cooking techniques.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Managed inventory and ordered food and supplies to maintain adequate stock.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Verified proper portion sizes to consistently attain high food quality standards.
- Developed strategies to enhance catering and retail food service revenue and productivity goals.
- Assisted in developing new menu items to reflect restaurant's style and standards.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed innovative, creative menu items and recipes.
Banquet Prep Cook
Marriott Downtown Syracuse
Syracuse, NY
04.2017 - 05.2020
- Participated in ongoing professional development opportunities, staying current on industry trends and best practices related to banquet cooking techniques.
- Reduced food waste by efficiently utilizing ingredients and maintaining proper portion control.
- Adhered to dietary restrictions as needed, modifying recipes or creating alternative dishes for guests with allergies or other specific requirements.
- Contributed to positive teamwork dynamics, effectively communicating with colleagues to meet shared goals.
- Demonstrated flexibility by adapting to last-minute changes or requests from clients and event coordinators.
- Assisted in training new staff members on proper techniques and safety standards within the kitchen environment.
- Constructed visually appealing buffet stations that enticed guests while showcasing the variety of menu options available.
- Managed inventory levels, ensuring adequate supplies were available for upcoming events without overstocking perishable items.
- Maintained a clean and organized workspace, ensuring adherence to sanitation guidelines for safe food handling.
- Worked closely with event planners and catering managers to ensure seamless execution of all banquet-related food services.
- Collaborated with the culinary team to create innovative menu options for special events and functions.
- Ensured timely completion of tasks by adhering to strict deadlines set by banquet managers.
- Streamlined prep work processes, resulting in increased efficiency during high-demand periods.
- Improved overall customer satisfaction through attention to detail when executing dish preparation and presentation requirements.
- Maintained a positive and professional attitude in high-pressure environments, delivering exceptional results under tight deadlines.
- Enhanced banquet presentations by meticulously preparing and arranging food platters.
- Developed strong time management skills by prioritizing tasks based on event schedules and specific needs of each function.
- Upheld high-quality standards for all prepared dishes, consistently meeting client expectations and receiving positive feedback.
- Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
- Supported cost-saving initiatives by identifying areas for potential improvement in ingredient usage or operational efficiencies within the kitchen space.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Followed orders from head chef to establish productive and timely preparation of meals.
- Operated dishwasher and manually washed dishes to clean all chinaware, silverware, and cooking utensils.
- Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
- Trained and assisted new kitchen staff members.
- Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Maintained food safety and sanitation standards.
- Followed strict standards for food handling and safety, minimizing risks to customers.
Education
Culinary Arts
Le Condon Bleu College of Culinary Arts - Pittsburgh
Altanta Ga04.2010
Skills
- Time Management
- Highly motivated
- Cleaning and organization
- Attention to Detail
- Professional Attitude
- Customer Service
- Reliable and Trustworthy
- Active listener
- Food Preparation
- Problem-Solving
- Food safety knowledge
- Team Coordination
- Food Safety
- Cleanliness standards
- Kitchen Sanitization
- Knife Skills
- Kitchen Station Setup
- Kitchen Sanitation
- Following cooking methods
- Deep Fryer Operation
- Kitchen Organization
- Quality Control
- Kitchen Operations
- Line Management
- Grilling Techniques
- Workload Management
- Ingredient Preparation
- Food Safety Standards
- Server Communication
- Frying techniques
- Food presentation
- Food Allergen Safety
- Inventory Management
- Prepared Foods Plating
- Food Storage
- Portion Control
- Food Storage Procedures
- Equipment Maintenance
- Stock Rotation
- Crew training
- Menu Item Memorization
- Portioning
- Back of House Operations
- Kitchen Equipment Management
- Ingredients measuring
- Allergen awareness
- Line station oversight
- Food rotation
- Portion Management
- Recipe Adherence
- Ingredient inspection
- Plating techniques
- Recipe Adaptation
- Food presentation talent
- Ingredient Stocking
- Sauce making
- Entree Preparation
- Appetizer Preparation
- Food spoilage prevention
- Garnishing
- Menu Planning
- Supply Management
- Sauce preparation
- Head Chef Collaboration
- Roasting Techniques
- Ingredient substitution
- Sautéing Techniques
- Stock making
- Recipe creation
- Vendor liaison
- Collaboration and Teamwork
- Food Preparing, Plating, and Presentation
- Safe Food Handling
- Food handling
- Sanitization
- Frying
- Cleaning procedures
- Prioritization and Organization
- Leadership and Decision Making
- Critical Thinking
- Relationship Building
- Food Handler Certification
- Analytical Thinking
- Staff Training
- Kitchen Equipment Operation
- Food Plating
- Ticket Time Monitoring
- Quality Assurance
- Plating and presentation
- Anticipating Problems
- Microsoft Office
- Delegation and Task Management
- Special Events and Catering
- Plating
- Garnishing and Plating
- Baking and broiling skills
- Conveyor ovens
- Back of House Management
Timeline
Banquet Prep Cook
Hilton
04.2024 - Current
Banquet Cook /line Cook
Emerald Grande at HarborWalk Village
10.2023 - 04.2024
Line Cook
Honeybelle
11.2021 - 11.2022
Line Cook
Jeremy Fords Butcher Club
10.2021 - 09.2022
Line Cook
Sheraton Resort and Spa
05.2020 - 10.2021
Banquet Prep Cook
Marriott Downtown Syracuse
04.2017 - 05.2020
Line Cook Banquet Cook Sous Chef
Marriott
Cook
Usmc
Culinary Arts
Le Condon Bleu College of Culinary Arts - Pittsburgh