Shon Brown

Saxonburg,Pennsylvania

Summary

Calm and collected line cook with expertise in fry, saute, and grill station management at Hotel Saxonburg. Proven ability in food safety and sanitation, ensuring high-quality dishes while maintaining inventory control. Adaptable and skilled in problem-solving, consistently delivering exceptional results in fast-paced environments. Committed to excellence in portion control and station setup.

Offering passion for culinary arts and strong desire to learn and grow in fast-paced kitchen environment. Brings understanding of kitchen hygiene and food preparation techniques, coupled with knife skills and ability to follow recipes precisely. Ready to use and develop culinary skills and teamwork.

Overview

years of professional experience

Certification

Work History

Line Cook

Hotel Saxonburg

04.2021 - 05.2025

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.
Assisted chef in implementing idea's for daily menu creation.
Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
Assisted in inventory management by accurately tracking supplies and storing orders as needed.

Education

High School Diploma -

Mars Area High School

Mars, PA

06-2018

Skills

Grill, saute, fry station management
Knife skills
Food safety and sanitation
Inventory management
Portion control

Time management
Adaptability
Problem-solving
Attention to detail
Cooperation and communication

Professional Skills

Food Preparation

Prepared over 50 daily menu items with 98% accuracy, ensuring high-quality and timely meal service.
Ensured compliance with health and safety regulations, contributing to a 100% score during health inspections.
Reduced prep time by 15% through efficient chopping and ingredient organization techniques.

Time Management

Consistently delivered meals within an average of twenty minutes during peak times, improving customer satisfaction by 10%.
Coordinated with 4 kitchen staff to streamline order preparation, reducing errors by 18%.
Achieved a 95% completion rate on orders during peak hours, contributing to faster table turnover.

Fry, Sauté, and Grill Station Management

Managed the fry, sauté, and grill stations, cooking over 40 meals per shift and maintaining consistent flavor and quality.
Improved station organization, increasing cooking efficiency by 20% and reducing ticket times to under 20 minutes.
Achieved a 95% completion rate on orders during peak hours, contributing to faster table turnover.