Sidiki Diarrassouba
Valley City,OH
Summary
Resourceful and Punctual line cook offers several years of experience working and leading stations at restaurants. Skilled in following recipes and food presentation specifications and assisting at serving lines. Equipped with in-depth kitchen equipment operations expertise.
Overview
27
27
years of professional experience
Work History
Line Cook
State Grill & Bar
New York, NY
01.2015 - Current
- Performed workstation prep prior to shift start.
- Ensured all food orders were accurate and delivered timely to guests.
- Operated kitchen equipment such as grills, ovens, fryers, stoves, slicers, mixers.
- Established and maintained relationships with the kitchen team.
- Maintained a clean, sanitary work area in compliance with health and safety regulations.
- Assisted with the training of new cooks or other kitchen staff members when needed.
- Restocked kitchen shelves with necessary items throughout shift as needed.
- Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
Sous Chef
Macy's
New York, NY
01.2005 - 01.2015
- Created a positive work environment by encouraging teamwork among staff members.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Trained kitchen workers on culinary techniques.
- Contributed to the successful execution of catered events from start to finish.
- Assisted in menu development and recipe testing.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
Prep Cook
Patina Restaurant
New York, New York
01.1998 - 12.2004
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Operated grills, ovens and other kitchen equipment as required for meal preparation.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Checked freshness of food and ingredients prior to use.
- Organized and labeled stock of ingredients to maintain needed inventory levels.
Skills
- Inventory management
- Workstation organization
- Punctual and honest
- Cleanliness standards
- Communication skills
- Supervising food prep
- Staff training
- Kitchen leadership
- Positive and professional
Languages
English
Professional
French
Professional
Timeline
Line Cook
State Grill & Bar
01.2015 - Current
Sous Chef
Macy's
01.2005 - 01.2015
Prep Cook
Patina Restaurant
01.1998 - 12.2004
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