Sonnet Solmitz

Cook/ Diatary Aide

Maine General Health Gray Birch

06.1996 - 01.2025

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.
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.
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.
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.
Mentored junior cooks in refining culinary skills through hands-on guidance.
Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
Optimized use of kitchen equipment to speed up cooking times without compromising food quality.
Collaborated with management team to develop new menu items.
Collaborated with kitchen team to design new menu items, driving customer interest and repeat business.
Conducted regular quality checks on ingredients, ensuring only best were used in meal preparation.
Maintained high standards of hygiene and cleanliness, ensuring safe dining environment.
Negotiated with suppliers for better pricing on high-quality ingredients, improving profit margins.
Managed time effectively to ensure timely meal preparation, even during peak hours.
Trained new kitchen staff, ensuring they met restaurant's high standards.
Implemented rotating menu concept, keeping dining experience fresh and engaging for regular customers.
Developed system for inventory management, reducing waste and cutting costs.
Maintained food safety and sanitation standards.
Kept kitchen clean and organized by performing daily maintenance tasks.
Followed strict standards for food handling and safety, minimizing risks to customers.

Summary

Overview

Work History

Cook/ Diatary Aide

Education

High School Diploma -

Skills

Accomplishments

Certification

Serve safe

Timeline

Cook/ Diatary Aide

High School Diploma -

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