Stephanie Leda
Inver Grove Heights,MN
Summary
Reliable and hardworking kitchen professional with 2 years of experience in high-volume food service environments. Skilled in food preparation, maintaining clean and organized stations, and working efficiently under pressure. Certified in food safety and committed to delivering consistent quality and teamwork. Currently seeking a full-time morning prep position to apply back-of-house expertise, support smooth kitchen operations, and maintain a balanced work-life schedule.
Overview
3
3
years of professional experience
1
1
Certification
Work History
Line Cook 1
Kyndred Hearth – Omni Viking Lakes Hotel
12.2022 - Current
- Prepared and cooked menu items during peak dinner hours in a fast-paced kitchen.
- Maintained high standards of cleanliness, food safety, and station organization.
- Assisted with prep work during morning turnovers and closing duties each night.
- Collaborated with kitchen staff to ensure smooth service and accurate ticket times.
- Trained and supported new team members on food prep and safety protocols.
- Ensured smooth kitchen flow by communicating effectively with cooks and servers.
- Maintained spotless workstations and conducted closing duties, consistently passing safety inspections.
Education
Bachelor of Science - Cruise Ship Management
John B. Lacson Foundation Maritime University
M.H Del Pilar Street Molo, Iloilo City 500007.2022
Skills
- Morning prep and breakfast service
- Food safety and sanitation
- Knife handling and portion control
- Team communication
- Time management
- Kitchen cleaning and maintenance
- Commercial Kitchen Equipment
- Highly motivated
- Cleaning and organization
- Professional attitude
Certification
ServSafe Food Handler Certification — Issued 2023
Core Competencies
- Morning & Breakfast Service: Skilled in early-hour prep, mise en place, and breakfast menu execution.
- Food Safety & Sanitation: ServSafe–certified; adept at maintaining HACCP guidelines.
- Kitchen Operations: Station organization, cleaning protocols, and end-of-shift turnover.
- Time Management: Prioritizes tasks to meet service deadlines and minimize waste.
- Team Communication: Clear, concise coordination with cooks, servers, and supervisors.
- Knife Skills & Portion Control: Precise cutting techniques and accurate recipe adherence.
Languages
Filipino/Tagalog
Native or Bilingual
Timeline
Line Cook 1
Kyndred Hearth – Omni Viking Lakes Hotel
12.2022 - Current
Bachelor of Science - Cruise Ship Management
John B. Lacson Foundation Maritime University
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