Tamara Madeley
New Iberia,LA
Summary
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Diligent Cook possessing excellent cooking skills and strong knowledge of food safety. Proficient in maintaining well-stocked, organized and clean kitchen areas to maximize productivity. Dedicated team player with punctual nature and open communication style dedicated to working hard.
Overview
15
15
years of professional experience
Work History
Backup Cook
Cracker Barrell
12.2017 - 04.2019
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- 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.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Communicated closely with servers to fully understand special orders for customers.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Transitioned between breakfast and lunch service.
- Inspected appliances, commercial fryers, and ovens to verify proper working order.
- Maintained central standardized recipe and ingredient repository with nutritional and cost information.
- Assisted chef with planning easy but elegant appetizers to spark customer interest.
- Met production requirements for banquet and outlet desserts and breakfast pastries.
Kitchen Supervisor
Flagstaff Medical Center, NAH
02.1998 - 05.2008
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- 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.
- Ordered and received products and supplies to stock kitchen areas.
- Managed kitchen staff, supervised preparation of foods ,and explained steps for readying specialty items.
- Mentored staff in expectations and parameters of kitchen goals and daily work.
- Maintained central standardized recipe and ingredient repository with nutritional and cost information.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Reduced restaurant's annual food and labor costs through proper budgeting, scheduling and management of inventory.
- Monitored food preparation, production and plating for quality control.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
- Oversaw grill, stove and oven and cleaned equipment after every shift.
- Controlled food costs and managed inventory.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Created new recipes, outlined steps and training staff on correct preparation.
- Set and oversaw weekly and special event menu plans.
- Developed recipes and menus by applying understanding of market demand and culinary trends,
Cook
Sodexo USA
03.1997 - 02.1998
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- 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.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Transitioned between breakfast and lunch service.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Assisted chef with planning easy but elegant appetizers to spark customer interest.
- Met production requirements for banquet and outlet desserts and breakfast pastries.
Cook
Village Inn Pancake House
10.1986 - 08.1989
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- 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.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Communicated closely with servers to fully understand special orders for customers.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Transitioned between breakfast and lunch service.
- Inspected appliances, commercial fryers, and ovens to verify proper working order.
Education
Nutrition - Certified Dietary Manager
Central Arizona College
Coolidge, AZ05.2005
Skills
- Menu Planning
- New Recipe Creation
- Mixing Dishes
- Proper Food Storage
- Timely Food Delivery
- Dish Preparation
- Kitchen Sanitization
- Store Room and Walk-In Inspections
- Ingredient Selection
- Product Rotations
- Food Spoilage Prevention
- Food Plating and Presentation
- Collaborative Relationships
- Cooking and Baking
- Critical Thinking
- Bulk Food Preparation
- Institutional and Batch Cooking
- Machinery Upkeep
- Regulatory Adherence
- Reading Comprehension
- Food Rotation
- Facility Policies and Procedures
- Operation and Control
- Event Catering
- Chef Assistance
- Disciplinary Action
- Station Preparation
- Food Allergies
- Staff Meetings
- Formula Mixing
- Food Safety and Quality
- Sandwich Preparation
- Safety and Sanitation Standards
- Ingredient Restocking
- Attentive to Detail
- Developing Menus
- Food Storage
- Proper Food Temperatures
- Portion and Cost Control
- Pizza Making
- Preservation Methods
- Dietary Restrictions
- Chopping Vegetables
- Flat Top Grills
- Preventative Maintenance Scheduling
- Grease Traps
- Chemical Cleaners
- Social Perceptiveness
- Food Handlers Certification
- Food Science
- Preparing Seeds
- Hazardous Chemicals
- OSHA Regulations Knowledge
- Special Dietary Requests
- Condiment Refilling
- Organic Ingredients
- Sauce Preparation
Accomplishments
Excellent customer service skills in which I received a gold and a platinum star of excellence for customer service.
Also, went to school while I worked full time in order to obtain my Dietary Managers Certification.
Timeline
Backup Cook
Cracker Barrell
12.2017 - 04.2019
Kitchen Supervisor
Flagstaff Medical Center, NAH
02.1998 - 05.2008
Cook
Sodexo USA
03.1997 - 02.1998
Cook
Village Inn Pancake House
10.1986 - 08.1989
Nutrition - Certified Dietary Manager
Central Arizona College
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