Tanya Johnson
Bristol,VA
Summary
Dynamic line cook with a proven track record at The Virginian Hotel, excelling in time management and attention to detail. Recognized for enhancing kitchen efficiency and customer satisfaction through innovative dish preparation and effective team collaboration. Committed to maintaining high sanitation standards while training new staff and adapting to diverse culinary challenges.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Line Cook
The Virginian Hotel
03.2019 - Current
- Prepared high-quality dishes following standardized recipes and presentation 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.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Checked food temperature regularly to verify proper cooking and safety.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Grilled meats and seafood to customer specifications.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
- Assisted in inventory management by accurately tracking supplies and placing orders as needed.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
- Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
- Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
- Sourced locally grown produce to support community farmers and improve dish freshness.
- Assisted in budget management, helping to reduce kitchen operational costs without compromising on quality.
- Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
- Contributed to significant reduction in cooking time by organizing more efficient kitchen layouts.
- Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
- Implemented system for quicker ingredient replenishment, keeping kitchen running smoothly during peak hours.
- Streamlined prep work for faster meal turnaround, contributing to improved customer satisfaction.
Line Cook
Hilton Garden Inn Hotel
02.2015 - Current
- Operated kitchen equipment safely while maintaining cleanliness and organization.
- Collaborated with kitchen staff to ensure timely meal service during peak hours.
- Assisted in inventory management by tracking supplies and reporting shortages.
- Adapted quickly to changing menu items and special requests from guests.
- Maintained compliance with food safety regulations and sanitation standards.
- Trained new team members on kitchen procedures and equipment operation.
- 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.
Education
Culinary Arts/Restaurant Management
Southeast Culinary College
Bristol, Va08.2012
Associates In Science - Accounting
Piedmont Virginia Community College
Charlottesville, VA08.1993
Skills
- Time management
- Attention to detail
- Highly motivated
- Cleaning and organization
- Professional attitude
- Customer service
- Reliable and trustworthy
- Active listener
Certification
Servsafe certificate
Timeline
Line Cook
The Virginian Hotel
03.2019 - Current
Line Cook
Hilton Garden Inn Hotel
02.2015 - Current
Culinary Arts/Restaurant Management
Southeast Culinary College
Associates In Science - Accounting
Piedmont Virginia Community College
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