Summary
Overview
Work History
Education
Skills
Timeline
Generic

Tara Nunley

Detroit

Summary

Hardworking professional bringingc c cc"cccc 41 7th recruits qqdetail-oriented approach to food preparation and handling. Reliable indiviqdual possessing excellent communication and problem-solving strengths.

Punctual professional experienced in following menus and recipes to prepare quality food. Polished in setting up and cleaning equipment for dailym food preparation and helping manage supplies. Excellent multitasker recognTC[edkkdkwk2dw2dkd((ized for supporting successful kitchen operations.wq da c award aa 5cwards đź‘Ź a

Overview

15
15
years of professional experience
1989
1989
years of post-secondary education

Work History

Cook/Hostess/Waitress Trainer

IHOP
Baton Rouge
09.2012 - 01.2015
  • Adjusted seasonings of dishes during cooking process in order to enhance flavors.
  • Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
  • Ordered supplies as needed for the kitchen.
  • Provided guidance to junior cooks regarding food preparation methods and techniques.
  • Performed basic administrative duties such as inventory management, ordering supplies.
  • Followed established procedures and requirements for safe food handling, storage and service.
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Greeted guests warmly upon arrival, seating them promptly.
  • Communicated clearly with kitchen staff regarding customer orders.
  • Greeted customers and provided them with menus.
  • Greeted incoming guests to escort to assigned dining area and present menus.
  • Responded appropriately to customer complaints, bringing major issues to attention of manager on duty.

Head Cook

Rouses Supermarket
Mandeville
04.2004 - 11.2008
  • Created recipes for daily specials using seasonal ingredients available locally.
  • Ensured that all food safety regulations were followed in the kitchen.
  • Ordered supplies, ingredients, and equipment needed for the kitchen.
  • Worked closely with restaurant managers to ensure smooth operations in the kitchen.
  • Planned menus for banquets and special events as requested by management.
  • Consulted with executive chef regarding menu changes or other matters related to the kitchen.
  • Assisted with menu planning and recipe development when necessary.
  • Conducted regular quality control checks to ensure all dishes met hygiene and taste standards.
  • Served as lead cook, guiding and assisting training of less experienced cooks.
  • Experimented with new recipes and ingredients to refresh menu offerings.

Assistant Head Cook

Sutherland place
Mandeville
05.2000 - 10.2004
  • Analyzed customer comments about food quality to make improvements or adjustments as required.
  • Prepared and cooked food according to recipes, using a variety of kitchen equipment.
  • Kept work area organized, clean, and sanitized throughout shift operations.
  • Assisted in developing new menu items and recipes for special events.
  • Evaluated performance of kitchen staff members regularly and provided constructive feedback.
  • Monitored food supplies and ordered additional items as needed.
  • Inspected all dishes before they left the kitchen for accuracy and presentation.
  • Supervised subordinate cooks in the preparation of meals, ensuring quality standards were met.
  • Scheduled shifts for kitchen personnel based on restaurant needs.
  • Established portion sizes and monitored the amount of food served during meal times.
  • Trained staff on proper techniques for cooking various types of foods.
  • Followed recipes and procedures to prepare, season and cook food products.
  • Experimented with new recipes and ingredients to refresh menu offerings.
  • Trained new kitchen staff on cooking techniques and kitchen procedures.
  • Taught kitchen staff about proper nutrition, food allergies and dietary issues.

Education

Henry Ford High School
Detroit, MI

Some College (No Degree) - Nursing

Delgado Community College
New Orleans, LA

Skills

  • Menu planning
  • Recipe development
  • Food safety
  • Inventory management
  • Customer service
  • Quality control
  • Food presentation
  • Conflict resolution
  • Time management
  • Communication skills
  • Training and mentoring

Timeline

Cook/Hostess/Waitress Trainer

IHOP
09.2012 - 01.2015

Head Cook

Rouses Supermarket
04.2004 - 11.2008

Assistant Head Cook

Sutherland place
05.2000 - 10.2004

Henry Ford High School

Some College (No Degree) - Nursing

Delgado Community College

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