Tarrence Smith

Head Cook

Cuyahoga County Juvenile Court

04.2025 - Current

Placed orders to restock items before supplies ran out.
Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
Inspected freezer and refrigerator daily to check and maintain proper temperatures.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Efficiently handled high-volume service periods without sacrificing quality or consistency in food preparation.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Managed kitchen staff, ensuring proper training and adherence to safety protocols for a safe working environment.
Trained kitchen staff to perform various preparation tasks under pressure.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Monitored food preparation processes to maintain consistent taste, texture, and presentation of dishes.
Developed new menu items for increased customer satisfaction and repeat business.
Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
Implemented cost-effective measures in the procurement of ingredients, resulting in significant savings without sacrificing quality.
Collaborated with dining room staff to ensure seamless communication between front-and back-of-house operations.
Boosted team morale and reduced turnover, conducting regular training sessions on culinary techniques and kitchen safety.