Summary
Overview
Work History
Education
Skills
Hobbies and Interests
Timeline
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Tasmain Williams

Falmouth,MA

Summary

Experienced head cook actively seeking a position in the culinary field that will offer me the opportunity to continue to learn and develop my skills and help me realize my goal of becoming a master chef.

Diligent Lead/Line Cook with solid background in culinary techniques and kitchen operations. Demonstrated ability to execute menu items with precision and maintain high standards of food safety and quality. Proven track record of effective teamwork and adaptability in fast-paced environments.

Culinary professional prepared for high-pressure kitchen environments with focus on delivering high-quality dishes. Adept at collaborating with team members to streamline kitchen operations and ensure timely service. Known for flexibility and reliability, with strong commitment to maintaining cleanliness and organization.

Experienced with preparing and cooking variety of dishes in fast-paced kitchen environment. Utilizes effective time management and multitasking skills to ensure efficient meal preparation. Knowledge of maintaining food safety standards and creating collaborative team atmosphere.

Professional culinary expert with strong skills in high-pressure kitchen environments. Proven ability to prepare diverse dishes while maintaining high standards of quality and presentation. Solid track record of collaborating effectively with team members and adapting to changing needs. Known for reliability, culinary creativity, and strong focus on achieving outstanding results.

Overview

23
23
years of professional experience

Work History

Line Cook

Pilot House Restaurant
03.2025 - Current
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Increased kitchen productivity by keeping tools organized for easy access when needed.
  • Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
  • Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
  • Grilled meats and seafood to customer specifications.
  • Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Led kitchen safety workshop, resulting in zero accidents or injuries for year.

Line Cook

Pilot House Restaurant
04.2024 - 10.2024
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Checked food temperature regularly to verify proper cooking and safety.
  • 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.

Line Cook

Inn at Perry Cabin St Michaels
10.2023 - 03.2024
  • 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.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Plated and presented all dishes to match established restaurant standards.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.

Banquet Cook

Fairmont Scottsdale Princess Resort
10.2022 - 05.2023
  • Implemented improved food presentation techniques that elevated overall dining experience at banquets.
  • Reduced food waste through proper portion control and strategic use of leftover ingredients in creative dishes.
  • Monitored inventory levels and placed orders for necessary supplies in a timely manner to prevent shortages during peak seasons.
  • Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
  • Practiced safe work habits to avoid possible injury to self or other employees.
  • Learned menu items produced by assigned station to achieve proper quantities.

Line Cook

Northwood Hospitality LLC
03.2022 - 09.2022
  • Reduced food waste significantly by implementing innovative inventory tracking system.
  • Sourced locally grown produce to support community farmers and improve dish freshness.
  • Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
  • Improved team morale and productivity through effective communication and collaboration.
  • Optimized food presentation, resulting in positive customer feedback and increased social media attention.

Line Cook

Inn at Perry Cabin St Michaels
01.2020 - 01.2021
  • Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • 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.
  • Developed waste reduction program that became model for other restaurants in chain.

Line Cook

Horseshoe Bay Resort, Texas Lake and Hill Country Restaurant
01.2017 - 01.2019
  • Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
  • Boosted employee morale through positive attitude, willingness to assist others when needed.
  • 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.

Head Cook

St Ann’s Bay Regional Hospital- Dietary department
01.2009 - 01.2017
  • 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.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Efficiently handled high-volume service periods without sacrificing quality or consistency in food preparation.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Range Cook

Franklyn D Resort
01.2002 - 01.2009
  • Employee of the month

Education

Food Preparation Certification - Food Preparation

St. Monica’s College
Ochi Rios, Jamaica
05.2016

School Leaving Certificate - undefined

Browns Town Comprehensive High School
01.2002

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Hoolebury All Age School
01.1998

Skills

  • Time management
  • Attention to detail
  • Highly motivated
  • Cleaning and organization
  • Professional attitude
  • Customer service
  • Reliable and trustworthy
  • Food preparation
  • Active listener

Hobbies and Interests

Listening to music, socializing, watching television, reading, and cooking

Timeline

Line Cook

Pilot House Restaurant
03.2025 - Current

Line Cook

Pilot House Restaurant
04.2024 - 10.2024

Line Cook

Inn at Perry Cabin St Michaels
10.2023 - 03.2024

Banquet Cook

Fairmont Scottsdale Princess Resort
10.2022 - 05.2023

Line Cook

Northwood Hospitality LLC
03.2022 - 09.2022

Line Cook

Inn at Perry Cabin St Michaels
01.2020 - 01.2021

Line Cook

Horseshoe Bay Resort, Texas Lake and Hill Country Restaurant
01.2017 - 01.2019

Head Cook

St Ann’s Bay Regional Hospital- Dietary department
01.2009 - 01.2017

Range Cook

Franklyn D Resort
01.2002 - 01.2009

School Leaving Certificate - undefined

Browns Town Comprehensive High School

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Hoolebury All Age School

Food Preparation Certification - Food Preparation

St. Monica’s College
Tasmain Williams