Tauren Cross

Work History

Prep Cook

The Chicago Club

07.2021 - 12.2021

Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
Followed strict standards for food handling and safety, minimizing risks to customers.
Measured and mixed ingredients according to precise recipes for best results.
Measured, weighed and mixed appropriate ingredients according to recipe directions.
Prepared and served various food items in fast-paced Type environment.
Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
Planned menus for different events, seasons and customer requests.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Trained and supervised cooking staff to expertly meet daily needs.

Banquet Cook

The Wit hotel

01.2022 - 08.2023

The Banquet Cook position is a working hourly position responsible for the proper preparation and execution of food items required for all banquet events, including breakfasts, luncheons, dinners and special parties according to BHYC standards
Perform cooking, carving and/or other buffet station duties as required.
Practiced safe work habits to avoid possible injury to self or other employees.
Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
Learned menu items produced by assigned station to achieve proper quantities.
Maintained food safety and sanitation standards.
Monitored food quality and presentation to maintain high standards.
Followed strict standards for food handling and safety, minimizing risks to customers.
Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
Measured, weighed and mixed appropriate ingredients according to recipe directions.
Trained and supervised cooking staff to expertly meet daily needs.

Chef of my owner

Self Employed

01.2021 - Current

Business
I'm a hard worker and I'm extremely flexible with schedule
Torridon – Swift and son, (1 year and 2 months)
Role &, I worked where I was need and assistance with helping my teammate with opposition and difficulty
Managed day-to-day business operations.
Consulted with customers to assess needs and propose optimal solutions.
Trained and motivated employees to perform daily business functions.
Evaluated suppliers to maintain cost controls and improve operations.
Established foundational processes for business operations.
Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.
Monitored market conditions to set accurate product pricing and take advantage of emerging trends.
Organized and attended trade shows and special events to showcase products, network with other businesses and attract new customers.
Trained and developed team members to build human capital.
Used knowledge of market trends to create value-added solutions resulting in significant increase in revenues.
Conducted target market research to discover customer needs and analyze competitor trends.
Established, optimized and enforced business policies to maintain consistency across industry operations.
Generated revenues yearly and effectively capitalized on industry growth.
Discovered areas of improvement by generating quarterly operational and sales reports.
Cultivated forward-thinking, inclusive and performance-driven company culture to lead industry innovations.
Founded and managed Type business, growing revenue to $Amount in first year.
Managed large budgets, collaborating with other departments to eliminate redundancies.
Prepared bank deposits and handled business sales, returns and transaction reports.
Oversaw business budget planning and administration, accounting functions, purchasing, and bi-weekly payroll to handle financial needs.
Developed and implemented marketing strategies to generate new customers and increase sales and profit margins.
Put together realistic budgets based upon costs and fees for successfully operating business.
Introduced new methods, practices, and systems to reduce turnaround time.
Adhered to regulatory and policy changes and made necessary adjustments to maintain overall success.
Worked with marketing teams to create print and online advertisements to bring in new customers.
Prepared annual budgets with controls to prevent overages.
Assessed damaged materials and notified maintenance personnel of needed repairs.
Conducted audit inspections and independent checks to verify parts and materials.
Performed statistical analyses to gather data for operational and forecast team needs.

Line Cook

Batter & Berries, North

03.2021 - 11.2022

Station prep Kitchen set up and clean up
Plated and presented all dishes to match established restaurant standards.
Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Cleaned and sanitized pantry station at end of shift.
Stocked supplies to maintain sufficient levels of food products at pantry station.
Notified chef in advance of supply needs to prevent inventory shortage.
Prepped dressing, vinaigrettes and accompanying garnishes for pantry menu items.
Adhered to state and local health and safety regulations for food handling and sanitation.
Coordinated with fellow employees to meet guests' needs to support restaurant operation.
Cleaned counters, shelves, walls, furniture and equipment in food service areas.
Communicated with servers and chef to expedite food delivery.
Prepared salads, sandwiches and desserts for restaurant guests and catered events.
Constructed pantry station daily to serve Number minutes prior to lunch and dinner service.
Completed side work and prep according to back of house checklist.
Kept kitchen clean and organized by performing daily maintenance tasks.
Monitored food quality and presentation to maintain high standards.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Followed health, safety and sanitation guidelines while preparing and serving food.

Prep Cook

W Fulton Market

07.2020 - 03.2021

Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Trained and assisted new kitchen staff members.
Followed orders from head chef to establish productive and timely preparation of meals.
Controlled food cost and waste by selecting and using correct ingredients and amounts.

Pantry Cook

12.2019 - 12.2020

Short hand prep and line Setting up for service Make orders

Overview

Work History

Prep Cook

Banquet Cook

Chef of my owner

Line Cook

Prep Cook

Pantry Cook

Education

GT Fish & Oyster - undefined

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Beer Knowledge, Coffee Knowledge Certificates & Education Food Handler Certification via Culinary Agents - undefined

Timeline

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