Terrence Williams
Kenner,LA
Overview
5
5
years of professional experience
Work History
Fry cook prep cook
Rizzutoes prime
01.2025 - 07.2025
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Operated fryers and grills by pouring oil and placing food items on surface to fry or grill.
- Operated large-volume cooking equipment such as grills, deep-fat fryers or griddles.
- Tested temperatures of food at specified intervals by using food thermometers.
- Cleaned and maintained fryers and grills to keep appliances in working condition.
- Communicated closely with servers to fully understand special orders for customers.
- Cleaned, stocked, and restocked workstations and display cases.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Read food order slips or received verbal instructions to properly prepare and cook food.
- Stored food in designated containers and storage areas to prevent cross-contamination and spoilage.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Stayed informed of daily menu to help coordinate cooking times.
- Marinated food items according to provided instructions and recipes.
- Reduced customer waiting by batch cooking popular items during rush times.
- Packaged, arranged and labeled ingredient stock, storing at established temperatures.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Received and stored food supplies, raw materials and other ingredients.
- Scrubbed grill on customer request due to food allergies to clean food residue and avoid issues with allergens.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Operated grills, fryers and ovens to cook food items.
- Followed company recipes and production standards to satisfy customers.
Saute cook prep cook
Mr.bs
01.2024 - 01.2025
- Prepared sauces and garnishes to complement sauteed menu items.
- Sauteed and seasoned meats, pastas and vegetables to customer taste preference.
- Set up and maintained saute station to facilitate kitchen operations.
- Adhered to safety procedures for operating and cleaning kitchen tools and machinery to avoid injury.
- Liaised with sous chef throughout shift to obtain food prep and kitchen management instructions.
- Performed thorough quality checks of food plating and presentation.
- Covered, dated, rotated and properly stored food items to preserve quality and freshness.
- Maintained neat appearance and clean uniform to project professionalism to customers.
- Notified kitchen manager of shortages to maintain inventory.
- Leveraged scales, dishers and ladles to monitor portion control.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Verified proper portion sizes to consistently attain high food quality standards.
Deckhand
Woods Resources
03.2020 - 08.2023
- Handled and disposed of chemicals and hazardous or caustic materials in compliance with safety data sheets.
- Shifted, dropped, and picked up over Number barges.
- Laid and transferred rigging, safely handled lines, and checked tow for Number vessels.
- Assisted with navigation and Type tasks as look-out.
- Assisted deck officers with communications and safety procedures.
- Inspected and tested safety equipment and emergency response systems.
- Inspected and maintained deck equipment and supplies.
- Inspected and tested vessels while under normal and special operating conditions to identify concerns.
- Updated logs for onboard equipment and machinery following correct documentation procedures.
- Operated specialized equipment, including winches, cranes and derricks during ship operations.
Education
High school - Basic
Grace King
Metairie, LA06.1994
Skills
- Food handling
- Knife skills
- Kitchen experience
- Food safety
- Food service
- Food industry
- Cooking
- Grilling
- Basic knife skills
- Food preparation
- Restaurant experience
- Sautéing
Timeline
Fry cook prep cook
Rizzutoes prime
01.2025 - 07.2025
Saute cook prep cook
Mr.bs
01.2024 - 01.2025
Deckhand
Woods Resources
03.2020 - 08.2023
High school - Basic
Grace King