Overview
Work History
Education
Skills
Timeline
Generic

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, LA
06.1994

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

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