Terry Evans
Groton,CT
Summary
Adept at balancing high-quality dish preparation with efficient service, I excelled as a Cook at USN, mastering skills in cooking and customer service. I enhanced kitchen operations by training staff, managing budgets, and reducing waste, significantly improving service delivery and operational efficiency. My proactive approach to inventory and maintenance schedules ensured seamless kitchen functionality.
Overview
19
19
years of professional experience
Work History
Cook
USN
09.2005 - Current
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Trained new hires on kitchen procedures, safety protocols, and recipe execution to maintain consistency in service quality.
- Successfully managed inventory and reduced waste by carefully monitoring food usage and rotating stock.
- Maintained and processed invoices, deposits, and money logs.
- Placed orders to restock items before supplies ran out.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Oversaw kitchen equipment maintenance schedule, ensuring all tools and appliances were in top working condition.
- Managed kitchen budget effectively, keeping costs within targets while still delivering high-quality dishes.
Education
High School Diploma -
Central High School
Pueblo, CO03.2005
Skills
- Customer Service
- Cooking
- Cleaning and organization
- Food handling
- Food Preparation
- Sanitation
- Supply Restocking
- New Hire Training
- Recipes and menu planning
- Special Diets Knowledge
- Food Storage
- Accounting and bookkeeping
Accomplishments
- Documented and resolved lost of freeze plant wile underway which led to making and implementing a 90 day dry menu keeping the ship on mission till return to home port .
- Increased productivity by revamping workflow and restructuring line.
- Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.
- Won "Ney" award for excellence of menu, ingredients and quality Twice.
Timeline
Cook
USN
09.2005 - Current
High School Diploma -
Central High School