Terry Helgeson
Tony’s Crab Shack
Bandon,OR
1
Certification
10
years of professional experience
A great team player with a robust background in a fast-paced environment who is very motivated, enthusiastic, hard- working, reliable, and always looking for a way to push myself to reach a higher potential. Willing to relocate.
Work History
Cashier/Food Prep
3 Months- Maintained clean, sanitary workspace to comply with health and safety regulations, ensuring customer safety.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Processed customer transactions efficiently using point-of-sale systems.
- Processed customer orders and accurately handled payment transactions.
- Utilized POS system to handle customer cash and credit card transactions.
- Managed cash register operations accurately, reducing the risk of shortages or overages in daily reconciliations.
- Handled high-pressure situations calmly, ensuring customer satisfaction during busy periods and difficult interactions.
- Ensured timely preparation of food items to meet customer requests.
- Monitored inventory levels and restocked items to optimize organization and availability of products for customers.
- Performed dishwashing duties to support efficient kitchen operations.
Cook
3 Months- Implemented system for quicker ingredient replenishment, keeping kitchen running smoothly during peak hours.
- Collaborated with team members to streamline food preparation processes, reducing wait times during service.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Maintained cleanliness of workstations and adhered to health regulations for food safety compliance.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Enhanced team morale and productivity by fostering effective communication and collaboration among staff.
- Supported team members with a positive attitude to improve workplace morale.
Head Chef
4 Months- Enhanced customer satisfaction by crafting visually appealing and delicious sushi rolls with precision and attention to detail.
- Processed seafood to high standards for sushi preparation, rice and ingredients for sushi.
- Implemented strict food handling practices to prevent contamination and ensure customer safety. to eliminate illness and prevent cross-contamination.
- Contributed to a safe, clean work environment by adhering to strict food safety guidelines and maintaining a spotless workspace at all times.
- Welcomed customers at entry to create a positive dining atmosphere. entering sushi bar, offering to explain menu options.
- Adjusted quickly to peak business needs, maintaining efficient kitchen operations during high-demand periods.
Line Cook
9 Months- Prepared and cooked menu items according to established recipes and standards.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Grilled various meats and seafood items based on specific customer requests to ensure satisfaction.
- Maintained cleanliness and organization of kitchen stations to ensure food safety compliance.
- Collaborated with team members to streamline food preparation processes for efficient service.
- Implemented quality control measures to ensure consistency in taste, presentation, and portion sizes across dishes.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Trained new staff on kitchen procedures, equipment use, and safety protocols for optimal performance.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Fostered teamwork by providing assistance to colleagues.
Line Cook
11 Months- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Verified food temperature for compliance with health standards. Verified food temperature regularly to ensure proper cooking and safety.
- Prepared and cooked meals according to recipes and customer specifications.
- Prepared and cooked menu items according to established recipes and standards.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Maintained cleanliness and organization of kitchen stations to ensure food safety compliance.
- Collaborated with team members to streamline food preparation processes for efficient service.
- Implemented quality control measures to ensure consistency in taste, presentation, and portion sizes across dishes.
- 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.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Improved team morale and productivity through effective communication and collaboration.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Line Cook/Prep Cook
2 Years 11 Months- Prepared and cooked meals according to recipes and customer specifications.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Sanitized cutting boards and surfaces after each use to maintain food safety.
- Minimized cross-contamination risks by diligently organizing food storage and prep areas.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Implemented food safety protocols to uphold sanitation standards within the kitchen.
- Measured and mixed ingredients according to precise recipes for best results.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Assisted with opening and closing tasks to facilitate smooth kitchen operations and maintain workflow.
- Enhanced team morale and productivity by fostering effective communication and collaboration among kitchen staff.
- Collaborated with kitchen staff to streamline meal preparation during peak service hours, enhancing overall service efficiency.
- Assisted in training new line cooks on food preparation techniques and safety protocols.
- Developed and managed checklists for maintaining cleanliness and organization in the kitchen.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Line cook/Restaurant Manager
5 Years 6 Months- Increased repeat customer numbers with consistent high-quality meal preparation.
- Collaborated with kitchen staff to ensure timely service during peak hours, enhancing customer satisfaction.
- Trained new team members on cooking techniques and kitchen protocols to ensure consistent quality and safety standards.
- Maintained cleanliness and organization of workstations, adhering to health regulations and best practices.
- Enhanced kitchen efficiency by maintaining clean and organized workstation.
- Executed opening and closing duties, including setting up and breaking down tables, cleaning equipment, and preparing fish for service.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Managed restaurant equipment repairs and maintenance
- Inventory and organize freight, pull products needed for the day, itemize inventory for ordering additional products from distributors, contact and work with area distributor reps
Landscaper
9 Months- Operated various landscaping tools and equipment, ensuring safety and efficiency during project execution.
- Mowed, trimmed, and cleared discarded items, enhancing lawn and garden aesthetics.
- Operated lawn mowing equipment to maintain appearance of various properties.
General Laborer
3 Months- Responsible for moving heavy materials up to 100lbs, such as bagged concrete and plywood
- Loaded, unloaded, and moved material to and from storage and production areas.
- Loaded and unloaded materials onto trucks and trailers.
- Operated carpentry tools to complete construction tasks efficiently.
- Demonstrated strong work ethic, completing physically demanding tasks under varying conditions.
- Collaborated with team members to accomplish group tasks effectively.
- Maintained worksite cleanliness and removed discarded scrap materials.
- Cleared debris from work sites to maintain safety and organization.
- Enhanced team morale through positive attitude, mutual support, and fostering a collaborative atmosphere during challenging projects.
Line cook
6 Months- Collaborated with kitchen staff to streamline food preparation processes, enhancing efficiency during peak hours.
- Maintained cleanliness and organization of kitchen stations, adhering to health and safety guidelines.
- Monitored food quality and freshness, adjusting recipes based on ingredient availability to maintain menu integrity.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Delivered high-quality dishes promptly, contributing to enhanced customer satisfaction.
- Organized and stored leftover food to maintain quality and reduce waste. in appropriate containers and placed in refrigerator to avoid spoilage.
- Executed waste reduction strategies to minimize food costs and promote sustainability.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Regularly verified food temperatures to maintain safety and quality standards. regularly to verify proper cooking and safety.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Improved team morale and productivity through effective communication and collaboration.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Prepared and cooked meals according to recipes and customer specifications.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Improved team morale through positive attitude and support for colleagues.
Education
High School Diploma
Skills
Cash handling
POS system
Food safety
Culinary skills
Time management
Organizational skills
Team Collaboration
Communication proficiency
POS system
Certification
ServSafe Food Handler Certification-Issued by National Restaurant Association
Timeline
Cashier/Food Prep
Wilson's Market
04.2026 - CurrentRead More
Cook
Sunnyside Cafe
04.2026 - CurrentRead More
Head Chef
Bandon Sushi
03.2026 - CurrentRead More
Line Cook
7 Devils Brewing
07.2025 - 04.2026Read More
Line Cook
7 Devils Waterfront Alehouse
05.2025 - 04.2026Read More
Line Cook/Prep Cook
Tony’s Crab Shack
08.2023 - CurrentRead More
Line cook/Restaurant Manager
Bandon Fish Market
02.2018 - 08.2023Read More
Landscaper
Sunny Lawn Maintenance
05.2017 - 02.2018Read More
General Laborer
GAR Construction
02.2017 - 05.2017Read More
Line cook
The Station Restaurant
08.2016 - 02.2017Read More
Bandon High School
High School Diploma
Read More