Thaddeus Blanton
Murrieta,CA
Summary
Adept at juggling multiple tasks, I enhanced kitchen operations at Elks Lodge by implementing efficient food preparation techniques and maintaining high cleanliness standards. My keen attention to detail and strong time management skills resulted in a significant increase in customer satisfaction. I excel in fast-paced environments, consistently delivering quality dishes with precision and care. Diligent Cook possessing excellent cooking skills and strong knowledge of food safety. Proficient in maintaining well-stocked, organized and clean kitchen areas to maximize productivity. Dedicated team player with punctual nature and open communication style dedicated to working hard. Flexible Cook willing to work weekends, holidays and evenings. Comfortable working in fast-paced environments in team setting. Background in maintaining kitchen sanitation, preparing basic components of dishes and working within team of cooks.
Overview
14
14
years of professional experience
Work History
Line Cook
Elks Lodge
02.2020 - 01.2023
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Checked food temperature regularly to verify proper cooking and safety.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Grilled meats and seafood to customer specifications.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
- Assisted in inventory management by accurately tracking supplies and placing orders as needed.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
- Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
- Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
- Produced adequate amounts of mise en place to make meal preparation easier.
- Participated in creating daily specials that showcased creativity while utilizing available inventory effectively.
- Contributed to menu planning and development, incorporating seasonal ingredients for optimal freshness and taste.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- 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.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Monitored food quality and presentation to maintain high standards.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Trained new kitchen staff on food safety, preparation and cooking techniques.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Managed inventory and ordered food and supplies to maintain adequate stock.
- Verified proper portion sizes to consistently attain high food quality standards.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Developed strategies to enhance catering and retail food service revenue and productivity goals.
- Assisted in developing new menu items to reflect restaurant's style and standards.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed innovative, creative menu items and recipes.
Line and Prep Cook
Bon Chon Chicken
04.2018 - 12.2020
- Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Enhanced kitchen efficiency by maintaining a clean and organized workspace during busy shifts.
- Contributed to a positive work atmosphere through effective communication and teamwork among staff members.
- Reduced food waste by properly storing ingredients and monitoring expiration dates.
- Followed orders from head chef to establish productive and timely preparation of meals.
- Supported the success of daily operations by assisting chefs with ingredient prep work as needed.
- Maintained optimal food quality by adhering to strict guidelines for food safety and sanitation.
- Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
- Operated dishwasher and manually washed dishes to clean all chinaware, silverware, and cooking utensils.
- Collaborated with kitchen team, effectively communicating to streamline processes and optimize workflow.
- Stocked inventory efficiently, enabling seamless transition between meal services.
- Trained and assisted new kitchen staff members.
- Expedited food preparation for timely service by closely following chef''s instructions and prioritizing tasks.
- Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
- Cultivated a safe working environment by consistently wearing appropriate protective gear and practicing safe handling techniques during food preparation tasks.
- Provided support during peak business hours, ensuring smooth service flow while maintaining high-quality output.
- Prepared various types of cuisine, showcasing versatility and adaptability in the kitchen environment.
- Conserved resources by utilizing proper portion control techniques during meal preparation.
- Ensured customer satisfaction by paying close attention to dietary restrictions and special requests.
- Sharpened knife skills, resulting in precise cuts and reduced preparation time.
- Addressed and resolved customer complaints to increase trust and satisfaction.
- Showcased creativity in garnishing dishes, adding visual appeal that enhanced overall dining experience for guests.
- Identified inefficiencies leading to improved productivity.
- Improved labor cost management by accurately tracking time spent on specific tasks during shifts.
- Assisted with menu planning, incorporating seasonal ingredients for fresh and innovative dishes.
- Collaborated with the head chef to create seasonal menus and special dishes, offering more variety and selections to customers.
- Proactively sought opportunities for professional development, attending workshops and seminars to expand culinary knowledge and skills.
- Created new recipes and updated existing ones to reflect changing trends and customer preferences.
- Communicated with vendors to negotiate prices for bulk ingredients and reduce costs.
- Planned menus to estimate food and labor costs, ordering accurate quantities of ingredients and supplies.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Maintained food safety and sanitation standards.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Measured and mixed ingredients according to precise recipes for best results.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Managed opening and closing shift kitchen tasks.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
- Monitored food quality and presentation to maintain high standards.
- Prepared and served various food items in fast-paced [Type] environment.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
Line Cook
House of Blues
05.2013 - 11.2018
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Checked food temperature regularly to verify proper cooking and safety.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Grilled meats and seafood to customer specifications.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
BOH Line Cook
Buffalo Wild Wings
11.2011 - 03.2013
- Ensured consistent taste and quality by adhering to standardized recipes and carefully measuring ingredients.
- Consistently met high volume demands while maintaining impeccable quality control standards for all dishes prepared.
- Assisted in inventory management, accurately tracking stock levels and placing orders as needed.
- Utilized strong organizational skills to manage multiple priorities simultaneously under pressure during busy shifts.
- Trained new hires, fostering a positive team environment and contributing to overall staff development.
- Raised the level of presentation quality by focusing on detail-oriented plating techniques for each dish served.
- Collaborated with fellow cooks to develop new menu items, increasing customer satisfaction and repeat business.
- Enhanced kitchen efficiency by streamlining food preparation processes and organizing workstations for optimal performance.
- Maintained high standards of cleanliness, resulting in a consistently top-rated health inspection score.
- Safely operated kitchen equipment, minimizing accidents and maintaining a secure work environment.
- Helped establish a positive work culture among kitchen staff by actively participating in team meetings and offering constructive feedback for improvement.
- Efficiently rotated through various stations within the kitchen, demonstrating adaptability and strong proficiency at each position.
- Effectively communicated with front-of-house staff members on order modifications or allergy concerns for guest satisfaction.
- Contributed to cost control measures through careful portioning of ingredients and preventing unnecessary waste.
- Managed time effectively, prioritizing tasks to ensure prompt meal service during peak hours.
- Reduced food waste through proper storage techniques and timely utilization of ingredients.
- Plated and presented all dishes to match established restaurant standards.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Grilled meats and seafood to customer specifications.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Produced adequate amounts of mise en place to make meal preparation easier.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared and cooked meals according to recipes and customer specifications.
- Verified proper portion sizes to consistently attain high food quality standards.
- Trained new kitchen staff on food safety, preparation and cooking techniques.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Monitored food quality and presentation to maintain high standards.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Developed innovative, creative menu items and recipes.
- Assisted in developing new menu items to reflect restaurant's style and standards.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Developed strategies to enhance catering and retail food service revenue and productivity goals.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Managed inventory and ordered food and supplies to maintain adequate stock.
Prep Cook
The Original Pancake House
02.2009 - 11.2011
- Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Enhanced kitchen efficiency by maintaining a clean and organized workspace during busy shifts.
- Contributed to a positive work atmosphere through effective communication and teamwork among staff members.
- Reduced food waste by properly storing ingredients and monitoring expiration dates.
- Followed orders from head chef to establish productive and timely preparation of meals.
- Maintained optimal food quality by adhering to strict guidelines for food safety and sanitation.
- Supported the success of daily operations by assisting chefs with ingredient prep work as needed.
- Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
- Operated dishwasher and manually washed dishes to clean all chinaware, silverware, and cooking utensils.
- Collaborated with kitchen team, effectively communicating to streamline processes and optimize workflow.
- Stocked inventory efficiently, enabling seamless transition between meal services.
- Trained and assisted new kitchen staff members.
- Expedited food preparation for timely service by closely following chef''s instructions and prioritizing tasks.
- Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
- Cultivated a safe working environment by consistently wearing appropriate protective gear and practicing safe handling techniques during food preparation tasks.
- Provided support during peak business hours, ensuring smooth service flow while maintaining high-quality output.
- Prepared various types of cuisine, showcasing versatility and adaptability in the kitchen environment.
- Conserved resources by utilizing proper portion control techniques during meal preparation.
- Ensured customer satisfaction by paying close attention to dietary restrictions and special requests.
- Sharpened knife skills, resulting in precise cuts and reduced preparation time.
- Showcased creativity in garnishing dishes, adding visual appeal that enhanced overall dining experience for guests.
- Addressed and resolved customer complaints to increase trust and satisfaction.
- Controlled food cost and waste by selecting and using correct ingredients and amounts.
- Identified inefficiencies leading to improved productivity.
- Improved labor cost management by accurately tracking time spent on specific tasks during shifts.
- Assisted with menu planning, incorporating seasonal ingredients for fresh and innovative dishes.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Maintained food safety and sanitation standards.
Education
Associate of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Arts - Pasadena
Pasadena, CA12.2008
Skills
- Time Management
- Attention to Detail
- Highly motivated
- Cleaning and organization
- Professional Attitude
- Food Preparation
- Food safety knowledge
- Food Safety
- Cleanliness standards
- Kitchen Sanitization
- Knife Skills
- Kitchen Station Setup
- Kitchen Sanitation
- Following cooking methods
- Deep Fryer Operation
- Kitchen Organization
- Quality Control
- Kitchen Operations
- Line Management
- Grilling Techniques
- Ingredient Preparation
- Workload Management
- Food Safety Standards
- Server Communication
- Meat Cutting
- Frying techniques
- Food presentation
- Food Allergen Safety
- Inventory Management
- Prepared Foods Plating
- Food Storage
- Portion Control
- Food Storage Procedures
- Equipment Maintenance
- Stock Rotation
- Crew training
- Portioning
- Back of House Operations
- Line station oversight
- Plating techniques
- Food presentation talent
- Sauce making
- Appetizer Preparation
- Garnishing
- Menu Planning
- Roasting Techniques
- Sautéing Techniques
- Stock making
- Recipe creation
- Flambéing expertise
- Food Preparing, Plating, and Presentation
- Safe Food Handling
- Food handling
- Sanitization
- Frying
- Cleaning procedures
- Food Handler Certification
- Relationship Building
- Food Plating
Timeline
Line Cook
Elks Lodge
02.2020 - 01.2023
Line and Prep Cook
Bon Chon Chicken
04.2018 - 12.2020
Line Cook
House of Blues
05.2013 - 11.2018
BOH Line Cook
Buffalo Wild Wings
11.2011 - 03.2013
Prep Cook
The Original Pancake House
02.2009 - 11.2011
Associate of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Arts - Pasadena
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