TIFFANIE ORMSBY
Boothbay Harbor,ME
Summary
Experienced professional with solid background in foodservice. Offers excellent track record of tackling various tasks to support kitchen and wait staff. Demonstrates genuine hospitality to establish rapport with patrons and deliver memorable experiences.
Overview
3
3
years of post-secondary education
15
15
years of professional experience
Work History
Line Cook
Spruce Point Inn
Boothbay Harbor, Maine
05.2026 - Current
- Prepared and cooked menu items according to recipes and quality standards.
- Completed mise en place, including chopping, seasoning, sautéing, grilling, and plating.
- Maintained kitchen cleanliness, sanitation, and food safety standards.
- Worked efficiently in a fast-paced kitchen during busy services.
- Assisted chefs with daily operations, inventory, and meal preparation.
- Ensured timely and consistent food presentation.
Server
The Jamaica Pegasus Hotel
Kingston
01.2018 - 08.2022
- Coordinated buffet setup to ensure cleanliness and organization of food stations, enhancing guest dining experience.
- Guided guests in menu selections and accommodated special dietary requests to ensure satisfaction.
- Provided excellent customer service to ensure satisfaction.
- Maintained cleanliness and organization of dining areas throughout shifts, contributing to a positive atmosphere.
- Managed buffet setup, ensuring the cleanliness and organization of food stations.
- Processed payments accurately using hotel's point-of-sale system.
Line Cook
Jamaica Defence Forces
Kingston
09.2011 - 10.2017
- Created a variety of sauces and soups using fresh ingredients to enhance menu offerings.
- Strong knowledge of food safety practices, quality checks, proper stock rotation, and inventory control
- Maintained high standards of kitchen sanitation, organization, and efficient workstation setup
- Maintained high standards of kitchen sanitation and organization, ensuring efficient workstation setup
- Consistently followed standardized recipes, portion control, and food presentation
Education
Diploma - Food Preparation And Hospitality Management
HEART Trust NTA
Jamaica 08.2010 - 07.2013
Skills
- Sautéing technique
- Knife Skills
- Food safety regulations
- Kitchen hygiene
- Stock rotation
- Order accuracy
- Plate presentation
- Multitasking
- Time management
- Ingredient sourcing
- Team collaboration
- Problem-solving
- Excellent communication
- Guest interaction
Timeline
Line Cook
Spruce Point Inn
05.2026 - Current
Server
The Jamaica Pegasus Hotel
01.2018 - 08.2022
Line Cook
Jamaica Defence Forces
09.2011 - 10.2017
Diploma - Food Preparation And Hospitality Management
HEART Trust NTA
08.2010 - 07.2013