Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Toby Weisinger

San Diego,CA

Summary

I'm personable and positive individual with knack for culinary arts and teamwork. Well-versed in basic kitchen operations and food safety, bringing strong knife skills and ability to follow recipes accurately. Committed to delivering delicious and visually appealing dishes to enhance dining experience. I'm a student who's trying to further both his education and his name in the culinary landscape. I'm a hard worker and I can promise once I'm part of your team I put my heart into the business.

Overview

3
3
years of professional experience
1
1
Certification

Work History

Line Cook

Bay Club Hotel and Marina
12.2023 - Current
  • 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.
  • 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.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
  • 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.

Crew Member

Little Caesars
10.2021 - 02.2022
  • Worked front counter, and other areas.
  • Took orders, prepared pizzas, and collected payments.
  • Demonstrated strong multitasking abilities, handling multiple orders simultaneously without compromising quality or efficiency.
  • Cleaned and maintained all areas of restaurant to promote clean image.
  • Worked well with teammates and accepted coaching from management team.
  • Enhanced team productivity by maintaining a clean and organized workspace for crew members.

Education

Associate of Arts - Culinary Arts/ Savory Arts

Grossmont College
El Cajon, CA
12-2024

Associate of Arts - Business Administration

Grossmont College
El Cajon, CA
12-2024

Skills

  • Time management
  • Attention to detail
  • Cleaning and organization
  • Recipe preparation
  • Professional attitude
  • Reliable and trustworthy
  • Active listener
  • Food preparation
  • Problem-solving
  • Food safety knowledge
  • Cleanliness standards
  • Kitchen station setup

Certification

  • ServSafe Food Handler's Certification

Timeline

Line Cook

Bay Club Hotel and Marina
12.2023 - Current

Crew Member

Little Caesars
10.2021 - 02.2022

Associate of Arts - Culinary Arts/ Savory Arts

Grossmont College

Associate of Arts - Business Administration

Grossmont College

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Toby Weisinger