Summary
Overview
Work History
Education
Skills
Timeline
Generic

Tomas Moyer

Republic,OH

Summary

Adept Line Cook with a proven track record at The Boardwalk Family of Restaurants, showcasing exceptional time management and attention to detail. Elevated customer satisfaction by preparing orders with high accuracy during peak periods. Mastered fryer, flat top, and grill operations, enhancing kitchen efficiency and food quality. Demonstrated leadership in maintaining stringent food safety standards and kitchen sanitation, contributing to a positive dining experience.

Overview

10
10
years of professional experience

Work History

Line Cook

The Boardwalk Family of Restaurants
05.2024 - 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.
  • I learned to run the fryer, flat top, and grill with almost no flaws this year.

Line Cook

Carmies BBQ and Grill
10.2023 - 04.2024
  • I was the line cook who mostly ran the fryer station. I also had to clean and maintain the oil on the fryers, to keep guests satisfied.
  • Part of my job here was also doing the prep work for the shift, and future shifts.
  • I also on a few occasions had to run food out to the buffet table, when we did them for a special occasion.

Line Cook

Boardwalk Family of Restaurants
04.2023 - 10.2023
  • I was one of the line cooks at the Boardwalk Family of Restaurants. My station was mostly fryer, and sometimes flat top.
  • I was the lead fry cook, which was mostly calling out tickets, and dropping buns as well as making sure everything from the fryers looked perfect.
  • When I was on the flat top, I ran the flattop itself, so I was responsible for making sure that everything was cooked to the right temperature, while somebody else called out tickets for me.

Line Cook

Carmies BBQ and Grill
10.2022 - 03.2023
  • 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 food items such as meats, poultry, and fish for frying purposes.
  • Plated and presented all dishes to match established restaurant standards.
  • Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
  • Increased kitchen productivity by keeping tools organized for easy access when needed.
  • 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.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.

Line Cook Supervisor

Hooligans Irish Pub
04.2022 - 10.2022
  • Overhauled kitchen organization system, increasing workspace functionality and expediting meal preparation times.
  • Mentored junior cooks for improved cooking techniques, resulting in higher quality dishes and increased customer satisfaction.
  • Assured food safety compliance by enforcing proper sanitation protocols and adherence to industry regulations.
  • Reduced food waste by implementing portion control measures and closely monitoring inventory levels.
  • Enhanced kitchen efficiency by streamlining food preparation processes and optimizing workstations.
  • Plated and presented all dishes to match established restaurant standards.
  • 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.
  • 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.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Trained new hires in food handling and safety protocols to boost knowledge and performance.
  • Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
  • Coordinated kitchen activities with front-of-house staff for seamless and service.
  • I also, was responsible for training all of the new hires this year, which was new to me, but I learned how to do so quickly, and explain it in terms that people with little to no kitchen experience could understand.

Line Cook

Carmies BBQ and Grill
10.2021 - 04.2022
  • I was the main fry cook and also bounced about working the saute station, as well as the flat top.
  • I also did the basic prep work of making sauces, and portioning food to make sure every order was as close to perfect as could be.
  • I also learned how to properly smoke meats, and how to maintain good quality when cooking foods overnight.

Kitchen Staff Member

Hooligans Irish Pub
04.2021 - 10.2021
  • Maintained a clean and organized workspace, adhering to strict hygiene standards for optimal food safety.
  • Maintained clean, trash-free workspaces to maximize productivity and safety.
  • Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
  • Contributed to positive workplace culture through strong teamwork, open communication, and a commitment to excellence.
  • Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
  • Increased overall kitchen productivity by assisting in multiple stations as needed during busy shifts.
  • Sanitized dining ware and kitchen equipment according to health code standards.
  • Kept supplies in sufficient stock by assessing inventory levels and reporting lower stock items.
  • Improved kitchen efficiency by streamlining food preparation processes and implementing best practices.
  • Collaborated with team members to ensure seamless coordination during peak service hours.
  • Prevented food spoilage by monitoring dates, rotating stock, and following proper storage procedures.
  • Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
  • Learned other teammates' work tasks to train as backup.
  • Followed sanitary food handling procedures, focused on correct use of covers and labels and discarded ingredients by expiration date.
  • Trained new hires on kitchen procedures, equipment usage, and safety protocols, fostering a supportive learning environment.
  • Managed time to juggle multiple tasks simultaneously with ease.
  • Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
  • Transported food items from storage areas to kitchen for prepping.
  • Labeled and stored all food items correctly and checked expiration dates routinely.
  • Followed recipes and chef instructions to prepare food correctly.
  • Unloaded food deliveries and stored items in proper locations for easy access.
  • Loaded dishes, glasses and tableware into dishwashing machines.
  • Assisted in setting up and breaking down kitchen stations.
  • Stocked and rotated food items according to expiration dates.
  • Lifted and carried heavy materials.
  • Maintained high personal grooming standards and uniform presentation.
  • Pushed, pulled and transported large loads and objects.

Line Cook

Fat Heads Family Restaurant
11.2020 - 04.2021
  • I worked on the flattop so I toasted buns, as well as toasted bacon for burgers, and assembled the toppings for burgers.
  • I was also one of the dishwashers part time, so I also learned how to do basic prep work there such as portioning burgers, or weighing out pizza dough, as well as folding pizza boxes for later shifts.
  • I was also partially responsible for taking orders over the phone which helped me learn to interact with customers who were unhappy with something, on the rare occasion it happened.

Line Cook

Fat Heads Family Restaurant
09.2019 - 04.2021
  • I was a line cook, and was mostly in charge of running the fryer station. Which included doing basic prep work such as cutting fries, and portioning food for the fryer station.
  • I also did dishes one morning a week, and originally learned how to portion burgers, as well as pizza dough for the future shifts.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
  • Boosted employee morale through positive attitude, willingness to assist others when needed.
  • Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
  • 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.
  • Improved team morale and productivity through effective communication and collaboration.
  • Implemented system for quicker ingredient replenishment, keeping kitchen running smoothly during peak hours.
  • Optimized food presentation, resulting in positive customer feedback and increased social media attention.

Dishwasher

Hooligans Irish Pub
04.2020 - 11.2020
  • Kept kitchen areas neat and clean by removing trash and organizing supplies.
  • Followed supervisor instructions to complete tasks on time.
  • Kept work area clean, dry, and free of debris to prevent incidents and accidents.
  • Kept dishes, utensils and glassware clean and rotated following safety standards set by restaurant.
  • Completed additional cleaning tasks within the kitchen area, contributing to an overall sanitary work environment.
  • Assisted with kitchen prep work to help operations run smoothly and meet customer needs.
  • Cleared, washed and stacked all plates, dining utensils, and trays quickly and without breaking.
  • Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.
  • Washed equipment, surfaces, refrigerators, and other areas and applied sanitizing chemicals.
  • Supported overall restaurant operations by promptly restocking clean dishes and utensils in designated areas.
  • Worked with chemicals such as detergent, rinse agents, and sanitizers to protect customer health.
  • Stepped into additional roles during busy times to boost coverage of important stations.
  • Reduced dish breakage by carefully handling delicate items during the washing process.
  • Maintained a safe working environment by properly using and storing cleaning chemicals according to safety guidelines.
  • Streamlined dishwashing processes by prioritizing incoming dirty dishes based on usage needs of the kitchen staff.
  • Minimized cross-contamination risks by following proper procedures for washing cutting boards, knives, and other essential tools.
  • Inspected dishwashing equipment and reported issues to supervisor.
  • Efficiently loaded and unloaded dishwashers, cleaning by hand large pots or Type items used often by kitchen staff.
  • I was also in charge of running the salad station, which taught me that I can run multiple stations on other ends of the kitchen simultaneously, with no mistakes.

Line Cook

Brad's Barbeque
11.2017 - 09.2019
  • I was the right hand man in the kitchen to the owner, and learned every main station that there was, as well as ran food out to our buffet for special occasions, such as holidays, or weekly specials.
  • I also made sure to help train any and all new kitchen staff so that they would fit right in, and feel at home in the kitchen.
  • I also learned how to make specials that would sell, and do prep work to help prepare for the morning shift as well as keep a clean and organized kitchen.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • 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.
  • 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.
  • 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.
  • Led kitchen safety workshop, resulting in zero accidents or injuries for year.
  • Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
  • Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
  • Streamlined prep work for faster meal turnaround, contributing to improved customer satisfaction.
  • 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.
  • Managed inventory and ordered food and supplies to maintain adequate stock.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Developed strategies to enhance catering and retail food service revenue and productivity goals.

Head Dishwasher

The Corner Restaurant
08.2016 - 11.2017
  • Kept kitchen areas neat and clean by removing trash and organizing supplies.
  • Cleared, washed and stacked all plates, dining utensils, and trays quickly and without breaking.
  • Trained new employees on proper dishwashing procedures, ensuring consistent quality across the team.
  • Kept work area clean, dry, and free of debris to prevent incidents and accidents.
  • Was also in charge of putting away all deliveries when we got them on a weekly basis, and did so in an orderly and timely fashion, to help the cooks focus on their orders

Dishwasher

Smokey's Family Restaurant and Tap
06.2015 - 08.2016
  • Was one of the high school dishwashers, as well as busboy, and did basic prep work for the cooks such as cutting and blanching fries for service.
  • I also learned how to make salads, since I asked to be cross trained on the salad station.
  • I also kept a clean station with chemicals, and a tin for glass so that if another dishwasher would take out the trash, they would not get hurt because of a careless mistake.

Head Dishwasher

The Corner Restaurant
04.2014 - 06.2015
  • I was able to make sure the cooks had enough clean dishes during a dinner or breakfast rush depending on which shift I was scheduled to work.
  • I also learned to keep and maintain a clean station on dish as well as the rest of the kitchen helping take out trash or get the cooks something to help them keep their stations stocked for the rushes.
  • Trained new employees on proper dishwashing procedures, ensuring consistent quality across the team.
  • Reduced breakage costs by handling fragile items with care during the washing process.
  • Contributed to a safe working environment by immediately addressing potential hazards such as broken glass or slippery floors.
  • Assisted in food preparation tasks as needed, contributing to overall kitchen productivity.
  • Communicated effectively with both front-of-house and back-of-house staff members to ensure seamless coordination throughout meal services.
  • Stepped into additional roles during busy times to boost coverage of important stations.
  • Supported cooks and chefs by providing clean utensils and cookware when needed, facilitating smooth service execution.
  • Assisted in inventory management, monitoring supplies and notifying management for restocking needs.
  • Increased machine efficiency by scraping and pre-washing dishes.
  • Gently moved glassware, crystal, and other delicate items to prevent breakage.
  • Boosted team efficiency by keeping kitchen areas organized, clean, and properly sanitized.
  • Washed dishes and assisted in bussing tables.

Education

High School Diploma - Basic Education

Seneca East High School
Attica, OH
05.2016

Skills

  • Time Management
  • Attention to Detail
  • Highly motivated
  • Cleaning and organization
  • Reliable and Trustworthy
  • Active listener
  • Food Preparation
  • Food Safety
  • Kitchen Sanitization
  • Kitchen Station Setup
  • Kitchen Sanitation
  • Following cooking methods
  • Deep Fryer Operation
  • Quality Control
  • Grilling Techniques
  • Ingredient Preparation
  • Food Safety Standards
  • Food Storage
  • Stock Rotation
  • Crew training
  • Menu Item Memorization
  • Ingredients measuring
  • Line station oversight
  • Food rotation

Timeline

Line Cook

The Boardwalk Family of Restaurants
05.2024 - Current

Line Cook

Carmies BBQ and Grill
10.2023 - 04.2024

Line Cook

Boardwalk Family of Restaurants
04.2023 - 10.2023

Line Cook

Carmies BBQ and Grill
10.2022 - 03.2023

Line Cook Supervisor

Hooligans Irish Pub
04.2022 - 10.2022

Line Cook

Carmies BBQ and Grill
10.2021 - 04.2022

Kitchen Staff Member

Hooligans Irish Pub
04.2021 - 10.2021

Line Cook

Fat Heads Family Restaurant
11.2020 - 04.2021

Dishwasher

Hooligans Irish Pub
04.2020 - 11.2020

Line Cook

Fat Heads Family Restaurant
09.2019 - 04.2021

Line Cook

Brad's Barbeque
11.2017 - 09.2019

Head Dishwasher

The Corner Restaurant
08.2016 - 11.2017

Dishwasher

Smokey's Family Restaurant and Tap
06.2015 - 08.2016

Head Dishwasher

The Corner Restaurant
04.2014 - 06.2015

High School Diploma - Basic Education

Seneca East High School

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Tomas Moyer