Toni Pool
Grand Saline,TX
Summary
Dynamic Head Cook with a proven track record at Country Place Senior Living, excelling in menu development and cost control. Expert in food safety and staff management, I enhanced customer satisfaction through innovative recipes and waste reduction initiatives, fostering a collaborative kitchen environment that consistently delivered high-quality dining experiences.
Overview
13
13
years of professional experience
Work History
Head Cook
Country Place Senior Living
10.2016 - Current
- Assisted in food preparation and ingredient organization for daily menu items.
- Maintained cleanliness and orderliness of kitchen equipment and workstations.
- Learned safe food handling procedures to ensure compliance with health regulations.
- Supported senior cooks in executing recipes and maintaining kitchen efficiency.
- Collaborated with team members to streamline meal service during peak hours.
- Adapted quickly to changing menu requirements and special dietary needs.
- Monitored inventory levels, reporting shortages to management for timely replenishment.
- Participated in training sessions to enhance culinary skills and kitchen operations knowledge.
- Placed orders to restock items before supplies ran out.
- Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Efficiently handled high-volume service periods without sacrificing quality or consistency in food preparation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Managed kitchen staff, ensuring proper training and adherence to safety protocols for a safe working environment.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Monitored food preparation processes to maintain consistent taste, texture, and presentation of dishes.
- Adhered to strict dietary restrictions when creating customized meal options for guests with allergies or preferences.
- Reduced food waste by implementing inventory management systems and optimizing ingredient usage.
- Developed new menu items for increased customer satisfaction and repeat business.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
- Implemented cost-effective measures in the procurement of ingredients, resulting in significant savings without sacrificing quality.
- Tracked food costs and adjusted menu pricing accordingly to maintain profitability while offering competitive prices for customers.
- Created visually appealing plate presentations to enhance the overall dining experience for guests.
- Successfully managed special events catering, coordinating with clients to develop custom menus tailored to specific needs.
- Established strong vendor relationships resulting in reliable deliveries of top-quality ingredients at competitive prices.
- Promoted positive reviews from critics by consistently delivering high-quality dishes that exceeded expectations.
- Conducted inventory management to minimize waste, ensuring optimal stock levels were maintained for all kitchen essentials.
- Oversaw kitchen equipment maintenance schedule, ensuring all tools and appliances were in top working condition.
- Improved supplier relationships, ensuring timely delivery of fresh ingredients which enhanced overall dish quality.
- Maintained high standards of food safety and cleanliness, surpassing local health inspections.
- Negotiated with suppliers for better pricing on high-quality ingredients, significantly lowering food costs without compromising on taste.
- Implemented customer feedback system to gather insights, leading to menu adjustments that increased repeat business.
- Balanced menu offerings to cater to both traditional tastes and contemporary dietary trends, broadening restaurant's appeal.
- Increased efficiency in kitchen, introducing pre-prep system that sped up meal preparation times.
- Managed kitchen budget effectively, keeping costs within targets while still delivering high-quality dishes.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Evaluated food products to verify freshness and quality.
- Assisted with menu development and planning.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Modified recipes to accommodate dietary restrictions and allergies.
Head Cook
Arablla Retirement Home
02.2013 - 10.2016
- Devised seasonal menus using fresh, local ingredients for an ever-changing culinary experience for patrons.
- Collaborated with dining room staff to ensure seamless communication between front-and back-of-house operations.
- Mentored junior cooks, providing guidance on culinary techniques and fostering professional growth within the team.
- Collaborated with restaurant management to develop and execute strategies for improving overall guest satisfaction.
- Enhanced presentation techniques, elevating dining experience and generating positive word-of-mouth.
- Coordinated with front-of-house staff to ensure seamless communication and high level of customer service during meal service.
- Created seasonal rotation of dishes, keeping menu fresh and exciting while also highlighting local ingredients.
- Improved customer satisfaction with introduction of signature dishes that became customer favorites.
- Developed waste reduction program that minimized food spoilage and cut down on unnecessary expenses.
- Enhanced menu variety by introducing innovative recipes tailored to seasonal ingredients.
- Designed special menus for events, accommodating dietary restrictions and preferences, which led to increase in event bookings.
- Evaluated employee performance regularly, providing constructive feedback for improvement.
- Set up and broke down kitchen for service.
- Monitored food production to verify quality and consistency.
- Coordinated with team members to prepare orders on time.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Disciplined and dedicated to meeting high-quality standards.
- Implemented food cost and waste reduction initiatives to save money.
- Participated in food tastings and taste tests.
- Developed close relationships with suppliers to source best ingredients.
- Utilized culinary techniques to create visually appealing dishes.
- Assisted in food preparation and ingredient organization for daily menu items.
- Maintained cleanliness and orderliness of kitchen equipment and workstations.
- Learned safe food handling procedures to ensure compliance with health regulations.
- Supported senior cooks in executing recipes and maintaining kitchen efficiency.
- Adapted quickly to changing menu requirements and special dietary needs.
- Monitored inventory levels, reporting shortages to management for timely replenishment.
- Placed orders to restock items before supplies ran out.
- Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Monitored food preparation processes to maintain consistent taste, texture, and presentation of dishes.
- Adhered to strict dietary restrictions when creating customized meal options for guests with allergies or preferences.
- Reduced food waste by implementing inventory management systems and optimizing ingredient usage.
Education
High School Diploma - Graduation
Van High School
Van, TX05.1984
Skills
- Verbal and written communication
- Meal preparation
- Food preparation
- Food storage
- Kitchen equipment operation and maintenance
- Cost control
- Food safety
- Recipe development
- Food spoilage prevention
- Cleaning and sanitation
- Restaurant operations
- Training and mentoring
- Recipes and menu planning
- Baking and pastry
- Waste reduction
- Staff management
- Sanitation standards
- Performance improvement
- Kitchen management
- Inventory replenishment
- Inventory oversight
- Kitchen staff management
- Food delivery
- Recipe creation
- Menu development
- Cooking
- Order delivery practices
- Meal scheduling
- Inventory control
- Menu planning
- Special diets
- Safety and health guidelines
- Kitchen operations management
- Menu pricing
- Budgeting and cost control
- Dish preparation
- Food safety procedures
- Kitchen sanitation management
- Team leadership
- Quality control
- Team collaboration
- Safe food handling
- Coaching and mentoring
- Attention to detail
- Food inventories
- Inventory management
- Food handler certification
- Staff supervision and coordination
- Prioritization and organization
- Purchasing management
- Pantry restocking
- Hiring, training, and development
- Food handlers card
- Team Training
- Kitchen equipment operation
- Quality assurance
Timeline
Head Cook
Country Place Senior Living
10.2016 - Current
Head Cook
Arablla Retirement Home
02.2013 - 10.2016
High School Diploma - Graduation
Van High School