Trent Lang
Urbandale
Summary
Adept at kitchen management and food safety, I honed my skills at Isle Capri Casino, mastering cooking techniques and enhancing food quality. My proactive approach in training staff and implementing safety protocols significantly boosted kitchen efficiency and customer satisfaction, showcasing my leadership and meticulous attention to detail.
Overview
18
18
years of professional experience
1
1
Certification
Work History
Packer
Quad Graphics
06.2024 - Current
- Reduced waste during production runs by carefully monitoring ink levels, paper usage, and other consumables.
- Aided press operators in achieving optimal performance through machine calibration and alignment tasks before each project commencement.
- Supported quality control efforts by identifying inconsistencies or errors in proofs and communicating necessary revisions to the design team.
- Responded quickly and effectively to press breakdowns or malfunctions, minimizing downtime and keeping production on track.
- Safeguarded all printed materials from damage during transport or storage through careful handling practices.
Line Chef
Palisade Cafe
11.2023 - 04.2024
- Operated fryer and cooked meats on grill.
- Restocked food items throughout shift to provide head chef with proper ingredients for dishes.
- Showcased culinary skills during special events, catering to large groups while maintaining exceptional quality standards.
- Fostered a positive work atmosphere through enthusiasm, dedication, and a strong work ethic, leading to increased team morale.
Line Cook
Brass Tap
04.2023 - 10.2023
- Trained new kitchen staff on food safety, preparation and cooking techniques.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Assisted in inventory management by accurately tracking supplies and placing orders as needed.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Line Cook
LJ's Bar & Grill
09.2022 - 03.2023
- Trained new kitchen staff on food safety, preparation and cooking techniques.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Assisted in inventory management by accurately tracking supplies and placing orders as needed.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- 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.
Line Cook
Barratas
01.2021 - 06.2022
- Trained new kitchen staff on food safety, preparation and cooking techniques.
- Grilled meats and seafood to customer specifications.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Assisted in inventory management by accurately tracking supplies and placing orders as needed.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
Sous Chef
Isle Capri Casino
04.2018 - 03.2020
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Disciplined and dedicated to meeting high-quality standards.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Assisted with menu development and planning.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
Sous Chef
Galleria De Paco
07.2015 - 03.2018
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Disciplined and dedicated to meeting high-quality standards.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Assisted with menu development and planning.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
Line Cook
Ferrari's Ristorante
07.2015 - 05.2016
- Trained new kitchen staff on food safety, preparation and cooking techniques.
- Grilled meats and seafood to customer specifications.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Assisted in inventory management by accurately tracking supplies and placing orders as needed.
- Prepared food items in compliance with recipes and portioning control guidelines.
Sous Chef
CU & The Cellar Restaurant
03.2007 - 06.2015
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Disciplined and dedicated to meeting high-quality standards.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Assisted with menu development and planning.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Education
High School Diploma -
Expo High School
Waterloo, IA05-2008
Skills
- Product packaging
- Warehouse safety
- Labeling
- Quality inspection
- Safety protocols
- Quality control
- Food safety and sanitation
- Customer service
- Knife skills
- Cooking techniques
- Food quality
- Kitchen management
Accomplishments
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Prepared 1,500 meals, including appetizers and desserts, for high-volume catering event.
- Supervised team of 65 staff members.
Certification
- Food Protection Manager Certification - ServSafe or National Restaurant Association.
Timeline
Packer
Quad Graphics
06.2024 - Current
Line Chef
Palisade Cafe
11.2023 - 04.2024
Line Cook
Brass Tap
04.2023 - 10.2023
Line Cook
LJ's Bar & Grill
09.2022 - 03.2023
Line Cook
Barratas
01.2021 - 06.2022
Sous Chef
Isle Capri Casino
04.2018 - 03.2020
Sous Chef
Galleria De Paco
07.2015 - 03.2018
Line Cook
Ferrari's Ristorante
07.2015 - 05.2016
Sous Chef
CU & The Cellar Restaurant
03.2007 - 06.2015
High School Diploma -
Expo High School
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