Trey Hubbard

Served as temporary culinary staff in healthcare setting.

• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Monitored food production to verify quality and consistency.
• Evaluated food products to verify freshness and quality.
• Coordinated with team members to prepare orders on time.

• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Maintained well-organized mise en place to keep work consistent.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.

• Strictly followed sanitation and food safety guidelines as required by regulatory agencies and company.
• Replenished condiments, beverages, and supplies while maintaining cleanliness of service areas.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Made food according to standard recipes with requested changes for customer satisfaction.
• Set up and broke down food service lines quickly to maintain service flow.
• Prepared and served various food and drink items to customer specifications in fast-paced environments. Preparing food dishes for first responders/firefighters

• Placed orders to restock items before supplies ran out.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Participated in food tastings and taste tests.
• Utilized culinary techniques to create visually appealing dishes.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Monitored food production to verify quality and consistency. Temporary placement at the marriott hotel

• Developed new recipes and flavor combinations to enhance customer dining experience.
• Set up and broke down kitchen for service.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Disciplined and dedicated to meeting high-quality standards.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Maintained well-organized mise en place to keep work consistent. Short term work assignment at arbor day farm/lied lodge & conference center

• Modified recipes to accommodate dietary restrictions and allergies.
• Implemented food cost and waste reduction initiatives to save money.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Utilized culinary techniques to create visually appealing dishes.
• Disciplined and dedicated to meeting high-quality standards.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity. Short term assignment at Shangri-la Hotels and Resorts

• Coordinated with team members to prepare orders on time.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Set up and broke down kitchen for service. Temporary position at the Huntington house tavern

• Developed close relationships with suppliers to source best ingredients.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Evaluated food products to verify freshness and quality.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Trained kitchen staff to perform various preparation tasks under pressure. Short term work assignment at the kimpton overland hotel

• Trained and managed kitchen personnel and supervised related culinary activity.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Monitored food production to verify quality and consistency.
• Set up and broke down kitchen for service.
• Maintained well-organized mise en place to keep work consistent.
• Utilized culinary techniques to create visually appealing dishes. Short term work assignment at the PGA Resort and Spa

• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Modified recipes to accommodate dietary restrictions and allergies.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Disciplined and dedicated to meeting high-quality standards.
• Handled and stored food to eliminate illness and prevent cross-contamination. Short term work assignment at L'Auberge De Sedona Resort

• Stepped into additional roles during busy times to boost coverage of important stations.
• Helped team meet expected demands by restocking work areas throughout restaurant such as server stations, salad bars, and supply cupboards.
• Addressed and resolved spills in dining areas and provided polite guidance around hazards.
• Boosted team efficiency by keeping kitchen areas organized, clean, and properly sanitized.
• Promoted accident prevention through proper and acceptable levels of sanitation and cleanliness of kitchen.
• Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.

• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
• Took special orders for event catering and party trays, assisting customers by recommending additional items, condiments, and garnishes.
• Greeted customers at counter to fulfill requests and answer questions.
• Responded to telephone inquiries regarding available products and services and helped customers make appropriate choices.
• Learned other teammates' work tasks to train as backup.
• Listened to customer requests and suggested additional menu items as appropriate to upsell products.
• Offered product samples to customers, generating additional sales through taste-testing.
• Checked on dining areas frequently to clean up spills, wipe down tables and restock stations.
• Loaded dishwasher with china and thoroughly hand-washed dishes, pans and utensils to tidy up serving line.
• Kept kitchen, counter and dining areas cleaned and sanitized.

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• 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.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
• Trained and supervised cooking staff to expertly meet daily needs.
• Measured and mixed ingredients according to precise recipes for best results.