Trina Tinsley
New Orleans,LA
Summary
Resourceful Line Cook known for maintaining high productivity levels and efficiently completing tasks. Specialize in time management, food safety protocols, and menu development. Excel in fast-paced environments through strong team collaboration, communication skills, and ability to adapt quickly to changing priorities.
Dedicated Cook with fine-tuned skills in grilling, saut?ing, and ingredient preparation. Valued employee known for staying calm in high-pressure environments. Highly experienced working in kitchens.
Overview
18
18
years of professional experience
Work History
Line Cook
Pierre maspero
New Orleans, Louisiana
02.2022 - 11.2024
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Assisted in prep work such as washing vegetables or butchering meat when needed.
- Inspected equipment for cleanliness prior to use every shift.
- Tracked inventory levels of all products used in the kitchen on a daily basis.
- Monitored product freshness and rotation dates to maintain quality assurance standards.
- Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
- Ensured that all dishes were prepared according to recipe specifications.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
- Maintained accurate records of daily production sheets including waste logs.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Responded quickly to any customer complaints or concerns about their dining experience.
- Performed basic knife skills such as dicing onions or slicing meats.
- Communicated effectively with other staff members regarding orders and menu changes.
- Stocked and restocked kitchen supplies as needed.
- Organized the storage area to ensure that all necessary items were readily accessible.
- Worked closely with management team in order to meet budget goals while maintaining high quality standards.
- Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
- Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
- Adhered to portion controls and presentation specifications.
- Prepped garnishes to reduce wait times during lunch and dinner rush.
- Carried pans and trays of food to and from work stations, stove, and refrigerator.
- Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Washed and peeled ingredients to prepare for different meals and recipes.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Grilled and deep fried various foods from meats to potatoes.
Line Cook and prep
Ruby slipper
, Louisiana
02.2020 - 12.2022
- Communicated effectively with other staff members regarding orders and menu changes.
- Stocked and restocked kitchen supplies as needed.
- En
- d that all dishes were epared according to recipe specifications.
- Worked closely with management team in order to meet budget goals while maintaining high quality standards.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
- Tracked inventory levels of all products used in the kitchen on a daily basis.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Performed basic knife skills such as dicing onions or slicing meats.
- Organized the storage area to ensure that all necessary items were readily accessible.
Lead Line Cook
Bravo's restaurant and Development
Metairie, Louisiana
02.2007 - 10.2019
- Monitored food temperatures throughout the cooking process to ensure safe consumption.
- Developed menus with chefs, taking into account seasonal ingredients and customer preferences.
- Maintained cleanliness in the kitchen area by adhering to health and safety regulations.
- Performed other related duties as assigned by the Head Chef or Kitchen Manager.
- Ordered food supplies as needed to maintain sufficient stock levels.
- Supervised the inventory of food items to ensure adequate supplies for daily operations.
- Kept up-to-date records of orders placed, received, stored, used, discarded or returned.
- Trained new cooks on recipes, preparation methods, safety procedures and sanitation guidelines.
- Provided excellent customer service by promptly addressing guest inquiries or complaints.
- Monitored cooking temperatures and ensured that dishes were presented properly.
- Ensured proper food safety standards were met at all times.
- Collaborated with chefs on menu changes and special dishes for customers.
- Scheduled shifts for kitchen staff based on anticipated customer volume.
- Resolved customer complaints in a timely manner while maintaining a professional demeanor.
- Assessed employee performance regularly providing feedback when necessary.
- Managed a team of kitchen staff including assigning tasks and monitoring performance.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Prepared garnishes for later use in meal production.
- Assisted in food inventory and control while properly receiving and storing delivered items.
- Improved employee performance by providing constructive suggestions and encouragement.
- Prepared sandwiches, specialty items, and custom orders to meet guest requests.
- Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
- Kept stations stocked and ready for use to maximize productivity.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Followed proper food handling methods and maintained correct temperature of food products.
- Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
- Cooked multiple orders simultaneously during busy periods.
- Carried pans and trays of food to and from work stations, stove, and refrigerator.
- Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Set up and performed initial prep work for soups, sauces, and salads.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Grilled and deep fried various foods from meats to potatoes.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Worked closely with cashiers to obtain order information and accurately complete customers' orders.
- Safely operated ovens, fryers and grills to prevent injuries and accidents.
- Mixed ingredients for batter or dough.
- Used grills, deep fryers and griddles to cook food.
- Washed and cut ingredients for quick meal assembly.
Skills
- Inventory management
- Knife skills
- Recipe compliance
- Equipment operation
- Customer service
- Time management
- Team collaboration
- Quality control
- Sanitation practices
- Menu development
- Waste reduction
- Problem solving
- Multi-tasking
- Food storage procedures
- Line station oversight
- Kitchen operations
- Equipment maintenance
- Cutting and slicing techniques
- Foodservice sanitation
- Stock rotation
- Food spoilage prevention
- Back of house operations
- Line management
- Supply management
- Prep work
- Kitchen station setup
- Effective prioritization
- Ingredients measuring
- Portion management
- Cleanliness standards
- Reliable and trustworthy
- Food allergen safety
- Food presentation
- Stock making
- Food presentation talent
- Professional attitude
- Salad preparation
- Special dietary requirements
- Active listener
- Problem-solving
- Food safety knowledge
- Frying techniques
- Portion control
- Sautéing techniques
- Appetizer preparation
- Meat cutting
- Sauce making
- Punctual and honest
- Soup preparation
- Crew training
- Food plating
- Sauce preparation
- Workstation cleanliness
- Portioning
- Vendor liaison
- Head chef collaboration
- Server communication
- Garnishing
Timeline
Line Cook
Pierre maspero
02.2022 - 11.2024
Line Cook and prep
Ruby slipper
02.2020 - 12.2022
Lead Line Cook
Bravo's restaurant and Development
02.2007 - 10.2019