Trisa Thoma
Marquette,MI
Summary
Dynamic Lead Cook/Assistant Kitchen Manager with a proven track record at Cramco, where I elevated kitchen efficiency and food quality. Expert in kitchen management and meal preparation, I thrive in high-volume settings, streamlining processes for peak performance. My leadership extends to crew training, ensuring high standards in food safety and presentation are met.
Overview
8
8
years of professional experience
Work History
Lead Cook/Assistant Kitchen Manager
Cramco
Big Bay, MI
04.2020 - Current
- Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
- Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
- Took over line positions in event of emergency.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
Line Cook
906 Sports Bar
Marquette, MI
02.2017 - 04.2020
- Prepared food items such as meats, poultry, and fish for frying purposes.
- 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 and cooked full course meals based on restaurant recipes and specifications.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- 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.
Education
Phlebotomy -
Northern Michigan University
Marquette, MIGraduate -
Marquette Senior High School
Marquette, MISkills
Meal Preparation
Kitchen Management
Food Safety
Kitchen Organization
Menu Planning
Crew training
Menu development
Food inventory management
Spoilage prevention
Food presentation
Ingredient Preparation
Large-scale food preparation
Ingredient Knowledge
Emergency protocols
Kitchen Sanitation
Cooking techniques
Recipe creation
Cleaning and sanitation
Kitchen equipment operation and maintenance
Verbal and written communication
Food plating and presentation
Inventory Control
Timeline
Lead Cook/Assistant Kitchen Manager
Cramco
04.2020 - Current
Line Cook
906 Sports Bar
02.2017 - 04.2020
Phlebotomy -
Northern Michigan University
Graduate -
Marquette Senior High School