Twann Cross
Winston-Salem,NC
Summary
Accomplished Executive Sous Chef with a proven track record at Aramark for enhancing dining experiences through innovative menu development and impeccable food safety standards. A creative team player, recognized for exceptional management skills and commitment to culinary excellence. Expert in kitchen equipment operation and maintaining cleanliness, consistently exceeding employer expectations.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Baker/Breakfast Cook
Sodexo Food Service
08.2024 - Current
- Produced consistently high-quality baked goods for students and staff
- Prepare full breakfast including vegan and gluten free items
- Ensured product freshness by implementing proper storage techniques and regularly rotating stock.
- Complied with health and safety codes to protect staff and students
- Operated and maintained bakery equipment, including ovens and mixers.
- Maintained accurate inventory of baking supplies and ingredients.
- Adjusted recipes based on available ingredients or dietary restrictions,
- Created appealing displays to showcase product
- Collaborated with local suppliers to secure high-quality ingredients, enhancing flavor of bakery products.
- Contributed to menu planning meetings with innovative ideas
- Trained and supervised new employees on bakery operations and pizza making procedures.
Breakfast Cook/Baker
Aramark
02.2012 - 08.2024
- Enhanced satisfaction by consistently preparing and serving high-quality breakfast dishes.
- Handled special dietary requests with care, ensuring the satisfaction of all students and staff regardless of restrictions or preferences.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Maintained a clean and safe working environment, adhering to strict health and safety guidelines.
- Developed daily specials to utilize seasonal ingredients, reducing food waste and increasing menu variety.
- Maximized kitchen efficiency by effectively organizing and managing food preparation tasks.
- Earned recognition from management for consistent punctuality and reliability in fulfilling shift responsibilities.
Executive Sous Chef
Aramark
08.2008 - 02.2012
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized culinary techniques to create visually appealing dishes.
- Contributed to company growth by establishing a reputation for excellence in both taste and presentation of dishes.
- Disciplined and dedicated to meeting high-quality standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
Education
Culinary - Culinary
Second Harvest Food Bank
Winston-Salem, NC01-2011
High School Diploma -
R J Reynolds High School
Winston-Salem, NC01-1981
Skills
- Team Player
- Customer Service
- Active listener
- Food safety and sanitation
- Kitchen Safety
- Cleanliness standards
- Adaptive and creative
- Management
- Kitchen Equipment Operation
- Baking
Certification
- Culinary
- ServSafe Food Handler's Certification
Timeline
Baker/Breakfast Cook
Sodexo Food Service
08.2024 - Current
Breakfast Cook/Baker
Aramark
02.2012 - 08.2024
Executive Sous Chef
Aramark
08.2008 - 02.2012
Culinary - Culinary
Second Harvest Food Bank
High School Diploma -
R J Reynolds High School
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