Victor Banks
Cordova,TN
Summary
Motivated Cook and Chef with 30 years of experience preparing delicious meals for customers. Polished in following proper food handling methods and maintaining correct temperature of food products. Creative and artistic professional committed to strengthening kitchen team with better collaboration, recipes and cooking techniques. Highly-motivated employee with desire to take on new challenges. Strong work ethic, adaptability, and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.
Overview
16
16
years of professional experience
Work History
Cook
Holiday Inn Hotel Memphis UfoM
Memphis, TN
02.2007 - 04.2016
- Received and stored food and supplies.
- Set up work stations prior to opening to minimize prep time.
- Made meals in accordance with company standards and requirements.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Supervised and trained kitchen staff on proper preparation techniques.
Cook Shift Leader
Daily Grill
Memphis, TN
10.2007 - 04.2009
- Communicated with kitchen employees, answered questions and offered insight into food preparations.
- Placed orders for food and supplies used for creating meals for 100 people.
- Supervised all aspects of the kitchen operations including inventory control and ordering of supplies.
- Set up work stations prior to opening to minimize prep time.
- Followed recipes and procedures to prepare, season and cook food products.
- Resolved customer complaints in a timely manner.
- Trained new cooks on proper food handling techniques.
Chef Manager
Dan Mc Guinness Pud
Memphis, TN
03.2000 - 10.2008
- Determined schedules and staff requirements necessary to prepare and plate food.
- Developed and implemented training programs for kitchen staff to ensure proper food handling, safety, and sanitation practices were followed.
- Checked quality of food products to meet high standards.
- Prepared recipes, menu cycles and portion sizes within restaurant budgets.
- Organized catering events with a focus on high-quality presentation of dishes served.
- Created menus based on seasonal ingredients and customer preferences.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Ordered food supplies every week to restock inventory, remaining aware of budgets.
- Planned special meals for VIP guests or those with dietary restrictions such as allergies or religious beliefs.
Education
Culinary Arts
Jonhson@Wales Culinary College
Charleston, SC03-1983
High School Diploma -
Messick High School
Memphis, TN05-1981
Skills
- Supply Restocking
- Recipe-Based Cooking
- Sanitation
- Dish Preparation
- Operations Management
- High Volume Production Capability
- Frying
- Grilling
Timeline
Cook Shift Leader
Daily Grill
10.2007 - 04.2009
Cook
Holiday Inn Hotel Memphis UfoM
02.2007 - 04.2016
Chef Manager
Dan Mc Guinness Pud
03.2000 - 10.2008
Culinary Arts
Jonhson@Wales Culinary College
High School Diploma -
Messick High School
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