Wilfred Cook

Lafrance Hospitality

06.2018 - Current

Managed and prepared banquet sized production for weddings, baptisms, grievance dinners, and baby showers, while coordinating the service.
Maintained HACCP (Hazard analysis critical control procedures) in all control points before, during and after food service.
Collaborated with servers to collect information about specific customer desires and dietary needs.
Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Unloaded food supplies from distributor trucks to efficiently organize inventory.
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Checked food temperature regularly to verify proper cooking and safety.
Plated and presented all dishes to match established restaurant standards.