Yacumb Prather
Oviedo
Summary
I enjoy the art of cooking and have a deep passion for one day owning or running my own restaurant. I understand success comes with hard work and dedication, and I look forward to putting in the hard work to enjoy the finer tastes in life.
Overview
2024
2024
years of professional experience
Work History
Sales Associate
Williams-Sonoma
Orlando
10.2023 - 01.2024
- As a seasonal sales associate retail position at Williams-Sonoma I was excited to give wonderful customer service experience
- I was a front of the store greeter and a cashier and floor sales assistant
- Assisting customers with fine dining glass ware and kitchen appliances
Line Cook
The Cheesecake Factory
Winter Park
04.2020 - 06.2022
- Operated fryers according to instructions to maintain safety and food quality.
- Wiped down counters with sanitizing spray to avoid contamination and foodborne illnesses.
- Kept stations stocked and ready for use to maximize productivity.
- Restocked and rotated food products using the first-in, first-out method.
- Labeled and dated food products for safety.
- Prepared dishes in a fast-paced environment, working with teammates to maintain a high customer satisfaction rate.
- Cooked multiple orders simultaneously during busy periods.
Customer Service Representative
24-7 Intouch
Altamonte Springs
10.2017 - 03.2018
- My position with this company was seasonal, but it was a very positive experience in customer service.
- Duties were to greet customers with a positive attitude and assist them with problems they were encountering with online orders.
- Take notes in between each call so that the next representative can follow up to assist caller if another issue occurred with that same caller.
- Assist customers with orders by placing them, and with returns and refunds, ensuring the items were correctly shipped.
Sales Associate
Sam Flax
Orlando
05.2017 - 01.2018
- I assisted customers with finding specific products, answered questions, and offered product advice.
- Sold various products by explaining unique features, and educating customers on proper application or usage.
- Answered incoming telephone calls to provide store, product, and service information.
- Developed trusting relationships with customers by making personal connections.
- Worked with fellow sales team members to achieve group targets.
Cook
Cafe Murano
Altamonte Springs
04.2016 - 01.2018
- I was a cook at the restaurant Cafe Murano in Altamonte Springs, Florida.
- I prepared crème brûlée, chocolate lava cakes with folding techniques, and hand-cut and spun fresh romaine.
- When closing I was responsible for removing floor mat from station and hoping it down outside of the rear entrance of the business.
- When closing I was responsible for removing my stations cutting board and bringing it to dish washer to have cleaned and to wipe my station down with stainless steel chemicals and sanitize.
- I was responsible for roasting red peppers on stove top flame, afterwards giving the red pepper a ice bath. Once cooled removing seeds and outter skin from the pepper then to julienne and store into metal pan with label and refrigerated.
Line Cook
Spice Modern Steakhouse
Orlando
04.2015 - 05.2016
- As a line cook at Spice, I would prepare the sauté station with vegetables such as julienned sun-dried tomatoes, bowtie pasta, and sauces.
- I prepared orders within 12 minutes or less.
- I also learned about the pantry, which consists of desserts such as an ice cream scoop on top of house-made chocolate brownies, as well as cut-to-order tiramisu. Tiramisu finished on a plain white oval with chocolate syrup, whipped cream, and white powdered sugar, and served in the window for the server to take to their guest or customer.
- I learned the brunch menu and was stationed to make omelettes with various items of the customer's choice added to their omelette.
- I learned to grill, cooking ribeye, and New York steak strips.
- I enjoyed this position, as my main position hired under was for sauté.
- I would keep my station and stovetop surfaces clean while cooking.
- I was responsible for cleaning the floor upon closing.
- I was responsible for taking the trash out when I was scheduled for an opening shift before my shift was finished.
- On saute I also made steamed gyoza, and edamame steamed and finished in a saute pan with either siracha or kosher salt or sea salt and served in a small white bowl.
- I was very kind and respectful to many of the servers while cooking for their guests.
- Also, when scheduled to cook omelettes for brunch, I was responsible for making French toast, which had a special in-house sweet sauce that came with it. I also assisted with brunch sandwich items that were being cooked on the same flat top as the omelettes while being in charge of omelettes for Saturday and Sunday brunch hours.
Line Cook
On The Border Mexican Grill & Cantina
Orlando
11.2012 - 01.2016
- My role as a line cook at On The Border Mexican Grill & Cantina started as Combo 1, which was responsible for warming all the sauces for my station and other stations, such as ranchero, queso sauce, and more. I was responsible for frying corn tortillas to a softer texture. I was responsible for making rice, beans, such as refried beans and black beans, heated to the correct temperature.
- This combo 1 station also consists of plate assembly, which was sent through a Middleby Salamander-type machine, which was sent through to station combo 2.
- Combo 1 station was also in charge of making chimi churri burritos, which would be fried by the fry station, Combo 4. The chimi churri burrito needed to be wrapped properly with correct folds to ensure food items did not fall out or the burrito did not fall apart when placed in the designated chimi churri burrito basket.
- I learned combo 2 as well, which involved working with hot, sizzling skillets, sizzling due to lime juice being squirted onto the skillet with the customer's choice of onions, green and red peppers, and on top, the meat such as steak or chicken, or vegetables if steak or chicken were not of interest.
- Combo 2 station was also in charge of assembling tacos, soft shell or hard shell, and finishing with a sizzling skillet, which was passed to the quality assurance station, finished, and garnished, then placed on platters for the server to bring to their guests.
- Combo 3 station was desserts and salads.
- I was responsible for restocking while it was slow, so that when business picked back up, which would happen fast with high volume, we would be stocked and ready to prepare meals.
- I was responsible for cleaning my station. I would clean my station's back wall with the correct chemicals and stainless steel upon closing, actually only once there were no more customers, and the to-go line was closed, as well as the main customer entrance.
- I cleaned the floor of the main stations, aside from the preparation station and dishwasher station, squeegeed and mopped, cleaned the front drawers and drawer gaskets of my station, and restocked plates for my station. I collected all items and utensils for my station, cleaned my station's microwave, restocked once more to make sure the opener would have something to work with in the many chances that it may get busy as soon as opening, and waited for the manager to check me out.
- Prepare and cook foods to required standards of restaurant.
- Heat and cool foods and sauces accordingly to time temperatures.
- Keep station clean, organized and sanitized
Host
Mimi's Cafe
Altamonte Springs
03.2012 - 10.2012
- At Mimi's cafe, I started as a host and held that position for months successfully. Over time, the general manager asked me if I saw myself cooking in their kitchen. Perhaps it was because of how well he saw me upholding my position as a host, keeping my host stand neat and organized, and always greeting guests with the same positive treatment and short statements, such as 'party for two,' while working well with the servers and making sure that I definitely stuck to the server rotation.
- I was a host for Mimi's Cafe of Altamonte Springs, Florida.
Sales Associate
Dillards
Altamonte Springs
03.2011 - 12.2011
- Sales associate in the home department and kitchen appliances.
- I handled the register accurately and efficiently while processing transactions with customers.
- I offered credit applications to customers with every transaction to ensure that throughout their shopping experience, they gain points that lead to a reward for being a loyal customer.
- At the end of a shift, I was responsible for bringing my register's finished transactions in a bank bag to the customer service.
- I organized and decorated my department with items being placed on a cart by the department manager and stock associates.
- I sold multiple comforter bed sets and kitchen items, such as dinner platters, plates, kitchen appliances, Godiva chocolate, and Dillard's water.
- I would go above and beyond by helping an older lady, ensuring her that she may bring her car up to the men's dress shoe entrance so that I may walk her comforter out to the entrance for her, so that she may shop the other stores without having to carry around such a bulky item.
- I dressed up in suit attire over casual, with a tie, men's dress pants, men's dress shoes, men's dress shirt, and sometimes a blazer or sports jacket to follow Dillard's dress code.
Sales Assistant
Dots Clothing Store
Altamonte Springs
07.2010 - 02.2011
- My reason for leaving this employer was to go back to school.
- This position was to assist customers with fitting rooms, help with styling outfits, and accessories.
- When opening with the manager's help by straightening racks of clothes and straightening hangers that stuck out.
- When closing with managers, I was responsible for taking out the trash, sweeping the floor, and waiting for managers to finish counting the registers before clocking out as a team.
- Placing new incoming items from boxes onto shelves, such as women's earrings, accessories, heels, flats, women's flip-flops, dresses, urban women's shirts, and more, for directed placement within the store.
Cook
Universal Studios Cafe La Bamba
Orlando
- I was with Cafe la Bamba for a year and learned a great amount about teamwork.
- Being a cook at Cafe la Bamba, I learned to cook at multiple units, such as other facilities, other than just Cafe la Bamba, like Today Cafe and The Crepe Stand.
- I also participated in food guest self-service, where I was responsible for replenishing food platters that were running low and assisting guests face-to-face, informing them of the food being made and plated or panned for them to indulge in their all-you-can-eat.
- I was responsible for cleaning the floor, and also wiping down surfaces to sanitize.
Line Cook
Keke's Breakfast Cafe
Altamonte Springs
- My position at Keke's Breakfast Cafe started at the pancake flat top station, which was then followed by the egg and omelette station.
- I was responsible for making multiple pancakes on a large-sized flat top and placing toppings on each cake according to the customer ticket.
- I was responsible for cleaning the pancake flat top and restocking items used as toppings for the cakes.
- Preparing and unpacking food items into metal pans to be placed in refrigerated drawers underneath the flat top.
- As a team, we would clean the whole kitchen's floors and wipe whichever station we were scheduled to work on, leaving the stations ready and clean for the next day's openers.
- Restocking by putting away utensils used, certain pans and pots, spatulas, boxes of pancake mix, tongs, and more.
Volunteer
Habitat for Humanity
Casselberry
- Volunteered for habitat for humanity.
Floor Sales
Bakers
Altamonte Springs
- Handle registration efficiently and accurately.
- I greeted and directed all new clients and customers.
- Unpacked and stocked all shipments to be organized alphabetically.
Skills
- Precision knife cuts
- Microsoft Word, excel
- 125 WPM
Education
Le Cordon Bleu College of Culinary Arts | Graduation Date January 29, 2011
Culinary Arts & Applied Science
Core skill sets of degree program:
- Acquired basic knife skills and knife cuts
- Completed Culinary foundations 1, 2, and 3
- Ability to prepare and decorate baked goods
- Ability to prepare nutritious foods according to sanitary guidelines
- Ability to prepare bread using all the mixing methods and the proper 12 steps of dough preparation.
Lake Brantley High School
Graduated Diploma 2011
- Food Preparation 1 and 2
ServSafe
- Certified ServSafe food handler
Timeline
Sales Associate
Williams-Sonoma
10.2023 - 01.2024
Line Cook
The Cheesecake Factory
04.2020 - 06.2022
Customer Service Representative
24-7 Intouch
10.2017 - 03.2018
Sales Associate
Sam Flax
05.2017 - 01.2018
Cook
Cafe Murano
04.2016 - 01.2018
Line Cook
Spice Modern Steakhouse
04.2015 - 05.2016
Line Cook
On The Border Mexican Grill & Cantina
11.2012 - 01.2016
Host
Mimi's Cafe
03.2012 - 10.2012
Sales Associate
Dillards
03.2011 - 12.2011
Sales Assistant
Dots Clothing Store
07.2010 - 02.2011
Cook
Universal Studios Cafe La Bamba
Line Cook
Keke's Breakfast Cafe
Volunteer
Habitat for Humanity
Floor Sales
Bakers