Yanni Triay
Dunnellon,FL
Summary
Eager and Hard Working. Searching my forever career that will invest in me as i inevitably invest into it. Adept in the culinary arts but smart and capable enough fir any path i choose to follow. Fast and adaptable with a sense of get-er-done. Searching for a team that i can grow with and reach my wildest dreams
Overview
6
6
years of professional experience
Work History
Culinary Professional
Golden Ocala Golf and Equestrian Club
Ocala, FL
01.2023 - Current
- Enhanced customer satisfaction by creating visually appealing and delicious dishes using a variety of cooking techniques.
- Incorporated dietary restrictions into menu planning effectively catering to guests with varying needs while maintaining a high level of customer satisfaction.
- Developed innovative menu items for special events, resulting in increased restaurant bookings and positive feedback from guests.
- Implemented sustainable practices in the kitchen such as composting food waste, reducing the environmental impact of restaurant operations.
Line Cook I
World Equestrian Center
Ocala, FL
05.2020 - 01.2023
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- 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.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- 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.
Culinary Professional
Seasons 52
Palm Beach Gardens, FL
10.2018 - 03.2020
- Enhanced customer satisfaction by creating visually appealing and delicious dishes using a variety of cooking techniques.
- Incorporated dietary restrictions into menu planning effectively catering to guests with varying needs while maintaining a high level of customer satisfaction.
- Developed innovative menu items for special events, resulting in increased restaurant bookings and positive feedback from guests.
- Implemented sustainable practices in the kitchen such as composting food waste, reducing the environmental impact of restaurant operations.
- Promoted teamwork and collaboration within the kitchen staff leading to improved morale, increased efficiency, and higher quality outcomes.
- Trained new hires on kitchen procedures and protocols, contributing to a cohesive team environment focused on excellence in service delivery.
- Reduced wait times for diners by streamlining plating processes without compromising presentation quality or taste.
Education
High School Diploma - Photography
G-Star School of The Arts
Palm Springs FL08.2017
Skills
- Menu planning
- Guest interaction
- Cleaning and sanitizing
Languages
Spanish
Native or Bilingual
English
Native or Bilingual
Timeline
Culinary Professional
Golden Ocala Golf and Equestrian Club
01.2023 - Current
Line Cook I
World Equestrian Center
05.2020 - 01.2023
Culinary Professional
Seasons 52
10.2018 - 03.2020
High School Diploma - Photography
G-Star School of The Arts