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Skills

  • Team building
  • Safe food handling
  • First Aid/CPR
  • Extremely organized
  • Cooking
  • Clerical support
  • Project organization
  • System equipment
  • Quality control
  • Communications

Work Experiences

  • Oversaw scheduling, inventory management, and supply ordering to keep the kitchen fully stocked.
  • Wrapped and stored unused food in appropriate containers and placed it in the refrigerator to avoid spoilage.
  • Portioned food in order to plate dishes.
  • Used procedure and standard kitchen equipment safely, effectively reducing injuries and burns by 12%.
  • Achieved food safety certification.
  • Accurately portioned ingredients.
  • Worked closely with Line Preparation Cooks to ensure that special orders for customers, such as those with food allergies and gluten intolerance, were fully understood.
  • Estimated 5 orders at the same time during peak the past year periods with a 3% accuracy rate, resulting in increased customer satisfaction and repeat business.
  • Organized inventory by unloading food supplies from distributor trucks.
  • Prepared 9 fast food items, taking special requests for substitutions and add-ons from customers.

Summaries

  • Multi-tasker with skills in assisting customers, entering orders into the POS system, and cooking simple items.
  • Cook with 5 years of experience preparing menu items for fast food restaurants.
  • Within Food and Beverage, senior Line Preparation Cook and outstanding performer in budget management and strategic planning.
  • Looking for a challenging new role with a growing team where I can apply my expertise and extensive experience in software engineering.
  • Working in a team setting in a fast-paced environment.
  • Excellent food handling work history, process improvement and quality assurance.
  • Excellent standard abilities that have been demonstrated.
  • Capable of preparing the necessary quantities of ingredients for an estimated number of customers.
  • Recognized on a regular basis for outstanding performance and contributions to the Food and Beverage industry's success.
  • When reviewing order information, pay close attention and collaborate with teammates to consistently make precise orders.

Accomplishments

  • Achieved accurate portion sizing for special dietary needs meals, improving customer satisfaction and reducing food waste.
  • Researched
  • Identified
  • Collaborated with chefs and kitchen management to meet high-volume service demands with consistent quality for over 6 guests.
  • Documented and resolved standard which led to system.
  • Reduced
  • Solved
  • Established
  • Assisted with the preparation of special events, including menu planning, ingredient prepping, and plating high-end dishes for 13 guests.
  • Developed

Affiliations

  • National Association of Social Workers
  • World Association of Chefs Societies (WACS)
  • Association of Information Technology Professionals
  • International Association of Administrative Professionals
  • International Council of Nurses
  • Certified Professional Food Manager (CPFM) - initiative
  • American Medical Informatics Association
  • Jaycees
  • International Sous-Chef Association
  • Hospitality & Catering International Management Association (HCIMA)

Certifications

  • Certified Professional Food Manager (CPFM) – procedure
  • Certified Protection Officer (CPO)
  • Commercial Kitchen Equipment Operation Certification – Ironclad Systems
  • Certified Public Accountant (CPA)
  • First Aid/CPR Certified
  • ServSafe
  • Event Catering Management Certification – metric
  • Mastery in Sauce Creation Certification – method
  • First Aid/CPR Certification – American Red Cross
  • Food Handlers Card – procedure

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