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Skills

  • To-go order preparation
  • Security systems
  • Stocking supplies
  • Preparing ingredients
  • Employee training
  • Safe food handling
  • Operational improvement
  • Venue accommodations
  • Creating and running merchandising programs
  • Kitchen equipment cleaning

Work Experiences

  • Took orders and served food and beverages with the help of 14 team members.
  • Rewarded and reprimanded coworkers.
  • Was in charge of 18 store employees.
  • Washed silverware, dishes, cooking utensils, equipment, and displays for buffets, restaurants, and banquets.
  • Had planned ahead.
  • Identified items in stock for first use to reduce waste and profit loss.
  • Was responsible for handling products and equipment in accordance with safety and sanitation regulations.
  • Completed cash transactions in a timely and accurate manner.
  • Got better.
  • Kept track of food product inventory and alerted the supervisor when items were running low and needed to be reordered.

Summaries

  • Strong mechanical aptitude and a proclivity for equipment diagnostics, repair, and operation.
  • Dedicated Senior Cook capable of meeting the needs of a wide range of customers while remaining calm and professional at all times.
  • Prepares main courses, appetizers, salads, and desserts with ease.
  • Articulate
  • Have an energetic personality and a strong work ethic as Senior Cook.
  • Talented Senior Cook implements current systems and strategies in grilling, roasting, and broiling of meat and vegetables. Knowledgeable in safe cooking of cuisine.
  • Proficient in promoting system by leveraging strategic planning and process improvement knowledge.
  • Senior Cook is a hardworking fast food Senior Cook with a diverse skill set that includes various food preparation techniques.
  • Exceptional at overcoming obstacles and streamlining processes for maximum efficiency.
  • Physically fit and energised, with a flexible schedule and a flexible mindset.

Accomplishments

  • Recognized with President's Club for consistently delivering top-quality dishes, contributing to a 51% increase in customer satisfaction during 2019.
  • Orchestrated the preparation and plating of over 6 dishes per day, ensuring on-time delivery while maintaining food presentation standards.
  • Optimized all sous-vide cooking processes, leading to heightened consistency in dish textures and a 32% reduction in production times.
  • Partnered with marketing and sales teams to develop a new brunch concept, leading to a 77% increase in weekend bookings.
  • Collaborated with the front-of-house to develop streamlined communication protocols, reducing dish delivery errors by 32% over the past year.
  • Trained and mentored new kitchen staff, developing their skills in food safety, prep techniques, and speed, reducing onboarding time by 53%.
  • Successfully piloted a kitchen scheduling system that increased team productivity by 62% and reduced unnecessary overtime.
  • Consistently rated "excellent" in customer surveys regarding server friendliness, promptness and attentiveness.
  • Reduced supplier delivery time by 20%, ensuring fresher produce and minimizing storage requirements through efficient vendor management.
  • Developed and standardized portion control procedures that reduced food cost by 52% while maintaining customer satisfaction with dish sizes.

Affiliations

  • Certified in Culinary Business Management from Vantage, focusing on food cost management and team leadership.
  • Frequent speaker at Restaurant Leadership Conferences since 2018 focusing on kitchen efficiency and team management.
  • Affiliated with the International Culinary Center Alumni Association since 2018, networking with other industry leaders.
  • Member of Euro-toques Association, engaging in sustainable cooking practices and ingredient sourcing from 2023.
  • Certified Professional Food Manager (CPFM) by the National Registry of Food Safety Professionals, 2016 certified.
  • Earned OSHA Food Safety and Workplace Compliance certification in 2020.
  • Served as a guest instructor at standard for advanced food preparation techniques in 2018.
  • Completed a Masterclass in Mediterranean Cuisine from procedure in 2023.
  • Completed High-Volume Restaurant Operations training through Beacon Labs in 2022.
  • Participated in ongoing training with the Culinary Institute of America (CIA) with a focus on initiative cuisine in 2015.

Certifications

  • SAP Certified Application Associate
  • SafeServ certification: Food Handling
  • CompTIA A+ Technician
  • ServSafe
  • Certified Chef de Cuisine (CCC) by American Culinary Federation (ACF)
  • Cisco Certified Network Associate (CCNA)
  • Apple Certified Associate (ACA)
  • Certified Master Chef (CMC) by American Culinary Federation (ACF)
  • Cisco Certified Internetwork Expert (CCIE)
  • Food Waste Management Certification

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