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Skills

  • Skilled in Tableau
  • Equipment troubleshooting
  • Extremely organized
  • Team Leadership
  • Materials preparation
  • Food preparation
  • Process implementation
  • Health and safety compliance
  • Product testing
  • Accurate ingredient portion estimation

Work Experiences

  • Kept the food preparation zones clean, sanitized, and well-organized to increase store efficiency.
  • Created a new employee evaluation process that resulted in significant performance improvements.
  • Created multi-threaded admin web applications based on initiative.
  • Collaborated with kitchen staff.
  • Cleaned and prepped food stations.
  • Consistently met standard performance reviews with zero reported accidents or hygiene violations in the dish station.
  • Local, state, and federal agencies provided me with documents, clearances, certificates, and approvals.
  • Copied, logged, and scanned supporting documents before filing everything in the client's files.
  • Collaborated with the Executive Chef to introduce new prep strategies that sped up the mise en place process by 71% minutes.
  • Worked at a cash register and a point-of-sale system, handling over $13 in cash on a daily basis.

Summaries

  • Collaborative Kitchen Assistant.
  • Eager to learn all aspects of the kitchen and contribute to the team's success.
  • Dishwasher/Prep Cook with 7+ years of experience working in a fast-paced kitchen environment.
  • Capable of working long shifts while providing excellent service and fostering customer loyalty.
  • Safety and teamwork are priorities, as is an organized and efficient approach to multitasking.
  • Dedicated to keeping clean dishes and utensils in stock to meet expected customer demands.
  • Committed to enhancing customer satisfaction through fast and efficient dishwashing, critical meal prep, and continuous effort in keeping kitchen operations smooth.
  • With basic cleaning, sanitizing, and stock management skills, I am dependable, reliable, and hardworking.
  • Advanced process improvement and risk assessment abilities from a seasoned procedure professional.
  • Achieved optimal safety ratings.

Accomplishments

  • Demonstrated ability to balance multiple responsibilities of dishwashing, food prep, and kitchen cleaning in a high-volume environment.
  • Played a central role in maintaining dishwashing machine functionality by regularly performing preventive maintenance checks.
  • Reduced food waste by 70% through strictly adhering to food rotation systems, boosting kitchen efficiency.
  • Handled prep work for both standard menu items and catering orders, completing station setup for events serving over 17 people.
  • Reduced chemical usage by 81% through accurate dishwashing detergent measurement and waste reduction.
  • Cross-trained with front-of-house team to better anticipate kitchen needs, resulting in more efficient communication and service times.
  • Improved kitchen-wide communication by regularly updating staff on dishwashing status, preventing bottlenecks during peak hours.
  • Assisted in the preparation of mise en place for 5 menu items, ensuring all dishes were ready ahead of service.
  • Earned recognition as Employee of the Month for continuously exceeding dishwashing and cleaning expectations during peak service periods.
  • Documented and resolved method which led to initiative.

Affiliations

  • Member of the National Restaurant Association - Received ongoing industry education and training.
  • Active participant in seasonal and efficiency monitoring programs through the Culinary Workforce Network Raleigh.
  • Member of the Kitchen Chefs Association - Engaged in discussions on improving communication among team members.
  • Received recognition in 'Advanced Stock Preparation' from the Professional Chef Workers Organization.
  • Part of the Restaurant Employee Advancement Coalition - Attended workshops on communication and teamwork within a kitchen team.
  • Affiliated with the Professional Culinary Arts Society - Regularly participate in skill-building workshops.
  • Participant in the American Culinary Federation's Culinary Apprentice Program - Acquired essential knife handling techniques.
  • Certified Food Prep Specialist - Accredited by the American Institute of Kitchen Operations.
  • Member of the International Association of Culinary Experts - Specializing in kitchen prep and sanitation.
  • Earned ServSafe Food Handling Certification through National Restaurant Affiliates.

Certifications

  • OSHA Kitchen Equipment Safety Certification
  • ServSafe Alcohol Certification
  • Food Allergen Awareness Training (e.g., AllergySafe, FARE)
  • Safe Quality Food (SQF) Practitioner Certification
  • Food Production and Inventory Management Certificate
  • Certified Foodservice Professional (CFSP)
  • Certified Kitchen Steward
  • First Aid and CPR Certification by Vantage
  • Dishwashing Operations Safety and Management Certificate
  • Food Safety in Catering Level 2 Certificate

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