NIEGEL J. SMITH 209-***-**** or 561-***-****
West Palm Beach, FL acrt7q@r.postjobfree.com
FOOD PREPARATION & COOK, with experience in meal preparation to customer requests specializing in kitchen management, supervisions and operations.
SKILLS & QUALIFICATIONS
Guest Services Focused
Effective Communicator
Staff Training & Supervision
Inventory Management
Health & Sanitation Regulations
Stock Replenishment/Rotation
Food Preparation & Handling
Meal Presentation Standards
Quality Inspections/Assurance
PROFESSIONAL EMPLOYMENT
Cook, ATWATER USP, Atwater, CA 2009 - 2015
Prepared meals in a hygienic and timely manner
Prepared simple foods and salads
Planned different meals to individual requests
Sanitized work stations to ensure cleanliness standards are maintained
Notified management of inventory/supply shortages
Phone Representative, OTR, Melbourne, FL 2009 - 2009
Contacted clients to conduct regional surveys for various industries
Entered client information and survey information into company database
Answered questions and provided information in regards to surveys given
Complied with company quality standards for responses and survey information
Cook, BARNHILL'S BUFFET, Melbourne, FL 2002 - 2002
Experienced with setting up food preparation lines in accordance with restaurant guidelines
Prepared food items for the shift complying with health and sanitation regulations
Maintained kitchen appliances/equipment, hot-bar and service stations
Restocked all items as required throughout shift rotating stock to ensure freshness
Warehouse Associate, SUDDATH GLOBAL LOGISTICS, Palm Bay, FL 2001 - 2002
Assisted with loading and unloading delivery trucks
Experienced with the use of pallet jacks to transport pallets to and from loading docks
Maintained warehouse according to company safety regulations and company procedures
Packed crates to palletize, wrapped pallets and transported to loading docks for delivery
Head Cook, GOLDEN CORRAL BUFFET & GRILL, Palm Bay, FL 2000 - 2001
Ensured guest satisfaction with food service and quality, resolving issues as they arise
Prepared main courses, side dishes and food items to utilize through the course of the day
Trained and supervised kitchen/service staff according to job requirements
Conducted inventory counts to place weekly orders for supplies and equipment
Followed recipes, piece controls and presentation specifications as set by restaurant management
Stored food items and replenished raw food to serving lines
EDUCATION
Diploma-General Studies, Adult Education Center Gary, IN