Wayne Smith

***** ********** ***. *****, ** ***** adxvkl@r.postjobfree.com

Summary

With a passion for food, cooking and working in the food service industry for over 21 years. I am hardworking, honest, and work independently while preparing food and following dietary guidelines. As an effective team player with exceptional communication and interpersonal skills, I am looking for a position to make a difference.

Work Experience

09/05/1991 – 04/01/2004

Supervising Cook, State of California, Department of Mental Health, Vacaville, CA.

As a Supervising cook, I was responsible for plan, organize, supervise, and assist with the preparation, cooking and serving of food to residents and employees. Responsible for the maintenance of culinary equipment, supplies, and work areas, providing ongoing training for entry-level cooks and allied workers preparing and serving three meals a day for over 250 residents and employees.

09/08/1980 – 08/31/1991

Shift Leader/Cook United States Air Force, Travis Air Force Base, Vacaville, CA.

As a cook, I was responsible for the preparation and cooking of meals for over 275 personnel. Perform a full range of simple cooking tasks by preparing and cooking items for breakfast, lunch, and special events that require processing such as French fries, eggs, pancakes, chicken, pork, and specialty foods such as fish and chi[s, tri-tip, etc. Covers, dates, and stores leftovers according to established procedures. Washes and cleans kitchen equipment, work areas and ensures area is kept in a safe and operable condition. Operates a power driven meat slicer in a safe manner, follows recipes and orders, weighs, measures, mixes, and combines ingredients per established guidelines.

Additional Skills

Knowledge of Health and Food Standards and Quality Control.

Safe food handling

Passion for cooking and exploring a variety of cuisines.

Knowledge in kitchen management and an ability to work in high-stress situations.

Judging food quality, preparation, and cooking of all food groups

Dish preparation

Dining crew workflow optimization

High-volume dining

Special dietary requirements