Quality Control Customer Service

Rosemarie C Jones

**** ******** ****, **** *, Reno, NV 89502

775-***-****( abjt56@r.postjobfree.com

OBJECTIVE

To obtain a Sushi Lead Cook position utilizing my unique skill set and

strong work ethic.

EDUCATION

1987 Ramon Magsaysay High School, Manila, Philippines

WORK EXPERIENCE

Nov 2005- Oct 2009 Steakhouse Broiler Cook 2

Sterling's Seafood Steakhouse

Responsibilities included preparation of food products prior to cooking,

accurate and efficient cooking of meats, seafood, vegetables, soups and

other food items. Was also responsible for performance of other duties in

the areas of food and final plate preparation including plating and

garnishing of cooked items and preparing appropriate garnishes for all hot

menu item plates and deserts, salads and appetizers. Maintenance of food

quality standards of the restaurant, phases of food production, service,

food safety, sanitation and quality control. Was responsible for ensuring

that quality food presentation was occurring in all areas.

Oct 2005- Current

Whole food Market / Sushi Chef

I produce high quality food in flavor and presentation and cook and

prepares food tickets in timely manner. I ensure food items are prepared

according to our standards of quality, consistency and time lines. stored

food at correct temperatures dates and labels all food items. Managing

stock, ordering food from suppliers, controlling a budget and keeping a

accurate records and meet all health department standards for safe food

handling. And to ensure the cleanliness of the kitchen and line area,

conduction of daily line checks. Maintain food storage, receiving rotating

and stocking as par levels dictate. Insure quality of all products .monitor

kitchen, help and corrects all the problems. Help with production and

preparation.. keep daily logs and check all the products from warehouse

.creates daily specials assists all chef and team member .

May 2010 - Current

Rail City Casino / Line Cook

I ensure food items are prepared according to their standards. Cooks and

prepares all food tickets in timely manner. And stored all food at correct

temperatures and dates and labels all food items .always ensure the

cleanliness of the kitchen and line area, conduction of daily line checks.

And meet all health department standards for safe food handling, food

production and service and food safety and sanitation as well.

May 2005 - Oct 2005 Steakhouse Line Cook

The Steakhouse, Western Village Inn & Casino

Responsibilities included daily preparation of food items in various

stations of the kitchen in a timely and sanitary fashion. Was also

responsible for daily line checks, food rotation, restocking, cleaning and

organization of kitchen and storage areas. Duties also included working in

the pantry station and plate presentation of deserts, salads and

appetizers.

Feb 2003-Apr 2008

IGT PRODUCTION Assembler

Responsibilities included slot machine part placement in prescribed

assembly order and fastening of those parts using screws, bolts and hand

tools, wiring and labeling. Other duties included picking and packing

items for the slot machine, shipping and receiving, testing of slot

machines to ensure functionality.

May 2004 - Feb 2006 Server/ Bartender

Sports Deli, Club Cal Neva

Responsibilities included food and drink preparation, maintenance of

inventory, cash handling and drawer reconciliation in a fast-paced

environment.

Jan 2001 - Apr 2004 Travel Agent

Villa Travel Agency

Responsibilities included planning of customer itineraries (i.e. order

placements, travel reservations and confirmations) from compilation of

information from various sources. Was also responsible for answering of

multi-line phones, data entry and cash handling.

Jan 2000 - Dec 2002 Snack Bar Attendant/ Bartender

Reno International Airport

Responsibilities included food preparation, bartending, maintenance of

inventory, troubleshooting, cash handling and provision of high quality

customer service.

Jan 1996 - July 1999

Cook Supervisor

Life Care Center of Reno

Responsible for a team of 10. Duties included the training of new

employees, running both kitchens, food preparation, diet management, daily

line inspections, food review and the creation of special 'recipes of the

day'. Was also responsible maintenance of inventory, storage and rotation,

sanitation, quality control and the monitoring of the budget for the

hospital unit.

Feb 1988 - Dec 1998 Cook Supervisor/ Assistant Manager

United States Army (Fort Ord, CA)/ Dining Facility / Germany

Managed a team of 9. Responsibilities included training of new employees,

daily task delegation, line inspection, food preparation for 900+ soldiers

and maintenance of inventory, ordering, storage and rotation, daily line

checks, food reviews and recipe of the day. Responsible for food safety,

sanitation and quality control budgets for work unit (i.e. food cost, food

efficiencies, labor cost and direct kitchen expenses). Maintenance of food

quality standards of the facility. Responsible for overseeing all phases of

food production and service

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