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Customer Service Food

Washington, District of Columbia, United States
December 13, 2018

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Justina Kotei

Washington DC 202-***-****


Dedicated and energetic cook with great customer skills and great attitude .Able to maintain a cordial and professional working relationship between staff, supervisors and customers. Exceptional Knife Skills and the ability to set up a kitchen and cook station for a high volume restaurants, specialized in different cuisines

Helps and cook food following recipes while assisting on the line when needed with banquet functions. Assists the chefs with ordering while maintaining cleanliness in the kitchen


Cooking, Grilling, &Sautéing

Customer Service

Menu Reading & Planning

Inventory Management

Food Prep

Quality control

Food Service Management

Safety & Food Sanitation

Ordering & Purchasing


Host/Serving Various Food Items

Catering Management


Line Cook

Hilton Hotel Arlington, Arlington, Virginia Aug 2017- June 2018

Prepared breakfast buffet, lunch for in room and restaurants.

Maintained Sanitation, health and safety standards in work areas.

Cooked over 150 of ( Beef tenderloin with bordelaise sauce and scalloped potatoes )

Developed skills in time management and multitasking.

Worked banquets food stations as specified by the Sous Chef and Executive chef.


Bulldog Tavern, Washington DC February 2014 – July 2016

Stocked Stations with necessary supplies.

Displayed positive and friendly attitude towards customers and staff .

Prepared a variety of foods including meat, seafood, poultry vegetables and cold foods.

Assisted with all duties as assigned by the Kitchen Manger

Coached and directed all cooks and assistance to work in a productive and efficient manner.

Lead Cook

Liberty Crossing, Mclean, Virginia February 2014 – October 2014

Led and managed the kitchen to ensure 100% customers satisfaction a customer base of over 1200 for a variety of special events and organizational activities thought the year.

Created recipes that increased customer satisfaction by over 25% according to upper management and executives

Increased and extensively diverse the variety of entrée dishes (i.e. American style Restaurants and cooking facilities.

Prepared ingredients for cooking, portioning and storing of foods

Operates Stoves,Ovens Grills Flatops and rotate products to avoid storage.

Lead Cook

Restaurant Associates, Washington DC April 2004 – November 2012

Prepared foods items according to designed recipes and qualified Standards.

Maintained cleanliness with comply with food sanitation standards.

Visually inspect all foods sent from the kitchen to customers .

Researched, created, and implemented more accountable administrative and managerial operational procedures techniques and workflow processes through auditing practices and functions

Prepared and created a vast variety of bakery desserts, delicacies and more (i.e. cakes, cookies pastries in a cost efficient timely and quality manner in accordance with the company safety guidelines policies and procedures.

Pantry Cook

McCormick & Schmick’s Grill, Washington, DC January 2007 – June 2012

Created, prepared and delivered unique special orders of a variety of salads and other delicacies to accommodate the special needs and dietary needs restrictions and expectations consistency

Created and prepared a vast of ingredients to create original dishes and salads in an efforts to reduce cost and maximize product resources and conserve resources

Delivered and demonstrated attention for detail in the creation of fillings, cold sauces, and toppings required with intricate and multi-step processes to guarantee the correct consistency and color

Verified proper portin sizes and consistently attained food quality Standards.


Stratford University, Alexandria, VA

Bachelors of Arts in Culinary Management Graduated December 2017

Stratford University, Alexandria, VA

Associates in Applied Science in Advanced Culinary Arts Graduated October 2013

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