Food Service
Resume:
Joseph T. McDonald Jr.
*********@*****.***
Cook with close to 6 years of experience preparing delectable dishes for various hungry mouths. Also
displaying workability for various food service operations and possesses a diverse knowledge of a
variety of cuisines as well as a solid educational background.
Education
College of Lake County Grayslake, IL
• Associates in Hospitality Management and Culinary Arts (Fall 2014)
• ServSafe: Food Service Sanitation
• Professional cook (Certificate)
• Hospitality Supervisor (Certificate)
• Nutrition
Additional Skills
• Knowledge of contemporary health and food standards.
• Knowledge in kitchen supervision and an ability to work in high stress situations.
• Passion for cooking and exploring different cuisines.
• Ability to follow standardized recipes
Professional experience
Ivanhoe Country Club Mundelein, IL
Lead Sauté Cook July 2014 – Present
• Prepares food according to menu selection and standardized recipes.
• Mixes ingredients and assembles entrees and other items on the daily menu.
• Peels, washes, cuts, trims vegetables, fruits and meats into individual portions.
• Prepares and cooks meats, vegetables, and soups. Bakes, roasts, stews, and steam cooks
all food items according to standardized recipes.
• Carves meat, fish, and foul for individual servings and applies gravy and sauce where
appropriate. Garnishes all meals in an eye appealing manner.
• Follows the most current sanitation and food safety procedures including personal
hygiene, monitoring and documentation of temperatures, and food storage including
labeling and dating.
• An ability to handle a variety of tasks and responsibilities in a professional and prompt
manner.
• Ability to work independently organizing their own schedule and duties. Planning and
organizational skills, Initiative, and the ability to follow through are essential.
The Shanty Wadsworth Rt. 41, IL
Cook October 2013 – July 2014
• Ensure all food is appropriately prepared to avoid issues like over seasoned, over cooked,
serving raw white meat or excess oil in food which can be unhealthy.
• Work stations: Grill, fryer, ovens, sauté, and heat lamp windows.
• Set-up work station
• Wash and cut fresh vegetables
• Weigh, evaluate, and mix ingredients
• Prepare ingredients for cooking, including portioning, chopping, and storing food
• Prepare and cook food in keeping with recipes, quality standards and presentation
standards
Olive Garden Pleasant Prairie, WI
Line Cook January 2012- October 2013
• Ensure all food preparation areas, utensils, stoves and cooking surfaces are sanitized and
clean.
• Ensure all work stations and display cases are thoroughly cleaned and restocked on a
daily basis.
• Ensure safe operation of all kitchen equipment like grills, mixers, potato cutters, griddles,
deep fryers and stoves and load fryers with fresh oil.
• Ensure all food is appropriately prepared to avoid issues like over seasoned, over cooked,
serving raw white meat or excess oil in food which can be unhealthy.
• Work stations: Grill, fryer, ovens, sauté, heat lamp windows, and hand blenders, dish
washing, salads, and bake bread.
Kelly’s Temp Service
Hospira Lake Forest, IL 60045 employed
Cook and dishwasher February 2011- January 2012
• In charge of loading and unloading the dishwasher taking care to avoid overloading
which may cause it to malfunction and lead to severe work disruptions.
• Responsible for cleaning all dishes, utensils, glasses pots, and pans.
• In charge of acquiring all washing tools and equipment used in the kitchen.
• Responsible for ensuring a constant availability of hot, clean water to use in dishwashing.
• Was in charge of accounting to management for any damaged or broken dishes and
equipment.
Nancy’s pizzeria Chicago Il, 60691
Line Cook March 2010 – February 2011
• Set-up work station
• Wash and unwrap fresh vegetables
• Weigh, evaluate, and mix ingredients
• Prepare ingredients for cooking, including portioning, chopping, and storing food
• Prepare and cook food in keeping with recipes, quality standards and presentation
standards
• Operate stoves, grills, fryers, oven and microwaves
• Test foods to verify if they have been cooked adequately
• Serve food in appropriate portions onto suitable receptacles
• Wash and sanitize tools, knives, kitchen area, tables, and utensils
Hillary’s Barbeque Zion, IL
Prep cook Feb 2009 – March 2010
• Set-up work station
• Weigh, evaluate, and mix ingredients
• Prepare ingredients for cooking, including portioning, chopping, and storing food
• Prepare and cook food in keeping with recipes, quality standards and presentation
standards
• Serve food in appropriate portions onto suitable receptacles
• Wash and sanitize tools, knives, kitchen area, tables, and utensils
Contact this candidate