Prep Cook Line Cook Assistant Chef Sous Chef
Resume:
Tyler Zimmerman
Phoenix, Arizona
**************@*****.***
Summary: y Thorough understanding of kitchen guidelines, expected output and effective quality production.
y Strong background in all phases of kitchen stations and duties. y Skilled at organizing complex projects, defining project priorities, and delegating tasks.
Accomplishments:
y Self-starting, goal-oriented strategist whose confidence, perseverance and vision promote success.
Experience: TGI Friday's Rapid City, SD
Kitchen Supervisor 02/2014 to 03/2015
y Supervised and coordinated the activities of food preparation, kitchen, pantry and storeroom personnel.
y Purchased and requisitioned foodstuffs and kitchen supplies. y Planned and participated in planning menus, preparing and apportioning foods and utilizing food surpluses and leftovers. y Specified number of servings to be made from any vegetable, meat, beverage and dessert to control portion costs.
y Supervised noncooking personnel.
y Maintained kitchen work areas, restaurant equipment and utensils in clean and orderly condition.
y Swept and mopped floors.
y Washed worktables, walls, refrigerators and meat blocks. y Steam-cleaned and hosed-out garbage cans.
y Ensured cleanliness of kitchen and equipment.
y Supervised, tasted, smelled and observed food to ensure conformance with recipes and appearance standards. y Supervised workers engaged in inventory, storage and distribution of foodstuffs and supplies.
y Trained new workers.
Philly Ted's Cheesesteaks Rapid City, SD
Meat Cutter 01/2013 to 05/2013
y Cut and trimmed meat to size for display, or as ordered by customers, using handtools and power equipment, such as grinder, cubing machine and power saw.
y Shaped, laced and tied meat cuts by hand, using boning knife, skewer and twine to form roasts.
Tyler Zimmerman Page 2
y Placed meat in containers to be wrapped by other workers. Botticelli Ristorante Rapid City, SD
Sous Chef 01/2010 to 01/2013
y Supervised, coordinated, and participated in activities of cooks and other workers engaged in preparing and cooking foodstuffs. y Observed workers engaged in preparing, portioning and garnishing foods to ensure that standards were met.
y Wrote, designed and produced weekly menus and specials. y Gave instructions to cooking personnel in fine points of cooking. y Carved and cooked meats.
y Prepared special dishes during rush periods, and for banquets and other social functions.
Sanford's Grub & Pub Rapid City, SD
Line Cook 04/2009 to 12/2009
y Seasoned and cooked food according to recipes and personal judgment and experience.
y Weighed, measured, and mixed ingredients according to recipes and personal judgment, using various kitchen utensils and equipment. y Portioned, arranged, and garnished food, and served food to waiters and patrons.
y Baked, roasted, broiled, and steamed meats, fish, vegetables, and other foods.
Education: Central High School Rapid City, SD
Diploma 2002
Community: y Extensive experience in family and community based volunteer work in the culinary field.
Hobbies: y Reading literature, enjoying music and cooking for loved ones. Awards: y Rising Star Excellency Award at TGI Friday's in recognition for initiative, teamwork and work ethic.
References: Available upon request
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