Customer Service Quality Assurance

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CAREER OBJECTIVE

Accomplished kitchen professional offers proven ability to work in high-pressure environments while maintaining the highest standards of food quality, safety, and presentation. Expert in food preparation, cooking, and recipe adaptation with a commitment to delivering exceptional customer service. Familiar with all kitchen equipment and knowledgeable in both traditional and modern cooking techniques.

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313-***-****

************@*****.***

Dearborn, MI 48124

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EXPERIENCE

Kitchen Line Cook

APR 2022 - JAN 2023 Chilis, Palm Beach Garders, FL

Utilized excellent customer service skills when interacting with guests regarding menu items and dietary restrictions.

Displayed exceptional organizational skills while setting up stations prior to beginning shift duties.

Demonstrated expertise in following recipes accurately and consistently to produce desired results.

Exhibited knowledge of proper food storage methods; rotated stock as needed to maintain freshness.

Ensured timely delivery of orders by preparing food quickly but without sacrificing quality or presentation.

Maintained cleanliness of kitchen by adhering to health and safety standards.

Pantry Chef

JAN 2022 - APR 2022 Viva La Playa, Lake Worth, Fl

Implemented innovative strategies to reduce waste while maximizing efficiency.

Inspected all incoming shipments for quality assurance purposes.

Ensured the cleanliness of the pantry area through regular sanitation procedures.

Maintained pantry inventory and stocked shelves with fresh ingredients.

Delivered exceptional culinary presentations that exceeded expectations.

Managed multiple tasks simultaneously while ensuring accuracy in all areas.

Chef

FEB 2007 - APR 2016 Keefers Blue-Line Saloon, Taylor, MI

Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.

Coordinated with vendors to ensure fresh ingredients were delivered on schedule.

Performed prep work such as chopping vegetables or marinating meats prior to service hours.

Created lists for kitchen personnel for daily food preparation tasks.

Inspected deliveries upon arrival for quality assurance before accepting goods into inventory.

Maintained high levels of cleanliness and organization within the kitchen environment.

Labeled and stored raw food ingredients in appropriate storage room, walk-in refrigerator, or freezer.

Managed kitchen staff in order to ensure food safety standards were met at all times.

Ordered or requisitioned food or other needed supplies to facilitate efficient operations.

Created cost effective menu items while maintaining quality standards.

EDUCATION

Certification In Culinary Arts

AUG 2006 HOTCAP, Southgate

SKILLS

Food Spoilage Prevention

Time Management

Food Preparation

Ingredients Measuring

Knife Skills

Recipe Creation

Cutting Meat

Portion Control

Cleaning and Organization

Kitchen Station Setup

Grill Operation

CERTIFICATIONS

REFERENCES

References available upon request

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SUZANNE MANCOS

COOK, LINE COOK

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