CS

Cornelius Smith

Professional Summary

Forward-thinking professional offering more than 30 years of experience working in fast-paced kitchens. Skilled at staying focused and efficient in high-stress situations and maintaining calmness in busy times. Excellent and proven cooking skills.

Work History

Oak Steakhouse Nashville - Head Line Chef

801 Clark Pl

08/2023 - 10/2023

Onyx Foods - Line Cook Supervisor

12/2022 - 05/2023

Acted as head chef when required to maintain continuity of service and quality.

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Trained kitchen staff to perform various preparation tasks under pressure.

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Planned and directed high-volume food preparation in fast-paced environment.

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Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.

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Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

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● Collaborated with staff members to create meals for large banquets. Modernized work processes to reduce guest wait times and boost daily output.

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● Implemented food cost and waste reduction initiatives to save money. Developed and remained accountable for safety, quality, consistency and adherence to standards.

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Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

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Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.

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Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.

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ad1qyj@r.postjobfree.com

615-***-****

Nashville, TN 37208

Skills

● Management and Supervising

● Nutrition and meal planning

● Preparing food

● Serving food

● Food plating and presentation

● Outgoing and energetic

● Customer service oriented

● Prioritizing

● Cleaning and Sanitizing

● Food Safety

● Workflow Optimization

● Performance assessments

● Critical thinking

● Project Management

● Recipe Creation

● Food Rotation

● Food Spoilage Prevention

● Ingredients Measuring

● Garnishing

Certifications

● OSHA certification: Food Handling

Safe Service certification: Food

Handling

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● Solder Operations in 2014

Cheesecake Factory Inc - Line Cook

06/2022 - 12/2022

Jason Aldean's Kitchen + Rooftop - Head Line Cook

06/2022 - 06/2022

Maintained well-stocked stations with supplies and spices for maximum productivity.

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Prepared food items such as meats, poultry and fish for frying purposes.

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● Grilled meats and seafood to customer specifications. Followed restaurant stock management schedule to monitor product freshness and rotate out old products.

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Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.

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Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.

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Checked each food item for freshness and provided feedback to kitchen supervisor for removal.

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Directed activities of team of skilled kitchen workers preparing and serving meals.

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● Set and oversaw weekly and special event menu plans. Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.

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Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

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Maintained well-stocked stations with supplies and spices for maximum productivity.

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Prepared food items such as meats, poultry and fish for frying purposes.

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Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.

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● Grilled meats and seafood to customer specifications. Unloaded food supplies from distributor trucks to efficiently organize inventory.

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Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.

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Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.

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Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

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Created identical dishes numerous times daily with consistent care, attention to detail and quality.

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Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.

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Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.

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Education

05/1985

Mcgavock High School

Nashville, TN

High School Diploma

06/1986

Tennessee State University

Nashville, TN

Associate of Arts

01/1995

Opryland Culinary School

Nashville, TN

Culinary

2030 CLUB - Head Line Cook

10/2021 - 04/2022

Martin's Bar-B-Que Joint - Line Cook

Nashville, TN

06/2021 - 10/2021

Prepared food items such as meats, poultry and fish for frying purposes.

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Maintained well-stocked stations with supplies and spices for maximum productivity.

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Checked each food item for freshness and provided feedback to kitchen supervisor for removal.

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Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.

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Packaged, arranged and labeled ingredient stock, storing at established temperatures.

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Communicated with management on food inventory stock to request order placement.

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Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

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Created identical dishes numerous times daily with consistent care, attention to detail and quality.

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Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.

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Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.

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Followed restaurant stock management schedule to monitor product freshness and rotate out old products.

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● Grilled meats and seafood to customer specifications. Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.

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Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.

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● Transitioned between breakfast and lunch service. Collaborated with servers to collect information about specific customer desires and dietary needs.

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Restocked inventory and ingredient items to maintain optimal kitchen efficiency.

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● Trained and assisted new kitchen staff members.

Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.

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Communicated with management on food inventory stock to request order placement.

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Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

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Created identical dishes numerous times daily with consistent care, attention to detail and quality.

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Claim Jumper Restaurant - Head Line Cook

11/2020 - 06/2021

Bailey Sport's Bar And Grille - Line Preparation Cook 10/2019 - 11/2020

Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.

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Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.

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Followed restaurant stock management schedule to monitor product freshness and rotate out old products.

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Unloaded food supplies from distributor trucks to efficiently organize inventory.

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Maintained smooth and timely operations in preparation and delivery of meals.

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Adapted meals based on FOH tickets while maintaining accuracy and speed of preparation.

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Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.

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Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.

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Distributed food to team members with efficiency in high-volume environment.

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Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers

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Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.

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Maintained well-stocked stations with supplies and spices for maximum productivity.

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Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.

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Communicated closely with staff to fully understand special orders for customers, including those with food allergies and gluten intolerance.

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Followed restaurant stock management schedule to monitor product freshness and rotate out old products.

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Prepared more than 250 dishes per day in fast-paced environment while maintaining high customer satisfaction rate

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Unloaded food supplies from distributor trucks to efficiently organize inventory

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Prepared items like bacon ahead of time to promote efficiency in dish garnishing

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Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols

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Prepared identical dishes numerous times daily with consistent care, attention to detail and quality

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Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage

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Maintained well-stocked stations with supplies and spices for maximum productivity

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HQ Beercade - Kitchen Supervisor

02/2019 - 10/2019

Opryland Resort - Culinary Specialist

121 Inflight Catering - Warehouse Supervisor

Followed restaurant stock management schedule to monitor product freshness and rotate out old products

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Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers

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Collaborated with server's to collect information about specific customer desires and dietary needs

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Restocked inventory and ingredient items to maintain optimal kitchen efficiency

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Oversaw grill, stove and oven and cleaned all equipment after every shift

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● Set and oversaw weekly and special event menu plans Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews

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Developed recipes and menus by applying understanding of market demand and culinary trends,

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Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business

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Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments

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Prepared meals from scratch using authentic, popular recipes to generate repeat business

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Cleaned and maintained areas for food service, storage, preparation and dining

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Reduced spending by 100% by documenting inventory and purchases for budget management

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Planned menus and ordered various food stock to provide balanced and nutritious meals

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● Inspected deliveries for accuracy and safety

Monitored line processes to maintain consistency in quality, quantity and presentation

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Reduced food costs 100% by using seasonal ingredients, setting standards for portion size and minimizing waste

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

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Prepared meals from scratch using authentic, popular recipes to generate repeat business

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Initiated training for line cooks on special culinary techniques to improve productivity and increase kitchen workflows

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Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs

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Supervised all warehouse operations, including shipping and receiving, distribution, and workplace safety

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FCI Marion - Cook

Created and enforced detailed organization processes to increase quality service standards

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Supervised warehouse operations by managing 5 employees during 12 hour shifts

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Worked with cables in two departments : inspection and shipping / receiving

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● Soldered, trouble shoot and read schematics

Completed daily operations on time and maintained high standards of accuracy

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● Maintained high levels of accuracy in daily operations

● Started up and shut down processing equipment

Oversaw warehouse staff and maintained efficiency in fast-paced environment.

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Verified proper portion sizes and consistently attained high food quality standards

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● Ordered and received products and supplies to stock kitchen areas Prepared cooking supplies, ingredients and workstations when opening and closing kitchen

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Planned lunch, dinner and bar menus, as well as special menus for in- house special events and catering

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Mentored staff in expectations and parameters of kitchen goals and daily work

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