Line Cook Customer Service
Resume:
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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***********@*****.***
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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