Prepared Meals High Volume
Resume:
EO
https://www.myperfectresume
East Stroudsburg, PA 18301
I ******@*****.***
JAMES NICOSIA
SUMMERSONAL
SKILLS
Hardworking and enthusiastic Job Title trained in every facet of successful work. Stays on top of current and expected demands, quickly realigning tasks to handle needs. Dedicated to first-rate communication and team success.
• Sauce Reduction and
Parboiling
• Work Assignments
• Menu Memorization
• Effective Prioritization
• Sanitization Protocols
• High-Volume
Environments
• Equipment Cleaning and
Maintenance
• Kitchen Preparation
WORK HISTORY
CHEF 07/2000 to 01/2008
He's Green Scene, East Stroudsburg, PA
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.
CHEF 03/1976 to 07/2000
Barrels Restaurant, Lodi, NJ
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
• Placed orders to restock items before supplies ran out.
PREP COOK 01/2008 to Current
Lehigh Valley Restaurant Group, Bartonsville, PA
• Maintained clean, hygienic kitchen workspace by sweeping, mopping and taking out trash.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
• Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
• Trained and assisted new kitchen staff members.
• Operated dishwasher and manually washed dishes to clean all chinaware, silverware and cooking utensils.
• Maintained food safety and sanitation standards.
EDUCATION
Culinary Institute of America, Hyde Park, NY
Associate Food Service Managment And Culinary Arts, Cooking, 05/1981
D
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