chef/cook
Resume:
KENNETH KRAJCIK
CONTACT
*********@*****.***
Sparta, New Jersey 07871
SKILLS
Menu development
Roasting techniques
Quality control
Cold food preparation
Sauce preparation
Frying techniques
Plating techniques
Inventory control
Staff training
Knife skills
Special diets understanding
Grilling techniques
Allergen awareness
Multitasking abilities
Vegetarian cooking
Time management
PROFESSIONAL SUMMARY
With a robust background at SODEXO, I expertly led a team to pioneer allergen-free dining in the Northeast, showcasing my strong leadership and allergen awareness. My tenure reflects significant achievements in menu development and multitasking, with a deep commitment to quality and innovation in catering to special diets, underlining my ability to excel in fast-paced culinary environments.
EXPERIENCE
October 2009 - Present
Chef
SODEXO, Bethlehem
Responsible for staff of 5
One of first chefs in the Northeast to implement Simple Servings, an allergen free station
Spent one year preparing strictly vegan and vegetarian meals
Ordered product from various vendors
Prepared and cooked foods of all types according to recipes and adhering to HACCP guidelines
Actively worked with catering chef to prep, plate and serve catered events
Worked all stations, Classics, Mongolian Grill, Pizza/Pasta, Simple Servings, and Veg-out
Check quality and quantity of foods prepared to ensure proper presentation
ServSafe Certified
TIPS Certified
Responsible for inventory and data entry.
January 2007 - September 2010
Line Cook
STARTERS RIVERPORT, Bethlehem
Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices
Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock
Turn or stir foods to ensure even cooking
Season and cook food according to recipes or personal judgment and experience
Bake, roast, broil, and steam meats, fish, vegetables, and other foods
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment
Portion, arrange, and garnish food, and serve food to waiters or patrons
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils
Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption
Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches
Substitute for or assist other cooks during emergencies or rush periods.
August 2005 - October 2007
Guitar Department Manager
GUITAR CENTER, Whitehall
Greet customers and ascertain what each customer wants or needs
Recommend, select, and help locate or obtain merchandise based on customer needs and desires
Describe merchandise and explain use, operation, and care of merchandise to customers
Compute sales prices, total purchases and receive and process cash or credit payment
Answer questions regarding the store and its merchandise
Prepare sales slips or sales contracts
Maintain knowledge of current sales and promotions, policies regarding payment and exchanges, and security practices
Maintain records related to sales
Demonstrate use or operation of merchandise
Place special orders or call other stores to find desired items
Prepare merchandise for purchase or rental
Watch for and recognize security risks and thefts, and know how to prevent or handle these situations
Inventory stock and requisition new stock
Ticket, arrange and display merchandise to promote sales
Exchange merchandise for customers and accept returns
Clean shelves, counters, and tables
Estimate and quote trade-in allowances
Open and close cash registers, performing tasks such as counting money, separating charge slips, coupons, and vouchers, balancing cash drawers, and making deposits.
June 1999 - June 2005
Owner/President
K & K STAFFING, Allentown
Responsible for all aspects of business
Interviewed, hired, evaluated, and disciplined employees
Resolve customer complaints regarding sales and service
Oversee regional and local sales managers and their staffs
Plan and direct staffing, training, and performance evaluations to develop and control sales and service programs
Determine price schedules and discount rates
Review operational records and reports to project sales and determine profitability
Monitor customer preferences to determine focus of sales efforts
Prepare budgets and approve budget expenditures
Direct and coordinate activities involving sales of manufactured products, services, commodities, real estate or other subjects of sale
Confer with potential customers regarding equipment needs and advise customers on types of equipment to purchase
Advise dealers and distributors on policies and operating procedures to ensure functional effectiveness of business
Direct clerical staff to keep records of export correspondence, bid requests, and credit collections, and to maintain current information on tariffs, licenses, and restrictions
Direct, coordinate, and review activities in sales and service accounting and recordkeeping, and in receiving and shipping operations
Assess marketing potential of new and existing store locations, considering statistics and expenditures
Represent company at trade association meetings to promote products.
EDUCATION
Union Catholic, NJ
Business Administration/Accounting
Kean University, NJ
CERTIFICATIONS
Servsafe certified
TIPS certified
.
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