Line Cook Crew Member

WT

WILL TIBBLES

***********@*****.*** H: 315-***-**** 4438 Whitefeather drive, Southbend Indiana 46628 Detail-oriented Food Manager with 20 years of experience. Expert in hiring and training protocols with extensive knowledge of conflict resolution. Known for cuĴing service costs without sacrificing top-notch quality. Quality-driven Team Crew Member ready to enhance team success by leveraging proficiency in all areas of restaurant operations. Well-versed in cleaning and sanitizing, clearing trash and preparing orders. Offering 20 years of restaurant experience in corporate and private establishments. Original pancake house Southbend, In

Line Cook

11/2018 - Current

Kept stations stocked and ready for use to maximize productivity. Marinated food items according to corporate-provided instructions and recipes.

Precooked garnishes such as bacon pieces for later use to top off fresh dishes.

Followed proper food handling methods and maintained correct temperature of all food products resulting in consistently high scores on health inspections.

Delivered soiled dishes and pots and pans to washing areas and assisted in cleaning and drying all items.

Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.

Consulted with front-of-house staff to understand customer desires and meet special dietary considerations.

Maintained consistent quality and high accuracy when preparing identical dishes every day.

Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving.

Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.

Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.

Operated fryers and grills according to instructions to maintain safety and food quality.

Set up and performed initial prep work for food items such as soups, sauces and salads.

Prepared multiple items while closly monitoring cooking times to serve entire order hot.

Recorded and reported status of various ingredient stock levels to notify manager to reorder products.

Assisted in preparation of menu items such as steaks, burgers and Summary

Skills

Experience

sandwiches.

Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.

Supervised staff of 10 providing direction in preparing specialty items, including [Type] and [Type] food.

Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.

Ponderosa Insurance Agency LLC

Watertown, NY

Food Service Manager

08/2010 - 12/2015

Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.

Assessed employee schedules for effectiveness and approved all timesheets.

Priced and ordered food products, kitchen equipment and food service supplies.

Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.

Controlled portion sizes and garnishing to maintain optimal cost controls. Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.

Established and managed effective controls for labor and inventory costs. Completed reports outlining meal numbers, service efficiency and various contributing costs.

Established and enforced standards of personnel performance and service to provide customers with consistent and positive experiences. Scheduled over 11 employees by assigning shifts.

Supervised staff preparing and serving 50 meals per day. Longhorns steak house Watertown, NY

Lead Line Cook

10/2015 - 08/2018

Precooked garnishes such as bacon pieces for later use to top off fresh dishes.

Developed strategies to enhance catering and retail foodservice revenue and productivity goals.

Improved employee performance by providing constructive suggestions and encouragement.

Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.

Skillfully made sandwiches, specialty items and custom orders to meet guest needs.

Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.

Maintained consistent quality and high accuracy when preparing identical dishes every day.

Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.

Consulted with front-of-house staff to understand customer desires and meet special dietary considerations.

South Jefferson High School Adams, NY

High School Diploma

1993

Education and Training

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