Customer Service Head Cook

CASSANDRA WALKER

Sylvester, GA ***** 229-***-**** ******************@*****.***

PROFESSIONAL SUMMARY

Attentive Head Cook offering [Number] years of kitchen management experience. Coordinates workflows to meet business

demands and guides team members in preparation, plating and presentation to foster satisfaction. Produces quality meals in

high-volume atmospheres with focus on quality and patron loyalty.

Talented [Job Titlel skilled at completing daily assignments and contributing to team success. Always willing to take on any

task. Adapts quickly to new needs and policies.

Dedicated professional with demonstrated strengths in customer service, time management and trend tracking. Good at

troubleshooting problems and building successful solutions. Excellent verbal and written communicator with strong

background cultivating positive relationships and exceeding goals.

Dependable employee seeking opportunity to expand skills and contribute to company success. Considered hardworking,

ethical and detail-oriented.

Reliable candidate ready to take on challenges using problem-solving and task prioritization skills to help team succeed.

SKILLS

+ Food Delivery + Inventory Control + Waste Reduction

+ Operations Management + Staff Training + Recipe Development

+Menu Planning + Food Safety + Cooking

+ Meal Preparation + Food Storage + Recipe Creation

+ Kitchen operations management + Performance Improvement + Team Leadership

- Supply Ordering + Food Prep Planning + Teamwork and Collaboration

+ Food Preparing, Plating, and + Food Production

Presentation

EXPERIENCE

Head Cook September 2000 - Current

Pine Shadows Retirement Sylvester, Georgia

+ Instructed cooks in preparing, cooking and presenting food

«Rotated perishable items to lower risk of spoilage and reduce waste.

+ Assisted with meal preparation as needed to ensure timely service during busy periods.

“ Accounted for food allergies and adapted recipes by removing or substituting ingredients.

+ Maintained detailed records to accurately plan menu and staff requirements.

+ Mentored and supervised less experienced kitchen personnel

+ Trained new kitchen staff on cooking techniques, equipment use, and safety procedures.

+ Assisted with ordering food and calculating amount needed to meet service demands

- Ensured compliance with food safety regulations in all aspects of meal preparation.

«Developed menus, taking into account dietary restrictions and customer feedback.

+ Cleaned and sanitized workstations according to exact health code requirements.

+ Maintained inventory of food supplies and placed orders

+ Cooked and prepared dietitian-approved food,

«Prepared and cooked meals according to recipes and customer preferences.

Built and maintained strong working relationships with coworkers, vendors and management.

- Used slow periods to restock stations and prepare ingredients to prevent service delays

EDUCATION

Worth County high School, Sylvester, Ga May 1996

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