Manager Cook prep

Fredith R Jimenez

*** **** *** *** *** ****, Haines City, FL 33844

Home: 863-***-**** Cel. 863-***-****

*******************@*****.***

Summary

Successful cook professional with 20+ years experience in food and beverage area. Prepare and cook food, assist management and supervising the teamwork are following procedures and recipes to ensure the best quality standards of the restaurant.

Highlights

* Professional team leadership * Quality Control

* Inventory report generation * Knowledge of Health & Safety Act.

* Grill, sauté, fry, pantry and expo * Professional ability to multitask and keep cool

* Purchasing and Receiving Merchandise under work pressure

* Make and assign Prep list * Full Bilingual (English and Spanish)

Experience

PREP COOK January 2017 to Current

Morimoto Asia Lake Buena Vista, FL

Executive Chef: Yuhi Fujinaga 407-***-****

Work in the six stations in the Prep Area (Hot Prep, Cold Prep, Portioning, Salad Prep, Hot Box and Cold Room). Prepare Peking Ducks and carving the ducks. Prepare soups, cold sauces, dressings and others. Dice, chop, cut and portioning vegetables and cheese. Cut, slice and/or grind, marinade and build meats, poultry and seafood. Ensure the line cook is ready to open and have backups. Maintain food logs and monitor temperatures. Work on banquets and vials.

PREP COOK September 2008 to Current

T-Rex Restaurant Lake Buena Vista, FL

Executive Sous Chef: Jim Upshaw 407-***-****

Work in the six stations in the Prep Area (Hot Prep, Cold Prep, Portioning, Salad Prep, Hot Box and Cold Room). Prepare soups, cold sauces, dressings and others. Dice, chop, cut and portioning vegetables and cheese. Cut, slice and/or grind, marinade and build meats, poultry and seafood. Ensure the line cook is ready to open and have backups. Maintain food logs and monitor temperatures. Work on banquets.

LEAD PREP SUPERVISOR January 2007 to July 2011

Ragland Road Lake Buena Vista, FL

Kitchen Manager: Audelia Calderon 321-***-****

Open the restaurant and receiving merchandise produce, beer and wines. Verifying all the equipment are working and ready to use. Reports maintenance needs and unsafe work conditions to the manager. Ensure the quality of the food items. Prepare food preparation checklists. Make sure all employees are following procedures and recipes and the haccp. Work and help in all Prep Stations. Assist management in motivating and coaching employees. Make sure all the food checklist was complete and finish at the end of the day.

Fredith R Jimenez * 863-***-**** * *******************@*****.***

LINE COOK September 1999 to January 2007

TGI Fridays West Kissimmee, FL

Kitchen Manager: Tracy Staples 407-***-****

Work all Line Stations. Grill, fry, sauté, pantry and expo. Prepare and cook food according to recipes, quality standards and presentation standards. Maintain food logs and monitor temperatures. Leader and trainer.

LINE COOK October 1996 to September 1999

Fulton’s Crab House Lake Buena Vista, FL

Kitchen Manager: Chef Ron 407-***-****

Work all Line Stations. Grill, charcoal, steamer, fry, sauté, pantry and expo. Prepare and cook food according to recipes, quality standards and presentation standards. Maintain food logs and monitor temperatures. Leader and trainer. Work on banquets.

Education

GED: General 1995

Haines City High School Haines City, FL USA

References

References are available upon request.

Contact this candidate