Food Manager

Antione Robertson

St Louis, MO ***** CM: 314-***-**** E: ******************@*****.***

Summary Rename

Precise Line Cook proficient in cooking exact number of items ordered by each customer while working simultaneously on several different orders. Well-versed in preparing specialty foods and reading food orders off monitors and slips. In-depth knowledge of kitchen and bakery equipment operations, including Slicer and Grinder.

Education and Training

GED/Sigel School 08/2008 St, Louis, MO

Skills Rename

●Equipment cleaning and maintenance

●Food storage

●Cutting and slicing techniques

●Sauce preparation

●Ingredient inspection

●Foodservice sanitation

●Recipe creation

●Food presentation

●Team-oriented

●Cleaning and organization

●Highly motivated

●Multitasking

●Punctual and honest

●Recipe preparation

●Dish preparation

●Contamination control

●Food preparation

●Equipment maintenance

●Active listener

●Effective prioritization

Experience Rename

Line Cook 01/2016 to 03/2020 Boundary - St Louis, MO

●Cut steak/debone chicken, Skin salmon, Smoke meats

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

●Kept stations stocked and ready for use to maximize productivity.

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

●Grilled and deep fried various foods, including meats, potatoes and fish.

●Created approximately 75-100 orders simultaneously during busy periods.

●Interacted effectively with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.

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

●Marinated food items according to corporate-provided instructions and recipes.

●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.

●Mentored and trained 12 prep cooks improving overall quality and performance.

●Washed and peeled ingredients to prepare for use in different meals and recipes.

●Supervised staff of 6, providing direction in preparing specialty items.

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

●Developed process that accurately tracked food costs.

●Prepared more than 75-100 dishes per day in fast-paced Fine Dining environment while maintaining high customer satisfaction rate.

●Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.

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

●Assisted in preparation of menu items such as steaks, burgers and sandwiches.

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

●Oversaw food product inventory, making recommendations to Region Manager to streamline kitchen operations.

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

●Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.

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

●Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.

Line Cook 05/2012 to 03/2016 Lucas park and grill - St Louis, MO

●Cut steak/debone chicken, Skin salmon, Smoke meats

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

●Kept stations stocked and ready for use to maximize productivity.

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

●Grilled and deep fried various foods, including meats, potatoes and fish.

●Created approximately 75-100 orders simultaneously during busy periods.

●Interacted effectively with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.

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

●Marinated food items according to corporate-provided instructions and recipes.

●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.

●Mentored and trained 12 prep cooks improving overall quality and performance.

●Washed and peeled ingredients to prepare for use in different meals and recipes.

●Supervised staff of 6, providing direction in preparing specialty items.

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

●Developed process that accurately tracked food costs more efficiently.

●Prepared more than 75-100 dishes per day in fast-paced Fine Dining environment while maintaining high customer satisfaction rate.

●Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.

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

●Assisted in preparation of menu items such as steaks, burgers and sandwiches.

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

●Oversaw food product inventory, making recommendations to Region Manager to streamline kitchen operations.

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

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

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

●Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.

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

●Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.

Line Cook 06/2008 to 05/2012 City Diner South Grand - St Louis, MO

●Cut steak/debone chicken, Skin salmon, Smoke meats

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

●Kept stations stocked and ready for use to maximize productivity.

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

●Grilled and deep fried various foods, including meats, potatoes and fish.

●Created approximately 75-100 orders simultaneously during busy periods.

●Interacted effectively with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.

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

●Marinated food items according to corporate-provided instructions and recipes.

●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.

●Mentored and trained 12 prep cooks improving overall quality and performance.

●Washed and peeled ingredients to prepare for use in different meals and recipes.

●Supervised staff of 6, providing direction in preparing specialty items.

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

●Developed process that accurately tracked food costs more efficiently.

●Prepared more than 75-100 dishes per day in fast-paced Fine Dining environment while maintaining high customer satisfaction rate.

●Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.

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

●Assisted in preparation of menu items such as steaks, burgers and sandwiches.

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

●Oversaw food product inventory, making recommendations to Region Manager to streamline kitchen operations.

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

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

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

●Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.

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

●Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.

Education and Training Rename

Sigel - - St Louis, MO GED Expected in 08/2016

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