Line Cook

Angela Zhang

646-***-**** ● **** Harbor Landing, Roswell, Ga, 30076 ● *************@*****.***

EDUCATION

Georgia State University Atlanta, Ga

Bachelor of Political Science in International Affairs; Minor in Criminal Justice Graduation Expected Dec. 2022

• GPA: 3.47/4.0

• Student, Honors Society; Volunteer, Humane Society, Dean’s Honor List WORK EXPERIENCE

RedBird Atlanta, Ga

Line Cook June 2021- Present

• Constructs high-quality food items regarding current appetizers and desserts, consistently and in compliance with recipes in order to ensure uniform quality.

• Collaborates with 5+ associates in 165-seat contemporary ‘free-spirited’ restaurant to create and improve operation processes in order to further improve customer experiences along with kitchen efficiency.

• Complies and adheres to Georgia state health sanitation regulations in company with Redbird sanitation standards to maintain a clean and healthy station. 19 North Alpharetta, Ga

Line Cook Feb. 2020 – Apr. 2020

• Prepared and presented specialty food items for banquets, weddings, and corporate events.

• Maintained product presentation, product quality, and cooking time standards in accordance with Georgia state health specifications outlined by Marriott. Inc.

• Inventoried and unloaded all shipments from delivery trucks. Central City Tavern Alpharetta, Ga

Line Cook Jan. 2019 - 2020

• Prepared and cooked all meals per guest specifications in order to guarantee customer satisfaction.

• Restocked food supplies and equipment as required.

• Maintained clean and sanitary work area at all times. LEADERSHIP EXPERIENCE

Sugar Hill Distillery Sugar Hill, Ga

Sous Chef Nov. 2020 – April 2021

Managed business development regarding Sugar Hill Distillery with Executive Chef Morgan Pollard and Sous Chefs, Deion and Jeffrey Chad. Oversaw daily recipe preparation, food storage, cooking, and presentation. Directly influenced recipe growth of existing seasonal menu by researching and selected ingredients based on seasonal availability and quality. Continuously monitored and controlled food costs. Continually received enthusiastic compliments from guests, specifically for newly created entrées. Key Accomplishments:

• Played integral role in saving more than $4,000 per month by accurately monitoring and reporting food/labor costs and waste.

• Built and developed 5-member, back-of-house team; provided performance feedback and additional instruction in one-on-one counseling sessions, ensuring individual performance met the highest possible culinary standards.

• Streamlined and optimized kitchen operations by creating more accurate prep sheets, standardized recipe files, and product-rotation systems.

• Enhanced employee retention and morale by tactfully promoting team environment, emphasizing guest relations, and instituting a positive means of dealing with stress in a high-volume operation. SKILLS

HTML Java Microsoft Office Google Office Adobe Photoshop 90 WPM Windows Networking

Intermediate level in French Fluency in Mandarin Chinese

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