Temple University Cook
Resume:
DOUGLAS JONES
Philadelphia, Pennsylvania ***** 267-***-**** ****************@*****.***
SUMMARY
Punctual cook experienced in following menus and recipes to prepare puree and macanical meals. Skillful in setting up and cleaning equipment for daily food preparation and receiving, stocking and ordering ingredients and kitchen supplies. Excellent multitasker recognized for efficiently directing kitchen operations.
Dedicated Cook brings more than 21 years of experience in restaurant environments. Team player skilled at communicating and translating customer requests. Intricate understanding of OSHA and other compliance measures.
Hard-working Cook brings detail-oriented approach to food preparation and handling. Keep kitchen areas well-stocked and organized for maximum efficiency. Team-oriented and reliable with excellent communication and problem-solving strengths.
Dynamic food service professional with excellent teamwork and skill in learning new tasks quickly. Highly knowledgeable in ingredient preparation, including slicing and cutting techniques. Comes equipped with 21 years of related experience.
Hardworking and reliable cook with strong ability in cooking and cleaning Offering [Grilling, baking and [Frying. Highly organized, proactive and punctual with team-oriented mentality.
SKILLS
Dish preparation
Contemporary sauce work
Sous vide technique
Cutting and slicing techniques
Food presentation
Cleaning and organization
Strong butchery skills
Focused and disciplined
ServSafe certified
High volume production capability
Multitasking
Recipe preparation
Team-oriented
Effective prioritization
EXPERIENCE
06/2019 to Current
Cook
Maplewood Manor Philadelphia, Pennsylvania
Plated food according to restaurant artistic guidelines to promote attractive presentation.
Set up and performed initial prep work for food items such as soups, sauces and salads.
Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
Maintained consistent quality and high accuracy when preparing identical dishes every day.
Grilled and deep fried various foods, including meats, potatoes and fish.
Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
Replenished food items from inventory and rotated ingredients to use oldest products first.
Developed processes to streamline food-preparation and presentation tasks, recommending changes as necessary to boost food-cost savings.
08/2013 to Current
Cook
Aramark at Temple University Philadelphia, Pennsylvania
Set up and performed initial prep work for food items such as soups, sauces and salads.
Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
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.
Maintained consistent quality and high accuracy when preparing identical dishes every day.
Collaborated with [Job title] to maintain timely food preparation goals.
Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
Enforced proper sanitation practices to prevent spoiling or contamination of foods.
10/1999 to 02/2013
Cook
Self inc Philadelphia, Pennsylvania
Set up and performed initial prep work for food items such as soups, sauces and salads.
Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
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.
Maintained consistent quality and high accuracy when preparing identical dishes every day.
Collaborated with [Job title] to maintain timely food preparation goals.
Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
Oversaw handling of special-order items, including decorated cakes, cupcakes, tarts and pastries.
Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
Developed strategies to enhance food-presentation aspects of catering and retail environments.
Prepared and plated [Number]+ dishes per shift for busy $[Amount] annual revenue restaurant.
Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
Developed processes to streamline food-preparation and presentation tasks, recommending changes as necessary to boost food-cost savings.
Created approximately [Number] orders simultaneously during busy periods.
Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
Oversaw food product inventory, making recommendations to [Job title] to streamline kitchen operations.
Grilled and deep fried various foods, including meats, potatoes and fish.
Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries and cookies.
Performed work station prep, including [Task] and [Task] prior to shift start.
Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
Collaborated closely with [Job title] to participate in staff meetings and resolve service, product and personnel issues.
EDUCATION AND TRAINING
06/1986
High School Diploma
Simon Gratz Philadelphia, Pennsylvania
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