Line Cook Kitchen Manager
Resume:
melvin washington
****SHUBERT ST ● NEW ORLEANS, Louisiana 70126 ● 504-***-**** ● *******************@*****.***
Line Cook
Competent Line Cook with extensive experience working for renowned restaurants of New Orleans. Demonstrated ability to complete all kinds of prep work, set up cook’s station, and maintain food presentations and quality. A versatile individual who has a verifiable track record of preparing all menu items according to the recipes. Known for providing exceptional guest experience through the best combination of food and drinks in a fun environment.
EXECUTIVE SUMMARY
Documented success during 15 years of progressive culinary experience and responsibility
Highly skilled in preparation of diverse food items
Knowledge of safety, cleanliness and safe food handling measures
Well-versed in using and maintaining all equipment in station correctly
Proven record of bringing excellence in culinary service
PROFESSIONAL EXPERIENCE
Line Cook PREPCOOK
July 1998 - Present
HOUSE OF BLUES
NEW ORLEANS LA
PREP AND COOK ALL HOT FOODSFROM COOKING GUMBO SOUPS SALADS DRESSING SMOKE ALL MEATS SET UP HOT LINE FOR SERVICE WORK LINE SAUTE AND GRILL EXPO AND IF THERE HAD BAND PLAYING PREP AND COOK BAND FOOD EMPOYEE OF THE YEAR 2005 AND 2006
Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
Apportion and serve food to facility residents, employees, or patrons.
Clean, cut, and cook meat, fish, or poultry.
Direct activities of one or more workers who assist in preparing and serving meals.
Train new employees.
Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.
Line Cook
May 2016 - Present
NEW ORLEANS COUNTRY CLUB
New Orleans, LA
Perform daily operation after receiving ingredients and supplies for food preparation from pantry and major kitchen
determined food requirements by reviewing production schedule, including the quantity of food to be prepared and its variety
arranged necessary equipment and supplies for cooking activities each day
Line Cook
April 2008 - October 2013
DICKIL- BRENNAN STEAKHOUSE
New Orleans, LA
Prepare all food items in a hygienic and timely manner
Set up location in line with restaurant guidelines
Clean and maintain service station
Assist with the cleaning, hygiene, and organization of kitchen, barge in coolers, and all storage areas
Follow recipes, piece controls and presentation specifications as set by the restaurant management
Restock all items as required throughout shift
Perform extra responsibilities as requested by the Chef or Kitchen Manager
Line Cook
June 2011 - September 2012
MR. B. BISTRO
New Orleans, LA
Prepared all food items in a hygienic and timely manner
Upheld the stocking of the items throughout the shift
Prepared items for broiling, grilling, frying, sautéing, or other cooking methods by portioning, battering, breading, seasoning and or marinating.
EDUCATION & TRAINING
Diploma
May 1985
JOHN MCDOUNOUGH SR HIGH
NEW ORLEANS LA
HONORS & AWARDS
EMPLOYEE OF THE YEAR, 2005
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