Service Professional Prep Cook

Gregory Vega

New York, NY *****

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

Summary

Detail-oriented Prep Cook successful in high-volume fast food settings. Highly skilled in different stations, cooking methods and presentations. Brings strong commitment to teamwork. 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 [Number] years of related experience.

Skills

Dish Preparation

Cutting and Slicing Techniques

Proper Food Storage

Delegating Work

Verbal and Written Communication

Experience

October 1998 - March 2020

Compass Group USA - New York, NY

I St Cook

Operated grills, fryers and broilers to cook items to quality guidelines.

Prepared and served meals by reviewing recipes and combining and cooking ingredients.

Grilled and deep fried various foods from meats to potatoes.

Replenished food items from inventory and rotated ingredients.

Wrapped, dated and labeled food items in storage for safety and freshness.

Used standardized recipes and other instructions to prepare food.

Followed established procedures and requirements for safe food handling, storage and service.

Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.

Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.

Set up and performed initial prep work for soups, sauces and salads.

Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.

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

Chopped, diced and sliced vegetables and fruit ahead of rush periods.

Regulated oven, broiler and roaster operations for cooking at correct temperatures.

Enforced proper sanitation practices to prevent spoiling or contamination of foods.

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

Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.

Managed portion control using correct utensils during preparation and plating.

Coordinated orders to expedite food from kitchen according to cook time and delivery time.

Education and Training

June 1979

Bronx School Science Bronx,ny

High School Diploma

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