Cleaning Hospital Customer Service
Resume:
Raymond Brundage
Baltimore, MD *****
***************@*****.***
A self-motivated and highly trained cook with over 22+ years of experience in preparing, cleaning and organizing the whole back of the house (10+ years). Attention to detail, great customer service and a team player. Authorized to work in the US for any employer
Work Experience
Cook III
UMMC - Baltimore, MD
March 2017 to April 2021
Responsible for the coordination of all food production for patients and guests of Cafeteria. The work involves recipe development, testing and standardization, establishing food specifications, food preparation, service and adherence to sanitation and safety procedures and regulations. Supervise and preparation, and presentation of all foods for unit as assigned by the Executive Chef to ensure that a consistent quality product is produced which conforms to all established standards. Cook
Sheppard Pratt Health System - Baltimore, MD
January 2011 to July 2017
My duties as a cook at Sheppard Pratt Hospital includes:
•Reviewing menu and assembles supplies, equipment, and food as needed for daily meal preparation.
•Preparing and cooking entrees, soups, vegetables, and sandwiches utilizing either the griddle, frying, steaming, and broiling equipment adding spices being aware of patient diet and according to department guidelines.
•Preparing pork, beef, fish, and poultry slicing, carving and ensuring to utilize portion control and keeping in mind the best usage of all food.
•Safeguarding the maintenance of hospital quality and quantity standards.
•Following recipes and making amounts required by number of patients.
•Monitoring food during preparation adjusting temperatures and time to maintain quality standards and using batch cooking if needed.
•Maintaining a safe and sanitary work area always.
•Cleaning and maintaining the cooking, preparation, and serving equipment according to a cleaning hospital regulations and guidelines.
•Checking equipment to ensure its functioning properly and reporting if equipment malfunctions or new is required to head chef and/or supervisor.
•Maintaining, stocking and evaluating the refrigerator, freezer and storage room ensuring food is fresh; replacing and reports spoiled food, defective supplies.
•Maintaining temperature logs of prepared foods, holding refrigerators, and storage pantry.
•Ensuring adequate food and supplies are available for daily cooking and documenting supply list when needed to maintain sufficient supplies.
•Following the Hazard Analysis and Critical Control Points(HACCP) rules and guidelines for safe handling of all food items including covering, labeling, and dating of food in the refrigerator, freezer and storage pantry.
•Attending all meetings and in-house training scheduled by the hospital for the kitchen staff.
Grill Cook
Red Star Tavern - Largo, MD
September 2007 to December 2010
My duties included:
• Preparing, cleaning, sanitation and cooking all the grill orders
• Greeted customers coming into and leaving the facility.
• Cleaned, stocked, and maintained all food in refrigerators and containers.
• Rotated stock to maintain freshness and according to food sanitations standards.
• Emptied garbage from the kitchen area and cleaned the food-preparation areas.
• Prepared vegetables and meats by washing, chopping, grating and slicing them for inclusion in sidedishes, salads, soups, and appetizers.
• Prepared assorted cold sandwiches and pizzas.
• Set up the station for service by bringing all food items and containers to the line.
• Wrapped all unused items, properly stores them in the walk-in and lowboy refrigerators.
• Cleaned the station with soap and sanitizer and ensures that all equipment has been properly shutoff for the night.
• Washed dishes and mopping floors upon closing.
Cook
Ruby Tuesday - Wheaton, MD
February 1999 to July 2007
My duties included:
•Prepared and cooked entrees, soups, vegetables, and starches using griddle, frying, steaming, and broiling equipment.
•Prepared food items using the appropriate equipment according to the recipe.
•Sliced, diced, grated, and carved meats and vegetables ensure proper usage.
•Maintained the refrigerator, freezer and storage pantry.
•Unloaded the truck and stocked the freezer
•Stored food in refrigerators and in containers, rotated stock to maintain freshness standards
•Maintained and cleaned the food-preparation areas and equipment.
•Monitored the food during preparation adjusting temperatures and time to maintain quality standards
•Maintained a safe and sanitary work area always.
•Cleaned and maintained the cooking, preparation, and serving equipment according to OSHA rules and regulations.
Line Cook/Prep Cook
Springfield Hilton -
Springfield, VA June 1994 to
December 1998 My duties
included:
•Preparing breakfast, lunch, and preparing room service orders.
•Prepared and cooked entrees, soups, vegetables, and starches using griddle, frying, steaming, and broiling equipment.
•Prepared food items using the appropriate equipment according to the recipe.
•Sliced, diced, grated, and carved meats and vegetables ensure proper usage.
•Maintained the refrigerator, freezer and storage pantry.
•Unloaded the truck and stocked the freezer
•Stored food in refrigerators and in containers, rotated stock to maintain freshness standards
•Maintained and cleaned the food-preparation areas and equipment.
•Monitored the food during preparation adjusting temperatures and time to maintain quality standards
•Maintained a safe and sanitary work area always.
•Cleaned and maintained the cooking, preparation, and serving equipment according to OSHA rules and regulations.
Cook
Denny Restaurant - Hyattsville, MD
June 1990 to June 1994
My duties included:
•Preparing breakfast, lunch, and preparing room service orders.
•Prepared and cooked entrees, soups, vegetables, and starches using griddle, frying, steaming, and broiling equipment.
•Maintained and cleaned the food-preparation areas and equipment.
•Monitored the food during preparation adjusting temperatures and time to maintain quality standards
•Maintained the refrigerator, freezer and storage pantry.
•Prepared and served the homeless for Thanksgiving and Christmas. Education
High School Diploma
Paul Laurence Dunbar High School - Washington, DC
June 1982
Skills
• Food Handling
• Food Production
• Food Preparation
• Kitchen Experience
• Meal Preparation
• Kitchen Management Experience
• I been cooking for over 35t years
• Culinary Experience
• Restaurant experience
• Cooking
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