Cook Helper Customer Service

MAKEBA CARPENTER

*** **** ****** #** ** NY ***** #3c, New York, New York, 10026, US • ****************@*****.*** High School - 1982

Parkwest high school - New York, NY

Culinary Arts

Cook Helper - February, 1979 to February, 1985

saint vincent hospital - New York, New York

Quickly distributed food to the wait staff in order to provide excellent customer service. Was in charge of hiring, training, and managing all kitchen staff, as well as employee development, disciplinary action, and performance reviews. Created a new employee evaluation process that resulted in significant performance improvements. Maintained high food quality standards by inspecting delivery contents to ensure product quality and quantity. Assisted the cook in the preparation of food by cutting, chopping, and marinating meats, vegetables, and garnishes. Kept my workspaces clean and trash-free to maximize productivity and safety. Kept track of expiration dates, rotated stock, and followed proper storage procedures to keep food from spoiling. Cleaned and sanitized all work surfaces in between food preparations to avoid cross-contamination and adhere to food safety regulations. Cook Helper - February, 1984 to February, 2001

CNR center for nursing - brooklyn, NYC

Quickly distributed food to the wait staff in order to provide excellent customer service. Communicated with customers over the phone or in person to take or enter orders, as well as gather information to help resolve customer complaints.

Created a new employee evaluation process that resulted in significant performance improvements. Was in charge of scheduling and receiving food and beverage deliveries while staying within the food cost and budget. Kept my workspaces clean and trash-free to maximize productivity and safety. Increased customer satisfaction by following standard recipes and making adjustments based on individual customer needs. Cook - February, 2000 to February, 2002

Covenant House New York - New York, NY

I'm in charge of stock rotation and control to keep the kitchen and larder well stocked. Maintained a high level of consistency and accuracy when preparing identical dishes multiple times in one shift. Sanitized food preparation areas, grills, and equipment to avoid cross-contamination from raw foods. Ensure that all record-keeping, food-safety, and risk-management requirements are met. Estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget, and local labor laws. Any new recipes or food preparation techniques were quickly picked up by me. Created new recipes based on consumer preferences, nutritional needs, and budgetary constraints. Deciding on the amount of food to cook and the size of the portions Prepared identical dishes numerous times daily with consistent care, attention to detail and quality. Developed menus, pricing, and special food offerings to increase revenue and customer satisfaction. Cooking stations are sanitized by me.

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