Food Preparation Kitchen Staff
Resume:
************@*****.***
Merlin Ocean
PROFESSIONAL SUMMARY
Motivated cook offering over 6 professional years of industry experience. High standards for taste and quality with expertise in maintaining profitable margins. Superior communication and leadership skills with team-oriented focus to effectively work with cashiers and kitchen staff to review and prepare orders. Well-versed in food plating and knife handling. Experienced comfortably handling high-stress situations and high-volume service while maintaining composure and productivity.
SKILLS
Food Presentation Talent
Kitchen sanitation
Frying
Interpersonal Communication
Food safety
Plating
Portioning
Supply Management
Team Leadership
Kitchen equipment operation and
maintenance
High-volume dining
Verbal and written communication
EXPERIENCE
Schmizza Public House, Lebanon OR — Line Cook, Prep Cook Aug. 2021 - Dec. 2022
● Ensured recipes and portions complied to corporate standards.
● Effectively communicated in a fast-paced environment to maintain appropriate service times.
● Maintained up to four positions at once, utilizing deep fryers, charbroiler, salad cooler, flat-top grill, stove-top cooking, and pizza oven.
● Prepared pizza dough to expedite service times.
● Assisted in the creation of new procedures for varying positions after the kitchen underwent serious renovations.
The Growler Cafe, Lebanon OR — Main Line Cook / kitchen manager
Mar. 2021 - Aug. 2021
● Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
● Prepared items like bacon ahead of time to promote efficiency during service.
● Maintained restaurant stock management schedule to monitor product freshness and rotate out old products.
● Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
● Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
● Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
● Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
● Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot without staging or support from FOH. Newport Steak and Seafood, Newport OR — Second main Line Cook Sept. 2019 - Aug. 2020
● Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
● Prepared food items such as meats, poultry and fish for frying purposes.
● Received food orders from cashiers and cooked items quickly to complete entire orders together and serve hot.
● Maintained well-stocked stations with supplies and spices for maximum productivity.
● Grilled meats and seafood to customer specifications.
● Managed staff, supervised preparation of all foods and explained steps for serving items in addition to personally preparing specials. Ona restaurant and lounge, Yachats OR — Person in Charge Aug. 2017 - Aug. 2020
● Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows to meet any daily demand.
● Provided coaching and counseling to 37 employees to encourage professional growth as well as meet short- and long-term goals.
● Maintained compliance with company policies, objectives and communication goals.
● Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
● Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees.
● Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
● Inspected kitchen equipment and appliances to verify proper working order, including commercial fryers, steamers, ovens and ranges.
● Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
● Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
● Ordered and received products and supplies to stock kitchen areas.
● Met production requirements for all aspects of banquet and outlet desserts and breakfast pastries.
● Maintained day to day functions and management of front and back of house during main lunch and dinner service as well as banquet and catering meals.
McDonald's, Newport OR — Crewmember
Sept. 2018 - Dec. 2018
● Worked flexible hours; night, weekend, and holiday shifts.
● Kept food preparation area, equipment and utensils clean and sanitary.
● Prepared and cooked food orders for customers by noting customizations and portion sizes.
● Prepared products following restaurant, health, and safety standards and procedures.
● Worked well with teammates and accepted coaching from management team.
● Supported great dining and meal experiences for guests.
● Maintained energy and enthusiasm in fast-paced environment.
● Prepared and expedited food orders to support waitstaff and other team members.
● Maintained effective supply levels by monitoring and reordering food stock and dry goods.
● Checked completed orders for accuracy and bagged meals for easy carrying.
● Wiped counters and sanitized equipment to maintain clean food prep and dining areas.
● Operated as full-service food provider in fast food establishment by taking orders, preparing meals and collecting payments. The Adobe restaurant and resort, Yachats OR - Prep and Pantry Chef
Mar. 2017 - Aug. 2017
● Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
● Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
● Oversaw grill, stove and oven and cleaned all equipment after every shift.
● Properly handled and stored food to eliminate illness and prevent cross-contamination.
● Prepared meals from scratch using authentic, popular recipes to generate repeat business.
● Checked freezer and refrigerator prior to each shift to verify correct temperatures.
● Produced up to Number pastries, cakes, breads and other desserts each day.
● Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
● Cooked all menu items according to specified instructions.
● Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
● Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
● Washed, chopped, Action and Action vegetables and Type ingredients. EDUCATION
Newport High School - General Studies
2019, Newport, OR
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