TM

TROND MAKONESE

adzarn@r.postjobfree.com 720-***-**** Denver, CO 80249

Hardworking employee with customer service, multitasking and time management abilities. Devoted to giving every customer a positive and memorable experience.

Cool Under Pressure

High Volume Dining

Ability to Lift 30 Pounds

Order Accuracy and Delivery

Team Player

High Energy and Stamina

Food and Beverage Service

Cleaning and Sanitizing

Verbal and Written Communication

PPE Compliance

PPE Guideline Compliance

Food Safety Standards

Warm and Friendly

Staff Training

Team Leadership

Valid Food Handlers Certification

Garden Plaza Aurora, CO

Dinning Director

05/2022 - Current

Communicated with hosts, bussers and kitchen staff to prepare for and serve customers.

Acquired new skills to support team and further accommodate customer needs.

Stored food in designated areas following wrapping, dating, food safety and rotation procedures.

Stored perishable food items in freezer or refrigerator to protect from spoilage.

Complied with company service standards and adhered to inventory and cash control procedures.

Gathered ingredients and cleaned and cut food items to prep recipes. Worked with customers placing large or specialized orders, providing samples and recommendations and responding to requests. Adjusted cooking methods and ingredients to accommodate dietary restrictions and food allergies.

Monitored inventory to keep adequate stock of food items and supplies. Checked and recorded refrigerator and freezer temperatures to maintain food quality and freshness.

Welcomed guests with personable attitude and brought beverage orders while reviewing menu options.

Relayed orders and special requests to cooks.

Prepared salads, appetizers and garnishes to assist kitchen staff. Verified compliance with sanitation and safety requirements. Completed final preparations of dishes and quickly delivered items to customers.

Prepared large batches of [Type] food according to standard recipes. Summary

Skills

Experience

Resolved customer concerns and relayed relevant information to supervisor.

Welcomed incoming patrons and seated at optimal locations based on individual preferences and server balancing requirements. Completed prepping, cleaning and other kitchen duties to support cooks. Utilized approved food recipes and production standards to monitor quality, serving temperatures and standard portion control. Reset tables between guests, refilled condiments and wiped down surfaces. Set up tables and counters to prepare dining and serving areas. Washed, peeled and seeded fruits and vegetables.

Plated meals in appealing arrangement and placed in designated areas to deliver to patrons.

Monitored inventory to provide needed supplies to servers and bartenders. Provided exceptional service to high volume of daily customers. Followed recipes and customer requests to prepare meals. Closely adhered to food safety and sanitation procedures established by company and regulatory agencies.

Sanitized and kept work areas tidy by cleaning surfaces, equipment and floors, removing trash and maintaining machinery.

Created aesthetically pleasing food arrangements for special orders and party trays.

Maintained order and cleanliness of work areas to conform with health codes.

Garden Plaza Aurora, CO

Lead AM and Lead Lunch Cook

10/2016 - 05/2022

Used standardized recipes and other instructions to prepare food. Operated grills, fryers and broilers to cook items to quality guidelines. Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.

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

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

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

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

Carried pans and trays of food to and from work stations, stove and refrigerator.

Chopped, diced and sliced vegetables and fruit ahead of rush periods. Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.

Managed portion control using correct utensils during preparation and plating.

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

Replenished food items from inventory and rotated ingredients. Retained consistent quality and high accuracy when preparing identical dishes every day.

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

Took inventory counts before and after shifts to complete food inventory or storage sheets.

Set up and performed initial prep work for soups, sauces and salads. Grilled and deep fried various foods from meats to potatoes. Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.

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

Wrapped, dated and labeled food items in storage for safety and freshness. King Soopers Denver, CO

Culinary Head Clerk

06/2010 - 09/2016

Prepared variety of foods according to exact instructions and recipe specifications.

Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.

Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared. Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.

Delegated work to staff, setting priorities and goals. Created effective marketing promotions to improve business. Reduced food waste by overseeing and planning ingredients, anticipated customers and popularity of items.

Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.

Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.

Prepared workstations with ingredients and tools to increase efficiency. Promoted safe working conditions by monitoring safety procedures and equipment.

Completed thorough opening, closing and shift change functions to maintain operational standards each day.

Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.

Cleaned and sanitized kitchen equipment, utensils and work stations. Priced and ordered food products, kitchen equipment and food service supplies.

Prepared and led food service training programs to teach staff various tasks.

Coached staff on strategies to enhance performance and improve customer relations.

Oversaw food preparation, production and presentation according to quality standards.

Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality. Observed food safety and sanitation protocols to reduce germ spread. Helped management stay on top of supply needs by sharing information about low or spoiled inventory.

Created tasty dishes using popular recipes, delighting patrons and generating return business.

Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.

Explained goals and expectations required of trainees. Monitored temperatures of prepared food and cold-storage areas. Cherry Hills Country Club Cherry Hills,

CO

Assistant Banquet Chef

04/2006 - 07/2010

Communicated with servers on timing of completed dishes and menu offerings to expedite food delivery.

Executed set menus for banquets with cuisine from diverse regions. Maintained strict standards for portion sizes and inventory management to consistently meet budget targets.

Adhered to state and local health and safety regulations for food handling and sanitation.

Consulted with executive chef to discuss banquet forecast and food selections for special functions.

Reviewed quality and appearance of food to identify gaps in employees' knowledge and performance.

Trained and coached banquet staff to maintain groups' reputation for impeccable service.

Coordinated food orders between stations and food servers to reduce wait times.

Managed production of food for catered corporate and private events. Stocked supplies to maintain sufficient levels of food products and placed orders for low running inventory.

Organized prep list and coordinated efficient work to be ready for fast-paced banquet cooking operations.

Stored raw foods and prepared items according to proper safe handling requirements and health code standards.

Prepared banquet meals according to standard recipes and customer preferences.

Kept kitchen work stations, utensils and equipment clean and sanitized between banquet rushes.

Worked with chef to complete dishes on schedule and in line with exacting presentation and taste standards.

Used such cooking processes as charbroiling, sautéing, braising, roasting and par cooking to create delicious dishes.

Cook Street School of Culinary Arts Denver, CO

Culinary Certificate in Culinary Arts

04/2005

Education and Training

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