Food Preparation Kitchen Equipment

CJ Christopher James

Dallas, TX ***** 214-***-**** ************@*****.***

PROFESSIONAL

SUMMARY

Results-driven professional with [Number] years of experience and focus on performance. Quickly learns new dishes and adapts recipes for customers' needs. Dedicated to customer satisfaction and quality food preparation. Talent for calmly managing fast-paced, high-volume work with continuous demands. SKILLS Institutional and batch cooking

Food plating and presentation

Recipes and menu planning

Food spoilage prevention

Food preparation and safety

Hospitality and service industry

background

Food presentation talent

New hire training

Kitchen equipment operation and

maintenance

Strong attention to safe food

handling procedures

Order delivery practices

[technique type] cooking

technique

WORK HISTORY COOK 01/2019 to CURRENT

Morada Cedar Hill, TX

Assisted chef with planning easy but elegant appetizers to spark customer interest.

Mentored staff in expectations and parameters of kitchen goals and daily work.

Maintained central standardized recipe and ingredient repository with nutritional and cost information.

Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.

Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees.

Maintained well-stocked stations with supplies and spices for maximum productivity.

Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.

Managed kitchen staff, supervised preparation of foods,and explained steps for readying specialty items.

Transitioned between breakfast and lunch service.

COOK 02/2015 to CURRENT

Indigo Hotel Dallas, TX

Assisted chef with planning easy but elegant appetizers to spark customer interest.

Mentored staff in expectations and parameters of kitchen goals and daily work.

Maintained central standardized recipe and ingredient repository with nutritional and cost information.

Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.

Transitioned between breakfast and lunch service.

Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.

EDUCATION GED 08/1998

Lincolns Challange, Rantoul, IL

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