Lead Cook Quality Control

Robert Orange County, CA (Williams ***) *** – **** jrwilliams712@Jr. gmail.com

EXPERIENCE

Compass USA Johnson & Johnson, Irvine, Ca — Lead Cook August 2017 - PRESENT

• Act as lead cook for the grill station and prep the station regularly while maintaining a clean and safe work station

• Quality control food products by making sure food is cooked properly and food is in correct cold and hot temperatures

• Assist with other stations with food prep and operations as needed such as salad bar, deli and soups

• Create and assist weekly with grill, deli, and entree station menu

• Provide daily and weekly prep list to Sous Chef for ordering

• Effectively communicate with team and leadership on needs of each station

• Coordinate from 20 to 40 catering requests per day for corporate clients via confirmation, production, delivery, set up and take down of orders

• Train newly hired line cooks on technique, procedure, and food safety for different food stations

• Clean kitchen equipment, stations, and storage areas on daily basis Nobu, Newport Beach, Ca — Sushi Chef

March 2017 - August 2017

• Prepare ingredients for cooking, including portioning, chopping, and storing food before use

• Serve food (for example, soup, desserts, sides, entrees) in proper portions onto dishes, plates, mugs, and bowls, ensuring proper plate appearance

• Ensure proper portion, arrangement, and food garnish to be served to waiters or patrons, according to standards

• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption

• Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests

Wokano Asian Fusion Restaurant and Bar, Irvine, Ca — Sushi Chef July 2016 - March 2017

• Prepare sushi (fancy rolls, preparing fish, etc.)

• Create new dishes, rols, presentations and sauces

• Confirm that all dishes are as fresh as possible and presentable

• Keep work area clean

• Order food, beverage, dry goods, and other supplies while maintaining unit budgetary guidelines Omoi Sushi, Fountain Valley, Ca — Sushi Chef

November 2015 - July 2016

• Prepare sushi (fancy rolls, preparing fish, etc.)

• Served and accommodated consumers at dine in bars

• Create new dishes, rols, presentations and sauces

• Confirm that all dishes are as fresh as possible and presentable

• Keep work area clean

• Order food, beverage, dry goods, and other supplies while maintaining unit budgetary guidelines SKILLS & CERTIFICATION

• 10 years - Sushi Chef Experience

• 3 years - Lead Cook

• 3 years - Grill Cook

• Food Handlers Certification - F.I.R.S.T

• Advanced knife skills particularly cutting and

fileting fish

• Kitchen equipment knowledge

• Ability to work under demanding and

strenuous situations

• Excellent verbal and written communication

skills

• Customer service experience in corporate and

restaurant settings

Contact this candidate