Lead Cook Inventory Management

VILIAMUFINAI

Honolulu, HI ***** 808-***-**** **********@******.***

Professional Summary

Committed Lead Cook with [Number] years of kitchen experience. Focused on planning creative menus and staying exceptionally calm and efficient in high-stress situations. Competent at monitoring employee safety and training new employees on safety and kitchen standards. Energetic [Job Title] with [Number] years of experience preparing appetizing menu items at [Type] restaurant. Multi-talented at cooking wide variety of items. Service- oriented and skilled at fulfilling special requests.

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Skills

• Emergency protocols

• Kitchen organization

• Food inventory management

• Spoilage prevention

• Allergen safety

• Food processing

• Large-scale food preparation

• Ingredient preparation

• Performance improvement

• Recipes and menu planning

• Verbal and written communication

• Food preparation and safety

• Food delivery

• Institutional kitchen settings

• Food spoilage prevention

• Special Events

• Food plating and presentation

• Equipment and utensils

• Dietary restrictions

• Serving and cleanup

• Order delivery practices

• Proper food storage

• Staff Management

• Baking and broiling skills

• Food inventories

• Sanitation guidelines

• Performance assessments

• Signature dish creation

Work History

Lead Cook 07/2016 to Current

Side street inn – Honolulu

• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.

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

• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.

• Prepared ingredients ahead of time to promote efficiency in dish garnishing.

• Taught kitchen staff safety protocols and restaurant standards.

• Streamlined prep work by organizing kitchen stations effectively and training junior staff on best practices for efficient workflow.

Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe files and product- rotation systems.

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Implemented effective cross-training initiatives, which allowed team members to seamlessly cover various roles during peak service times.

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Collaborated with fellow cooks to create unique culinary offerings that incorporated regional flavors and local ingredients.

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Spearheaded special event catering efforts, designing custom menus tailored to clients'' specific requirements and tastes.

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• Delegated jobs within kitchen depending on restaurant traffic and employee skill.

• Coordinated line cook break schedules to avoid delays during busy periods and maintain adequate coverage.

• Oversaw proper storage procedures for perishable items, ensuring freshness and minimizing spoilage risks. Contributed to a positive workplace culture through proactive communication with team members at all levels of the organization.

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Coordinated with the front-of-house staff to ensure timely dish preparation and delivery for optimal guest experience.

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Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency.

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Consistently met or exceeded health code standards by enforcing strict sanitation practices throughout the kitchen area.

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Achieved high customer satisfaction ratings by promptly addressing concerns regarding menu items or food quality issues.

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Developed innovative seasonal menus that catered to diverse dietary needs and preferences, resulting in increased customer satisfaction.

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• Produced high volume covers per day and maintained near-perfect customer satisfaction scores.

• Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques. Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.

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Demonstrated strong leadership skills by stepping in as acting kitchen manager during periods of personnel absence or transition.

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Maximized ingredient usage by developing creative daily specials that showcased seasonal produce and reduced food costs.

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• Supervised line cooks to monitor food safety and order accuracy.

• Took over line positions in event of emergency.

Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.

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• Placed orders to restock items before supplies ran out.

• Trained kitchen staff to perform various preparation tasks under pressure. Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.

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• Scheduled and received food and beverage deliveries, adhering to food cost and budget.

• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

• Inspected freezer and refrigerator daily to check and maintain proper temperatures.

• Trained and managed kitchen personnel and supervised related culinary activity.

• Monitored food production to verify quality and consistency.

• Implemented food cost and waste reduction initiatives to save money.

• Coordinated with team members to prepare orders on time.

• Participated in food tastings and taste tests.

• Set up and broke down kitchen for service.

• Developed new recipes and flavor combinations to enhance customer dining experience.

• Utilized culinary techniques to create visually appealing dishes.

• Worked closely with front-of-house staff to facilitate excellent customer service.

• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.

• Assisted with menu development and planning.

Warehouse Worker 01/2015 to 07/2016

Salvation Army Adult Rehabilitation Center – Honolulu

• Loaded, unloaded, and moved material to and from storage and production areas. Contributed to achieving team goals with consistent punctuality, reliability, and adherence to established performance standards.

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• Consistently lifted materials weighing as much as [Number] pounds. Helped maintain an organized stockroom by labeling shelves clearly, designating specific areas for different products, and rotating stock regularly as required.

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• Achieved timely dispatch of orders using effective time management strategies during the picking process.

• Performed routine maintenance checks on warehouse equipment to ensure optimal functionality at all times.

• Improved workplace safety by conducting regular inspections and addressing potential hazards promptly.

• Maximized available storage space by utilizing vertical stacking techniques when arranging inventory items.

• Reduced order processing times with streamlined picking, packing, and shipping procedures. Maintained clean workspaces by enforcing strict housekeeping guidelines for storage areas, dock bays, and equipment zones.

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• Ensured accurate order fulfillment by diligently cross-checking pick lists against packed items for consistency. Managed incoming shipments effectively by inspecting goods for quality control purposes before storing them appropriately.

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• Enhanced warehouse efficiency by implementing effective inventory management and organization systems.

• Participated in continuous improvement initiatives to streamline workflows and optimize productivity levels.

• Promoted a positive work environment by actively participating in team-building activities and taking initiative in group projects.

• Assisted in the training and onboarding of new employees, contributing to a cohesive and efficient workforce.

• Facilitated smooth operation of loading dock, coordinating efficient loading and unloading of trucks.

• Maintained cleanliness and order in warehouse, adhering to rigorous housekeeping standards.

• Reduced waste, implementing recycling procedures for packaging materials.

• Streamlined receiving process to minimize idle time, carefully inspecting and sorting incoming shipments.

• Reduced order processing times with meticulous attention to order picking and packaging.

• Enhanced order fulfillment accuracy, double-checking each order against its picking list.

• Minimized downtime, proactively identifying and reporting equipment malfunctions for prompt repair.

• Improved safety standards, conducted regular checks and maintenance of warehouse equipment.

• Optimized storage space, rearranging items to better utilize available square footage.

• Enhanced physical inventory counts, participating in semi-annual audits to verify stock levels.

• Enhanced warehouse efficiency by organizing inventory in logical manner, facilitating quicker retrieval times. Education

Diploma : English,science,basic Math 05/1999

Leone high school - American samoa,pago,pago

• Awarded [Award Name]

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