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Click here or scroll down to respond to this candidateCandidate's Name
EMAIL AVAILABLE I C: Street Address
SummaryPassionate, spirited and classically trained culinary professional, skilled in building relationships and developing high- performing teams. Leader in delivery of excellent customer service, directing operations and achieving culinary excellence. Equipped to apply restaurant operational experience. Dedicated to food safety, customer service best practices and quality food service.SkillsFood handlers' certificateo Sanitation and cleanliness. Spoilage control. Strong communication skillso Kitchen safetyo Opening and closing dutieso Food trend knowledger Wrapping and boxing. Attention to detailo Operationalimprovemento Stockroomorganizationo Dish preparationo Kitchen sanitationo Culinary expertiser Banquets and cateringo Meal preparationExperie nceLr/2O19 -07/2020Garden lnnHiltonMidland, TXChef, Bartender, Room Service, Waiter, Banquet Ser o Maintained indoor and outdoor dining areas by removing trash, wiping down tables and restocking napkin dispensers.o Educated guests on daily specials and menu offerings such as appetizers, entrees and desserts. o Checked menus to verify current selection availability and cleanliness. r Operated cash register and Point of Sale (POS) system for transactions and made proper change for cash transactions.r Plated food and ensured plate presentation and food quality were of highest standard. r Checked patrons' identification to ensure minimum age requirements for consumption of alcoholic beverages.. Attended to new customers quickly to inquire about drinks and start off dining experience with prompt beverage service.o Stocked server areas with supplies before, during and after shifts to boost performance of serving staff.r Kept tables neat, cleared away dirty dishes, wiped down surfaces and refreshed glasses. o Multitasked to meet customer, business operations and server needs with minimal errors or delays. o Prepared banquet room for next function by resetting room, cleaning surfaces and replenishing supplies.07/2OL9 -09/2019Double TreeHiltonMidland, TX0r/201-6 -07/2OL9Clements UnitAmarillo, TXo3/20t4 -0t/2016SelfEmployedMidland, TXos/L996Midland, TXChefo Monitored quality, presentation and quantities of plated food across line, r Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.o Create tasty dishes using popular recipes, delighting patrons and generating return business. o Monitored kitchen area and staff to ensure overall safety and proper food handling techniques' o Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance'(Trustee) Chef/Pastry /Head Line Cooko Continually supervised training and cross training of pastry staff for all phases of preparation' o Developed recipes and menus to meet consumer demand and align with culinary trends. r Prepared schedules, work assignments and constructed employee compensation packages. o Managed kitchen staff team of 50 and assigned various stages of food production. o Worked closely with the Warden and Directors to create dynamic entrees for large banquets, including graduation and special events for up to 150 people' r Created tasty dishes using popular recipes, delighting patrons and generating return business. r Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.Supervised preparation of specialty items and customer requests to verify accuracy in production. o Monitored and improved work of 50 team members producing over 500 meals per night. o Planned and prepared food products orders to maintain appropriate stock levels. o lnstructed cooks and other workers in preparation, cooking, garnishing, and presentation of food o Monitored kitchen area and staff to ensure overall safety and proper food handling techniques. o Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.r lnspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality.r Monitored quality, presentation and quantities of plated food across line. Landscaperr Selected bulbs, bushes, trees and flowers for planting. o lnstalled irrigation systems, rock gardens and ponds according to customer specifications to simplify watering needs.r Trimmed shrubbery and trees and carried out general garden maintenance. o Pruned trees and bushes to improve visibility and shapes. o Protected customer lawns by applying weed and pest control chemicals. o Cleared pathways of overgrowth and debris or hazards such as snow. o lmplemented regular landscaping schedule to promote optimalgrowth and maintain attractive appearance of lawns and facility grounds'. Applied fertilizers and pesticides to lawns and grounds on regular basis to control weeds, insect infestation diseases and to maintain soilfertility' Education and TrainingHigh School DiplomaLee High School |
