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ObjectiveSeeking a challenging career that utilizes my skills in my area of competence and enriches my knowledge that gives me a chance to be part of a team; that contributes towards the growth of the organization thereby yielding the twin benefits of job satisfaction and convenient professional growth.ExperienceExtreme Pizza - Supervisory Line Cook Apr 2003 to Aug 2004Hand pressed pizza dough for pizzas made to orderPrepared Pizza various ingredients for example chopping vegetables and cutting meatsMade different varieties of pizzas, calzones, salads, chicken wings and pizza/wing saucesEnsured food quality and safety measures were within company standardsMaintain cleanliness and comply with food sanitation requirements by properly handling food and ensuring correct storage.Safeway - Seafood Manager Dec 2019 to January 2023Managed department profitability, merchandising, guest service, appearance, and associate supervision.Oversee multiple-shift operations of the seafood department.Monitored raw material and packaging inventories to ensure adequate supply, freshness, and proper product rotation.Reviewed inventory for product rotation on a daily basis in order to prevent shrinkage and damages.Responsible for overall department appearance, cleanliness, and adherence to both government and corporate ordinances.Levy Restaurants (FedEx Field) - Concession Supervisor Aug 2017 to Dec 2018Supervises shift, unit, and consolidated foodservice operations. Established operating and work procedures, inspected dining, food preparation/storage areas, and dining facility personnel. Determined subsistence requirements. Requested, received and accounted for subsistence items. Applied foodservice accounting procedures. Prepared food production schedule and made necessary menu adjustments.Performed preliminary food preparation procedures. Prepared and/or cooked menu items listed on the production schedule. Bake, fry, braise, boil, simmer, steam and saut' as prescribed by recipe cards. Memorized all primary recipes for entries and sauces for main events and parties. Set up serving lines, garnished food items, and applied food protection and sanitation measures in necessary environments. Received and stored subsistence items. Performed general housekeeping duties.Performed duties shown in previous skill level and provided technical guidance to lower grade personnel. Ensured that proper procedures, temperatures, and time periods are adhered to during food preparation. Directed safety, security, and fire prevention procedures.Thoroughly maintained inventory and performed observation management of all work suppliesEntertainment Cruises (Washington, D.C.) - Cook 1 Jan 2009 to Dec 2010Planned, monitored and delivered buffet line food items in a timely and organized mannerPerformed cooking preparation of customer specialty orders from steam table equipmentReceive menu item orders and cooked short orders as specified by customersDemonstrated and trained staff on trending cooking techniquesArranged and prepared food items generated by a ticket systemVerified and facilitated quality control of manifest and food item supplies upon receptionNew Course - Line Cook Aug 2005-Nov 2008Cooked food items by grilling, and frying, sauteing, and other cooking methods to specified recipes and standards.Set up and stocked food items and other necessary supplies.Prepared food items by cutting, chopping, mixing, and preparing sauces.Maintain cleanliness and comply with food sanitation requirements by properly handling food and ensuring correct storage.New Course 8/05-11/08EducationMaryland Board of Education (Upper Marlboro, MD) Year received: 2002GEDCertificationsFood Handlers December 2018Serve-Safe December 2018