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Work experience

2010-012010-05

Cook

Randall's
Cook Mixed ingredients for green salads, molded fruit salads, and vegetable salad Cut, sliced, and ground meat, poultry, and seafood Prepared a variety of foods, such as meats, vegetables, desserts, according to customer orders or supervisor instructions, following approved procedures. Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines. Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work. Led shifts while personally preparing food items and executing requests based on required specifications. Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler. Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination. Practiced safe food handling procedures at all times. Regularly interacted with guests to obtain feedback on product quality and service levels. Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation. Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas. Enhanced and maintained the central standardized recipe and ingredient repository, including nutritional and cost information. Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering. Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business. Comprehensive knowledge of food and catering trends Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.
2009-082009-09

Prep Cook

Houston Downtown Aquarium
Prep Cook/Pastry Prepared salads-chopped vegetables, make sauces, etc. Prepared ice cream, cakes and other desserts Organized and sanitized kitchen area Verified proper portion sizes and consistently attained high food quality standards Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work Led shifts while personally preparing food items and executing requests based on required specifications. Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas. Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler. Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination. Practiced safe food handling procedures at all times.
2009-012009-08

Prep Cook

Kemah Aquarium
Prep Cook Prepared salads-chopped vegetables make variety dressing sauces. Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines. Verified proper portion sizes and consistently attained high food quality standards. Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues. Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work. Led shifts while personally preparing food items and executing requests based on required specifications. Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas. Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering. Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler. Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination. Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies. Practiced safe food handling procedures at all times. Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes. Responsible for safety, sanitization, and changing dates on labels.

Education

20072010

A.Arts

Houston Community College
1996-101999-05

Diploma

Barbara Jordan High