Summary
Overview
Work History
Education
Skills
References
Seminarsandtraining
Certification
Timeline
Generic

JOY IKEDA

Caroline Spring,AUSTRALIA

Summary

Adept at kitchen management and collaboration, I elevated food quality and efficiency at TGI Friday's by implementing rigorous sanitation protocols and streamlining staff scheduling. My expertise in menu costing and dedication to waste reduction significantly enhanced operational productivity, showcasing my ability to lead and innovate in fast-paced culinary environments.

Overview

10
10
years of professional experience
1
1
Certification

Work History

Line Cook/Supervisor

TGI Friday's
Melbourne Central, Vic
03.2023 - Current
  • Prepare and cook a variety of dishes according to recipes or menu specifications, ensuring that all food items are cooked to the appropriate temperature and consistency
  • Follow recipes and cooking techniques precisely, paying attention to ingredient measurements, cooking times, and presentation guidelines to maintain consistency and quality
  • Handle and store food ingredients safely and hygienically, including proper washing, chopping, and portioning of ingredients to minimize waste and ensure freshness
  • Organize and maintain a clean and tidy workstation, including proper storage of utensils, equipment, and ingredients to facilitate efficient workflow and prevent cross-contamination
  • Communicate effectively with kitchen staff and other team members to coordinate tasks, relay orders, and address any issues or concerns that arise during service
  • Adapt quickly to changing circumstances or customer preferences, such as special dietary requests or last-minute menu changes, while maintaining consistency in food quality and service
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Directed, supervised, and trained line cooks in preparation of dishes according to recipes and established standards.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Conducted regular meetings with kitchen staff members to discuss new menu items or changes in procedures.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Cooked multiple orders simultaneously during busy periods.
  • Kept stations stocked and ready for use to maximize productivity.
  • Managed inventory levels for perishable goods such as vegetables, fruits, dairy products, meats, and seafood.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Explained goals and expectations required of trainees.
  • Carried pans and trays of food to and from work stations, stove and refrigerator.
  • Grilled and deep fried various foods from meats to potatoes.
  • Scheduled shifts for line cooks based on projected business volume and staffing needs.
  • Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
  • Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Promoted safe working conditions by monitoring safety procedures and equipment.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Distributed food to service staff for prompt delivery to customers.

Line Cook

Holiday Inn Express
Southbank, Vic
04.2023 - 04.2024
  • Overseeing the preparation of a wide variety of dishes to be served at the buffet, ensuring they are cooked to perfection and meet quality standards
  • Sourcing high-quality ingredients from reputable suppliers to ensure freshness and flavor in buffet offerings
  • Monitoring and maintaining proper temperature control for buffet foods to ensure food safety and prevent spoilage
  • Ensuring compliance with hygiene and sanitation standards in the kitchen to prevent foodborne illness and maintain a clean and safe working environment
  • Providing training and guidance to kitchen staff on buffet preparation techniques, presentation standards, and food safety protocols
  • Implementing quality control measures to ensure that all buffet items meet the established standards for taste, texture, appearance, and portion size
  • Knowledgeable about food allergies and intolerances, taking precautions to prevent cross-contact and accurately labeling buffet items with allergen information
  • Monitored temperatures of prepared food and cold-storage areas.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Prepared workstations with ingredients and tools to increase efficiency.

Front of the House Host

TGI Friday's
Quezon City, Philippines
06.2015 - 11.2015
  • Deliver high-quality customer service and attend to customers in a timely manner - acting as the first point of contact
  • Manage and book reservations including busy periods
  • Monitors restaurant activity to determine the sitting and dining flow
  • Seat guests and manage the sitting chart
  • Ascertain customer dining and lodging needs
  • Helps fellow team members and other departments wherever necessary to maintain a positive working relationship

Education

CERTIFICATE III - COMMERCIAL COOKERY

Dolph Business School
Reservoir, Victoria, AUSTRALIA
02-2023

BACHELOR OF SCIENCE - HOTEL AND RESTAURANT MANAGEMENT

Lyceum of the Philippines University
Manila, PHILIPPINES
03.2010

Skills

  • Menu costing
  • Collaboration
  • Food storage
  • Task delegation
  • Ordering supplies
  • Ingredient selection
  • Cleaning procedures
  • Workstation setup
  • Knife skills
  • Food plating
  • Sanitation protocols
  • Kitchen management
  • Special diets
  • Line station oversight
  • Food preparation
  • Staff scheduling
  • Waste reduction
  • Cross-training

References

  • Alex Cadiong, 0404429891, TGI Fridays Head Chef
  • Diona Lianne Casem, 0406152597, TGI Fridays Sous Chef
  • Eric Jonson, 0424788836, TGI Fridays Venue Manager
  • Emmanuel Moreno, 0432231277, Holiday Inn Express (South Bank) Head Chef

Seminarsandtraining

  • Basic Hotel and Resort Orientation, Calapan City, Oriental Mindoro, PHILIPPINES, 08/23/05, 08/23/05
  • Bartending and Flair Tending Seminar, Audio Visual Room, Lyceum of the Philippines, PHILIPPINES, 09/20/07, 09/21/07
  • Food Safety and Food Handling Practices, Dolph Business School, 03/09/23
  • Basic Operation Training Program, Bistro Academy, Kamagong, Makati City, PHILIPPINES, 04/04/09, 07/04/09

Certification

  • Certificate IV in Commercial Cookery
  • Certificate III in Commercial Cookery
  • Food Safety and Food Handling Practices (Completed) Dolph Business School

Timeline

Line Cook

Holiday Inn Express
04.2023 - 04.2024

Line Cook/Supervisor

TGI Friday's
03.2023 - Current

Front of the House Host

TGI Friday's
06.2015 - 11.2015

CERTIFICATE III - COMMERCIAL COOKERY

Dolph Business School

BACHELOR OF SCIENCE - HOTEL AND RESTAURANT MANAGEMENT

Lyceum of the Philippines University
JOY IKEDA