Lisa Parham

Cook Shift Leader

Walara Gilbert Valley

08.2021 - Current

Maintained a clean and organized workspace, adhering to health department standards for safety and sanitation.
Demonstrated exceptional multitasking abilities by overseeing multiple cooking stations simultaneously while maintaining quality control standards.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Successfully managed inventory and reduced waste by carefully monitoring food usage and rotating stock.
Placed orders to restock items before supplies ran out.
Inspected freezer and refrigerator daily to check and maintain proper temperatures.
Enhanced customer satisfaction by consistently delivering high-quality meals in a timely manner.
Trained and mentored new cooks, resulting in increased productivity and improved teamwork within the kitchen staff.
Maintained well-organized mise en place to keep work consistent.
Handled high-pressure situations calmly and professionally, maintaining focus on completing tasks efficiently without compromising quality.
Supported overall restaurant success through cross-training in various positions when necessary to provide adequate coverage during busy times.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Assisted in menu planning and development, incorporating guest feedback and industry trends to keep offerings fresh and appealing.
Contributed to positive workplace culture by fostering open communication among team members and addressing issues proactively before they escalated.
Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Upheld strict adherence to company policies regarding food handling practices, employee conduct, and dress code requirements.
Improved kitchen efficiency by implementing streamlined cooking processes and procedures.
Streamlined food preparation tasks for more efficient service during peak hours.
Implemented innovative menu items based on current culinary trends, leading to positive feedback from customers.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Collaborated with front-of-house staff to ensure seamless communication between kitchen and dining room teams for optimal guest satisfaction.
Collaborated with staff members to create meals for large banquets.
Utilized expert knowledge of various cooking techniques to prepare diverse dishes that met or exceeded guest expectations.
Mentored kitchen staff to prepare each for demanding roles.
Assisted management with scheduling, ensuring proper coverage during busy shifts and reducing labor costs.
Developed strong relationships with vendors, negotiating favorable pricing on ingredients without sacrificing quality.
Monitored equipment maintenance schedules, ensuring timely repairs and replacements as needed for uninterrupted kitchen operations.
Participated in weekly management meetings to discuss menu changes, staffing needs, and other operational concerns.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Optimized ingredient usage by developing creative recipes that utilized seasonal produce while remaining costeffective.
Trained kitchen staff to perform various preparation tasks under pressure.
Cooked memorable dishes that brought new customers into establishment.
Modernized work processes to reduce guest wait times and boost daily output.
Developed recipes, portion specifications, and standard preparation procedures for all dishes.
Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Planned promotional menu additions based on seasonal pricing and product availability.
Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
Managed opening and closing shift kitchen tasks.
Maintained food safety and sanitation standards.
Kept kitchen clean and organized by performing daily maintenance tasks.
Coordinated checklists to keep kitchen clean, stocked and sanitary.

Summary

Overview

Work History

Cook Shift Leader

Hairdresser

Education

Year 12 - Year 8 To 12

Skills

Timeline

Cook Shift Leader

Hairdresser

Year 12 - Year 8 To 12

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