Melissa Cooper

Cook/Kitchen Hand

The Hangi Pit

Kingston, QLD

03.2012 - Current

Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
Adhered to food safety standards when storing and preparing foods.
Cleaned kitchen equipment, surfaces, utensils and dishes.
Supervised and trained kitchen staff on proper preparation techniques.
Monitored stock levels of food items and ordered more when necessary.
Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
Inspected kitchens for sanitary conditions before the start of each shift.
Organized storage areas for efficient usage of space.
Resolved customer complaints regarding food quality or services provided.
Provided guidance to junior cooks regarding food preparation methods and techniques.
Operated grills, fryers and broilers to cook items to quality guidelines.
Retained consistent quality and high accuracy when preparing identical dishes every day.
Carried pans and trays of food to and from work stations, stove, and refrigerator.
Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
Grilled and deep fried various foods from meats to potatoes.
Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
Used standardized recipes and other instructions to prepare food.
Followed established procedures and requirements for safe food handling, storage and service.
Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
Wrapped, dated and labeled food items in storage for safety and freshness.
Set up and performed initial prep work for soups, sauces, and salads.
Managed portion control using correct utensils during preparation and plating.
Replenished food items from inventory and rotated ingredients.
Enforced proper sanitation practices to prevent spoiling or contamination of foods.
Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
Chopped, diced and sliced vegetables and fruit ahead of rush periods.
Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
Received and stored food and supplies.
Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
Maintained clean and orderly appearance throughout kitchen and dining area.
Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
Checked quality of food products to meet high standards.
Adhered to regulatory standards regarding safe and sanitary food prep.
Received deliveries of food items and stored them properly.
Disposed of garbage according to health regulations.

Summary

Overview

Work History

Cook/Kitchen Hand

Education

High School Diploma -

Skills

Languages

Certification

References

Timeline

Cook/Kitchen Hand

High School Diploma -

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