Dedicated cook experienced in restaurant environments. Focused and collaborative team player skillful in communicating and translating customer requests. Offering deep understanding of food safety, OSHA and health code requirements. Detail-oriented Prep Cook successful in high-volume fast food settings. Highly skilled in different stations, cooking methods and presentations. Brings strong commitment to teamwork.
Overview
2
2
years of professional experience
Work History
Cook
THE BRANKSOME HOTEL AND RESIDENCE
MASCOT, New South Wales
07.2022 - 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.
Ordered supplies as needed for the kitchen.
Supervised and trained kitchen staff on proper preparation techniques.
Checked quality of ingredients before use in order to ensure freshness.
Monitored stock levels of food items and ordered more when necessary.
Ensured that all food was cooked at the correct temperature and stored correctly.
Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
Planned menus based on customer preferences, nutritional value and budget constraints.
Coordinated with wait staff to ensure timely delivery of meals to customers.
Provided guidance to junior cooks regarding food preparation methods and techniques.
Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
Performed basic administrative duties such as inventory management, ordering supplies.
Assisted in developing new recipes or modifying existing ones for better taste or efficiency.
Adjusted seasonings of dishes during cooking process in order to enhance flavors.
Chopped, diced and sliced vegetables and fruit ahead of rush periods.
Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
Used standardized recipes and other instructions to prepare food.
Grilled and deep fried various foods from meats to potatoes.
Prepared and served meals by reviewing recipes and combining and cooking ingredients.
Took inventory counts before and after shifts to complete food inventory or storage sheets.
Managed portion control using correct utensils during preparation and plating.