Culinary Specialist Resume Samples

Description :

1. Supervision Fostered a positive working environment by unselfishly sharing knowledge and work practice experience with senior, peers and subordinate personnel.
2. Substituted for or assisted other line cooks during emergencies or rush periods.
3. Set and communicated goals and associated tasks, and created a culture of high performance and mutual respect, as well as leveraged resources, data and tools to make informed decisions.
4. Supervised the procurement and storage of food and supplies.
5. Planned work schedules and assigned duties to maintain adequate staff for effective performance of activities and response to fluctuating workloads; Created growth opportunities for high potential employees and assisted with career development.
6. Training/Safety Consistently trained and managed Food service Specialist newly assigned to dining facility and achieved significant improvements in their productivity.
7. Maintained a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauteing burners, convection oven, flat top range and refrigeration equipment.
8. Inspected supplies, equipment, and work areas to ensure efficiency and conformance to set standards.

Experience

10+ Years

Level

Senior

Education

Diploma

Description :

1. Operated and managed Navy high-volume dining facilities and staff; fed and accommodated over 600 Navy personnel.
2. Lead and directed the culinary team to ensure excellent service was provided for military personnel.
3. Monitored control costs, including product line variance, customer service, food safety and quality, cleanliness, sanitation, and maintenance of the facility.
4. Knowledgeable of the causes and transmission method of food borne diseases and the relationship to safe temperatures, storage, and preparation.
5. Applied advanced service techniques; applied advanced culinary techniques; established work schedules and serving line procedures.
6. Achieved projected profit and loss objectives through effective budget management techniques and monitoring.
7. Modified menu and preparation methods to meet forecasts; supervised personnel, food and beverage service, and operated specialized food service equipments.
8. Experienced in front office management, front office procedures, guest services, accounting and audit procedures, and basic housekeeping functions.

Experience

5-7 Years

Level

Executive

Education

B.S. In Culinary Arts

Description :

1. Supervision As administrative office manager assigned duties, responsibilities, and work stations to employees according to work requirements.
2. Fostered a positive working environment by unselfishly sharing knowledge and work practice experience with senior, peers and subordinate personnel.
3. Maintained the organization of documents, the office, and the cash.
4. Training/Safety Trained and managed all Culinary Specialist newly assigned to dining facility administrative department in the use of Microsoft office, scheduling, data tracking, filing, cash handling, and reports to achieve significant improvements in their productivity.
5. Regulated proper hygiene and sanitation methods in accordance with local, state and federal guidelines.
6. Evaluated work performance and organizational skills.
7. Ensured all criteria were met prior to the arrival of state and federal health inspectors; which resulted in being recognized as a first-class dining facility.
8. Ensured all documents, files, data, and cash handling were in accordance with local, state and federal guidelines.

Experience

5-7 Years

Level

Executive

Education

Phlebotomy Technician

Description :

1. Supervised and serviced up to but not limited of field food service equipment resulting in 0 failed foodservice missions in a 4 year period.
2. Implemented new repetitive structure that led to fellow co-workers desires to progress in their careers.
3. Food preparation, Mass facility feeding and gourmet cuisine cooking, kitchen inspections and cooks mount hygiene inspections.
4. Maneuvering shifts of up to but not limited to 25 personnel in repetitively fast pace stressful environments while upholding kitchen as well as food safety standards.
5. Expertly managed development of shift schedules, requisition forms, and deposit summaries.
   
6. Recognized for my dedication to Food/ Customer service.
7. Communicated effectively with a diverse population.

Experience

7-10 Years

Level

Management

Education

Certification

Description :

1. Supervision Assigned duties, responsibilities, and work stations to employees according to work requirements.
2. Fostered a positive working environment by unselfishly sharing knowledge and work practice experience with senior, peers and subordinate personnel.
3. Substituted for or assisted other line cooks during emergencies or rush periods.
4. Training/Safety Trained and managed 7 Food service Specialist newly assigned to dining facility and achieved significant improvements in their productivity.
5. Maintained a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauteing burners, convection oven, flat top range and refrigeration equipment.
6. Inspected supplies, equipment, and work areas to ensure efficiency and conformance to set standards.
7. Regulated proper hygiene and sanitation methods in accordance with local, state and federal guidelines.
8. Evaluated prepared food products, detected deficiencies and directed corrective action.

Experience

5-7 Years

Level

Executive

Education

Diploma

Description :

1. Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.Managed kitchen staff by recruiting, selecting, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
2. Verified proper portion sizes and consistently attained high food quality standards.
3. Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
4. Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
5. Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
6. Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
7. Led shifts while personally preparing food items and executing requests based on required specifications.

Experience

2-5 Years

Level

Executive

Education

Business Administration

Description :

1. Tracked and filed administrative paperwork and personnel folders.
2. Added new material to file records and created new records.
3. Mastery of customer service management systems and databases.
4. Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
5. Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
6. 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.
7. Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.
8. Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.

Experience

2-5 Years

Level

Junior

Education

High School Diploma

Description :

1. Played a key role in the preparation and development of over 6,600 meals daily.
2. Responsible for the accountability and inventory of over 80 line items, managed 8 personnel in daily activity of facilities management.
3. Showed exceptional organizational skills, worked independently, and maintained a clean work space.
4. Operated a computer system that calculated and marked prices, and determined weights of merchandise.
5. Trained and mentored over 35 team members and work efficiently with others in a fast pace environment.
6. Planned, prepared and served meals using standard military recipes.
7. Conducted sanitation inspections and helped coordinate special food service events.
8. Established and maintained clean and comfortable "home" environments by performing cleaning duties including vacuuming, cleaning windows, dusting, and bathrooms.

Experience

7-10 Years

Level

Consultant

Education

High School Diploma

Description :

1. Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
2. Verified proper portion sizes and consistently attained high food quality standards.
3. Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
4. Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
5. Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
6. Led shifts while personally preparing food items and executing requests based on required specifications.
7. Regularly interacted with guests to obtain feedback on product quality and service levels.
8. Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.

Experience

2-5 Years

Level

Junior

Education

Diploma

Description :

1. Confer with customers by telephone or in person to provide information about products or services, take or enter orders, cancel accounts, or obtain details of complaints.
2. Determine charges for services requested, collect deposits or payments, or arrange for billing.
3. Wipe tables or seats with dampened cloths or replace dirty tablecloths.
4. Set tables with clean linens, condiments, or other supplies.
5. Scrape and stack dirty dishes and carry dishes and other tableware to kitchens for cleaning.
6. Clean up spilled food or drink or broken dishes and remove empty bottles and trash.
7. Perform serving, cleaning, or stocking duties in establishments, such as cafeterias or dining rooms, to facilitate customer service.
8. Maintain adequate supplies of items such as clean linens, silverware, glassware, dishes, or trays.

Experience

2-5 Years

Level

Junior

Education

Culinary Arts

Description :

1. Directly supervised 26 food service workers.
2. Assisted in planning and pricing quarterly cycle menus.
3. Managed accounts receivable/payable and prepared spreadsheets to follow food cost that ensured business profit.
4. Night kitchen manager, ensuring the timely preparation of quality meals for restaurant patrons during dinner hours.
5. Planned numerous catered functions serving dignitaries to include Mayors, Senators, Naval Admirals and Vice President's Staff.
6. Managed a $30 thousand food inventory with 100% accountability and accuracy.
7. Monitored waste management to lower food cost by 30% ensuring further profit for the establishment.
8. Prepared all food orders from vendors such as SYSCO and US Foods Attended various food shows to select newest ideas and products for the restaurant menu.

Experience

7-10 Years

Level

Management

Education

Business Administration

Description :

1. Maintain sanitation, health, and safety standards in work areas.
2. Clean food preparation areas, cooking surfaces, and utensils.
3. Verify that prepared food meets requirements for quality and quantity.
4. Cook and package batches of food, such as hamburgers and fried chicken, which are prepared to order or kept warm until sold.
5. Prepare specialty foods such as pizzas, fish and chips, sandwiches, and tacos, following specific methods that usually require short preparation time.
6. Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
7. Read food order slips or receive verbal instructions as to food required by patron, and prepare and cook food according to instructions.
8. Measure ingredients required for specific food items being prepared.

Experience

2-5 Years

Level

Junior

Education

Criminal Justice