Prep Cook Food Service
Resume:
FRANCISCA
DEL PILAR
BURGOS
INTERIAN
ad7pl5@r.postjobfree.com
San Francisco, CA 94110
Bold Profile
Driven fast food Prep Cook with wide and diverse skill set. Offering 10 years of quality performance in food service roles. Known for reliability, efficiency and best-in-class service.
PROFESSIONAL SUMMARY
Alta - Prep Cook
San Francisco, CA • 09/2020 - 03/2022
Nari - Prep Cook
San Francisco, CA • 08/2019 - 08/2020
Linden Y Laguna - Prep Cook
San Francisco, CA • 04/2022 - 06/2023
WORK HISTORY
Collaborated with kitchen team, effectively communicating to streamline processes and optimize workflow.
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Stocked inventory efficiently, enabling seamless transition between meal services.
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Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
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Cultivated a safe working environment by consistently wearing appropriate protective gear and practicing safe handling techniques during food preparation tasks.
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Enhanced kitchen efficiency by maintaining a clean and organized workspace during busy shifts.
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Expedited food preparation for timely service by closely following chef''s instructions and prioritizing tasks.
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Reduced food waste by properly storing ingredients and monitoring expiration dates.
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Maintained optimal food quality by adhering to strict guidelines for food safety and sanitation.
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Suggested actionable improvements to streamline training procedures.
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• Planned menus for different events, seasons and customer requests.
• Trained and supervised cooking staff to expertly meet daily needs.
• Prioritized and re-prioritized kitchen tasks based on fluctuating SKILLS
• Inventory Stocking
• Menu Memorization
• Cleaning and organization
• Measurements and Weights
• Recipe Adherence
• Food handling
• Dependable and reliable
• Attention to Detail
• Ambitious
• Efficient multitasking
Rafael Matos Escobedo
Mexico, Yucatan • 05/1981
No Degree
EDUCATION
Holbrook House - Prep Cook
07/2023 - Current
demands.
Assisted with menu planning, incorporating seasonal ingredients for fresh and innovative dishes.
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Conserved resources by utilizing proper portion control techniques during meal preparation.
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• Identified inefficiencies leading to improved productivity. REFERENCE
• Holly Stevens 415-***-****
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