Quality Control Dish Washer

Simeon Rolle

*** *******

Ashland, OH *****

Cell: 440-***-****

Email: ***********.**@*****.***

SUMMARY: Motivated Cook Supervisor committed to preparing an assortment of menu items. Especially adept at meeting dietary needs and ensuring the safe preparation of food. Specialize in managing staff operations and maintaining an optimal inventory of ingredients and kitchen supplies.

EMPLOYMENT HISTORY

Lonestar 2001-2006

Cook/Supervisor

North Olmstead, Ohio

Supervised and coordinated the operations of the entire kitchen.

Trained other staff to become future kitchen managers.

Involved in the recruitment, training, coaching, disciplining, and retention of staff.

Ensured that the kitchen was clean, organized and well stocked with the right foods.

Kept food wastage down to a minimum.

Made sure that all sanitation and food safety standards were met.

Supervised kitchen employees.

Scheduled duties for kitchen staff.

Processed all invoices in a timely manner.

Enforced strict uniform and personal grooming standards in compliance with company policy.

Kept an inventory of all food items.

Houlihans 1998-2000

Head Cook

Westlake, Ohio

Determined how food should be presented, and create decorative food displays.

Determined production schedules and staff requirements necessary to ensure timely delivery of services.

Estimated amounts and costs of required supplies, such as food and ingredients.

Inspected supplies, equipment, and work areas to ensure conformance to established standards.

Instructed cooks and other workers in the preparation, cooking, garnishing, and presentation of food.

Monitor sanitation practices to ensure that employees follow standards and regulations.

Nassau Beach Hotel 1985-1994

Sue Cheff

Nassau,Bahams

While attending apprentaship program, was offered and accepted a full time position at a 5 stare hotel in the Bahamas know as Nassau Beach Hotel where I worked my way up to becoming a Sue Cheff. Responsibilities included as follows:

Determined how food should be presented, and create decorative food displays.

Determined production schedules and staff requirements necessary to ensure timely delivery of services.

Estimated amounts and costs of required supplies, such as food and ingredients.

Inspected supplies, equipment, and work areas to ensure conformance to established standards.

Instructed cooks and other workers in the preparation, cooking, garnishing, and presentation of food.

Monitor sanitation practices to ensure that employees follow standards and regulations.

Culinary Arts Institution 1985-1989

Culinary Arts Apprentership Program

Nassau,Bahams

Determined how food should be presented, and create decorative food displays.

Determined production schedules and staff requirements necessary to ensure timely delivery of services.

Estimated amounts and costs of required supplies, such as food and ingredients.

Inspected supplies, equipment, and work areas to ensure conformance to established standards.

Instructed cooks and other workers in the preparation, cooking, garnishing, and presentation of food.

Monitor sanitation practices to ensure that employees follow standards and regulations.

Education

Completed all coarse work to obtain High School diploma

Culinary Arts Certificate from College of The Bahamas

Contact this candidate