c7423fd4-0c6e-472f-9342-55b2110c2f0c

Andrew Smith

287 Custer Street, Hopewell, PA 00000
andrew_smith@example.com
(000) 000-0000

Professional Summary

Positive, hardworking and hands on employee. Experienced in running the day to day operations of a high volume italian kitchen. Very dedicated to always doing the best that I can and to make everyone front and back of house happy. Strive to always be there to help a coworker in need and love to show people correctly and more efficient ways of doing things to get them done more fashionably.

Employment history

Kitchen Supervisor, Auer-Bartell. Trompside, Nebraska
Dec. 2018 – Present
As Kitchen supervisor I assist the Sous chef with all orders, prep lists and other day to day activities such as creating specials and executing them in a timely and fashionable manner. Work the line including all stations, Saute, Grill, Salad, Pizza and Bruschetta as well as run expo. One main thing I do is make sure that every employee on the line and prep line are doing there jobs correctly and if not help them learn the correct way of executing the tasks they are given. Check the quality of raw or cooked food products to ensure that standards are met. Monitor sanitation practices to ensure that employees follow standards and regulations.

Lead Line Cook, Jenkins LLC. Lawerenceland, Nevada
Nov. 2015 – Dec. 2015
Check the quality of all food being produced from the kitchen and out onto the floor.
Run the expo line and make sure all the food is in order and presented correctly before having it sent out
Making the orders and prep lists.
Helping out on the line and making sure all my co workers are doing there jobs correctly and efficiently.

Sous Chef, Erdman-Schneider. South Nakeshashire, Nevada
Oct. 2012 – Sep. 2013
  • Check the quality of raw or cooked food products to ensure that standards are met.
  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Check the quantity and quality of received products.
  • Supervise or coordinate activities of cooks or workers engaged in food preparation.
  • Determine how food should be presented and create decorative food displays.
  • Estimate amounts and costs of required supplies, such as food and ingredients.
  • Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
  • Demonstrate new cooking techniques or equipment to staff.

Education

Reichert Academy, Port Chesterchester, New Hampshire
Associate of Applied Science, Psychology, Present

Skills

Helping others
Expert

Creativity in the kitchen
Experienced

Good with knife
Experienced

Math and computer skills
Expert

lead line cook

  • Consulted with sous chef and executive chef to plan daily shift and schedule for all BOH staff, taking into consideration factors such as costs and special event needs.

lead line cook

  • Portion, arrange, and garnish food, 
  • Work mostly as lone kitchen member. Responsible for all food prepared and served to customers.
  • Oversee and supervise other team members when needed.
  • Train nearly every new kitchen member.

lead line cook/ supervisor

  • Overall providing a healthy source of food for consumers in a well maintained and friendly environment. 
  • Overlooking any conflicts and showing ability to resolve them. Keeping a positive workplace with employees that feel appreciated.
  • Estimate food consumption to anticipate amounts to be purchased or requisitioned.
  • Safely used knives, scales, and grills

lead line cook

  • Assisted in the preparation of menu items such as burgers, hot dogs, chicken, and veggie options
  • Followed proper food handling methods and maintained correct temperature of all food
  • Gave ”all-day’s” to the kitchen staff regarding what we have to make
  • Ensured smooth kitchen operation by overseeing daily orders, walking in, making, and receiving
  • Maintained food sanitation
  • Set up and performed initial prep work for food items such as condiments and toppings
  • Delivered soiled dishes and pots and pans to the washing areas