Summary
Overview
Work History
Education
Skills
Timeline
Generic

Altorey Green

Decatur

Summary

Dynamic culinary professional with extensive experience at Nosh Lounge and Bar, excelling in food preparation and sanitation protocols. Proven ability to train staff and enhance kitchen efficiency, ensuring high-quality food presentation and customer satisfaction. Skilled in menu development and adept at managing special diets, fostering a collaborative kitchen environment.

Flexible Cook willing to work weekends, holidays and evenings. Comfortable working in fast-paced environments in team setting. Background in maintaining kitchen sanitation, preparing basic components of dishes and working within team of cooks.

Overview

6
6
years of professional experience

Work History

Line Cook Supervisor

Nosh Lounge and Bar
01.2024 - 02.2025
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Grilled meats and seafood to customer specifications.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Plated and presented all dishes to match established restaurant standards.
  • Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
  • Monitored food preparation, production, and plating for quality control.

Cook Shift Leader

Esco Bar
06.2019 - 12.2024
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Placed orders to restock items before supplies ran out.
  • Inspected freezer and refrigerator daily to check and maintain proper temperatures.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Monitored food quality and presentation to maintain high standards.
  • Suggested actionable improvements to streamline training procedures.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Followed strict standards for food handling and safety, minimizing risks to customers.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
  • Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
  • Measured and mixed ingredients according to precise recipes for best results.

Cook

Cafe Intermezzo
01.2023 - 11.2024
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.

Education

High School Diploma -

Sarah T. Reed
05-2001

Skills

  • Special diets
  • Cleaning procedures
  • Sanitation protocols
  • Menu development
  • Food presentation
  • Cross-training
  • Food preparation

Timeline

Line Cook Supervisor

Nosh Lounge and Bar
01.2024 - 02.2025

Cook

Cafe Intermezzo
01.2023 - 11.2024

Cook Shift Leader

Esco Bar
06.2019 - 12.2024

High School Diploma -

Sarah T. Reed

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Altorey Green