Deshonne T

Highly skilled Cook with over 20 years of experience, including current service in the U.S. Department of the Navy. Expertise in large-scale food preparation, adherence to USDA guidelines, and operation of specialized kitchen equipment. Proven ability to work collaboratively and independently in fast-paced environments, ensuring high-quality meal production for large groups.

Cook at U.S. Department of the Navy (Present)

Serve in the Midshipman Food Service Division of the Naval Academy, preparing meals for a large number of midshipmen daily

• Serve in the Midshipman Food Service Division of the Naval Academy, preparing meals for a large number of midshipmen daily
• Follow approved menus and determine appropriate flavoring materials to enhance food taste
• Operate and maintain various large-scale cooking equipment, adapting to new technologies as needed
• Consistently adhere to strict food safety protocols and USDA guidelines in a high-volume kitchen environment
• Collaborate with senior cooks and work independently to ensure timely and efficient meal preparation
• Assist in coordinating the production of multiple menu items with varying preparation requirements

Cook at United Association

Prepared ingredients and executed cooking techniques to ensure efficient meal preparation

• Prepared ingredients and executed cooking techniques to ensure efficient meal preparation
• Developed and updated menus to enhance customer satisfaction
• Monitored kitchen inventory and maintained a clean, organized environment
• Conducted regular quality checks on prepared dishes

Line Cook at The Cheesecake Factory

Cooked and assembled dishes according to restaurant specifications

• Cooked and assembled dishes according to restaurant specifications
• Set up and stocked designated stations with necessary ingredients and equipment
• Monitored food quality throughout the cooking process
• Communicated effectively with kitchen staff, servers, and managers

Hospital Line Cook at Palmetto Baptist Hospital

Prepared meals adhering to specific dietary guidelines and restrictions

• Prepared meals adhering to specific dietary guidelines and restrictions
• Followed strict sanitation and food safety protocols, including HACCP guidelines
• Collaborated with the nutrition team to plan menus meeting patients' nutritional needs
• Maintained accurate records of meal production and temperatures

Manager / Cook at Ruby's Southern Kitchen

Oversaw kitchen staff, assigned tasks, and ensured adherence to quality standards

• Oversaw kitchen staff, assigned tasks, and ensured adherence to quality standards
• Conducted training sessions for new hires and existing staff
• Ensured compliance with food safety regulations
• Coordinated daily operations, including scheduling and staffing

Head Cook at East of the River Clergy

Designed nutritious menus catering to the dietary needs of mentally challenged residents

• Designed nutritious menus catering to the dietary needs of mentally challenged residents
• Developed menus for specialized diets (low-sodium, gluten-free, pureed)
• Monitored inventory levels and ensured proper storage to minimize waste
• Ensured compliance with local health and safety regulations

Diploma – Columbia High School (1996-05)