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
