Harold Mckissick

Assisted in overseeing daily operations alongside the manager and assistant manager Prepared and inventoried all dishes for the current and following day Ensured all orders were fresh and at the correct temperature before serving

Senior Cook at Raymond G. Murphy VA Medical Center (2024-06 – Present)

• Assisted in overseeing daily operations alongside the manager and assistant manager
• Prepared and inventoried all dishes for the current and following day
• Ensured all orders were fresh and at the correct temperature before serving
• Made all sauces, stocks, and purees in-house
• Assisted in managing daily orders and adjusting items before service
• Followed procedures for making cold order items such as sandwiches and desserts

Sous Chef/Kitchen Manager at Sandia Resort & Casino (2022-08 – 2024-05)

• Ensured timely and safe cooking standards in a fast-paced environment
• Managed multiple events simultaneously, coordinating with different event areas
• Supervised a team of 2 line cooks and 2 prep cooks
• Created and executed banquet menu items for various events
• Developed and plated dishes such as Beef Wellington, Bacon Wrapped Scallops, and Pan-seared Airline Chicken
• Prepared desserts including Lava Chocolate Cake, Vanilla Creme Brulé, and Fruity Pebbles Cookies

1st Cook at Sheraton Hotels & Resorts (2021-12 – 2022-07)

• Developed and implemented an 8-week menu rotation for lunch and dinner items
• Created seasonal and holiday menu items to enhance guest experience
• Prepared banquet dinners for pilots and stewardesses during layovers and extended stays
• Ensured high-quality food presentation and service for all guests
• Collaborated with kitchen staff to streamline food preparation processes
• Maintained cleanliness and organization in the kitchen to meet health and safety standards

Breakfast and Grill Cook at Aramark (2017-02 – 2019-09)

• Prepare and cook breakfast items such as Pancakes, French Toast, Sausage, Oatmeal, Grits, and Fresh Fruit
• Grill items such as Grilled Chicken, Steaks, Burgers, Salmon, and Grilled Veggies
• Prepare cold items like sandwiches, pasta salads, lettuce wraps, and fruit salad
• Cook hot ready-to-order sandwiches like Club, Reuben, and Cuban
• Ensure timely and accurate preparation of food items for employees and executives
• Maintain cleanliness and organization in the kitchen area

Logistics Specialist/Logistics Sergeant at US Army (2012-12 – 2016-09)

• Managed and coordinated the ordering, supplying, and inventorying of vehicles, weapons, hazmat, and chemical warfare gear
• Oversaw the ordering of supplies and weather gear for deploying units
• Maintained and organized vehicle, weapons, and deployment equipment
• Provided training on weapons and CBRN (Hazmat) equipment to soldiers, sergeants, and officers
• Negotiated deployment equipment transfers and specialized training gear for Psyops
• Led a team of 6 soldiers and 2 sergeants as a squad leader

Prep Cook/Line Cook/Hot Bar Cook at Whole Food Market (2007-07 – 2012-05)

• Prepare and cook a variety of hot bar items for breakfast, lunch, and dinner
• Ensure vegetarian options are available for customers
• Maintain freshness and FIFO standards for all prepared items
• Inspect and stock delivered items weekly
• Trim and prep vegetables, potatoes, and meat for hot bar items
• Create and serve dishes such as Butternut Squash Spaghetti, Mediterranean Chicken Breasts, Chimichurri Steak, and Creamy Garlic Shells

Diploma – North Chicago Community High School