Robenson Plantin
Disciplined and energetic cook with 12 years of experience working efficiently with diverse teams to provide accurate and timely service. Reliable, quality-focused line cook with l
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About
Results-driven line cook with 12 years of experience in casual and fine dining environments, specializing in meal preparation, food safety, and catering. Proven expertise in sautéing, broiling, and grilling, with a strong focus on maintaining high culinary standards. Recognized for training new staff and implementing effective food safety practices, ensuring exceptional dining experiences. Committed to delivering quality dishes and enhancing customer satisfaction in fast-paced settings.
Experience
Prep Cook/Line Cook at Earls Kitchen + Bar (2021-08 – Present)
- Garde Manger, Mise En Place, Food Preparation, Cross contamination prevention, knife skills
Line Cook/Prep Cook at Fogo de Chão Brazilian Steakhouse (2020-11 – 2021-07)
- Sautéing, Grilling, and frying and preparation followed safety and sanitation procedures
Line Cook/Prep Cook at Branca Basin Italian Restaurant (2018-04 – 2020-10)
- Sautéing, Frying, Pizza Making, Salads. CATERING EVENTS
Line Cook at Coya Peruvian Restaurant (2016-11 – 2018-04)
- Broiling, Sautéing, Flat Top Oven, Frying
Line Cook at Ruby Tuesday (2016-04 – 2016-11)
- Grilling, Sautéing, Deep Frying
Line Cook and Prep Cook at ChopHouse & Brewery (2014-02 – 2016-03)
- Sauteing, Frying, Catering, Food Preparation, Food safety Cross-contamination Prevention
Education
Diploma in Culinary Arts – Culinary School Diploma
