restaurant management

results-oriented professional with solid skill in management and food service. proven capacity to handle a variety of functions necessary in leading successful restaurant operations. dynamic communicator and persuasive speaker, able to forge meaningful associates with customers, staff, and management. talent to identify the strengths and weaknesses of staff members and ability to encourage a risk-free, positive atmosphere. demonstrated talent for developing and implementing plans that successfully meet the production objectives of the organization.

management / kitchen / line cook / service / teambuilding & leadership

professional experience

applebee s, elkins, wv

line cook, 07/2008 c present

• cook the exact number of items ordered by each customer, working on several different orders simultaneously.
• maintain sanitation, health, and safety standards in work areas; clean food preparation areas, cooking surfaces, and utensils.
• operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
• verify that prepared food meets requirements for quality and quantity.
• read food order slips or receive verbal instructions as to food required by patron, and prepare and cook food according to instructions.
• wash, cut, and prepare foods designated for cooking; measure ingredients required for specific food items being prepared.

applebee s, lewisburg, wv

dishwasher/prep. cook/line cook, 07/2003 c 07/2008

• inspected food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.

• seasoned and cooked food according to recipes or personal judgment and experience and turned or stirred foods during preparation to ensure even cooking.
• observed and tested foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• weighed, measured, and mixed ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• regulated temperature of ovens, broilers, grills, and roasters.
• substituted for or assisted other cooks during emergencies or rush periods.
• baked, roasted, broiled, and steamed meats, fish, vegetables, and other foods.
• washed, peeled, cut, and seeded fruits and vegetables to prepare them for consumption.

activities

eagle scout & former assistant scout master of troop 82 in rupert, wv

battalion commander of jrotc program