Experience

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  Jackson GR Inc

  • line cook

    • May 2001 - May 2013

    Experience in all areas of kitchen, i.e., prep, wheel, broil, saute, fryers. Have handled the line many times alone. Experience in keeping waste logs and temp logs. Have been closing cook responsible for cleaning and closing up kitchen including freezer pull and required kitchen maintenance. Responsible to learn specs for an extensive menu on regular basis at least four times a year and assist others in executing them. On many occasions, have had to be innovative to make things happen when product is running low. Supervisor in training. Reason for leaving is store closing.

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  Ground Round

  • Line Cook/Supervisor in Training

    • 2001 - 2013

    All aspects of the kitchen including prep and dish/utility. Supervised and trained new employees. Slightly familiar with the POS system. Inventory, temp logs, waste logs and creative management.

  • Line Cook

    • Jan 1989 - Jan 2001

    Responsibilities were the same as listed above except supervisor duties. Reason for leaving was due to transfer to Michigan.

• 

  Ramada Inn

  • Line Cook/Prep/Banquet

    • Jan 1985 - Jan 1989

    Worked as line cook and banquet prep. Worked in all aspects of the kitchen including preparing for banquets sometimes in excess of 300 people. Opening cook responsible for taking morning inventory, checking contracts and ordering produce for the restaurant and the banquets for the needs of the day. Experience in buffet style saute and carving to order in banquet style setting. Helped to create attractive snack trays for said banquets. Assisted in writing and creating menu. Also assisted in several catering events for the hotel. Experience in cooking breakfast, lunch and dinner.