Biniam Kidanemariam

Line Cook

William & Mary

04.2023 - 01.2024

Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Prepared and cooked full course meals based on restaurant recipes and specifications.
Prepared food items such as meats, poultry, and fish for frying purposes.
Plated and presented all dishes to match established restaurant standards.
Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
Checked food temperature regularly to verify proper cooking and safety.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
Increased kitchen productivity by keeping tools organized for easy access when needed.
Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
Boosted employee morale through positive attitude, willingness to assist others when needed.
Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
Grilled meats and seafood to customer specifications.
Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
Assisted in inventory management by accurately tracking supplies and placing orders as needed.
Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
Reduced food waste significantly by implementing innovative inventory tracking system.
Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
Negotiated with suppliers for better pricing on high-quality ingredients, improving profit margins.
Assisted in budget management, helping to reduce kitchen operational costs without compromising on quality.
Sourced locally grown produce to support community farmers and improve dish freshness.
Streamlined prep work for faster meal turnaround, contributing to improved customer satisfaction.
Maintained high standards of food safety and hygiene, surpassing health inspection requirements.
Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
Implemented system for quicker ingredient replenishment, keeping kitchen running smoothly during peak hours.
Contributed to significant reduction in cooking time by organizing more efficient kitchen layouts.
Optimized food presentation, resulting in positive customer feedback and increased social media attention.
Developed waste reduction program that became model for other restaurants in chain.
Led kitchen safety workshop, resulting in zero accidents or injuries for year.
Enhanced kitchen efficiency by maintaining clean and organized workstation.
Managed kitchen equipment maintenance, preventing unexpected downtime and preserving workflow.
Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
Improved team morale and productivity through effective communication and collaboration.
Collaborated with chef to develop new menu items, leading to increased diner interest and sales.
Increased repeat customer numbers with consistent high-quality meal preparation.
Fostered culture of continuous improvement, encouraging feedback and implementing suggestions for better kitchen operations.
Kept kitchen clean and organized by performing daily maintenance tasks.
Followed health, safety and sanitation guidelines while preparing and serving food.
Prepared and cooked meals according to recipes and customer specifications.
Prepared food items in compliance with recipes and portioning control guidelines.
Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Monitored food quality and presentation to maintain high standards.
Maintained smooth and timely operations in preparation and delivery of meals.
Trained new kitchen staff on food safety, preparation and cooking techniques.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Managed inventory and ordered food and supplies to maintain adequate stock.
Verified proper portion sizes to consistently attain high food quality standards.
Tasted, smelled, and pierced food with fork to verify sufficient cooking.
Developed strategies to enhance catering and retail food service revenue and productivity goals.
Assisted in developing new menu items to reflect restaurant's style and standards.
Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Summary

Overview

Work History

Warehouse Worker

Line Cook

Education

Studies - High School Diploma

Skills

Websites

Languages

Timeline

Warehouse Worker

Line Cook

Studies - High School Diploma

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