Brandon Robinson
San Bernardino
Summary
Detail-oriented and fast-paced culinary professional looking to transition from a line cook role into front-of-house service. Brings a strong understanding of food and beverage pairing, high-volume service, and teamwork in demanding environments. Known for maintaining composure under pressure, delivering consistent quality, and providing attentive, guest-focused service. Eager to apply hospitality knowledge, multitasking skills, and a strong work ethic to create an exceptional cocktail experience for guests.
Overview
12
12
years of professional experience
Work History
Line Cook
J.W Marriot
Los Angeles, CA
03.2016 - Current
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Monitored food quality and presentation to maintain high standards.
Line Cook
Hotel Indigo Los Angeles
Los Angeles, CA
05.2018 - 04.2024
- Assisted in developing new menu items to reflect restaurant's style and standards.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Followed health, safety and sanitation guidelines while preparing and serving food.
Line Cook
Kincade's
Redondo Beach, CA
02.2014 - 03.2016
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Grilled meats and seafood to customer specifications.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Skills
- Attention to detail
- Food presentation
- Food safety
- Recipe preparation
- Time management
- Fast-Paced/High-Pressure environments
- Team player
Timeline
Line Cook
Hotel Indigo Los Angeles
05.2018 - 04.2024
Line Cook
J.W Marriot
03.2016 - Current
Line Cook
Kincade's
02.2014 - 03.2016