Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

Rose Jefferson

Pickering,ON

Summary

Proven Assistant Chef with a track record of enhancing kitchen operations and reducing food waste at Mauro's Place. Expert in food handling safety and ingredient preparation, I excel in fast-paced environments, ensuring high-quality meal delivery. My leadership and organizational skills have significantly contributed to team efficiency and customer satisfaction, with a focus on innovative menu development and effective supply management.

Reliable with solid customer service record and strong attention to detail. Handles high volume food preparation with speed and accuracy. Uses various kitchen utensils and equipment for safe food service and storage.

Hardworking and enthusiastic Assistant Chief trained in every facet of successful work. Stays on top of current and expected demands, quickly realigning tasks to handle needs. Dedicated to first-rate communication and team success.

Overview

30
30
years of professional experience

Work History

Food Preparation Worker

Grande Cheese
03.2019 - 02.2023
  • Managed inventory levels effectively, minimizing food waste while maintaining adequate supplies of fresh ingredients.
  • Kept workstation and equipment clean, organized, sanitized, and sufficiently stocked.
  • Utilized organizational skills to maintain an orderly pantry system, simplifying ingredient retrieval during busy shifts.
  • Followed recipe guidelines meticulously, ensuring a consistent flavor profile for signature dishes.
  • Maintained organization in kitchen to keep track of multiple tasks and prepare meals correctly.
  • Organized and re-stocked various stations and self-service items.
  • Sanitized work surfaces between food preparation, avoiding cross-contamination and maintaining food safety guidelines.
  • Guaranteed customer satisfaction by quickly delivering orders.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
  • Enhanced kitchen efficiency by maintaining clean and organized workstations.
  • Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
  • Prevented food spoilage by monitoring dates, rotating stock, and following proper storage procedures.
  • Managed time to juggle multiple meal preparations simultaneously and complete job duties on time.
  • Facilitated smoother kitchen operations by preemptively setting up for busy shifts.
  • Reduced food waste by closely monitoring stock and using inventory management techniques.
  • Handled high-pressure situations calmly and professionally during peak hours of operation.
  • Prioritized health and cleanliness, thoroughly cleaning kitchen surfaces and equipment.
  • Packaged and stored food products following proper handling and preservation methods.
  • Maintained a clean and sanitary workspace, adhering to strict health and safety standards for optimal work conditions.
  • Assisted chefs in preparing high-quality meals, contributing to excellent customer satisfaction ratings.
  • Supported team morale and productivity with timely completion of prep tasks.
  • Supported the kitchen staff in maintaining a high level of cleanliness, ensuring compliance with all food safety regulations.
  • Strengthened kitchen safety, conducting regular checks on equipment and appliances.
  • Assisted in training new kitchen staff, fostering team-oriented environment.
  • Reduced meal preparation time without compromising on quality, using effective multitasking skills.
  • Assisted head chef in inventory management to avoid overstock and shortages.
  • Cleaned and maintained work areas, equipment and utensils.
  • Followed food safety practices and sanitation guidelines.
  • Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
  • Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
  • Loaded dishes, glasses and tableware into dishwashing machines.
  • Operated food slicers, grinders and chopper in accordance with safety guidelines.
  • Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
  • Assisted in setting up and breaking down kitchen stations.
  • Prepared sandwiches, salads and other specialty items according to customer specifications.

Assistant Chef

Mauro's Place
03.1993 - 01.1999
  • Ensured compliance with all health and safety regulations, maintaining a safe work environment for all employees.
  • Participated in recipe testing sessions to refine dishes before adding them to the menu or featuring them as specials.
  • Developed strong relationships with local suppliers, securing discounts on premium ingredients for the restaurant.
  • Managed time efficiently when completing multiple tasks, ensuring smooth flow of kitchen operations during busy service periods.
  • Cleaned kitchen work area by sanitizing all cooking equipment, utensils, and counters.
  • Offered creative input on seasonal menu changes, keeping the restaurant''s offerings fresh and appealing to guests.
  • Enhanced guest satisfaction by consistently preparing and presenting high-quality dishes in a timely manner.
  • Reduced food waste by closely monitoring ingredient usage and implementing effective portion control measures.
  • Maintained a clean and organized workspace, contributing to an efficient and productive kitchen environment.
  • Contributed to positive team dynamics by providing support and guidance to junior kitchen staff members.
  • Implemented new cooking techniques, elevating the restaurant''s culinary offerings and reputation.
  • Assisted in inventory management, ensuring proper stock levels for optimal kitchen performance.
  • Served as a trusted resource for other team members by offering guidance on complex cooking techniques and problem-solving difficult situations.
  • Streamlined kitchen operations by effectively delegating tasks to appropriate team members.
  • Supported head chef in managing budgets, reducing overall expenses without compromising quality or service standards.
  • Checked food inventory and ordered ingredients.
  • Collaborated with head chef to develop innovative menu items, resulting in increased customer return rates.
  • Assisted head chef in cooking dishes according to ingredients.
  • Stored food safely and orderly in freezer and refrigerator.
  • Chopped ingredients and garnishes.
  • Assisted with hiring decisions for new kitchen staff members who were instrumental in furthering the success of the business.
  • Provided valuable feedback during staff evaluations, helping junior chefs improve their skills and grow within the company.
  • Prepped ingredients ahead of time to increase cooking and service speed.
  • Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
  • Used variety of kitchen tools and appliances to prepare ingredients and meals.
  • Supported senior chefs with creative meal planning and recipe development.
  • Prepared and cooked quality meals in high-volume, fast-paced service environments.
  • Followed recipes and instructions to achieve quality and presentation standards.
  • Trained new kitchen staff on proper food handling and preparation techniques.
  • Verified food temperatures and quality ahead of service to maintain standards.
  • Received delivered, sorted produce and stored supplies quickly to maintain quality and condition.
  • Wrapped, dated, and stored food in refrigerators under standardized temperature for future uses.
  • Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
  • Floated throughout kitchen to assist in meal preparation and plating, effectively anticipating chef, and waiting staff's needs.
  • Assisted in menu preparation, making suggestions, and researching recipes compatible with existing menu items.
  • Monitored food production to verify quality and consistency.
  • Implemented food cost and waste reduction initiatives to save money.
  • Coordinated with team members to prepare orders on time.
  • Set up and broke down kitchen for service.
  • Assisted with menu development and planning.
  • Evaluated food products to verify freshness and quality.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Developed close relationships with suppliers to source best ingredients.

Education

Bachelor of Arts - Business Administration

Humber College
Toronto, North Campus
04-1987

Skills

  • Food handling safety
  • Surface sanitation
  • Supply stocking
  • Safe food handling
  • Customer service
  • Time management
  • Hygiene practices
  • Cooking techniques
  • Ingredient preparation
  • Food waste reduction
  • Team contribution
  • Food storage
  • Ingredient knowledge
  • Hot table management
  • Knife skills
  • Quality control
  • Food presentation
  • Equipment operation
  • Menu planning
  • Food assembly
  • Event preparation
  • Cutting and slicing techniques
  • Dish preparation
  • Food slicing
  • Display restocking
  • Food service support
  • Teamwork
  • Sweeping and mopping
  • Cleaning and sanitizing
  • Kitchen sanitation
  • Kitchen staff support
  • Workplace safety
  • Excellent communication
  • Organizational skills
  • Dishwasher operation
  • Team leadership
  • Food portioning and packaging

Languages

English
Full Professional
Italian
Professional Working

Timeline

Food Preparation Worker

Grande Cheese
03.2019 - 02.2023

Assistant Chef

Mauro's Place
03.1993 - 01.1999

Bachelor of Arts - Business Administration

Humber College

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Rose Jefferson