Shelley Jackson
Williams Lake,BC
Summary
Summary Of Qualifications
- Serving it Right
- Independent worker
- Quick learner
- positive and upbeat person
- 5 years Lead Cook
- Multitsking
- Nalaxone online Training
- Customer service skills
- Conflict resolution
- Ability to handle fast-paced enviroment
- Work well Alone and with others
- Ability to TRAIN
- 2 Yeares baking experience
Overview
5
5
years of professional experience
Work History
Third Cook
Civeo Pipeline camp Lodge
Merritt
06.2021 - 09.2023
Third Cook
Denny's Resturant
Williams Lake
03.2021 - 06.2021
- Prepared and cooked food according to recipes and menus, while adhering to health and safety regulations.
- Cleaned work areas, equipment, utensils, dishes, and silverware between tasks.
- Stocked kitchen supplies such as spices, condiments, sauces and other ingredients needed for cooking.
- Assisted with the preparation of entrees in a timely manner.
- Monitored temperatures of ovens, grills and other cooking equipment.
- Ensured quality control standards were met during food preparation processes.
- Plated meals according to restaurant specifications.
- Checked the freshness of ingredients before use in order to ensure high-quality dishes served to customers.
- Maintained cleanliness of all kitchen surfaces including counters, sinks, stoves and refrigerators.
- Followed proper sanitation procedures when handling food items.
- Labeled containers with name of item and date prepared and stored correctly in refrigerator or freezer.
- Kept abreast of new culinary trends and techniques used in the industry.
- Adhered to company policies regarding workplace safety standards.
- Organized storage areas for efficient retrieval of supplies when needed.
- Sliced meats or vegetables for salads or soups as requested by Head Chef.
- Performed daily maintenance checks on kitchen equipment prior to use each shift.
- Provided input into staffing decisions when necessary.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Followed established procedures and requirements for safe food handling, storage and service.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Chopped, diced and sliced vegetables and fruit ahead of rush periods.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
- Used standardized recipes and other instructions to prepare food.
- Replenished food items from inventory and rotated ingredients.
- Grilled and deep fried various foods from meats to potatoes.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Coordinated orders to expedite food from kitchen according to cook time and delivery time.
- Set up and performed initial prep work for soups, sauces and salads.
- Carried pans and trays of food to and from work stations, stove and refrigerator.
- Managed portion control using correct utensils during preparation and plating.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Set up work stations prior to opening to minimize prep time.
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Received and stored food and supplies.
- Checked quality of food products to meet high standards.
- Checked completed orders for correct quantity and quality.
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Made meals in accordance with company standards and requirements.
- Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Executed proper techniques when preparing menu item ingredients.
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
- Monitored temperatures of prepared food and cold-storage areas.
- Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Distributed food to service staff for prompt delivery to customers.
- Requested supplies and equipment orders, explaining needs to managers.
Lead Line Cook
Dog N Suds
Williams Lake
04.2018 - 06.2020
- Planned, prepared and cooked meals according to restaurant specifications.
- Ensured proper food safety standards were met at all times.
- Managed a team of kitchen staff including assigning tasks and monitoring performance.
- Trained new cooks on recipes, preparation methods, safety procedures and sanitation guidelines.
- Maintained cleanliness in the kitchen area by adhering to health and safety regulations.
- Developed menus with chefs, taking into account seasonal ingredients and customer preferences.
- Assisted in developing cost-effective strategies to reduce waste while ensuring quality control.
- Monitored cooking temperatures and ensured that dishes were presented properly.
- Adjusted seasonings to ensure flavors were balanced throughout each dish.
- Collaborated with chefs on menu changes and special dishes for customers.
- Performed other related duties as assigned by the Head Chef or Kitchen Manager.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
- Kept stations stocked and ready for use to maximize productivity.
- Followed proper food handling methods and maintained correct temperature of food products.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Improved employee performance by providing constructive suggestions and encouragement.
- Prepared sandwiches, specialty items and custom orders to meet guest requests.
- Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
- Washed and peeled ingredients to prepare for different meals and recipes.
- Prepared garnishes for later use in meal production.
- Developed strategies to enhance food-presentation aspects of catering and retail environments.
- Developed recipes to meet consumer tastes, nutritional needs and budgetary considerations.
- Cooked multiple orders simultaneously during busy periods.
- Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
- Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Grilled and deep fried various foods from meats to potatoes.
- Set up and performed initial prep work for soups, sauces and salads.
- Adhered to portion controls and presentation specifications.
- Prepped garnishes to reduce wait times during lunch and dinner rush.
- Assisted in preparation of menu items ranging from burgers to sandwiches.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Carried pans and trays of food to and from work stations, stove and refrigerator.
- Prepared multiple orders at once for speedy service.
- Sanitized workstation at end of shift to prevent foodborne illnesses.
- Followed specific methods for food preparation and proper portioning.
- Set up work stations prior to opening to minimize prep time.
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Checked completed orders for correct quantity and quality.
- Cooked menu items based on customer orders.
- Collaborated with team to deliver timely service of items.
- Safely operated ovens, fryers and grills to prevent injuries and accidents.
- Used grills, deep fryers and griddles to cook food.
- Packaged and bagged cooked food and prepared items.
- Washed and cut ingredients for quick meal assembly.
- Requested supplies and equipment orders, explaining needs to managers.
- Mixed ingredients for batter or dough.
- Kept items warm until sold using heat lamps.
Education
Associate of Arts -
Ksan Carving School
Hazelton, BC04-1997
Associate of Arts - Visual And Creative Arts
Emily Carr
Vancouver, BC12-1990
GED -
NVIT
Merritt, BC04-1987
Skills
- Sandwich assembly
- Food Preparation
- Grilling Techniques
- Knife Skills
- Kitchen Sanitation
- Surface cleaning
- Supply Restocking
- Grilling
- Food presentation
- Food handling
- Fine Dining
- Frying
- Dish preparation
- Customer Service
- Portion Control
- ServSafe certified
- Food Handler Certification
- Quality assurance and control
- Focused and disciplined
- Cutting and slicing techniques
- Plating and presentation
- Performance Improvement
- Positive and professional
- High volume production capability
- Cleaning and organization
- OSHA
- Food Storage
- Event Catering
- Cooking techniques
- Sanitation Practices
Referances
Chef Brent Smylski 1 403 324 2452
Third cook- Marlon Concepcio 780 243 0212
Tanya Pigeon- Hearth Restaurant 250 267 7972
Amy Khakho -Manager /Denny's Restaurant 250 392 5343
Danny Moses- co-worker /Friendship worker 250 267 3848
Shane Boxeur- Manager/ Friendship Society
Timeline
Third Cook
Civeo Pipeline camp Lodge
06.2021 - 09.2023
Third Cook
Denny's Resturant
03.2021 - 06.2021
Lead Line Cook
Dog N Suds
04.2018 - 06.2020
Associate of Arts -
Ksan Carving School
Associate of Arts - Visual And Creative Arts
Emily Carr
GED -
NVIT
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