Violet Pridham
Barrie
Summary
Dynamic culinary professional with extensive experience at Red Lobster, excelling in food safety and menu planning. Proven ability to enhance kitchen operations and train staff, ensuring high-quality dish presentation and customer satisfaction. Recognized for adaptability and strong time management skills, consistently meeting high-volume demands while fostering a collaborative team environment.
Experienced with fast-paced kitchen environments, ensuring high-quality food preparation. Utilizes diverse cooking techniques to enhance menu offerings and streamline kitchen operations. Knowledge of maintaining strict hygiene and safety standards, contributing to smooth-running kitchen.
Overview
17
17
years of professional experience
Work History
BOH Line Cook
Red Lobster
08.2018 - Current
- Prepared and cooked high-quality seafood dishes following standardized recipes.
- Collaborated with team members to ensure timely meal service during peak hours.
- Maintained cleanliness and organization of kitchen workspace to adhere to health regulations.
- Consistently met high volume demands while maintaining impeccable quality control standards for all dishes prepared.
- Utilized strong organizational skills to manage multiple priorities simultaneously under pressure during busy shifts.
- Trained new hires, fostering a positive team environment and contributing to overall staff development.
- Raised the level of presentation quality by focusing on detail-oriented plating techniques for each dish served.
- Effectively communicated with front-of-house staff members on order modifications or allergy concerns for guest satisfaction.
- Efficiently rotated through various stations within the kitchen, demonstrating adaptability and strong proficiency at each position.
Customer Service Representative
HGS
11.2015 - 11.2016
- Resolved customer inquiries through multiple channels, enhancing customer satisfaction and loyalty.
- Managed high-stress situations effectively, maintaining professionalism under pressure while resolving disputes or conflicts.
- Implemented feedback mechanisms to identify service improvements, streamlining operations effectively.
- Conducted regular quality assurance checks to ensure compliance with service standards and protocols.
Line/Prep Cook
Horseshoe Resort
03.2009 - 11.2015
- Prepared ingredients efficiently for diverse menu items, ensuring consistent quality and presentation.
- Maintained cleanliness and organization of workstations to comply with health and safety standards.
- Assisted chefs in executing meal service during peak hours, enhancing kitchen workflow and productivity.
- Monitored inventory levels, reporting shortages to management for timely replenishment of supplies.
- Collaborated with culinary team to develop seasonal menus, contributing creative input for guest satisfaction.
- Supported the success of daily operations by assisting chefs with ingredient prep work as needed.
- Adapted quickly to menu changes, demonstrating flexibility and keen ability to learn new recipes.
- Planned menus for different events, seasons and customer requests.
Education
High School Diploma -
St. Joseph's Catholic Highschool
Barrie, ON06-2011
Skills
- Stock rotation
- Food safety
- Menu planning
- Food presentation
- Recipe execution
- Time management
- Attention to detail
- Kitchen operations
- Food safety knowledge
- Server communication
- Crew training
- Head chef collaboration
Languages
English
Native or Bilingual
Timeline
BOH Line Cook
Red Lobster
08.2018 - Current
Customer Service Representative
HGS
11.2015 - 11.2016
Line/Prep Cook
Horseshoe Resort
03.2009 - 11.2015
High School Diploma -
St. Joseph's Catholic Highschool