- St. John's
- November 15, 2023
A dedicated and skilled Cook with a strong culinary background, specializing in preparing and presenting a wide range of dishes. Proficient in adhering to standardized recipes to ensure quality, taste, and presentation consistency. Highly experienced in managing specific cooking stations and collaborating with kitchen teams for efficient meal preparation. Possesses excellent food handling and safety knowledge while maintaining a clean and organized kitchen environment. Committed to delivering exceptional dining experiences to patrons through meticulous attention to detail and passion for culinary excellence.
Education
The "Food Safety" course that I completed covered essential skills in safe food handling and hygiene. We studied topics related to foodborne illnesses, food allergies and sensitivities, proper defrosting of food, and maintaining kitchen cleanliness.
- Comprehensive Food Safety Standards
- Fundamentals of Health and Safety in the Workplace
- Hazardous Materials Information System in the Workplace: A Complete Guide
- Prevention of Slips, Trips, and Falls: An Integrated Approach to Safety
- Comprehensive Safety Measures in Manual Material Handling and Back Injury Prevention
- Annual Emergency Evacuation Training Program: Plan for 2023
Practical training in the workplace: 80 hours
Food Handling and Storage: Learned best practices for handling, storing, and preparing various types of food to prevent contamination and spoilage.
Personal Hygiene: Gained insights into the importance of personal hygiene in food safety, including hand washing techniques and preventing cross-contamination.
Temperature Control: Acquired skills in effectively managing food temperatures during cooking, cooling, and storage to inhibit bacterial growth.
Cleaning and Sanitization: Understood the principles of cleaning and sanitizing equipment and surfaces in a food preparation environment.
Food Safety Regulations and Standards: Knowledge about local and international food safety regulations and standards, including understanding how to comply with them.
Emergency Preparedness: Trained in handling food safety emergencies, such as power outages or natural disasters, and implementing emergency protocols.
Risk Assessment and Management: Skills in assessing and managing risks associated with food preparation and service.
Experience
Prepare and cook a wide range of dishes, following standardized recipes and ensuring quality and consistency in taste and presentation.
Manage a specific cooking station (e.g., grill, sauté, appetizers) and coordinate with other cooks to ensure timely meal preparation.
Safely handle and store food ingredients, including meat, poultry, seafood, vegetables, and dairy products, to maintain freshness and prevent contamination.
Adhere to food safety and sanitation standards, including proper food handling, cooking temperatures, and cleanliness to ensure compliance with health regulations.
Work closely with kitchen staff to coordinate the timing of dishes for various orders, ensuring prompt and efficient service.
Consistently monitor the quality of dishes, checking for taste, appearance, and temperature, and making adjustments as needed.
Review and understand the seafood restaurant's menu offerings, including appetizers, entrees, and specials.
Safely handle and store seafood ingredients, including fish, shellfish, and other seafood products, to maintain freshness and prevent contamination.
Prepare seafood dishes following standardized recipes or guidelines, ensuring that they meet quality and presentation standards.
Clean and fillet fish, peel and devein shrimp, and prepare other seafood items as required for various dishes.
Utilize various cooking techniques such as grilling, frying, baking, sautéing, and steaming to prepare seafood dishes.
Adhere to food safety and sanitation standards, including proper seafood handling, cooking temperatures, and cleanliness to ensure compliance with health regulations.
Consistently monitor the quality of seafood dishes, checking for taste, appearance, and temperature, and making adjustments as needed.
Accommodate customer special requests or dietary restrictions, such as preparing dishes without certain ingredients or substitutions.
Pay attention to plating and presentation to ensure that seafood dishes are visually appealing and enticing to customers.
Maintain a clean and organized seafood preparation area, including regular cleaning of equipment, utensils, and surfaces to promote a safe and efficient kitchen environment.
Prepare and cook a wide range of dishes, following standardized recipes and ensuring quality and consistency in taste and presentation.
Manage a specific cooking station (e.g., grill, sauté, appetizers) and coordinate with other cooks to ensure timely meal preparation.
Safely handle and store food ingredients, including meat, poultry, seafood, vegetables, and dairy products, to maintain freshness and prevent contamination.
Adhere to food safety and sanitation standards, including proper food handling, cooking temperatures, and cleanliness to ensure compliance with health regulations.
Work closely with kitchen staff to coordinate the timing of dishes for various orders, ensuring prompt and efficient service.
Consistently monitor the quality of dishes, checking for taste, appearance, and temperature, and making adjustments as needed.
