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resume 2
- 1. Zachary Porter 517 N3rd Ave Durant, OK 74701 Cell: 304-280-2271 E-Mail: zporter304@yahoo.com Professional Summary Sous Chef with over 16 years of experience. Quality-focused and efficient cook adept at preparing and plating food in high energy, fast paced kitchens. Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings. Skills Strong attention to safe food handling procedures Quick learner Dedicated team player Food regulation compliance Supply ordering ability Meal preparation expertise Food safety certified Honest, trustworthy and punctual Knowledge of standard portion sizes and recipes
- 2. Extensive food/beverage knowledge Kitchen management Food Standards enforcement Flexible schedule availability Able to handle food products frequently Food Handler certificate On time and reliable Works well as part of a team Work History April 2016 to present Choctaw Casino Durant, OK Sous Chef Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines. Setting standards for portion size and minimizing waste. Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees. Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues. Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work. Led shifts while personally preparing food items and executing requests based on required specifications. Achieved and exceeded performance, budget and team goals. Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
- 3. Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler. Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination. Practiced safe food handling procedures at all times. Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business. Promptly reported any maintenance and repair issues to Executive Chef. July 2013 to April 2016 Choctaw Casino Durant, OK Kitchen Supervisor for Blue Moon, Gilleys, and Butterfields Buffet Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines. Setting standards for portion size and minimizing waste. Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees. Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues. Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work. Led shifts while personally preparing food items and executing requests based on required specifications. Achieved and exceeded performance, budget and team goals. Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation. Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler. Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to
- 4. avoid cross-contamination. Practiced safe food handling procedures at all times. Promptly reported any maintenance and repair issues to Executive Chef. May 2005 to July 2013 Wheeling Island Casino Wheeling, WV Cook/First Cook Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines. Verified proper portion sizes and consistently attained high food quality standards. Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues. Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work. Led shifts while personally preparing food items and executing requests based on required specifications. Regularly interacted with guests to obtain feedback on product quality and service levels. Achieved and exceeded performance, budget and team goals. Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation. Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler. Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination. Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies. Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business.
- 5. Practiced safe food handling procedures at all times. Promptly reported any maintenance and repair issues to Executive Chef. Recommended menu items to the Executive Chef for new dish development, holidays, special events and promotions. November 2000 to April 2004 Riverside Restaurant Wheeling, WV Cook/ Night Supervisor Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines. Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary. Verified proper portion sizes and consistently attained high food quality standards. Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees. Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues. Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work. Led shifts while personally preparing food items and executing requests based on required specifications. Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation. Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler. Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination. Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business.
- 6. Education Wheeling Park High School Wheeling, WV High School Diploma
- 7. Education Wheeling Park High School Wheeling, WV High School Diploma