Open To Work
Ronnetta Williams
Philadelphia
Summary
Seasoned Senior Cook with comprehensive background in high-volume restaurant environments. Possess strong knowledge of international cuisines, food preparation and presentation techniques. Skilled in inventory management, menu development, and staff training. Former employers commend commitment to culinary excellence and ability to create memorable dining experiences.
Reliable head cook offering several years of experience working in busy, institutional-sized kitchens.
Innovative professional with well-rounded food background and extensive knowledge of all kitchen equipment. High-energy leader emphasizing healthy dishes made with local ingredients. Creatively builds exciting meals to satisfy discerning customers.
Overview
11
11
years of professional experience
1
1
year of post-secondary education
Work History
Sr Cook
Aramark
Philadelphia
02.2015 - 03.2026
- Prepared diverse menus in accordance with Aramark's quality standards.
- Managed kitchen operations to ensure smooth daily workflows.
- Trained and mentored junior cooks on cooking techniques and safety practices.
- Ensured compliance with health and safety regulations in food preparation areas.
- Created recipes that adhered to dietary restrictions and customer preferences.
- Maintained cleanliness and organization of kitchen equipment and workstations.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Enforced health codes by monitoring employee hygiene practices in the kitchen area.
- Demonstrated knowledge of various cooking methods, ingredients, equipment and processes.
- Monitored product freshness and rotation of stock to maintain quality control standards.
- Prepared meals for large groups according to established recipes, standards and menus.
- Managed food waste by ensuring unused ingredients were stored properly or disposed of safely.
- Performed daily cleaning duties such as sweeping floors, washing dishes and sanitizing surfaces.
- Established portion sizes for each dish being served at the restaurant.
- Adhered to all safety protocols when using sharp knives or operating heavy machinery in the kitchen.
- Inspected work stations to ensure they met health department regulations.
- Maintained food preparation areas in a clean, safe and sanitary condition.
- Ensured all dishes were prepared correctly with attention to presentation quality.
- Trained new staff members on proper cooking techniques, recipes and sanitation procedures.
- Modified menu items when necessary due to ingredient availability or seasonality changes.
- Supervised kitchen staff on the proper use of kitchen equipment and safety procedures.
- Cut, chopped and sliced meat and produce to prepare for cooking.
- Followed recipes and procedures to prepare, season and cook food products.
- Served as lead cook, guiding and assisting training of less experienced cooks.
- Kept kitchen, cooking utensils and storeroom clean and neat.
- Cleaned and sanitized work stations and equipment, complying with regulatory procedures.
- Sanitized counters and utensils used for preparation of raw meat, poultry, fish and eggs.
- Followed "first in, first out" rule with every food and beverage item, tossing outdated and expired food products.
- Checked freezer and refrigerator each day to verify proper functioning.
- Improved performance of team members resulting in high-quality meals produced daily.
Education
Certified Cook - Cooking And Event Planning
New Hope Culinary School
Philadelphia, PA 08.2013 - 03.2014
Skills
- Food
- Menu development
- Food safety compliance
- Recipe modification
- Kitchen operations management
- Ingredient sourcing
- Large-scale meal preparation
- Team leadership
- Attention to presentation
- Effective communication
- Training and mentoring
- Problem solving
- Quality control
- Sauce preparation
- Baking techniques
- Special diets
- Sanitation procedures
- Food pairing
- Grilling techniques
- Roasting techniques
- Poaching techniques
- Allergen awareness
- Ingredient knowledge
- Recipe creation
- Food presentation
- Braising techniques
- Garnishing techniques
- Frying techniques
- Mentoring junior staff
- Steaming techniques
- Kitchen management
- Knife skills
- Plating techniques
- Food safety
- Safety and health guidelines
- Food spoilage prevention
- Food storage
- Kitchen equipment operation and maintenance
- Special events
References
References available upon request.
Work Preference
Job Search Status
Open to workWork Type
Full TimeLocation Preference
On-SiteSalary Range
$23/hr - $1000/hrTimeline
Sr Cook
Aramark
02.2015 - 03.2026
Certified Cook - Cooking And Event Planning
New Hope Culinary School
08.2013 - 03.2014