Kevin Lee Jones

Line Cook

Biltmore Forest Country Club

09.2023 - 10.2025

Prepared ingredients efficiently for daily menu items.
Maintained cleanliness and organization of kitchen workstations.
Assisted in plating and presenting dishes according to restaurant standards.
Followed food safety regulations to ensure quality and hygiene.
Collaborated with team members to streamline meal preparation processes.
Learned and implemented cooking techniques under chef supervision.
Supported inventory management through monitoring ingredient supplies.
Adapted quickly to changing kitchen demands during peak hours.
Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Prepared and cooked full course meals based on restaurant recipes and specifications.
Prepared food items such as meats, poultry, and fish for frying purposes.
Plated and presented all dishes to match established restaurant standards.
Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
Checked food temperature regularly to verify proper cooking and safety.
Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
Boosted employee morale through positive attitude, willingness to assist others when needed.
Grilled meats and seafood to customer specifications.
Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.

Summary

Overview

Work History

Line Cook

Education

High School Diploma - Business

Skills

Certification

Timeline

Line Cook

High School Diploma - Business

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