Summary
Overview
Work History
Education
Skills
Timeline
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Brayden sherman

Brayden sherman

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Summary

Accomplished Lead Line Cook with a proven track record at the Vig, enhancing kitchen efficiency and team coordination. Mastered grilling techniques and food safety, contributing to high customer satisfaction rates. Known for innovative menu planning and fostering a collaborative environment, significantly boosting productivity and culinary standards.

Overview

3
3
years of professional experience

Work History

Lead Line Cook

the Vig
04.2024 - 02.2025
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
  • Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
  • Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
  • Prepared ingredients ahead of time to promote efficiency in dish garnishing.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.
  • Assisted with catering events, showcasing the restaurant''s culinary expertise and dedication to customer satisfaction.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Grilled meats and seafood to customer specifications.
  • Received recognition for outstanding performance in maintaining a clean, organized workspace that met health department guidelines.
  • Handled portion control activities according to specified instructions provided by chef.
  • Implemented effective time-management strategies while prioritizing multiple tasks simultaneously without sacrificing quality or consistency of food items prepared.
  • Upheld strict adherence to food safety regulations by regularly sanitizing workstations and monitoring cooking temperatures for optimal results.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Ensured timely delivery of meals by managing line cook schedules and delegating tasks effectively during peak service hours.
  • Assisted executive chef in menu planning by researching current culinary trends and suggesting unique flavor combinations.
  • Mentored new hires on company policies, procedures, and best practices to ensure seamless integration into the team.
  • Participated in weekly meetings with kitchen staff to discuss operational improvements, menu changes, and employee performance evaluations.
  • Contributed to the development of daily specials based on available ingredients, resulting in increased revenue from sales.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
  • Streamlined communication between front-of-house staff and kitchen team members to minimize errors during order processing.
  • Optimized inventory management by conducting regular audits of stock levels and submitting accurate orders for necessary supplies.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Collaborated with management to design and implement cost-control measures, reducing food waste and overall expenses.
  • Enhanced menu offerings by creating innovative, seasonal dishes that attracted new customers and increased overall satisfaction.
  • Improved kitchen efficiency by streamlining food preparation processes and implementing time-saving strategies.
  • Continuously practiced self-evaluation and sought feedback from supervisors to identify areas for improvement, ultimately enhancing overall performance as a lead line cook.
  • Collaborated with servers to collect information about specific customer desires and dietary needs.
  • Increased customer satisfaction rates by promptly addressing concerns and providing solutions to any issues that arose during service.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Plated and presented all dishes to match established restaurant standards.
  • Trained and assisted new kitchen staff members.
  • Communicated with management on food inventory stock to request order placement.
  • Monitored food temperatures to meet quality and safety standards.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
  • Received and stored food supplies, raw materials and other ingredients.
  • Operated grills, fryers and ovens to cook food items.
  • Cleaned and sanitized work areas, utensils and equipment.
  • Provided excellent customer service by taking orders, answering questions and responding to customer complaints.
  • Maintained spotless and tidy dining area by throwing away food wrappers on tables, emptying trash receptacles, and cleaning floors during slow periods.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Reduced customer waiting by batch cooking popular items during rush times.
  • Followed company recipes and production standards to satisfy customers.
  • Packaged, arranged and labeled ingredient stock, storing at established temperatures.
  • Used kitchen equipment safely and reduced risk of injuries and burns.
  • Scrubbed grill on customer request due to food allergies to clean food residue and avoid issues with allergens.
  • Suggested actionable improvements to streamline training procedures.
  • Learned new menu offerings and options easily to assist customers with selecting items.

Line Cook

Mellow Mushroom Pizza Bakers
10.2023 - 02.2024
  • 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.
  • Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Increased kitchen productivity by keeping tools organized for easy access when needed.
  • 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.
  • Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
  • Grilled meats and seafood to customer specifications.
  • Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
  • 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.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
  • Assisted in inventory management by accurately tracking supplies and placing orders as needed.
  • Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
  • Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
  • Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
  • Collaborated with chef to develop new menu items, leading to increased diner interest and sales.
  • Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
  • Enhanced kitchen efficiency by maintaining clean and organized workstation.
  • Negotiated with suppliers for better pricing on high-quality ingredients, improving profit margins.
  • Maintained high standards of food safety and hygiene, surpassing health inspection requirements.
  • Implemented system for quicker ingredient replenishment, keeping kitchen running smoothly during peak hours.
  • Improved team morale and productivity through effective communication and collaboration.
  • Increased repeat customer numbers with consistent high-quality meal preparation.
  • Fostered culture of continuous improvement, encouraging feedback and implementing suggestions for better kitchen operations.
  • Streamlined prep work for faster meal turnaround, contributing to improved customer satisfaction.
  • Assisted in budget management, helping to reduce kitchen operational costs without compromising on quality.
  • Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
  • Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
  • Managed kitchen equipment maintenance, preventing unexpected downtime and preserving workflow.
  • Developed waste reduction program that became model for other restaurants in chain.
  • Optimized food presentation, resulting in positive customer feedback and increased social media attention.
  • Sourced locally grown produce to support community farmers and improve dish freshness.
  • Contributed to significant reduction in cooking time by organizing more efficient kitchen layouts.
  • Reduced food waste significantly by implementing innovative inventory tracking system.
  • Led kitchen safety workshop, resulting in zero accidents or injuries for year.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Followed health, safety and sanitation guidelines while preparing and serving food.
  • Prepared and cooked meals according to recipes and customer specifications.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Monitored food quality and presentation to maintain high standards.
  • Maintained smooth and timely operations in preparation and delivery of meals.
  • Trained new kitchen staff on food safety, preparation and cooking techniques.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Managed inventory and ordered food and supplies to maintain adequate stock.
  • Verified proper portion sizes to consistently attain high food quality standards.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Developed strategies to enhance catering and retail food service revenue and productivity goals.
  • Assisted in developing new menu items to reflect restaurant's style and standards.
  • Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Developed innovative, creative menu items and recipes.

Line Cook Supervisor

Smash Burger
11.2021 - 06.2022
  • Coordinated seamless shift transitions by maintaining thorough handover notes and clear communication channels among team members.
  • Streamlined communication between front-of-house and back-of-house staff, reducing order errors and enhancing guest satisfaction.
  • Overhauled kitchen organization system, increasing workspace functionality and expediting meal preparation times.
  • Mentored junior cooks for improved cooking techniques, resulting in higher quality dishes and increased customer satisfaction.

Education

Cherokee Trail Community’ High School
Aurora, CO

Skills

  • Food safety knowledge
  • Grilling techniques
  • Food assembly
  • Menu planning
  • Cooking techniques
  • Food safety
  • Quality control
  • Menu development
  • Training management
  • Food preparation
  • Kitchen organization
  • Food presentation
  • Sanitation practices
  • Safe food handling
  • Inventory control
  • Spoilage prevention
  • Cost reduction
  • Knife skills
  • Food cost analysis
  • Food processing
  • Ingredient preparation
  • Baking fundamentals
  • Portion control
  • Work delegation
  • Allergen awareness
  • Sauce preparation
  • Garnishing techniques
  • Staff coordination
  • Plates presentation
  • Special diets
  • Ordering and stocking
  • Recipe memorization
  • Food safety monitoring
  • Catering management
  • Workstation organization
  • Recipe execution
  • Cleaning and organization
  • Highly motivated
  • Food safety standards
  • Food storage procedures
  • Line management
  • Kitchen station setup
  • Back of house operations
  • Reliable and trustworthy
  • Server communication
  • Problem-solving
  • Professional attitude
  • Food presentation talent
  • Attention to detail
  • Prepared foods plating
  • Entree preparation
  • Time management
  • Stock rotation
  • Crew training
  • Meat cutting
  • Kitchen sanitation
  • Menu item memorization
  • Inventory management
  • Garnishing
  • Food rotation
  • Equipment maintenance
  • Workload management
  • Kitchen operations
  • Recipe adaptation
  • Appetizer preparation
  • Food allergen safety
  • Team coordination
  • Active listener
  • Ingredient stocking
  • Ingredient inspection
  • Ingredients measuring
  • Line station oversight
  • Portion management
  • Deep fryer operation
  • Following cooking methods
  • Customer service
  • Flambéing expertise
  • Vendor liaison
  • Supply management
  • Kitchen sanitization
  • Food spoilage prevention
  • Food storage
  • Recipe adherence
  • Team collaboration
  • Food plating
  • Order accuracy
  • Portioning
  • Foodservice sanitation
  • Soup preparation
  • Quality assurance and control
  • Contamination control
  • Special dietary requirements
  • Cutting and slicing techniques
  • Dish preparation
  • Grill operation

Timeline

Lead Line Cook

the Vig
04.2024 - 02.2025

Line Cook

Mellow Mushroom Pizza Bakers
10.2023 - 02.2024

Line Cook Supervisor

Smash Burger
11.2021 - 06.2022

Cherokee Trail Community’ High School

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Brayden sherman