Mark Lake
El Mirage
Summary
Dynamic culinary professional with experience at Five Star Quality Care, excelling in food inspection and safe food handling. Proven ability to maintain high standards of cleanliness and organization, ensuring customer satisfaction through meticulous preparation and attention to detail. Skilled in vegetable washing and sauce preparation, fostering a productive kitchen environment.
Driven fast food Prep Cook with wide and diverse skill set. Offering 47 years of quality performance in food service roles. Known for reliability, efficiency and best-in-class service.
Overview
34
34
years of professional experience
Work History
Prep Cook
Village Inn Restaurant
08.2024 - 06.2025
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Operated dishwasher and manually washed dishes to clean all chinaware, silverware, and cooking utensils.
- Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
- Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
- Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
Cook II
Five Star Quality Care
05.1991 - 04.2020
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Maintained food safety and sanitation standards.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Measured and mixed ingredients according to precise recipes for best results.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
Education
Entry Level ( Union Book ) - Steward Dept.
Harry Lundberg School of Seamanship
Piney Point, MD01-1980
Marysville High
Marysville, MI01-1974
Skills
- Vegetable washing
- Sauce preparation
- Food inspection
- Safe food handling
Timeline
Prep Cook
Village Inn Restaurant
08.2024 - 06.2025
Cook II
Five Star Quality Care
05.1991 - 04.2020
Entry Level ( Union Book ) - Steward Dept.
Harry Lundberg School of Seamanship
Marysville High
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