Summary
Overview
Work History
Education
Skills
Timeline
Generic

Symone Cole

Indianapolis

Summary

Dynamic culinary professional with a proven track record at Indy’s Culinary Hub, excelling in high-volume food preparation and menu innovation. Recognized for exceptional customer service and adherence to food safety standards, I leverage strong time management and quality control skills to enhance guest satisfaction and operational efficiency.

Overview

9
9
years of professional experience

Work History

Line Cook

Conrad Hotel
09.2024 - Current
  • Maximized order accuracy during peak periods, increasing customer satisfaction and repeat business.
  • Maintained clean and safe work environment in compliance with health and safety guidelines.
  • Set up cooking supplies and workstations to enhance productivity during opening and closing shifts.
  • Adapted to new recipes and techniques, showcasing versatility and commitment to learning.
  • Prepared meats, poultry, and fish for frying, ensuring high-quality food preparation.
  • Plated dishes according to established restaurant standards for presentation excellence.
  • Upholding strict sanitation standards prevented cross-contamination during meal preparation.
  • Regularly checked food temperatures to ensure proper cooking and safety compliance.

Sous Chef

Indy’s Culinary Hub
09.2022 - 09.2024
  • Directed high-volume food preparation in fast-paced environment, ensuring timely service delivery.
  • Achieved positive health inspection results through strict compliance with guidelines and regulations.
  • Implemented cleaning procedures to maintain a safe, sanitary kitchen workspace compliant with health standards.
  • Coordinated meal preparation and execution for catering events, consistently exceeding client expectations.
  • Ensured quality control of all dishes, establishing a reputation for excellence among patrons.
  • Introduced new culinary techniques, enhancing team skills and diversifying menu offerings.
  • Participated in menu planning to create signature dishes that received rave reviews from guests.
  • Delivered exceptional customer service by addressing guest concerns and special dietary requests.

Sous Chef

Wine Market and Table
11.2021 - 08.2022
  • Executed food preparation tasks during high-volume periods, ensuring timely order fulfillment with quality standards.
  • Trained kitchen staff to perform preparation tasks efficiently under pressure.
  • Managed inventory levels, reducing food waste and achieving significant cost savings.
  • Collaborated with executive chef to create innovative menu items, enhancing guest satisfaction and return rates.
  • Mentored junior kitchen staff, cultivating teamwork and improving overall performance.
  • Optimized kitchen workflow processes, increasing productivity through effective task delegation.

Banquet Cook

Hotel Carmichael
09.2020 - 11.2021
  • Executed grilling, roasting, and baking techniques to prepare high-volume meals.
  • Acquired knowledge of menu items for assigned station to ensure appropriate quantities.
  • Chopped vegetables, butchered meat, and prepared sauces in advance for efficient service.
  • Dated and rotated food containers, stored perishables safely, and maintained sanitary workspace.
  • Managed concurrent preparation of multiple courses while ensuring precise timing and organization.
  • Collaborated with banquet team to facilitate timely meal delivery, earning positive client feedback.

Line Cook

Late Harvest Kitchen
12.2018 - 03.2020
  • Executed full-course meal preparation adhering to restaurant recipes and specifications.
  • Sanitized cutting boards, benches, and surfaces to prevent cross-contamination.
  • Maintained stocked stations with supplies and spices, maximizing productivity.
  • Supported head chef during high-volume periods, executing complex tasks under pressure.
  • Demonstrated safe kitchen equipment use for efficient food preparation.
  • Grilled meats and seafood according to customer specifications.
  • Adapted recipes for dietary needs, enhancing guest dining experiences.
  • Mastered cooking techniques, broadening menu offerings with innovative dishes.

Line Cook

The Cheesecake Factory
03.2016 - 12.2018
  • Boosted employee morale through positive attitude, willingness to assist others when needed.
  • Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
  • Maintained high standards of food safety and hygiene, surpassing health inspection requirements.
  • Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
  • Optimized food presentation, resulting in positive customer feedback and increased social media attention.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Prepared and cooked meals according to recipes and customer specifications.

Education

Baking And Pastry Arts

Sullivan University
Louisville, KY
09.2012

Culinary Arts

Warren Central
Indianapolis
05.2010

Skills

  • Time management
  • Attention to detail
  • Motivation and professionalism
  • Cleaning and organization
  • Customer service excellence
  • Reliability and trustworthiness
  • Active listening
  • Food preparation skills
  • Problem-solving abilities
  • Food safety expertise
  • Team coordination
  • Sanitation standards adherence
  • Knife proficiency
  • Kitchen setup and organization
  • Quality control measures
  • Line management techniques
  • Grilling methods
  • Ingredient preparation and handling
  • Food allergen awareness
  • Food presentation techniques
  • Portion control strategies
  • Stock rotation practices
  • Crew training and development
  • Back of house operations management
  • Recipe adaptation and creation
  • Sauce preparation skills
  • Garnishing techniques
  • Menu planning and execution
  • Collaboration with head chef
  • Food safety

Timeline

Line Cook

Conrad Hotel
09.2024 - Current

Sous Chef

Indy’s Culinary Hub
09.2022 - 09.2024

Sous Chef

Wine Market and Table
11.2021 - 08.2022

Banquet Cook

Hotel Carmichael
09.2020 - 11.2021

Line Cook

Late Harvest Kitchen
12.2018 - 03.2020

Line Cook

The Cheesecake Factory
03.2016 - 12.2018

Baking And Pastry Arts

Sullivan University

Culinary Arts

Warren Central

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Symone Cole