Latreca moore
huger
Summary
Detail-oriented culinary professional with experience in food preparation and menu development. Skilled in overseeing kitchen operations and maintaining inventory levels to support team efficiency and deliver high-quality meals during peak service periods.
Overview
1
1
year of professional experience
Work History
Banquet Prep Cook
Atrium Hotel
5055 international blvd
02.2024 - 10.2024
- Prepared ingredients for banquet meals following standard recipes and safety guidelines.
- Ensured cleanliness of kitchen equipment and workstations throughout shifts, promoting a safe cooking environment.
- Supported chefs in cooking tasks, ensuring efficiency during busy service periods.
- Cooked various proteins such as beef, chicken, pork, seafood. according to customer preferences.
- Displayed finished dishes on serving trays according to presentation standards set by the Executive Chef.
- Dismantled buffets after completion of banquet events and cleaned surfaces accordingly.
- Monitored inventory levels to maintain adequate supplies of ingredients.
- Stocked kitchen with necessary ingredients for upcoming banquets.
- Followed all health department regulations regarding the handling of food products throughout each shift.
- Cleaned, cut, and prepared vegetables for use in salads or side dishes.
- Assisted Executive Chef in prepping and plating menu items for banquet events.
- Grilled and deep fried various foods from meats to potatoes.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
lead cook
Revela
1047 Anna Knapp Blvd
09.2023 - 02.2024
- Oversaw food preparation to ensure accurate and timely order completion, supporting smooth kitchen operations.
- Monitored quality of all cooked items throughout the day to guarantee high standards were maintained.
- Provided guidance during meal rushes in order to maintain an organized workflow within the kitchen area.
- Collaborated with team members to ensure timely meal service during peak hours.
- Maintained cleanliness and organization of the kitchen to meet health regulations.
- Collaborated with management to create seasonal menu items that enhanced customer dining experience.
Education
High School Diploma -
Timberland High School
Saint Stephen, SC05-1998
Some College (No Degree) - Business Management
Trident Technical College
Charleston, SCSkills
- Food preparation
- Menu development
- Quality control
- Menu planning
- Kitchen organization
- Inventory management
- Menu memorization
- Attention to detail
- Customer service
- Problem resolution
Timeline
Banquet Prep Cook
Atrium Hotel
02.2024 - 10.2024
lead cook
Revela
09.2023 - 02.2024
High School Diploma -
Timberland High School
Some College (No Degree) - Business Management
Trident Technical College