Keith Whetstone
Easthampton
Summary
With a proven track record at UMass Amherst, I excel in multitasking and organization, ensuring high-quality food preparation and customer service. My expertise spans cooking techniques and kitchen equipment maintenance, complemented by strong team collaboration skills. I've significantly reduced food waste, enhancing kitchen efficiency and sustainability.
Experienced with various cooking techniques and kitchen operations. Utilizes culinary skills to create flavorful and visually appealing dishes. Knowledge of food safety practices and efficient kitchen workflows.
Diligent cook 2 with proven track record in high-volume kitchen environments. Demonstrated expertise in preparing diverse culinary dishes and maintaining kitchen efficiency. Displayed proficiency in teamwork and adaptability to changing menus and customer preferences.
Dependable Cook with expertise preparing foods in fast-paced settings. Team-minded professional knowledgeable in food safety, attractive presentation, and stock management. Efficient multitasker with talents in recipe management and development.
Equipped with strong problem-solving abilities, willingness to learn, and excellent communication skills. Poised to contribute to team success and achieve positive results. Ready to tackle new challenges and advance organizational objectives with dedication and enthusiasm.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Cook II
UMass Amherst
04.2022 - Current
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
- Supported kitchen staff training and development, leading to increased productivity and efficiency.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Showcased excellent knife skills for precise cutting and preparation of various ingredients.
- Managed time effectively to ensure timely meal preparation, even during peak hours.
- Trained new kitchen staff, ensuring they met restaurant's high standards.
- Developed and maintained clean and organized kitchen workspace, setting standard for team.
- Adapted quickly to menu changes and customer requests, demonstrating flexibility and problem-solving skills.
- Fostered culture of teamwork and communication within kitchen, leading to improved efficiency.
- Prepared diverse cuisines to meet customer dietary needs and preferences, elevating dining experience.
- Maintained high standards of hygiene and cleanliness, ensuring safe dining environment.
- Maintained food safety and sanitation standards.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Managed opening and closing shift kitchen tasks.
- Prepared and served various food items in fast-paced [Type] environment.
- Monitored food quality and presentation to maintain high standards.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
- Measured and mixed ingredients according to precise recipes for best results.
- Adjusted recipes based on ingredient availability or customer request.
- Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
- Trained and supervised cooking staff to expertly meet daily needs.
Cook 1
UMass Amherst
07.2019 - 04.2022
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Communicated closely with servers to fully understand special orders for customers.
- Showcased excellent knife skills for precise cutting and preparation of various ingredients.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Supported kitchen staff training and development, leading to increased productivity and efficiency.
- Maintained food safety and sanitation standards.
- Enhanced kitchen efficiency by streamlining prep work processes.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
- Mentored junior cooks in refining culinary skills through hands-on guidance.
- Streamlined food preparation process, increasing kitchen productivity.
- Conducted regular quality checks on ingredients, ensuring only best were used in meal preparation.
- Developed and maintained clean and organized kitchen workspace, setting standard for team.
- Trained new kitchen staff, ensuring they met restaurant's high standards.
- Maintained high standards of hygiene and cleanliness, ensuring safe dining environment.
- Adapted quickly to menu changes and customer requests, demonstrating flexibility and problem-solving skills.
- Managed time effectively to ensure timely meal preparation, even during peak hours.
- Ensured compliance with all food safety regulations, maintaining record of excellence in health inspections.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Managed opening and closing shift kitchen tasks.
- Prepared and served various food items in fast-paced [Type] environment.
- Monitored food quality and presentation to maintain high standards.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
Culinary Worker 2
UMass Amherst
03.2018 - 04.2019
- Managed food waste reduction efforts by implementing portion control measures and tracking ingredient usage accurately.
- Completed workstation set up and break down and disposed of leftover food adhering to policy and standards.
- Evaluated food for quality, quantity and temperature to determine proper preparation and portioning.
- Maintained a clean and organized workspace, adhering to strict health department guidelines and ensuring a safe working environment for staff.
- Assisted in arrangement of dining area and food service equipment to increase workflow efficiency.
- Consistently met time-sensitive deadlines during busy shifts, ensuring timely delivery of meals to customers without sacrificing quality or presentation.
- Prepared recipes with sizing for meats, starches and sauces.
- Demonstrated excellent knife skills when preparing meats, fruits, vegetables to ensure precise cuts for optimal presentation and taste.
- Collaborated with front-of-house staff to ensure seamless coordination between kitchen and dining room operations, resulting in a positive dining experience for guests.
- Adapted quickly to changing menu items while maintaining attention to detail in recipe execution during high-pressure situations.
- Operated kitchen utensils and equipment to prepare soups, salads and desserts.
- Operated various kitchen equipment safely and efficiently for smooth daily operations within the restaurant environment.
- Prepared a variety of cuisines using diverse cooking methods such as grilling, baking, frying, and sautéing to meet diverse customer preferences.
- Participated in regular staff meetings to discuss menu updates, address operational concerns, and share best practices for continued improvement within the culinary team.
- Contributed to a positive work atmosphere through strong teamwork, effective communication, and proactive problem-solving skills.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Strictly followed sanitation and food safety guidelines as required by regulatory agencies and company.
- Prevented food spoilage by monitoring dates, rotating stock, and following proper storage procedures.
- Developed and maintained positive relationships with customers to enhance service.
- Operated dishwashing and sanitizing equipment according to manufacturer instructions.
- Handled cash transactions and point-of-sale operations to assist dining room staff during busy service periods.
- Cleaned and maintained work areas, equipment and utensils.
- Followed food safety practices and sanitation guidelines.
- Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
- Maintained composure and work quality while under stress.
- Lifted and carried heavy materials.
- Prepared sandwiches, salads and other specialty items according to customer specifications.
- Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
- Assisted in setting up and breaking down kitchen stations.
- Maintained high personal grooming standards and uniform presentation.
- Monitored food temperature, discarding items not stored correctly.
- Operated food slicers, grinders and chopper in accordance with safety guidelines.
- Pushed, pulled and transported large loads and objects.
Culinary Worker
UMass Amherst
04.2016 - 04.2017
- Discussed requisition of supplies and equipment needed for timely delivery of services with management.
- Completed workstation set up and break down and disposed of leftover food adhering to policy and standards.
- Received recognition from management for exceptional performance, dedication to quality standards, and overall contributions to the success of the restaurant.
- Prepared recipes with sizing for meats, starches and sauces.
- Participated in regular staff meetings to discuss menu updates, address operational concerns, and share best practices for continued improvement within the culinary team.
- Assisted in training new hires on proper cooking techniques, kitchen safety protocols, and restaurant standards for quality control.
- Enhanced customer satisfaction by consistently providing high-quality culinary dishes and maintaining efficient service.
- Cooked specific quantity of food items based on projection and menu items.
- Operated kitchen utensils and equipment to prepare soups, salads and desserts.
- Consistently met time-sensitive deadlines during busy shifts, ensuring timely delivery of meals to customers without sacrificing quality or presentation.
- Provided exceptional customer service by accommodating special dietary needs or requests promptly and professionally.
- Managed food waste reduction efforts by implementing portion control measures and tracking ingredient usage accurately.
- Demonstrated excellent knife skills when preparing meats, fruits, vegetables to ensure precise cuts for optimal presentation and taste.
- Adapted quickly to changing menu items while maintaining attention to detail in recipe execution during high-pressure situations.
- Evaluated food for quality, quantity and temperature to determine proper preparation and portioning.
- Greeted customers at counter to fulfill requests and answer questions.
- Maintained a clean and organized workspace, adhering to strict health department guidelines and ensuring a safe working environment for staff.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Strictly followed sanitation and food safety guidelines as required by regulatory agencies and company.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Prepared and served various food and drink items to customer specifications in fast-paced environments.
- Prevented food spoilage by monitoring dates, rotating stock, and following proper storage procedures.
- Developed and maintained positive relationships with customers to enhance service.
- Made food according to standard recipes with requested changes for customer satisfaction.
- Replenished condiments, beverages, and supplies while maintaining cleanliness of service areas.
- Operated dishwashing and sanitizing equipment according to manufacturer instructions.
- Learned other teammates' work tasks to train as backup.
- Handled cash transactions and point-of-sale operations to assist dining room staff during busy service periods.
- Set up and broke down food service lines quickly to maintain service flow.
- Cleaned and maintained work areas, equipment and utensils.
- Followed food safety practices and sanitation guidelines.
- Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
- Stocked and rotated food items according to expiration dates.
- Lifted and carried heavy materials.
- Prepared sandwiches, salads and other specialty items according to customer specifications.
- Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
- Assisted in setting up and breaking down kitchen stations.
- Maintained high personal grooming standards and uniform presentation.
Education
High School Diploma -
Springfield Central High School
Springfield, MA06-1989
Skills
- Customer service
- Cooking
- Cleaning and organization
- Food handling
- Food preparation
- Multitasking and organization
- Kitchen organization
- Strong attention to safe food handling procedures
- Frying
- Cooking techniques
- Knife skills
- Sanitation
- Kitchen equipment operation and maintenance
- Grilling
- Contamination prevention
- Food waste reduction
- Performance improvement
- Portion control
- Food plating
- Food handler certification
- Order verification
- Grilling expertise
- Sauce making
- Ingredients measuring
- Plating and presentation
- Allergen awareness
- New hire training
- Nutrition awareness
- Effective planner
- Food pairing
- Time management
- Problem-solving
- Attention to detail
- Team collaboration
- Labor management
- Health and safety compliance
- Food storage
- Staff training
Certification
- ServSafe Managers Certification
Timeline
Cook II
UMass Amherst
04.2022 - Current
Cook 1
UMass Amherst
07.2019 - 04.2022
Culinary Worker 2
UMass Amherst
03.2018 - 04.2019
Culinary Worker
UMass Amherst
04.2016 - 04.2017
- ServSafe Managers Certification
High School Diploma -
Springfield Central High School
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