Destiny Wilson
Newport News
Summary
Professional chef with 15 years of experience in large-scale food environments. Implemented cost control measures to ensure operations remain within company targets. Dependable food service industry worker equipped for fast-paced work and changing daily needs. Serves customers effectively with attention to detail and a hardworking approach. Seeks opportunities to go beyond the basics, improve processes, and increase customer satisfaction.
Overview
22
22
years of professional experience
Work History
Cook
Riverside Regional Medical Center
01.2022 - 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.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
Dietary Cook
Bon Secours
01.2020 - 01.2021
- Ensured consistent flavor profiles across dishes by carefully measuring ingredients according to established recipes.
- Maintained a clean and sanitary work environment, adhering to health department regulations and safety protocols.
- Prepared, apportioned and served menu and specialized food items developed to meet facility residents' unique dietary needs.
- Ensured timely meal service by coordinating cooking schedules and prioritizing tasks based on patient needs.
Supervising Cook 2
Phillip Enterprises Ile
04.2017 - 11.2020
- Adhered to all quality standards, formulas, and procedures outlined in the company's operations manual
- Assisted new team members with responsibilities through effective training, ongoing mentoring, and hands-on support
- Monitored the dining area and employee workstations to clean up spills and restock supplies quickly
- Adhered to proper food handling, safety, and sanitation standards during food preparation, service, and clean up, including maintaining food at the proper temperatures
- Served food to customers, maintained guest satisfaction, and addressed customers' needs
- Operated large-volume cooking equipment, such as grills, deep-fat fryers, and griddles
- Stored food properly and at the correct temperatures, adhering to proper food handling and safety guidelines
- Cleaned and organized all kitchen workstations and storage areas before and after cooking
- Closely followed recipes to give customers consistent quality and positive experiences with each visit
- Administered daily operations to ensure policies were adhered to by cooking staff
Home Health Aide
Reginald Simms
03.2012 - 12.2016
- Helped patients choose appropriate clothing for activities and weather and assist with dressing and undressing
- Remained calm and maintained professionalism during times of high emotional stress
- Changed bed linens, cleaning and disinfecting rooms regularly
- Assisted patients with activities of daily living (ADLs), including bathing, running errands, light housekeeping, and meal preparation
- Helped patients with exercising, walking, and mobility in and out of beds
- Followed all care plans and strictly adhered to doctor orders
- Wrote reports and documented patient conditions, vital signs, and medication intake
- Prepared meals for patients, taking into account special food restrictions and diets
- Provided patients with emotional and social support
- Responded appropriately to symptoms and behavior
- Helped patients with daily living requirements by bathing, dressing, and assisting with mobility needs
Dietary Cook
Coliseum Park Nursing Home
01.2010 - 10.2012
- Assessed nutritional needs and diet restrictions of clients to develop and implement dietary care plans
- Recorded food, freezer, and refrigerator temperatures
- Served and cooked meals in accordance with planned menus and diet plans, including vegan, gluten-free, and low-carb diets
- Prepared and cooked resident meals in quantities according to the menu and number of persons served
- Cleaned and sanitized kitchen equipment, utensils, and surfaces to protect the dinners from the risk of infection
- Stored and labeled all raw food in appropriate storage rooms, walk-in refrigerators, and freezers
- Interacted with guests to obtain feedback on service levels and food quality
- Tasted, smelled, and observed all foods prepared to confirm with recipes and good taste
- Followed recipes exactly to produce consistent food for the institution's batch preparations
- Regularly washed pots, pans, and dishes to keep the kitchen clean and ready for the expected workload
Dietary Cook
Sentara Nursing Center
05.2008 - 11.2010
- Cooked items to correct temperatures to minimize the risk of foodborne illness
- Maintained and operated standard cooking equipment including grills and deep fryers
- Worked well with front-of-house staff to consistently meet customers' needs
- Inspected meals served for conformance to prescribed diets and for standards of palatability and appearance
- Helped maintain kitchen equipment and appliances by following a routine cleaning regimen
- Apportioned and served food to facility residents, staff, and patrons
- Regularly washed pots, pans, and dishes to keep the kitchen clean and ready for the expected workload
- Adjusted the preparations to account for special dietary or nutritional restrictions
Cook
Gourmet Services
01.2004 - 05.2006
- Company Overview: Hampton University
- Managed simultaneous cooking tasks well to efficiently deliver food to customers
- Measured ingredients required for specific food items being prepared and minimized waste to control costs
- Weighed and mixed ingredients to achieve proper ratios in prepared dishes
- Cleaned and disinfected food preparation areas, workstations, and equipment
- Maintained and operated standard cooking equipment including grills and deep fryers
- Handled daily checklists consistently, including cleaning and restocking requirements for efficient kitchen operations
- Trained in grilling, frying, sauteing, baking, and other cooking techniques to effectively prepare any dish
- Ensured that food was stored at the proper temperature as required by food safety regulations
- Paid close attention to presentation to give customers attractive dishes in line with restaurant standards
- Worked well with front-of-house staff to consistently meet customers' needs
- Prepared vegetables, garnishes, and other items ahead of time to reduce loads during rush periods
- Learned and followed restaurant recipes to give customers consistent quality
- Added garnishes to completed dishes to complete looks for customers
- Cleaned surfaces regularly to prevent the spread of illness or cross-contamination between raw and cooked products
- Hampton University
Cook Manager
CRH Catering Company
01.2003 - 02.2005
- Company Overview: Daily Press
- Conducted inventory and prepared food orders for vendors and supplier delivery
- Assisted in planning menus for kitchen giving diners a variety of options
- Implemented regular cleaning and maintenance schedules for kitchen and storage areas
- Prepared specialty foods such as pizzas, fish and chips, sandwiches, and tacos, following specific methods
- Operated large-volume cooking equipment, such as grills, deep-fat fryers, and griddles
- Stored food properly and at the correct temperatures, adhering to proper food handling and safety guidelines
- Served food and drink items to customers eating in the restaurant or collecting to-go items
- Ordered and took delivery of supplies
- Prepared single orders and batch preparations with minimal waste to maintain food cost
- Washed, cut, and stored ingredients at the beginning of each shift to be ready for expected customer loads
- Entered customer orders into the system and processed payments to complete transactions
- Cooked the exact number of items ordered by each customer, working on several different orders simultaneously
- Achieved which standard of sanitation, safety, and cleanliness and passed food safety inspections with no violations
- Daily Press
Education
Associate of Arts - Culinary Arts
Charleston Job Corp Center
West Virginia, VA01.2003
Skills
- Supervising
- Kitchen management
- Inventory management
- Kitchen equipment operation
- Sanitize surfaces
- Customer relations
- Organization
- Team leadership
- Strong work ethic and positive team attitude
- Cooking temperatures
- Food safety
- Cost control
- Bake breads
- Creative thinking
- Task prioritization
- Problem-solving and resolution
- Staff training and development
- Effective communication skills
- Customer Service
- Cooking
- Cleaning and organization
- Food handling
Timeline
Cook
Riverside Regional Medical Center
01.2022 - Current
Dietary Cook
Bon Secours
01.2020 - 01.2021
Supervising Cook 2
Phillip Enterprises Ile
04.2017 - 11.2020
Home Health Aide
Reginald Simms
03.2012 - 12.2016
Dietary Cook
Coliseum Park Nursing Home
01.2010 - 10.2012
Dietary Cook
Sentara Nursing Center
05.2008 - 11.2010
Cook
Gourmet Services
01.2004 - 05.2006
Cook Manager
CRH Catering Company
01.2003 - 02.2005
Associate of Arts - Culinary Arts
Charleston Job Corp Center
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