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
Newport News, VA
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
Newport News, VA
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
Newport News, VA
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
Newport News, VA
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
Hampton, VA
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
Newport News, VA
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
Hampton, VA
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
Newport News, VA
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