Haki Gjiriti
Minneapolis
Summary
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.
Overview
14
14
years of professional experience
Work History
prep cook/dishwasher
Old country buffet
05.2010 - 04.2013
- Reduced food waste by properly storing ingredients and monitoring expiration dates.
- Ensured consistent cleanliness by adhering to strict sanitation procedures for all dishes, utensils, and equipment.
- Reduced dish breakage by carefully handling delicate items during the washing process.
- Contributed to a positive team environment through effective communication and collaboration with kitchen staff members.
- Maintained optimal food quality by adhering to strict guidelines for food safety and sanitation.
prep cook/dishwasher
Old Spaghetti Factory
06.2011 - 08.2012
- Enhanced kitchen efficiency by maintaining a clean and organized workspace during busy shifts.
- Stocked inventory efficiently, enabling seamless transition between meal services.
- Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Managed opening and closing shift kitchen tasks.
prep +dishwasher
Teppanyaki grill
09.2012 - 08.2013
- Assisted in maintaining inventory levels for kitchen tools and utensils, ensuring adequate supplies for peak service times.
- Facilitated quick meal preparation by pre-washing fruits, vegetables, and other ingredients as needed.
- Decreased water waste with efficient use of water resources during rinsing and washing processes.
- Assisted in reducing food waste by properly disposing of leftover scraps after each shift.
- Promoted environmental sustainability efforts within the restaurant by sorting recyclables from non-recyclable materials during disposal process.
- Assisted with training new dishwashing team members, ensuring consistency in performance and adherence to restaurant standards.
cook #3 leader line
OTG
04.2013 - 03.2022
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Supported kitchen staff training and development, leading to increased productivity and efficiency.
- Collaborated with the management team to develop new menu items based on customer feedback and preferences.
- Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
cook #3 leader line
margarita ville
03.2022 - 10.2023
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Achieved cost efficiency by implementing effective budgeting and resource allocation strategies in the kitchen.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
assistant manager
cedar inn
06.2021 - 11.2023
- Improved customer satisfaction by addressing and resolving complaints promptly.
- Streamlined store operations for increased efficiency, implementing new processes and procedures.
- Developed strong working relationships with staff, fostering a positive work environment.
- Increased sales through effective merchandising strategies and targeted promotions.
- Implemented staff training programs, enhancing product knowledge and improving customer service skills.
leader line/ cook
delta sky club
03.2023 - Current
- Improved kitchen efficiency by streamlining prep processes and optimizing workstations.
- Enhanced menu offerings with innovative dishes, utilizing seasonal ingredients and regional flavors.
- Developed standard operating procedures for consistent food quality and presentation.
- Reduced waste by implementing proper storage techniques and inventory management.
- prepared food for costumers keeping in mind allergies and making sure every costumer is satisfied before their flight.
Education
Ph.D. - Dentistry (Pre-Dentistry)
University of Dentistry Albania
Tirana Albania 07.1989
Skills
- Sanitation Procedures
- Recipe Development
- Inventory Control
- Food Safety
- Staff Training
- Culinary Expertise
- Food Presentation
- Ordering Supplies
- Food Preparation
- Cooking Techniques
- Kitchen Management
- Team Leadership
- Multitasking Abilities
Accomplishments
multiple time winner in the employee of the month
Languages
Albanian
Native or Bilingual
English
Professional Working
Timeline
leader line/ cook
delta sky club
03.2023 - Current
cook #3 leader line
margarita ville
03.2022 - 10.2023
assistant manager
cedar inn
06.2021 - 11.2023
cook #3 leader line
OTG
04.2013 - 03.2022
prep +dishwasher
Teppanyaki grill
09.2012 - 08.2013
prep cook/dishwasher
Old Spaghetti Factory
06.2011 - 08.2012
prep cook/dishwasher
Old country buffet
05.2010 - 04.2013
Ph.D. - Dentistry (Pre-Dentistry)
University of Dentistry Albania
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