Tobias Dotson
Kansas City
Summary
Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level cook position. Ready to help team achieve company goals. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.
Overview
22
22
years of professional experience
Work History
Baker/Kitchen Prep Cook
Stock Hill Steakhouse
09.2020 - 02.2023
- Collaborated with team members to complete tasks and maintain smooth running of bakery.
- Followed food safety standards when handling ingredients.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Collaborated with the head chef to create seasonal menus and special dishes, offering more variety and selections to customers.
- Maintained food safety and sanitation standards.
Pastry Chef
Muriel's Jackson Square
07.2011 - 04.2017
- Personalized creations for holidays, weddings, graduations, and personal events.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Maintained well-organized mise en place to keep work consistent.
- Oversaw purchasing, storage, and use of kitchen supplies.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Supervised and enhanced work of two-person team producing more than 300 plates per day
- Followed food safety standards when handling ingredients.
Instructor
Broadmoore Technical Center
04.2009 - 06.2010
- Evaluated and revised lesson plans and course content to achieve student-centered learning.
- Optimized day-to-day instruction to align educational strategies with industry best practices.
Pastry Chef
Palace Cafe
04.2001 - 04.2008
- Maintained well-organized mise en place to keep work consistent.
- Oversaw purchasing, storage, and use of kitchen supplies.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Supervised and enhanced work of two-person team producing more than 300 plates per day.
Education
Associate of Science - General Culinary
Culinary Institute of America
Hyde Park, NYSkills
- Food Safety
- Customer Service
- Kitchen Safety
- Recipe Development
- Food safety and sanitation
- Adaptive and creative
- Team Player
- Quality Control
- Recipe creation and conversion
Timeline
Baker/Kitchen Prep Cook
Stock Hill Steakhouse
09.2020 - 02.2023
Pastry Chef
Muriel's Jackson Square
07.2011 - 04.2017
Instructor
Broadmoore Technical Center
04.2009 - 06.2010
Pastry Chef
Palace Cafe
04.2001 - 04.2008
Associate of Science - General Culinary
Culinary Institute of America
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