1. Berta Benitez
638 S. Broad Street Elizabeth, New Jersey
Cell: (908)422-4904
bbenitez62@yahoo.com
Summary
Motivated line cook offering over 6 years experience in the food industry. Focused on high
standards for taste and quality, while maintaining profitable margins. Superior communication
and leadership skills.
Education
Jefferson High School Elizabeth, New Jersey Graduated 2006
Employment History
Ark Restaurant at Meadowlands Lead Line Cook
East Rutherford, New Jersey October 2013 – April 2015
 Managed opening and closing service windows and handled food orders Restored food
and supplies and managed inventory of food and supplies Ability to operate and maintain
a variety of knives and kitchen appliances followed all safety and sanitation policies
when handling food and beverage to uphold proper health standards.
 Reduced food costs by percent by using seasonalingredients, setting standards for
portion size and minimizing waste.
 Managed kitchen staff by recruiting, selecting, orienting, training, assigning, scheduling,
supervising, evaluating and enforcing discipline when necessary.
 Actively involved in cost control, sanitation, menu development, training, recruitment,
private dining and catering.
Amber CourtAssisted Living Receptionist,
Elizabeth, New Jersey October 2009 – May 2013
 Fast paced environment requiring pleasant, professional and excellent communication
skills Management of multi-line switchboard in addition to receiving visitors.
 Responsible for the screening of all calls for executives, customer service and plant
employees completing of invoicing for accounting department Responsible for incoming
and outgoing mail for all departments.
 Facilitated organized record retrieval and access by maintaining filing system for both
in-house and discharged residents.
The Grove Inc/Subway Line Cook/Cashier
Newark,New Jersey January 2007 – September 2009
 Performed customer service.
 Responsible for managing all the credit card and cash transactions.
 Ability to operate and maintain a variety of knives and kitchen appliances
 Maintained inventory of food, kitchen equipment and supplies maintained stock order
from vendors.
 Reduced food costs by percent by using seasonalingredients, setting standards for
portion size and minimizing waste.
Languages:English and Spanish: Native