1. JUSTIN WILKES
505 W Hoffman Street ● Baltimore, MD ● 21201 ● (410)-449-2477 ● justin.a.wilkes01@gmail.com
SUMMARY OF QUALIFICATIONS
• 4 ½ years of restaurant experience
• Skilled at working as a cook, manager
• Proficient at using slicing machinery, Cutting machinery,
Commercial use grills, Commercial use cutlery
• Self-motivated professional
• Proven ability to work independently or on a team
• Proficient in Microsoft Office
CERTIFICATIONS
• Architectural Drafter Certification (February 2015) • STRIVE (July 2016)
PROFESSIONAL SKILLS
RESTAURANT MANAGEMENT
• Assessed and evaluated performance of direct reports while providing support and corrective training.
• Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as
appropriate, and not interrupting at inappropriate times.
• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared
and presented in an acceptable manner.
• Count money and make bank deposits.
• Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
• Compiled and balanced cash receipts at the end of the day and shift.
• Trained workers in food preparation, and in service, sanitation, and safety procedures.
SUE CHEF
• Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the
effective manufacture and distribution of goods.
• Supervise or coordinate activities of cooks or workers engaged in food preparation.
• Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Check the quality of raw or cooked food products to ensure that standards are met.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Assigned duties, responsibilities, and work stations to employees in accordance with work requirements.
CASHIER
• Receive payment by cash, check, credit cards, vouchers, or automatic debits.
• Establish or identify prices of goods, services or admission, and tabulate bills using calculators, cash registers, or optical
price scanners.
• Knowledge of principles and processes for providing customer and personal services. This includes customer needs
assessment, meeting quality standards for services, and evaluation of customer satisfaction.
• Actively looking for ways to help people.
• Motivating, developing, and directing people as they work, identifying the best people for the job.
WORK HISTORY
Cook, Cashier, Floor
Manager
Sue Chef, Cook
McDonalds
Texas Roadhouse
Baltimore, MD
Baltimore, MD
July 17, 2008 to
November 20, 2012
June 1, 2015 to
December 31, 2015
EDUCATION
STRIVE/Employment Services Baltimore, MD
Certificate Received: July 2016
OVERLEA HIGH SCHOOL Baltimore, MD
