JALONEE TYRIC TURNER
Cook
Sacramento
Summary
Resourceful Culinary Specialist experienced in food service and dining facility management. Achieved efficiency in meal planning, preparation, and service while adhering to strict deadlines and budget constraints. Focused on food safety and cleanliness, with a strong foundation in culinary techniques and teamwork, ready to leverage these skills in a new field.
Overview
1
1
year of professional experience
Work History
Culinary Specialist
NAVY, ACTIVE
09.2024 - 12.2025
- Operate and manage Navy messes, afloat and ashore, established to subsist Naval personnel; estimate quantities and types of food items required; assist Supply Officers in ordering and stowage of subsistence items and procurement of equipment and mess gear; check delivery for quantity and assist medical personnel in section for quality; prepare menus; plan, prepare, and serve meals; maintain food service spaces and associated equipment in a clean and sanitary condition, including storerooms and refrigerated spaces; maintain records of financial transactions; and submit required reports.
- PAY GRADE E-4 (CS3): Breaks down and sets up serving lines, steam tables, dining rooms and dish room operations; monitors serving line food temperatures; portions individual servings; replenishes condiments, food, and beverages; bakes, boils, braises, and broils food products; calculates recipe conversions; carves meats; coordinates special food service events; identifies breading techniques, flavorings, herbs, spices, food products, recipe card categories, and vegetable cuts; prepares breakfast, lunch boxes, and entrees; identifies food guide pyramid daily requirements; conducts sanitation inspections; defrosts refrigerated spaces; disposes of contaminated foods; ensures Hazard Analysis Critical Control Points (HACCP) program compliance; identifies blood-borne pathogen (bodily fluids) exposure control procedures, insect, and pest infestations; and maintains temperature logs.
- Prepared and presented high-quality meals in accordance with military standards and specifications.
- Controlled inventory processes, maintained stocked and organized food supplies.
- Collaborated with team members to enhance meal preparation efficiency, improving overall kitchen workflow.
- Trained junior personnel on food safety protocols and culinary techniques to promote compliance and skill development.
Skills
Food safety compliance
Sanitation inspections
Food preparation
Recipe development
Menu planning
Portion control
Temperature monitoring
Inventory management
Timeline
Culinary Specialist
NAVY, ACTIVE
09.2024 - 12.2025
CREDIT RECOMMENDATION FROM AMERICAN COUNCIL ON EDUCATION
- (NV-2202-0165, Exhibit dates AUG 2002 - JUL 2015)
- In the lower-division baccalaureate/associate degree category, 1 semester hour in personal conditioning and 1 in personal community health (10/06)/(10/06).