Quality-focused and efficient Cook adept at preparing and plating food in high energy, fast-paced kitchens.
Line Cook with many years of experience in high-pressure culinary environments.
Skilled in preparing large volumes of food quickly and efficiently.
Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment.
Dynamic, resourceful and skilled Executive Head Chef with many years of success in fine dining, casual dining and catering.
Reduced food costs by expertly estimating purchasing needs and buying through approved suppliers.
Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.
Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws.
Collaborated closely with the Food and Beverage Director to conduct staff meetings and resolve service, product and personnel issues.
Implemented and supported company initiatives and programs.
Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.
Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.
Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.
Followed proper food handling methods and maintained correct temperature of all food products.
Established and maintained open, collaborative relationships with the kitchen team
.Consistently produced exceptional menu items that regularly garnered diners' praise.
Quickly and courteously resolved all guest problems and complaints.
Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations.
Enforced appropriate work-flow and quality controls for food quality and temperature.
Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
Set up and performed initial prep work for food items such as soups, sauces and salads.
Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly.
Displayed a positive and friendly attitude towards customers and fellow team members.
Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods.
Persistently strove for continual improvement and worked cooperatively as a team member.
Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly.
Actively participated in staff meetings and operated as an effective management team leader.
Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
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