Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings. Chef with 25 years of experience cooking in restaurant, resort, and country club environments. Prior work as prep cook, line chef, and sous chef.
Beautiful presentation of food
Institutional and batch cooking
Strong attention to safe food handling procedures
Extensive catering background
Food presentation talent
Won first place the first year of "Fire On The Rock" cooking challenge.
Very experienced with cooking for large parties, weddings and festivals.
Chef, 05/1996 to Current Blowing Rock Country Club – Country Club Lane, Blowing Rock, NC. 28605
Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
Verified proper portion sizes and consistently attained high food quality standards.
Maintained updated knowledge of local competition and restaurant industry trends.
Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
Led shifts while personally preparing food items and executing requests based on required specifications.
Achieved and exceeded performance, budget and team goals.
Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.
Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
Recommended menu items to the Executive Chef for new dish development, holidays, special events and promotions.
Verified freshness of products upon delivery.
Comprehensive knowledge of food and catering trends
Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.
High School Diploma: 1981 MILANI HIGH SCHOOL - HAWAII