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.
Skills
Beautiful presentation of food
Strong attention to safe food handling procedures
Proficient with Microsoft Windows, Word, Excel
Work History
Chef Tournant/Rounds Cook, 12/2015 to Current Rustic Kitchen – Hingham, MA
Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Verified proper portion sizes and consistently attained high food quality standards.
Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
Led shifts while personally preparing food items and executing requests based on required specifications.
Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
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.
Practiced safe food handling procedures at all times.
Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.
Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.
Promptly reported any maintenance and repair issues to Executive Chef.
Line Cook/Rounds Cook, 01/2012 to 12/2015 Pizzings Pizza and Wings – Marfield, MA
Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Verified proper portion sizes and consistently attained high food quality standards.
Led shifts while personally preparing food items and executing requests based on required specifications.
Regularly interacted with guests to obtain feedback on product quality and service levels.
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.
Practiced safe food handling procedures at all times.
Verified freshness of products upon delivery.
Culinary Supervisor, 01/2009 to 01/2012 SSEC Careers High School – Hingham, MA
Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
Verified proper portion sizes and consistently attained high food quality standards.
Training, Supervising
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.
Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
Regularly interacted with guests to obtain feedback on product quality and service levels.
Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
Achieved and exceeded performance, budget and team goals.
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.
Practiced safe food handling procedures at all times.
Promptly reported any maintenance and repair issues to Executive Chef.
Shop Manager, 01/2009 to 01/2012 SSEC Careers High School – HINGHAM, MA
Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
Regularly interacted with guests to obtain feedback on product quality and service levels.
Achieved and exceeded performance, budget and team goals.
Prepared operational reports and analyses and made appropriate recommendations about progress and negative trends.
Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business.
Practiced safe food handling procedures at all times.
Education
Associate of Applied Science: Culinary Arts, Current Massasoit Community College - Brockton, MA
Coursework in Culinary and Restaurant Management
Coursework in Professional Cooking and Baking
Certifications
ServSafe Food Production Manager NRAEF ManageFirst
