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Chef's Assistant Resume Example

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CHEF'S ASSISTANT
Professional Summary

Well-organized and dedicated Head Chef bringing over 15+ years of experience, energetic nature and expertise in preparing Peruvian Cuisine. Superior in organizing ingredients, collecting waste and working with little oversight to optimize performance. Responsible Food Preparation team member offering proven skills in maintaining clean facilities and promoting customer satisfaction through exceptional service. Dedicate long hours to complete fast-paced work. Customer service-driven team player good at connecting with people and fostering patron loyalty.

Work History
Chef's Assistant, 09/2016 to 09/2018Victoria National Golf Club, Newburgh, IN
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Maintained well-organized mise en place to keep work efficient and consistent.
  • Developed full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Cultivated positive relationships with vendors to source best ingredients at best prices.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Disciplined and dedicated to meeting high-quality standards.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Oversaw grill, stove and oven and cleaned all equipment after every shift.
  • Planned promotional menu additions based on seasonal pricing and product availability.
Chef's Assistant, 09/2014 to 07/2016Longhorn Steakhouse, Evansville, IN
  • Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
  • Prepared cooking supplies, ingredients and workstations when opening and closing kitchen.
  • Maintained composure and work quality while under stress.
  • Utilized culinary and cutlery tools to prepare various foods for cooking or cold dish presentations.
  • Distributed food to wait staff quickly to provide excellent customer satisfaction.
  • Limited portion sizes and used garnishes to control food costs.
  • Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety.
  • Oversaw grill, stove and oven and cleaned all equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work efficient and consistent.
  • Properly handled and stored food to eliminate illness and prevent cross-contamination.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Generated employee schedules, work assignments and determined appropriate compensation rates.
Chef Assistant, 11/2006 to 09/2014Cheeseburger In Paradise, Evansville, Indiana
  • Promoted customer satisfaction by preparing food according to standard recipes with modifications based on individual customer requirements.
  • Prepared cooking supplies, ingredients and workstations when opening and closing kitchen.
  • Cleaned and sanitized all work surfaces between preparation of various foods, avoiding cross-contamination while maintaining food safety guidelines.
  • Used downtimes to prepare ingredients and restock supplies for expected busy periods.
  • Utilized culinary and cutlery tools to prepare various foods for cooking or cold dish presentations.
  • Recorded, monitored, and maintained optimal and required food temperatures through kitchen, restaurant, and storage areas.
  • Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures.
  • Organized, arranged, and re-stocked various stations, including buffet, salad bar, and service areas.
  • Supported waitstaff and other team members in completing tasks.
  • Washed, peeled and cut various fruits and vegetables to prepare for serving.
Cook, 05/2005 to 11/2006Old Chicago Pizza And Taproom, Evansville, IN
  • Enhanced and maintained central standardized recipe and ingredient repository, including nutritional and cost information.
  • Prepared cooking supplies, ingredients and workstations when opening and closing kitchen.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Cleaned counters, food preparation areas and equipment with sanitizing spray to reduce risk of cross-contamination.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
Education
Associate of Arts, Culinary Arts/ Hospitality Administration, 05/2017
Ivytech Community College - Evansville, iN
Owner/Operator

In Peru from 1994 to 2002 I owned and operated Loco Pollo in Barranco Lima, Peru. We served up to 300 customers a day. We operated to serve customers mainly during lunch hours. I was able to keep inventory, equipment, and the restaurant open for 8 years with no loss operating on a small budget only serving lunch. I was able to gross a profit of $25,000 (U.S. currency) a year in Peru only serving lunch. I managed a small staff of 5 employees and paid their salary weekly. I only shut down the restaurant to move to the United States to seek better opportunities for my family.

Skills
  • Plates presentation
  • Food assembly
  • Quality control
  • Safe food handling
  • Preparation techniques
  • Food preservation and storage methods
  • Proficient vision
  • Organization
  • Supervision
  • Budgets
  • Customer service
  • Business Operations
  • Team Management
  • Team Building
  • Staff Scheduling
  • Cost controls
  • Recipes and menu planning
  • Kitchen staff coordination
  • Kitchen equipment operation and maintenance
  • Conflict resolution
  • Workflow planning
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Resume Overview

Companies Worked For:

  • Victoria National Golf Club
  • Longhorn Steakhouse
  • Cheeseburger In Paradise
  • Old Chicago Pizza And Taproom

School Attended

  • Ivytech Community College

Job Titles Held:

  • Chef's Assistant
  • Chef Assistant
  • Cook

Degrees

  • Associate of Arts , Culinary Arts/ Hospitality Administration 05/2017

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