Quality-focused and efficient cook adept at preparing and plating food in high energy, fast-paced kitchens. Line Cook with
18 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.
Accomplishments
Focused and disciplined High volume production capability Inventory management familiarity Experienced in large volume production such as banquets, weddings, and corporate events Able to multi-task in an extremely high paced environment Knowledgeable in management of kitchen staff Accomplishments In current position, successfully managed a kitchen staff of several employees during high volume dinner services for more than 200 diners each night.
In previous country club experience, managed and cooked for even larger banquets along with corporate events on a regular basis.
Experience
06/1996 to 06/1998
CookEast Side Pizza － Wallingford
Worked as a cook in a high output pizza and grinder restaurant.
Left this position to work full time at current position at.
07/1996 to 08/2000
prep cookWallingford Country Club
08/2000 to Current
Head ChefThe Wallingford Country Club － Wallingford
Worked as a line cook alongside executive chef and sous chef in a fast-paced country club setting.
Worked my way up from prep cook to lunch cook to line cook, along with taking on more responsibilities such as inventory and managing kitchen staff on a regular basis.
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.
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.
Prepared healthy, enjoyable breakfasts, lunches, and dinners for diners.
Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
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.
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.
Correctly and safely operated all kitchen equipment in accordance with set guidelines.
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.
Expert in final plate preparation with authentic presentation.
Eventually left this position for an opportunity to advance career in a private restaurant environment.
Laskara Restaurant - Wallingford, C T Work full time as a head chef at a mid-size privately owned restaurant specializing in high end Mediterranean cuisine.
Provided courteous and informative customer service in an open kitchen format.
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.
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.
Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
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.
Developed strategies to enhance catering and retail food service revenue and productivity goals.
Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly.
Education
1 1999
High School DiplomaLyman Hall High School － Wallingford, CT, USA
