Kitchen Hand Resume Example
I am an accomplished restaurant professional with now 10 years of industry experience, I believe strongly in my skills and experience, and know they would be a very valuable asset to this operation.Cooking for me is not just my career, the Service Industry as a whole is my passion, bringing people together over a meal is a worldly language.Both professionally, and personally, I am very enthusiastic for the opportunity ahead, and wold be very excited given the opportunity to be a valuable contributing member of your team.Its my goal as a Chef to do my best to create a mutually beneficial work environment. As all aspects of a restaurant; like a cog in a well-working machine, every aspect of a restaurant is just as important as the other. There is something about the flow, and cohesiveness of a good team, that just can't be stopped. Each job detail deserves acknowledgement, respect, and attention. With all of these elements working together, a restaurants consistency cannot be tried or broken, and with consistent leadership, anything is possible.I hold the knowledge and experience we need to hit the ground running, and will start making an immediate positive contribution.I welcome the opportunity to speak with you soon about my history and potential future contribution to your business. Not only do I look forward to hearing from you, but I look forward to getting to know us, as a team.
Thank you exceptionally for your time.
- Inventory oversight
- Food preservation and storage methods
- Manual dexterity and problem Resolutions
- Supervision
- Mutually beneficial Professional Relationship Development
- Vendor relations and Effective communications
- Project organization
- High-Volume High Quality Dining
- Verbal and written communication
- Recipes and menu planning
- Payroll and scheduling
- Performance assessments
- Forecasting and Planning
- Budgeting and Cost Control
- Team Leadership and Management
- Fine Dining Hospitality service expertise
Charleston , SC11/2018 - 02/2020
- Little Oven Pizza, is Merced California's finest east coast style pizzeria. Here, most recently in Merced I did Kitchen Food Prep, in the early morning, the art of dough making everything perfect and ready for and balling the perfect pie the very next day. Working exclusively with the owners to bring our minds together creating wonderful delicious pizzas with ingredients based out of the Central Valley, & Local farmers and growers. I had a large influence here on making sure we use the freshest local ingredients, and was put in contact with the farmers themselves. From the pig out house-made pork sausage came from, to the vegetables and greens for the fresh daily salads.
Auburn , WA02/2015 - 06/2017
- With having many previous jobs inside the service industry, I consider this one of the most valuable of them all, a Sous Chef at 515 Kitchen & Cocktails, Santa Cruz. Previous to this job, I was with the Glass Jar inc. and running my own pop-up style Ramen Restaurant in downtown Santa Cruz. At 515, this was the opportunity I needed to better hone my management style for future leadership roles, working closely with ownership, and FOH Management. I was asked to be the Sous-Chef only a few short weeks after starting this job, and asked to move to executive a few months post to that. 515 Kitchen & Cocktails was at the time voted Santa Cruz Goodtimes best cocktail, and cocktail bar, along with the two head bartenders winning awards all across the Bay Area, and California. With the menu's I was created, it was important for me to have appropriate pairings. I learned how to make and create high-class cocktails and became very knowledgeable with Mixology during my time here. I was also able to utilize my Somm knowledge here for appropriate food pairing items. My days here begun with a full inventory of both front and back of house products, and preparing for my nightly order. As a chef, I am very hands on. After this I would be then jumping straight into breaking down our proteins for service such as fish and fresh scallops, and deboning steer cuts for our fresh steak plate. Expediting tickets, or cooking through service, I would never let any of my employees fail, or fall behind this goes for both servers, bussers, and cooks. We would pull over 400 covers with around 130 occupancy on a busy night.
- Produced revolutionary menu offerings putting our restaurant on the map locally. The menu's I created had a worldly influence using local ingredients, and brought the attention of many Santa Cruzians. I have a very glowing strength of being able to cater to my audience.
- Inventoried food, ingredient and supply stock to prepare and plan orders. Scheduled and received food and beverage deliveries, adhering to food cost and budget while creating mutually beneficial relationships with my purveyors.
- Oversaw business operations for restaurant, including customer service, sales, strategic planning, all menu development and inventory control. Also in finding the Price Point for a menu while staying in our marginalized budget plan.
- Generated employee work schedules, and determined appropriate compensation rates, remained accountable for safety, quality, consistency and adherence to my own and my restaurants standards.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
City , STATE06/2013 - 05/2015
- Assembly was a very popular and well-desired restaurant in the Downtown of Santa Cruz, CA. With the owners of other businesses such as, The Penny Ice Creamery, and The Picnic Basket, located on Beach St. Across from the Dream Inn which I understand is now owned by our company Hyatt. Owner and previous Excecutive Pastry Chef of Manresa (Los Gatos), Kendra Baker, and business partner Zach Davis opened Assembly as an upscale Farm-To-Table Restaurant. I worked very closely with Chef Kendra Baker at the opening of the Picnic Basket, to the Grand-Opening of Assembly, and many catering and banquet lunches and dinners in between.Choosing produce from our local Farmers Markets, (where my relationships with our local Purveyors began), and delivering items to all eatery locations, training new employees on our restaurant procedures. It wasn't long after working for Kendra Baker had she realized my culinary background was needed at Assembly. Here I began as a saute station cook, and cooked my way around the entire kitchen. Our chef at the time was a long standing cook of the restaurant Camino, of Oakland, CA; Carlo Espinas, who would later introduce me to Outstanding in the Field Outdoor Banquet-style cooking. The plates we were putting out at Assembly were high end Americana food, we would often close the restaurant to private parties to serve in a formatted tasting menu style. Our popular reoccurring guests consisted of the Golden State Warriors, many famous comedians, actors, musicians, and often David Kinch of Manresa (and now other Eateries). Kendra Baker was the Executive Pastry Chef at David Kinch's Michelin Star restaurant Manresa. In my preface, you'll read about the Michelin Star Restaurants or Chefs, I've had the opportunity to cook for and with in my 10 year Culinary Journey. Here are some of the technical duties from The Glass Jar Inc.
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
- Trained, managed and guided all prep cooks, improving overall performance and productivity
- Managed relationships with numerous local vendors and purveyors, negotiating prices of ingredients and equipment, networking with many professionals in the industry, some of those whom I still have a professional relationship with to this day.
- Communicated closely with ownership and food servers to fully understand special orders for customers, including those with food allergies and any sort of ingredient intolerance.
- Transitioned between breakfast and dinner service learning everything on the Menu.
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Resume Overview
School Attended
- Atwater Independent High School
Job Titles Held:
- Kitchen Hand
- Executive Sous Chef
- Lead Line Cook
Degrees
- FoodHandlers Serv-Safe Certification
(Restaurant MGMT Edition)
HS Diploma
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