I began my culinary career 8 years ago. I found a love for working in kitchens instantly, and have become consumed with the culture and dynamic of the environment. My only goal as a culinarian is to learn constantly and grow with the trends of food. I love studying food and working with it. My desire isn't to obtain a title, but only to grow in the industry and become the best version of myself possible. Im very adaptable, and work well in high pressure situations and thrive with multiple tasks and challenges at hand.
Skills
Proficient with knife skills and cut sizes including brunoise, julienne, dicing, and chiffonade.
Butchering different style cuts of New yorks, ribeyes, hangar steaks, teres major for portioning and sous vide.
Butchering and trussing pork racks.
Butchering and portioning of salmon, halibut, steel head, sword fish, albacore tuna and other various breeds of fish.
Pasta making, shapes including: fettuccine, pappardelle, cannelloni, spaghetti and tagliatelle. Occasionally making squid ink pastas or beet root pastas.
I can work grill, fryer, flattop, saute and pantry proficiently and smoothly. The last station I worked was a broiler and 6 burners. Pickups included, fish, beef, pasta, pork and specials depending on the day.
Im very adaptable in any work setting, it was very common to prep for daily service while working on catering projects and transitioning into dinner service as a cook while maintaining a weekly system.
Create specials with products to sell before they turn or planning constructed dishes to boost customer return.
Soup making.
Making purees and pomes puree.
Some french sauce making including bechemel, velouté, and beurre blanc.
Utilizing sous vide equipment for proteins, and some other applications.
Some of my recent accolades include a collaborative wine dinner with Rodney Strong Vineyards, a private dinner for Trace Atkins, and breakfast lunch and dinner for his crew, and cooking for Little People Big World who filmed at our hotel and restaraunt.
Work History
04/2021 to 09/2022
Kitchen ManagerHornblower – Quincy, MA,
Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling and surface cleaning.
Scheduled and received food and beverage deliveries.
Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
Checked and tested foods to verify quality and temperature.
Identified team weak points and implemented corrective actions to resolve concerns.
Created specials and worked with the executive chef for special dinners and events through out the year.
Assumed catering responsibilities when the executive chef left; along with maintaining the restaurant, most parties were between 50-200 people.
Was responsible to cook on the line when necessary depending on the schedule.
My daily prep duties included: making fresh pasta daily, butchering, and helping with whatever else is necessary to set a successful service.
Helping with the front of house when needed. Anything from running food, bussing a table to get more guests sat or even taking an occasional table when we were short on staff.
Identifying supply chain shortages to maintain consistent product through our vendors.
In the beginning of my start at this location, the executive chef and I were able to break sales records of the previous chefs and break number of covers sat within the first few months. We continued to raise the standard until we both departed.
03/2019 to 04/2021
Lead CookDesert Diamond Casino – Glendale, AZ,
Transitioned between breakfast and lunch service to dinner service.
Cooked either egg station, or grill/pantry.
Created specials weekly for dinner service and lunch specials.
Rotated with the other cooks on soup of the day responsibility.
Assisted with receiving and placing food and beverage orders. I was also responsible for maintaining and communicating with the bakery with food orders for the restaurant and bakery.
Planned and executed special dinners for holidays in large quantities. Would be given a count for however many were needed, mostly to go during COVID.
Was responsible for dinner service for one year, I was the first cook to create a consistent dinner service in a restaurant that was breakfast and lunch for 17 years. Dinner service switched at 4 pm and went until 9. We served breakfast, lunch and dinner after 4 pm.
Collaborated with servers to collect information about specific customer desires and dietary needs.
Verified proper portion sizes and consistently attained high food quality standards.
Set up work stations and prepped food for dishes to increase productivity during busy mealtimes.
Led shifts while preparing food items and executing requests based on required specifications.
01/2018 to 03/2019
Line CookHorseshoe Bay Resort – Horseshoe Bay, TX,
I was responsible for working under the Executive chef, Sous chef, and catering chef.
Cooked on the line 5 days a week for lunch and dinner.
Would work either grill, pantry or saute station depending on the schedule.
Was responsible for maintaining the lines prep for each station, and writing prep lists for the next day.
Depending on the season, I would work with the catering chef and assist him with plated dinners or large banquets.
Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Grilled meats and seafood to customer specifications.
Unloaded food supplies from distributor trucks to efficiently organize inventory.
Handled portion control activities according to specified instructions provided by chef.
Developed process that reduced waste and improved supply turnover.
05/2014 to 01/2018
Busser, Line Cook and ServerBjs Brewhouse – City, STATE,
Delivered smooth and timely service to customers by offering additional silverware, extra napkins and cleaning spills.
Worked well in diverse team settings by partnering with others to complete tasks.
After working FOH for a year I transitioned into the BOH and began my career as a cook and would occasionally pick up shifts in the front.
I worked, grill, pantry, and fryer station. On an average day we would generate between $10,000-$20,000 in daily sales.
Morning shift began at 7 am , I was responsible for following whatever prep was needed for that day depending on my station. We would open at 11 and lunch shift ended at 4. If you worked a double that day, your shift was over between 11pm for the weekdays and 2 am for the weekends.
Created identical dishes numerous times daily with consistent care, attention to detail and quality.
Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Education
Expected in 03/2014 to to
High School Diploma: Yelm High School - Yelm, WA, GPA:
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