To my expand skills, knowledge, and experience in the culinary field. Passionate, driven, personable line cook with over 10 years of experience working professionally in a kitchen. Talent for learning quickly and succeeding in a fast- paced environment. Approachable and effective communicator and leader. Experience working in a team environment. Accustomed to high pressure and stressful situations.
Successfully managed a kitchen staff of 13+ employees during high volume breakfast, lunch, and dinner services.
Winner of menu special competition at The Butcher and the Burger.
Experience staging at multiple high volume, classic French restaurants
Worked with high profile chefs from Chicago.
Paid Staging Experience:
L20 (Chicago) from September-November 2012
Hopleaf (Chicago): March-May 2013
Masa Azul (Chicago): February-April 2014.
Daily kitchen opening and closing, costing, designing menus and flyers, catering and hosting special events, exceptional knife skills, expansive seafood knowledge, approachable managing style, trained in elevated food techniques including sous vide, liquid nitrogen work and molecular gastronomy. Expansive Word Document knowledge.
Companies Worked For:
Job Titles Held:
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