Quality-driven chef knowledgeable about pastry and recipe development. Well-developed baking and sauce abilities. Seeking to leverage training and expertise to build long-term career in field.
Skills
Cooking
Food Preparation
Staff Management
Performance Appraisals
Cost Control
Budgeting
Food Sanitation
Food Service Experience
Kitchen and Restaurant Management
Recipe creation
Education
Illinois State UniversityNormal, ILExpected in 1996 ā āBachelor of Science:Premedicine, Biology - GPA:
Milford Township High SchoolMilford IL, Expected in 1992 ā āHigh School Diploma: - GPA:
Certifications
Illinois Food Sanitation Manager's license
Work History
Atlantic Health System - Pastry Chef & Saucier Maplewood, NJ, 11/2016 - 12/2019
Prepared mise en place every day to promote efficient preparation of signature dishes
Trained numerous kitchen personnel from ground up to take on challenging stations
Worked closely with Executive to create dynamic entrees for large banquets, including intimate chef's tables and wine dinners for up to 300 people
Developed special menu items to improve business offerings
Oversaw pastry production for catering, pick-up orders and in-store customers
Measured, mixed and prepped raw materials according to company specifications and recipes
Customized items for seasonal offerings, special events and personal requests
Coached new staff on policies, procedures and performance strategies
Created allergy-free breads, pastries and cakes according to individual customer requirements
Created exciting dishes to draw in clientele and increase revenues
Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance
Supervised preparation and presentation of desserts for all catered events
Atlantic Health System - Lead Cook New Brunswick, NJ, 12/2016 - 05/2017
Precooked garnishes such as bacon pieces for later use to top off fresh dishes
Maintained consistent quality and high accuracy when preparing identical dishes every day
Washed, sliced, peeled and cut various foods to prepare for cooking or serving
Double-checked plated meals for any last minute changes before sending to dining room
Kept stations stocked and ready for use to maximize productivity
Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns
Inventoried kitchen sections and refilled supplies
Trained new chefs on menu items and kitchen procedures
Stood in for other members of kitchen staff
Directed 2-5 cooks and food service workers in daily routines,
Observed and tested food to determine whether food was cooked sufficiently and according to recipes
Cooked food following specific measurements and recipes
Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items
Offered support to other stations during high-volume shifts to maintain optimal coverage and meet customer needs
Properly garnished and arranged orders on plates and trays while expediting
Monitored food product stock and alerted supervisor when items ran low in time to reorder
Batch cooked food items during peak service hours to minimize wait time
Followed recipes to maintain restaurant standards and satisfy customers
Denny's Inc - Lead Cook San Fernando, CA, 05/2017 - 09/2017
Stood in for other members of kitchen staff
Safely operated ovens, fryers and grills to prevent injuries and accidents
Set up work stations prior to opening to minimize prep time
Monitored and reported food and labor costs and waste
Followed recipes to maintain restaurant standards and satisfy customers
Collaborated with team to deliver timely service of items
Executed proper techniques when preparing menu item ingredients
Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items
Inventoried kitchen sections and refilled supplies
Observed and tested food to determine whether food was cooked sufficiently and according to recipes
Put together multiple, concurrent orders during customer rushes, including dinner and lunch hours
Offered support to other stations during high-volume shifts to maintain optimal coverage and meet customer needs
Properly garnished and arranged orders on plates and trays
Kept stations stocked and ready for use to maximize productivity
Monitored food product stock and alerted supervisor when items ran low in time to reorder
Operated all kitchen equipment safely to avoid injuries
Chopped, diced and sliced ingredients for salads, stir-fries and other dishes
Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns
Double-checked plated meals for any last minute changes before sending to dining room
Sanitized workstation at end of shift to prevent foodborne illnesses
Rotated stock items and ingredients to maintain efficiency and freshness
Maintained consistent quality and high accuracy when preparing identical dishes every day
Cooked food following specific measurements and recipes
Filled specialized menu orders
Maintained clean and orderly appearance throughout kitchen and dining area
Trained new chefs on menu items and kitchen procedures
Dairy Queen - Restaurant Manager City, STATE, 03/2011 - 10/2016
Developed and implemented strategies to enhance team performance, improve processes and increase efficiency
Identified, investigated and corrected operational issues such as inventory waste or theft to keep business operating at optimal levels
Kept facility and equipment in good working condition through regular preventive maintenance and repair schedules
Estimated supply requirements based on historical needs and projected business levels by accounting for special local events or sports games
Assigned tasks and oversaw employees to ensure compliance with food safety procedures and quality control guidelines
Monitored business levels and realigned team positions to provide optimal coverage for customer demands
Trained workers in every position, including food preparation, money handling and cleaning roles
Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue
Scheduled and directed staff in daily work assignments to maximize productivity
Determined root cause of performance trends and developed process improvement plans which targeted assurance in safety, health, quality and customer satisfaction
Optimized profits by controlling food, beverage and labor costs daily
Maintained cleanliness and sanitation across all food service, storage, and preparation stations
Performed restaurant walk-throughs to gauge timeliness and excellent service quality
Minimized loss and misuse of equipment through proper restaurant supervision and staff training
Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions
Regularly updated computer systems with new pricing and daily food specials
Efficiently resolved problems or concerns to satisfaction of all involved parties
Counseled and disciplined staff, addressing issues promptly and providing constructive feedback
Applied classic culinary training, awareness of market and menu trends, cost control process and team building to meet and exceed brand-based performance standards
Developed and maintained staff that provided hospitable, professional service while adhering to policies and business initiatives
Obtained highest rating from county health department
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