Expertly trained in classic French cuisine at Pennsylvania Culinary Institute. (Le Cordon Bleu of Pittsburgh) Specializes in preparing menus that attract and retain customers. Looking for challenging role in culinary management. Quality-focused and efficient Cook adept at preparing and plating food in high energy, fast-paced kitchens. Experienced Line Cook with exceptional knowledge of a wide variety of kitchen equipment and cooking techniques in a fast-paced environment. Contemporary sauce work. High volume production capability. ServSafe certified. Well-tuned palette Focused and disciplined. Focus on portion and cost control Back of house operations understanding. Inventory management familiarity Ability to handle fast-paced environment. Reliable, punctual and committed to customer. Menu development. Sensitive to cultural diversity Nutrition Certified. ServSAFE certified. Food/Bev. Costing classes. Menu Planning experience. Graduated top of class. Never missed day of schooling. Work well with others under high pressure. Always furthering education as much as possible.
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- Accepted payment from customers and made change as necessary.
- Apportioned and served food to facility residents, employees, or patrons.
- Assisted diners with seating as needed
- Checked patrons' identification to ensure that they met minimum age requirements for consumption of alcoholic beverages
- Cleaned and maintained the beverage area, display cases, equipment, and order transaction area.
- Responsible for daily set up of five stations.
- Instructed cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
- Inspected dining and serving areas to ensure cleanliness and proper setup.
- Responsible for all production of station.
- Instructed cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
- Planned and prepared food for parties, holiday meals, luncheons, special functions, and other social events.
- Prepared a variety of foods according to customers' orders or supervisors' instructions.
- Portioned and wrapped food.
- 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.Followed proper food handling methods and maintained correct temperature of all food products.Set up and performed initial prep work for food items such as soups, sauces and salads.Correctly and safely operated all kitchen equipment in accordance with set guidelines.
- Used opportunities to increase revenue, decrease kitchen expenses and maximize productivity without.
- compromising guest satisfaction.Consistently verified that kitchen staff followed all recipes and portioned serving.
- guidelines correctly.
- Emphasized food quality and baking techniques.
- Provided courteous and informative customer service in an open kitchen format.Kept 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.Quickly and courteously resolved all guest problems and complaints.Regularly developed new recipes with consumer tastes, nutritional needs, and budgetary considerations.
- Checked the quantity and quality of received products.
- Tasted and smelled all prepared dishes, and observed color, texture and garnishes.Implemented and supported company initiatives and programs.Expert in final plate preparation with authentic presentation.Developed variety of menu items catering to customers with food allergies and diet restrictions such as gluten-free and vegan items, during large banquets.(1000 guest or more)Frequently switched between positions as Cold Food prep, Soup Station Chef and Relief Chef mid shift to support changing needs of large industrial kitchen, at Latilla (AAA 5 star restaurant).Instructed cooks and other workers in the preparation, cooking, garnishing, and presentation of food.(plated dinners 2000 guest or more).
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School Attended
- Le Cordon Bleu of Pittsburgh
Job Titles Held:
- Server & Kitchen Opener
- Flattop/Line Cook
- Lunch Garde Chef
- Lunch Line Cook
- Flat Top Cook/Kitchen Manager
- Banquet/Resturant Chef
Degrees
- ASSOCIATE OF ARTS
- Classes in Restaurant and Facility. Operations Courses in: Food Preparation, Kitchen Management, Patisserie and Confectionery, International Cuisine. Nutrition courses. Courses in Hospitality and Restaurant Management.
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