Natalie Tangen

Email: aboz0x@r.postjobfree.com

Address:

City: Blaine

State: MN

Zip: 55434

Country: USA

Phone: 612-***-****

Skill Level: Any

Salary Range:

Primary Skills/Experience:

Skilled in managing kitchen staff and preparing foods at reduced cost without compromising quality and taste. Kitchen manager with 2 years of experience and line cook with 10 years of experience in high-pressure culinary environments. Skilled in preparing large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment.

Educational Background:

High School Dipolma from Art Institute of Minnesota, Minneapolis MN 1/2001 to 11/2010 (Culinary)

Job History / Details:

Professional Summary

Skilled in managing kitchen staff and preparing foods at reduced cost without compromising quality and taste. Line Cook with 10 years of experience in high-pressure culinary environments. Skilled in preparing large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment.

Skill Highlights

Exceptional ability to perform guest needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

Profound communication and listening skills.

Ability to manage one's own time and the time of others.

Great ability to monitor/assess performance of oneself, other individuals, or organizations to make improvements or take corrective action

Exceptional ability to motivate, develop, and direct people as they work, identifying the best people for the job.

Uncommon ability to generate and use different sets of rules for combining and grouping things in different ways.

Strong ability to apply general rules to specific problems to produce answers that make sense.

Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary

Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines

Core Accomplishments

Opening Kitchen Manager for the Town Hall Tap.

Hired and trained all BOH employees.

Created, costed, and executed regular menu, brunch, and children's, menu for restaurant.

Professional Experience

10/11/2012 12:00:00 AM

Minneapolis Town Hall Tap

August 2010 to August 2012

Minneapolis Town Hall Brewery Minneapolis, MN

Kitchen Manager/ Head Chef

Responsible for managing two high volume restaurants with a staff of 28 hourly employees.

Train workers in food preparation, and in service, sanitation, and safety procedures.

Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.

Control inventories of food and beverage.

Observe and evaluate workers and work procedures in order to ensure quality standards and service.

Assign duties, responsibilities, and work stations to employees in accordance with work requirements.

Create dinner, brunch, and kids menus and recipes

Construct weekly specials, banquets, and private dinners

Perform personnel actions such as hiring and firing staff, consulting with other managers as necessary.

Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.

January 2008 to October 2010

Dave and Busters Maple Grove, MN

Receiving Clerk/ Banquet Chef

Prepared, cooked and served hot and cold meals, as and when required

Maintained accurate records of food supplies, and freezer / fridge temperatures.

Ensured stock rotation.

Ordered stocks and checked deliveries.

Education

Art Institute of Minnesota Minneapolis, MN

High School Diploma Culinary

I chose to discontinue my education and enter the field of restaurant management after my first year in culinary school and after being offered the position of opening Head Chef and Kitchen Manager at the Town Hall Tap.

Contact this candidate