High School Customer Service

Kurt Taraba

Email: ********@**************.***

Address:

City: Golden Valley

State: AZ

Zip: 86413

Country: USA

Phone: 217-***-****

Skill Level: Any

Salary Range:

Primary Skills/Experience:

Sue chef, line cook, prep cook with 12 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 El Camino High School, Oceanside CA 1/2001 to 6/1997 (Culinary Arts)

High School Dipolma from Lincoln Land Community College, Oceanside CA 1/2001 to 12/2012

Job History / Details:

Summary

Sue chef, line cook, prep cook with 12 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.

Highlights

Chef at Cafe Brio restaurant in Springfield, I.L. 12 YRS.

ServSafe certified

Focused and disciplined

High volume production capability

Well-tuned palette

Focus on portion and cost control

Inventory management familiarity

Strong butchery skills

Contemporary sauce work

Sous vide technique

Accomplishments

Successfully managed a kitchen staff of 4 employees during high volume dinner services for more than 60 covers each night.

Covers refers to number of tables ranging from 1-50 tops...

Experience

June 1999 to November 2012

Cafe Brio Springfield, I.L.

Sue Chef

Provided courteous and informative customer service in an open kitchen format.Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.Collaborated closely with the Food and Beverage Director to conduct staff meetings and resolve service, product and personnel issues.Implemented and supported company initiatives and programs.Effectively managed and 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.Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.Followed proper food handling methods and maintained correct temperature of all food products.Established and maintained open, collaborative relationships with the kitchen team.Consistently produced exceptional menu items that regularly garnered diners' praise.Quickly and courteously resolved all guest problems and complaints.Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations.Enforced appropriate work-flow and quality controls for food quality and temperature.Developed strategies to enhance catering and retail food service revenue and productivity goals.Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food.Set up and performed initial prep work for food items such as soups, sauces and salads.Prepared for each shift by placing a clean cutting board and utensil bath at workstation.Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly.Displayed a positive and friendly attitude towards customers and fellow team members.Mixed, weighed and proofed ingredients in accordance with bakery recipes.Persistently strove for continual improvement and worked cooperatively as a team member.Correctly and safely operated all kitchen equipment in accordance with set guidelines.Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly.Actively participated in staff meetings and operated as an effective management team leader.Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.Built and fostered a team environmentExpert in final plate preparation with authentic presentation.

Education

1997 El Camino High School Oceanside, C.A.

High School Diploma

Lincoln Land Community College Springfield, I.L.

Culinary Arts

Classes in Restaurant and Facility OperationsCourses in: Food Preparation, Kitchen Management, Foods I, Foods II, and Garde Mange.

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