High School Service

Confidential User

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

Address:

City: seattle

State: WA

Zip: 98144

Country: USA

Phone: 206-***-****

Skill Level: Any

Salary Range:

Primary Skills/Experience:

A Sous Chef with a winning attitude and desire to deliver a exceptional dining experience. Focused on setting high expectations and raising service standards. Experienced Line Cook with exceptional knowledge of a wide variety of kitchen equipment and cooking techniques in a fast-paced environment. Highly skilled chef with proven ability to produce quality menu items under tight deadlines.

Educational Background:

High School Dipolma from The university of Phoenix, Phoenix AZ 1/2001 to 6/2012 (Criminal Justice)

High School Dipolma from Renton Technical college, Phoenix AZ 1/2001 to 12/2012

High School Dipolma from The University of Phoenix, Phoenix AZ 1/2001 to 12/2012

Job History / Details:

Summary

A Sous Chef with a winning attitude and desire to deliver a exceptional dining experience. Focused on setting high expectations and raising service standards.

Experienced Line Cook with exceptional knowledge of a wide variety of kitchen equipment and cooking techniques in a fast-paced environment.

Highly skilled chef with proven ability to produce quality menu items under tight deadlines.

Highlights

Customer-oriented

Strong leader

Full service restaurant background

Staff development talent

Honed marketing skills

Supervisory skills

Culinary arts education

Adaptable

Stable work history

Accomplishments

Presented nutrition information and cooking demonstrations to geriatric patients at the Group Health Kelsey creek,Wa Senior Center.

Supported all kitchen operations when chef was absent.

Baked, roasted, broiled, and steamed meats, fish, vegetables and other foods.

Checked temperatures of freezers, refrigerators, and heating equipment to ensure proper functioning.Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items and rotating stock.

Inspected and cleaned food preparation areas to ensure safe and sanitary food-handling practices.Trained new employees.

Turned or stirred foods to ensure even cooking.

Weighed and measured ingredients.Washed dishes, glassware, flatware, pots and/or pans using dishwashers or by hand.

Trained kitchen staff on proper use of equipment, food handling and portion sizing.Worked stations including pizza, omelet, soup, salad, sandwich and dessert at a busy cafeteria.

Supervised kitchen staff of 20 people and ensured proper event set-up, food preparation, kitchen clean-up and proper shut down.

Consistently stayed under monthly controllable expense budget.Drove food costs down by 33 percentage by effectively improving inventory procedures and reducing spoilage levels.Cleaned, cut and cooked meat, fish or poultry.

Monitored food distribution, ensured meals were delivered to the correct recipients and made sure that guidelines for special diets were followed.

Experience

August 2007 to Current

Levy Restaurants Seattle, Wa

Cook

I prepare, and seasons soups, meats, vegetables, desserts, and other foodstuffs for consumption in the Root sports lounge. I can Prepare soups, salads, gravies, desserts, sauces, and casseroles. Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods. Adds seasoning to foods during mixing or cooking, according to personal judgment and experience.

Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles.

Executed various kitchen stations and assisted with, meat, fish, saute or pantry.

Instructed cooks and other workers in the preparation, cooking, garnishing, and presentation of foodPortioned and wrapped foodMaintained a professional tone at all times, including during peak rush hours.

Measures and mixes ingredients according to recipe, using variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers.

Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine that it is cooked.

Carves meats, portions food on serving plates, adds gravies and sauces, and garnishes servings to fill orders.

January 2008 to August 2008

Stiffy's bar and grill Renton, Wa

Executive Chef

Trained staff of eight employees for correct facility procedures, safety codes, proper recipes and plating techniques.

Increased customer attendance at weekly Bar Trivia night by providing fast and friendly service.Managed food and produce receiving process with 100 percentage accuracy.

Developed popular daily specials with personally sourced ingredients for broiler and saute stations.

Instructed cooks and other workers in the preparation, cooking, garnishing, and presentation of foodSupervised and coordinated activities of cooks and workers engaged in food preparation.

Collaborated with other personnel to plan and develop recipes and menusCommunicated with customers regarding orders, comments, and complaints.

Complied with scheduled kitchen sanitation and ensured all standards and practices were metCreated and explored new cuisines.

Directed the operation and organization of kitchens and all food-related activities, including the presentation and serving of food.

Ensured first-in-first-out system with all ingredients labeled and stored properlyMaintained contact with kitchen staff, management, serving staff, and customers.

Effectively communicated with kitchen staff regarding customer allergies, dietary needs and other special requests.

Received frequent customer compliments for going above and beyond normal duties.

December 2004 to December 2005

NORDSTROM'S RESTAURANT SQUARE, WA

Sous chef

Cleaned and prepared various foods for cooking or servingManaged kitchen operations for high grossing, fast-paced fair concession kitchen.

Developed variety of menu items catering to customers with food allergies and diet restrictions such as gluten-free and vegan items

.Trained staff of eight employees for correct facility procedures, safety codes, proper recipes and plating techniques.Managed food and produce receiving process with 100 percentage accuracy

.Frequently switched between positions as Cold Food prep, Soup Station Chef and Relief Chef mid shift to support changing needs of large industrial kitchen.Responsible for daily set up of five stations.

Executed various kitchen stations and assisted with, meat, fish, saute or pantry

February 1999 to May 2003

GROUP HEALTH COOPERATIVE - KELSEY CREEK Kelsey Creek, WA

Sous chef

Required duties were to lead seven cooks on a daily basis to prepare and cook a variety of foods with general, restricted, or enhanced diets.

I created a very standard but flavorful menu for an assisted living facility.

In some cases I was able to communicate directly with the patients which enabled me to provide the best meal plan considering their prescribed diet type.

Collaborated extensively with interdisciplinary care team to meet the nutritional needs of each resident.Reviewed records and assessed the nutritional condition of at-risk residents, including those with unplanned weight changes.

Developed and oversaw preparation of specialized diets.

Established healthful and therapeutic meal plans and menus.Devised meal plans in line with patients' age, gender, diagnosis, cultural background and religious practices.

Education

1991 Waukegan High School waukegan, Illinois

High School Diploma all

2005 Renton Technical college Renton, Wa

Associate of Arts Culinary Arts

2014 The University of Phoenix online,

Bachelor of Science Criminal Justice and Science

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