Objective: Profoundly creative, innovative and self motivated Chef with over 10 years experience assisting in food preparation and personal catering; dedicated to insuring excellent customer service and delivering exquisite cuisines with flair.

Summary of Qualifications

High-energy and dependable; proven ability to perform within the constraints of a demanding work schedule.

Knowledge of Food Safety Guidelines, Environmental Health codes and food sanitation Federal Guidelines.

Diverse career background that has awarded opportunities to utilize unique skills to independently drive career and impact the culinary art industry.

Culinary Arts Training/Education:

Le Cordon Bleu, School of Culinary Arts ~ Associate of Applied Science 2009

Professional Experience:

Hyatt Hotel, Cambridge, MA February 2015 – Present

Saucier/Banquet/Roundsman

Greet guests and assist with seating at tables; ensuring the satisfaction of all banquet guests and accommodates needs efficiently.

Assist with daily operations and planning for scheduled banquets, which includes preparing banquet functions checklist for each event.

Perform a variety of food preparation duties that includes cooking, preparing cold foods and beverages and preparing all house sauces and soups; coordinate the design of lunch menu.

Participates in monitoring & controlling all cost associated with the operation of the kitchen in accordance with budget.

Participates in the inventory process to ensure adequate stock.

Executes other projects as assigned by management.

The Blue Room, Cambridge, MA January 2014 – January 2015

Hot Apps/ Sauté/ Grill

Prepared all ingredients and components for dishes coming off station

Stock, reload, and order specific ingredients for dishes on the present menu, clean and sanitize station/ line.

Gather ingredients for pickling a variety of exotic vegetables. As well as mixed forced meats for sausage piping that was dried, smoked or cured.

Recruits new kitchen staff when necessary to fill vacant positions.

Participates in training of all kitchen staff.

Participates in purchasing of all food products and cleaning supplies according to established procedures.

Participates in monitoring & controlling all costs associated with the operation of the kitchen in accordance with budget.

Executes other projects as assigned by management.

Upstairs on the Square, Cambridge, MA October 2013 – January 2014

Sauté/ Fish Station

Perform a variety of food preparation duties such as preparing and sauteing seafood, and brewing coffee or tea.

Able to follow directions thoroughly and efficiently to assist with the creation of specials, soups and specialty menus items.

Keen ability to measure foods according to size of portions and methods of garnishing.

Responsible for insuring clean and sanitized equipment used.

Maintained close liaison between the kitchen and other departments including the front-of-the house.

Executes other projects as assigned by management.

Participates in the inventory process to ensure adequate stock.

Participates in purchasing of all food products and cleaning supplies according to procedures.

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