Tristan Chae

ad1qub@r.postjobfree.com

**** ******** ****, *********, **

315-***-****

Diligent, hardworking and reliable culinary school graduate seeking a line cook or junior sous chef position in a creative, friendly environment. You’ll find me a self-motivated, quick learner with a calm, professional demeanor. I’m able to work alone or as part of a team. My ServSafe certification is valid until May 2025.

Experience

Junior Sous Chef Sept 2022 - Sept 2023

Clarksburg Cider Lancaster, NY

During my time at this popular cidery bistro, I was promoted from Line Cook to Junior Sous Chef. This full-time position included days, evenings, and weekends; during the high season I often worked 50 hours per week without complaint. This establishment is partially owned by a celiac and was known for catering to vegetarian, gluten-free, and special diets. The Kitchen Manager and Executive Chef relied heavily upon me to open, close, oversee food preparation, and ensure all kitchen staff were performing their duties. As part of the team, I contributed to menu creation on a regular basis. My responsibilities included maintaining established standards, making sure all dishes were cooked well, in a timely fashion, and presented in an aesthetically pleasing way. I monitored the equipment quality, made recommendations for ordering new equipment as needed, assisting in determining how much food and supplies needed to be ordered, worked frequent high volume special events, and trained new line cooks. Unfortunately, a change in management led to a sudden change in BOH staff and the deterioration of what was once an outstanding dining experience.

Sous Chef (seasonal) Aug 2022 - Sept 2022

Wilson Boat House Restaurant Wilson, NY

This opportunity came up at a high-volume summer resort area restaurant mid-season thanks to COVID-19. I was happy to take over as Sous Chef and lead them through the remainder. A typical shift served 400 tables at this busy waterside venue; I made sure we had enough inventory, that the staff adhered to all standards and procedures, and delivered meals to our guests’ requirements in a timely manner. While they did offer me the position again at the beginning of the season in 2023, I declined it due to its short shelf life. My presence made a significant impact on the quality of the cuisine- this year, I heard the locals were fondly remembering “last summer the food got really good.”

Line Cook May 2022 - Aug 2022

Seneca Gaming Corporation Niagara Falls, NY

I secured this position at a casino a few weeks before graduation. Working at such a large facility was a very educational experience. I upheld safety and sanitation standards, did prep, and produced menu items according to established standards. After three months, it became clear that there was no upward mobility and the work environment was toxic, so I moved on.

Line Cook Nov 2021 - May 2022

Pendleton Creek Golf Club & Pub Pendleton, NY

I performed this job while also attending culinary school full-time. I produced menu items for customers according to their requirements and in a timely manner- the menu was very extensive. This country club held a lot of public and private events. I upheld safety and sanitation standards and maintained a professional demeanor.

Cook Sept 2021 - Nov 2021

Covey’s Cove Olcott, NY

This job was a placement through the culinary school I was attending. I was often the only person in the kitchen, responsible for equipment, inventory, management of food items, keeping the kitchen clean, producing menu items for customers, and upholding safety and sanitation standards. I also helped create new menu items.

Student Server May 2021 - Jun 2021

Student Cook Feb 2022 - Apr 2022

Savor at NFCI Niagara Falls, NY

This world-class restaurant is part of the Niagara Falls Culinary Institute, and serves an international clientele. Here I was trained in both FOH and BOH, and held to the highest standards in a supportive environment- these included COVID-19 protocols.

Deli Clerk May 2019 - Dec 2019

Tops Friendly Market Lockport, NY

I used deli knives and equipment to prepare food for the food service counter, and other departments. They trained me in customer service and product/inventory management; I interacted with customers and fabricated orders which were made both in person and via telephone.

Education

AAS in Culinary Arts, Certificate in Culinary Arts May 2022

Niagara Falls Culinary Institute Niagara Falls, NY

Dean’s List Spring 2021/Fall 2021/Spring 2022, GPA: 3.62

Niagara Student Showcase Spring 2022, 2nd place for culinary specialization in gastronomy.

Advanced Regents Diploma June 2018

References

Scott Steiner, CCE, Niagara Falls Culinary Institute. 716-***-****

John Matijkow, CCE, Niagara Falls Culinary Institute. 716-***-****

Marc Wagner, (former) Executive Chef at Clarksburg Cider. 716-***-****

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