Customer Service Food
Resume:
Christopher Fida
Contact
Address
Claymont, DE 19703
Phone
ad5qzp@r.postjobfree.com
WWW
https://bold.pro/my/christopher-fida-231*********/222
Skills
Banquet Experience
Catering
Kitchen Management Experience
Purchasing
Italian (10+ years)
Restaurant Experience
Time Management
Food Safety
Supervising Experience
Food Production
Management
Food service management
Profit & Loss
Menu Planning
Restaurant Management
Inventory Control
Kitchen management
Leadership
Meal Preparation
Cleaning Experience
Usability
HACCP
Computer skills
Culinary experience
Budgeting
Customer service
Recipes and menu planning
Operations support
Safe handling
Menu memorization
Plating
Order delivery practices
Menu development
Catering background
Performance improvement
Special requests
Food preparation and safety
Food spoilage prevention
Sales planning
Commanding leadership style
Schedule Management
Food plating and presentation
Sanitation guidelines
Baking and broiling skills
Food inventories
Fine-dining expertise
Signature dish creation
Forecasting and planning
Budgeting
Workflow Optimization
Performance assessments
Stocking and replenished
Italian cuisine
Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Work History
2017-11 - 2023-12
Sous Chef
Merrill Gardens at Glen Mills, Glen Mills, PA
Make daily specials
Prep, cook, and serve food to residents in accordance to state and company standards
Manage staff for dinner services and any events/parties
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Mentored kitchen staff to prepare each for demanding roles.
Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Acted as head chef when required to maintain continuity of service and quality.
Monitored food and labor costs to verify budget targets were met.
Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
Led daily staff meetings to communicate expectations and review safety procedures.
Trained kitchen staff to perform various preparation tasks under pressure.
Coordinated with vendors to order supplies and maintain high quality standards.
Monitored food production to verify quality and consistency.
Trained and managed kitchen personnel and supervised related culinary activity.
Set up and broke down kitchen for service.
Developed new recipes and flavor combinations to enhance customer dining experience.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Modified recipes to accommodate dietary restrictions and allergies.
Coordinated with team members to prepare orders on time.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Worked closely with front-of-house staff to facilitate excellent customer service.
Participated in food tastings and taste tests.
Assisted with menu development and planning.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Implemented food cost and waste reduction initiatives to save money.
Disciplined and dedicated to meeting high-quality standards.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Evaluated food products to verify freshness and quality.
2017-07 - 2017-12
Lead Cook
Ruby's Diner, Mills, PA
Write FOH schedules
Run Expo
Take care of any and all customers' needs
Work the hot line or as a server if needed
Coordinate with other supervisors for new specials and/or any disciplinary actions
2016-06 - 2017-01
Food Service Coordinator
Arden Courts, Wilmington, DE
Writing staff schedules, cleaning schedules, and inventory control sheets
Purchasing, receiving, and proper storage of food
Manage staff
Organize & run holiday events
Preparing residents' meals (in accordance with corporate and state guidelines)
2014-07 - 2015-09
Banquet Sous Chef
Caesar's Entertainment, Horseshoe Casino, Baltimore, MD
Create recipes and menus for employee dining room and banquets
Lead a team of 22 staff members
Train new cooks
Coordinate all banquets
Planned and directed high-volume food preparation in fast-paced environment.
Supervised kitchen staff both in restaurant and for catering work.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Implemented successful cross-marketing strategies such as food and wine pairings.
Acted as head chef when required to maintain continuity of service and quality.
Collaborated with staff members to create meals for large banquets.
Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Mentored kitchen staff to prepare each for demanding roles.
Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Trained kitchen staff to perform various preparation tasks under pressure.
Monitored food and labor costs to verify budget targets were met.
Coordinated with vendors to order supplies and maintain high quality standards.
Maintained up-to-date knowledge of current culinary trends and techniques.
Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
Planned promotional menu additions based on seasonal pricing and product availability.
Led daily staff meetings to communicate expectations and review safety procedures.
Modernized work processes to reduce guest wait times and boost daily output.
Developed close relationships with suppliers to source best ingredients.
Disciplined and dedicated to meeting high-quality standards.
Utilized culinary techniques to create visually appealing dishes.
Evaluated food products to verify freshness and quality.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Set up and broke down kitchen for service.
Participated in food tastings and taste tests.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Assisted with menu development and planning.
Monitored food production to verify quality and consistency.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Developed new recipes and flavor combinations to enhance customer dining experience.
Coordinated with team members to prepare orders on time.
Modified recipes to accommodate dietary restrictions and allergies.
Implemented food cost and waste reduction initiatives to save money.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Trained and managed kitchen personnel and supervised related culinary activity.
Worked closely with front-of-house staff to facilitate excellent customer service.
2008-03 - 2014-07
Sous Chef
Caesars Entertainment, Chester, PA
Worked in a variety of restaurant outlets
Trained new cooks
Handled employee - union issues
Redesigned steakhouse menu
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Mentored kitchen staff to prepare each for demanding roles.
Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Acted as head chef when required to maintain continuity of service and quality.
Planned and directed high-volume food preparation in fast-paced environment.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Collaborated with staff members to create meals for large banquets.
Monitored food and labor costs to verify budget targets were met.
Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
Led daily staff meetings to communicate expectations and review safety procedures.
Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Maintained up-to-date knowledge of current culinary trends and techniques.
Trained kitchen staff to perform various preparation tasks under pressure.
Coordinated with vendors to order supplies and maintain high quality standards.
Modernized work processes to reduce guest wait times and boost daily output.
Planned promotional menu additions based on seasonal pricing and product availability.
Monitored food production to verify quality and consistency.
Trained and managed kitchen personnel and supervised related culinary activity.
Set up and broke down kitchen for service.
Developed new recipes and flavor combinations to enhance customer dining experience.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Modified recipes to accommodate dietary restrictions and allergies.
Coordinated with team members to prepare orders on time.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Worked closely with front-of-house staff to facilitate excellent customer service.
Participated in food tastings and taste tests.
Assisted with menu development and planning.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Utilized culinary techniques to create visually appealing dishes.
Implemented food cost and waste reduction initiatives to save money.
Disciplined and dedicated to meeting high-quality standards.
Implemented successful cross-marketing strategies such as food and wine pairings.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Evaluated food products to verify freshness and quality.
Developed close relationships with suppliers to source best ingredients.
Education
2005-04 - 2008-05
Associate : Culinary Arts
Johnson & Wales University - Charlotte, NC
Certifications
2023-04
ServSafe
.
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