Chef

STEPH PALMER

Virginia ****.*****.*@*****.*** 540-***-****

Objective

A dependable, passionate, result-driven cook with natural talent, searching for a challenging position; to utilize my strong leadership qualities and experience to develop and inspire my team while providing a top notch dining experience for the guests/cleints. Bringing 10 years of cooking experience in a professional setting.

Education

Florida Atlantic University – April 2020 – May 2020

Hospitality and Tourism Management Certificate – 3.75 GPA

The Culinary Institute of Virginia – January 2019 to October 2019

Associates Degree of Applied Sciences in Culinary Arts – 3.87 GPA

The Art Institute of Washington – Fall 2011 – Spring 2013

Completed Coursework: Fundamentals of Classical Techniques, Cooking Fundamentals, Baking and Pastry, Latin Cuisine, American Regional Cuisine, Garde Manger

Skills

Organization

Attention to Detail

Team Oriented

Knowledge of Classical Techniques

Strong Leadership Qualities

Level-Headed Under Pressure

Multitasking

Certifications and Awards

ServSafe Food Protection Manager – 07/17/2017 – 07/17/2022

ServSafe Alcohol Manager – 07/09/2019 – 07/09/2022

Food Allergen Awareness – 08/14/2019 – 08/14/2022

BarSmarts Spirits and Mixology – 04/14/2020

Dean’s List – January 2019 – November 2019

Faculty Nominated Awards:

Professionalism – January 2019 – May 2019

Hospitality Service – January – May 2019

Impact Award – January 2019 – May 2019

Principles of Communication – January 2019 – May 2019

Experience

Line Cook – Guckenheimer by Google – Sterling, VA – 03/2020 – 11/2020

Season and cook food according to experience

Wash, peel and cut any meats, fruits and vegetables to be utilized at each station

Observe and test foods to determine if they have been cooked sufficiently

Prepare menu ingredients according to experience

Regulate temperature of ovens, broilers, grill and roasters

Substitute for or assist other cooks during emergencies or rush period

Lead Line Cook – The Stockpot – Virginia Beach, VA – 02/2019 – 03/2020

Key holder responsible for opening and or closing at least 5 days a week

Ensure consistent production and excellent presentation of well-prepared, flavorful from-scratch menu items and clean work habits in a fast paced, high-volume open kitchen environment

Provide leadership, support, motivation and development of team members creating an environment that encourages ownership and accountability

Proficiency in all stations of the kitchen and possess multiple cooking skills

Maintain par sheets of products on hand to create prep lists for the following days shift

Responsible for leading the kitchen in the absence of the Executive or Sous Chef

Adapt to weekly, monthly or quarterly menu changes

150+ covers daily

Line Cook & BOH Trainer – True Food Kitchen – Fairfax, VA – 08/2017 – 08/2018

·Prepare and cook a variety of meats, seafood, poultry and vegetables using a variety of kitchen equipment and techniques

·Open the line and prepare all station items and garnishes needed for daily service

·Maintain levels of food product at line stations to assure a smooth service

·Portion food products according to standard portion sizes and recipe specifications

·Maintain a clean and sanitary work station and corresponding equipment

·Follow proper plate presentation and garnish set up for all dishes

·Completed daily ingredient evaluation using FIFO

·Assists in food prep assignments and station prep during off-peak periods as needed

·Re-design line layout for seasonal menu changes four times a year

·Re-stock and detail clean line during and after service

·250+ seats throughout restaurant including patio

·375+ covers daily

Sous Chef – Bad Wolf Public House – Manassas, VA – 03/2017 – 10/2017

·Check in all deliveries and ensure products meet quality standards; ensure all product is labeled and stored in designated areas of kitchen

·Create daily prep lists, delegate tasks to team members and guarantee quality of all prepped items

·Provide guidance to team members on cooking and plating according to Executive Chefs specifications

·Uphold communication with Executive Chef and Management regarding parties and special events

·Weekly inventory of all kitchen product and place orders with designated companies

·Lead kitchen in the absence of the Executive Chef

·80 seats throughout restaurant including patio

·150+ covers daily

Lead Line Cook and BOH Trainer – Bar Louie – Gainesville, VA – 08/2014 – 03/2017

·Responsible for training kitchen staff at new store locations; how to safely handle, sanitize and store all equipment

·Ensure staff effectively completed line checks and HAACP logs and recorded daily prep

·Worked directly with corporate management to delegate daily tasks and discuss daily operations

·Instruct team of 8 trainees daily while navigating language barriers

·Portion size, cooking methods, quality standards, policies and procedure enforcement

·Redesign line layout for annual menu changes

·320 seats throughout restaurant including patio

·450+ covers daily

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