Service Cook

Location:

Posted:

March 10, 2021

SUSAN DEISS

cell: 773-***-**** email: **************@*****.***

PROFILE

A creative, interactive individual with a strong ability to design and manage culinary preparations and

events. Meets deadlines with a natural sense of style and timing.

WORK EXPERIENCE

COOK/SAUCIER, Petit and Brasserie Margeaux, Waldorf Astoria, Chicago, IL. May 2019 - present

Preparation of soups/stocks/sauces/purees/vinaigrettes for breakfast, lunch and dinner services as well as staff meals.

OPENING TEAM MEMBER, Line Cook, Compass Group, Chicago, IL. June 2015 - July 2016

Garde Manger station for Arciel, a fine dining restaurant, maintained ordering and sanitation procedures.

Executed entrees for Fourk Café on grill and plancha.

OPENING TEAM MEMBER, Line Cook, Eataly, Chicago, IL. Nov. 2013 -Jun.2015

Facilitated the execution of hot and cold entrees within the departments of Salumi/Formaggi, Mozzerella,

Vino Libero for initial launch in 2013. Assisted in expediting orders and training new hires.

Maintains inventory of produce, proteins, and dairy as well as current sanitation practices. Worked at Pesce

restaurant with sautee, fryer, plancha and grill.

PRIVATE CHEF, Guavatech, Chicago Board of Trade, Chicago, IL. April 2012 - June 2013

Reconfigured existing kitchen layout of equipment to facilitate optimum standards of production and sanitation.

Managed inventory of pantry goods, produce, dairy and proteins.

Designed and executed seasonal and tasting menus within budget. Well versed in high impact flavors from

French, Spanish, Italian, Moroccan, Turkish, Asian, Latin and American cuisines.

SOUS CHEF, Rave Review, Norridge, IL. 2007- present

Manages operation stations, completes prep work, and monitors flow of service for private home, hotel and

club parties. Provides menu and recipe development. Oversees visual presentation prior to service.

FOOD STYLIST, Answers Media, Chicago, IL. 2009 - 2011

Envisions and selects table settings, lighting configurations, floral arrangements, appetizer, entrée and

dessert presentations for televised productions. Sets forth tasks to completion within specific outlined

time constraints.

POISSONIERE, Carlos', Highwood, IL. 2007

Job offer from Carlos' to manage fish station which consists of butchering, prep, sauces, execution of entrees, ordering and receiving.

GARDE MANGER, Butter, Chicago, IL. 2005

Responsible for ordering and receiving, timely execution of salads, cold entrees and desserts.

EDUCATION

Kendall College, Chicago, IL. 2004 - 2005

Concentration: Stocks and Sauces, Cooking Methods