Chef Manager

Kris Sandbakken * Montgomery Drive

Home: 540-***-**** Stafford, VA, 22556

Cell: 540-***-**** Email: **********@*****.***

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Career Objectives

To continue to grow in knowledge and skill in all forms of culinary arts, develop leadership with team members, and learn to manage a kitchen.

Education

Stratford University, Falls Church, VA

Associate of Applied Science in Advanced Culinary Arts 82/90 Credits required.

Coursework

• Basic Food Science Introductory Baking • Dining Room Service • Sanitation • Sauces, Soup, and Stocks • Culinary Theory • Nutrition and Menu Planning. Skills

• Demonstrated and proven record of developing and training a team to provide superb customer service and satisfaction.

• Servsafe Certified (through 2020).

• Knowledge of operating commercial-grade kitchen equipment, including slicers, fryers, ovens, range tops, grills, mixers, and kettles.

• Ability to follow instructions, guidelines, and multi-task in a fast-paced environment.

• Ability to lead a team and meet strict time deadlines.

• Experienced cake decorating skills.

• Ability to work independently or as function as an integral team member.

• Ability to create and implement unique dishes as part of a complimentary menu. Experience

Balducci’s Food Lovers Market August 2014 — Present Alexandria, VA

Sous Chef

• Full time (40-80hrs)

• Worked with range top, mixer, oven, fryer, grill, steam kettle, and slicers

• Manage and maintain simultaneously a Hot Bar, Salad Bar, Noodle Bar and Mezze Bar

• Run Deli and Prepared food cases

• Jointly oversee and manage the day-to-day kitchen operations for a kitchen staff of 15 members

• Catered special events for 20-300 guests

• Prepare various Hors d’oeuvres, Salads, Entrees, and Desserts for Catered Events Kris Sandbakken 2 Montgomery Drive

Home: 540-***-**** Stafford, VA, 22556

Cell: 540-***-**** Email: **********@*****.***

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• Train, guide and support kitchen staff in sanitation and cooking procedures

• Plan and develop multiple menus including menu specials

• Maintain, track, order and inspect large food and supply inventories from over 35 vendors

• Provide daily service to 100-250 guests off of the Bars

• Provide daily service to 50- 200 guests in the Deli and Prepared food cases

• Tracked food from receiving to waste log

National Museum of the Marine Corps April 2013 — June 2014 Triangle, VA

Sous Chef, Acting Chef Manager (Oct. 2013 to June 2014)

• Full time (40-80hrs)

• Oversee and manage the day-to-day kitchen operations for a kitchen staff of 7 members

• Worked with range top, mixer, oven, fryer, grill, pizza oven, and slicers

• Hot Bar, Salad Bar, and Restaurant that served up to 60 guests

• Maintained day-to-day kitchen operation

• Catered special events for 20-300 guests

• Made Hors d’oeuvres, Salads, Entrees, and Desserts for Catered Events

• Wine and Beer events for 40 to 60 guests with a 4 courses meal

• Trained kitchen staff in sanitation and cooking procedures

• Planned menus and developed menus specials

• Tracked, ordered, and inspected required food inventory and supplies

• Served 100-250 meals a day

• Tracked food from receiving to waste log

Vintage 50 and The ‘V’ Eatery and Brewery August 2012 — April 2013 Leesburg/Ashburn, VA

Chef, Morning Kitchen Manager

• Full time (40-70hrs)

• Worked with range top, mixer, oven, fryer, grill, pizza oven, and slicers

• Maintained day-to-day morning kitchen operation

• Catered special events for 20-100 guests

• Trained kitchen staff in sanitation and cooking procedures

• Planned menus and developed menus specials

• Tracked, ordered, and inspected required food inventory and supplies

• Served 100-250 meals a day

Cock and Bowl January 2012 — August 2012

Occoquan, VA

Chef, Head Chef

• Full time(40 hrs)

• Worked with range top, mixer, oven, fryer, grill, pizza oven, and slicers

• Trained kitchen staff in sanitation and cooking procedures Kris Sandbakken 2 Montgomery Drive

Home: 540-***-**** Stafford, VA, 22556

Cell: 540-***-**** Email: **********@*****.***

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• Planned menus, developed menus specials, and menu costing

• Tracked, ordered, and inspected required food inventory and supplies

• Served 100-170 meals a day

VADDESS, DOD Quantico Schools August 2009 — January 2012 Quantico, VA

Cook, Baker, Prep Cook

• Part time and full time(20-30hrs)

• Worked with mixer, oven, fryer, and slicers

• Served 150-220 meals a day

Augustine Golf Club Summer 2008 — Spring 2009

Stafford, VA

Chef

• Worked with grill, range top, fryer, and oven

• Served 100-150 meals a night

• Catered on-site parties and wedding receptions for 150-200 people References

Available upon request

Contact this candidate