Line Cook Executive Chef
Resume:
Tracy Parfitt
**************@*****.***
Executive Sous chef, Black Rock Yacht club
June 2021- Present
Responsible for assisting executive chef with the day-to-day restaurant operations according to company standards and policies. Develop new seasonal menus. Training staff to ensure quality, consistency, and hygiene both for food and equipment in the restaurant.
Sous Chef, Along Came Catering
September 2018-January 2021
Manage the preparation and production of food. Setting up workstation with all needed ingredients and cooking equipment. Asist with menu development, product standards, control and maintain food inventory. Adhere to recipes
Community Organizations December 1994- November
2018
Planned, prepared, and executed meals for 200 patrons at Merton House monthly and 150 patrons from St Johns soup kitchen bi-monthly for 5 plus years located in Bridgeport, TJF Fine Foods- “Irresistible Temptations”
1986-2008
Responsible for successfully opening my own gourmet catering business and establishing an immediate strong industry presence and significant growth through personal reputation recommendations.
KEY SKILLS AND
CHARACTERISTICS
Strong interpersonal and
communication skills
Ability to work collaborative as part
of team
Problem solving
Meticulous attention to detail
Poised under pressure
Chef, 1987-1990
3 Bay Street Westport, CT
Line Cook, 1986-1988
Le Coq Hardi Stamford, CT
Line Cook/Kitchen Manager, 1984-1986
Mansion Clam House Westport, CT
Line Cook, 1982-1984
Cezannes Stanford, CT
EDUCATION
The New School of Social Research
New York, NY
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