Executive Chef Customer Service

NIESHA KIBBLE

832-***-**** *****************@*****.***

OBJECTIVE

Seeking a Professional Chef position. I have over 5+ years’ experience in fine dining and banqueting establishments. Extensive work implementing knowledge of American, Japanese, and French cuisine into creative entrée items for renowned restaurants and training talent alongside Executive Chefs. Perfectionist with an eye for quality, taste, and presentation. Capable of preforming in a fast paced, detailed menu environment. PROFESSIONAL EDUCATION

Culinary Institute LeNotre, Houston, TX

Associate in Applied Science in Culinary Arts Completed Winter 2021 Continuing Education Course(s) On – Going

CULINARY SKILLS

Knowledge of daily kitchen operations and inventory stock management Oversee food preparation and production, ensuring food safety procedures are a100% adhered too Knowledge of Cost and Portion Control / Prep task efficiency Knowledge of basic Baking and Pastry

Understanding of stressful fast paced Environments Adaptability in response to a changing environment Knowledge of cooking techniques.

CULINARY EXPERIENCE & ACHIEVEMENTS

Prepped and prepared multiple dishes for 5+ events with 200-900 people. Competed in Food and Nutrition competitions for 1 year. Gold in level 1&2 lab and perfect attendance advancement. Tennis Tournament at River Oaks Country Club Perp Cook for 900-1000 people. Provide event catering menu planning, meal preparation and execution. Adhered to food safety guidelines and best practices. Trained kitchen staff on menu knowledge and food safety. Time management and organization.

WORK EXPERIENCE

River Oaks Tennis Tournament 2019: Served as Chef assistant providing support for the Executive Chef. Duties included event meal management, inventory and staff coordination. Ensured that the catering kitchen met food serving deadlines, safety and cleanliness standards. Assisting with preparation, production and platting of event menu items. River Oaks Country Club (Poolside LTD Kitchen): Managed daily kitchen operations to include but not limited to:

Inventory assuring necessary ingredient(s)and menu item(s) were stocked for service. Worked with Executive Chef and main kitchen staff to facilitate acclimation. Streamline kitchen procedures and processes to maintain prompt service time and food quality. Also worked with the Executive Chef to constantly develop and maintain poolside menu. Participated in the development and creation of new menu items. Set regular cleaning and deep cleaning standards / schedules for staff assigned to Poolside Kitchen and verifying that the most outstanding cleaning and sanitation levels were kept. Tracking cost to identify areas of potential waste. Uchi’s Houston: Under the direction of the Executive Chef and assigned Sous Chef(s) primary responsibilities include, but are not limited to:

Assisting in the overall functioning of the kitchen, ensure the highest food quality standards were kept. Responsible for extensive knowledge of recipe book and using proper cooking techniques and use of kitchen equipment.

Maintaining proper food handling techniques and the overall sanitation / hygienic requirements of a food service area.

Compass Group: Responsible for Daily menu planning and preparation Client dedicated café. Manage day-to-day operations of the café and serving line. Trained and onboard new wait kitchen staff.

Train employees on menu preparation and proper use of kitchen equipment Coordinate with admin manager with ordering of supplies, as needed.

(Like takeaway cups, coffee, milk, menu items and other ingredients) Maintain updated records of daily, weekly and monthly of inventory. Add new menu items based on seasonality and customers’ preferences (for example vegan menu items) Advise staff on the best ways to resolve issues with clients and deliver excellent customer service Ensure all café and kitchen areas clean and tidy

Nurture friendly relationships with customers to increase loyalty and boost our reputation Varies Contract Positions: Managed daily business operation, to include business development. Preparing quotes and event menu items.

Self-owned catering business.

Catered events ranging from wine tasting (20 people) to company awards ceremonies (200+). All business catering client were referred from previous customers. Assisted other Chef / Owners as a consultant on Menu planning and entrée receipt development. SUMMARY OF QUALIFICATIONS

Solid experience working under time constraints and managing priorities. Can adapt to sudden changes and experience making difficult decisions. Ability to take responsibility for handling details. Experience and understanding of chain of command order and etiquette. Through knowledge and experience in customer service. Solid experience with food cost / budget work.