Customer Service Kitchen Staff

Chef Edward Preston

**** ******* ******, *********, ******* 952-***-**** *******************@***********.***

Summary

Accomplished and energetic chef with a solid history of achievement in the field of hospitality in civilian, health, and military establishments. Motivated leader with strong organizational and prioritization abilities. Areas of expertise include food preparation, customer service, and recipe organization

Skills

Recipe and menu planning

Sanitation guidelines

Kitchen equipment operation and maintenance

Food plating and presentation

Budgeting and cost control

Menu planning

Food preparation

Portion control

Product rotations

Inventory control

Safe food handling

High volume production

Cleaning and organization

Teamwork and collaboration

Customer service

Time management

Experience

Chef McGraws Steak House Lafayette, Indiana

June 27, 2022 - PRESENT

line chef lgc hospitality indianapolis, indiana

july 2018 – present

line chef fairview health services minneapolis, minnesota

august 2007 – october 2017

job description

Prepare all food items in a timely and hygienic manner

Follow recipes and food presentation specifications

Sanitized food preparation areas, grills, and equipment to avoid cross-contamination

Trained, managed, and guided kitchen staff to improve overall performance, service quality and productivity

Modified standard recipes to account for ingredient issues, customer requests or substitutions for allergen concerns

Prepared dishes in fast-paced environment, working with teammates to maintain high customer satisfaction rate

Responsible for preparing kitchen for daily operation, making laminated doughs, pastries, and customer

service

Military Experience

culinary chef us army july 1998 – july 2013

Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation

Cook according to developed menus, special dietary or nutritional restrictions, or numbers of portions served

Apportion and serve food to facility residents, employees, and patrons

Monitor use of government food commodities to ensure that proper procedures are followed

Compile and maintain records of food use and expenditures

Planned and supervised routine operations at military club’s food service program

Designed everyday specialty menus and catering concepts

Cooked food as per received contract orders

Supervised subordinates at every stage of food production

Evaluated job performance of kitchen staff

Cooked food from different specialty cuisines for parties and functions

Education

AAS may 2020 ivy tech community college

Major: Hospitality Administration: Culinary

Certifications & Licenses

united states army

culinary specialist school july 1999

american culinary federation

certified chef october 2019

national restaurant association

cost controls and purchasing december 2014

menu layout and design december 2014

servsafe

servsafe food handler december 2014

Contact this candidate