Skilled Chef/cook/manager

AMY VILLEGAS

**** ********* ** *** * Indianapolis, IN 46226 317-***-**** ***.*********@*****.***

Skills Summary

Experienced Line Cook, Chef and Kitchen Manager seeking to utilize culinary and leadership skills to deliver an exceptional dining experience, ensuring both team member and guest satisfaction.

Education

Mt. Vernon Fortville, IN

1997

Experience

College Chefs Sigma Chi Butler University

Executive Sous Chef/

2023-present

Working directly under the house executive chef to skillfully create a menu that’s both healthy and delicious

Weekly meal planning and budgeting

Product orders and inventory control as determined by needs and budget

Delegate general kitchen cleaning and sanitizing duties ensuring that best practices are being followed by all employees

Current on all certifications or am working towards any that are necessary to operate a full service dining establishment

Utilize effective communication and problem solving skills, building strong interpersonal relationships with management, vendors, house staff and members creating a positive atmosphere and overall satisfying dining experience

Circle City Preparatory Charter School

Scratch Kitchen Chef/

2022-2023

Trained under the guidance of chefs from the patachou foundation

Prepare 2 meals and 2 snacks per day for a population of approximately 310 k-8th grade students

Follow all patachou foundation from scratch recipes in accordance with USDA guidelines

Maintain inventory assuring reimbursement for school programs

General kitchen responsibilities

Daily interaction with students as a positive role model

Participate in charity events as well as giving back to the community through feeding our future leaders

Red Robin International

Lead Line Cook/

2021-2023

Line set up and break down

Morning food prep and portion ingredients

Prepared food to order in accordance with all company standards

Cleaning and sanitizing as needed

Lead a 4 to 8 person team boosting morale and productivity

The Cheesecake Factory

Line Cook/

2020-2021

Prepared and portioned food items needed for service

Cross trained on various stations throughout the kitchen

Worked as part of a team in a fast paced environment delivering high quality fare

Trained on proper cleaning and sanitizing procedures

Bridgewater Country Club

Chef de Partie/

2018-2020

Line set up for evening service

Made all sauces, soups, potatoes and veg

Involved in recipe development and menu planning

Lead a 6 person team to assemble and expedite high quality cuisine in a timely and aesthetically pleasing manner

Reported directly to the executive chef

Responsible for delegating tasks and ensuring all restaurant standards have been met

Kroger

Deli/bistro Manager/

2016-2018

Responsible for overseeing a team of approximately 20 employees between the deli and hot foods area,as well as the bakery and Starbucks areas when the only manager present

Assisted team members in their duties, keeping wait times down and ensuring guest satisfaction

Daily, weekly and monthly counts, scanning all product for sell by dates and general inventory

Daily product ordering specific to each vendor

Prepped the deli/bistro areas for opening while maintaining presentation and temperature throughout the day

Assisted and directed team members with daily activities in all four areas of the department

Chili’s

Lead Line Cook/

2013-2016

Taste Café and Marketplace

Station Chef/

Bartender/Barista/

Expo/

2008-2012

Puccini’s

General Manager, Carmel

Kitchen Manager, Various Locations

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