Culinary Professional with Strong Service Focus

Susanna Vogel

206-***-**** *********@*****.*** Seattle, Wa 98104

WWW: Bold Profile

SKILLS

• Customer service

• Cooking

Cleaning and

organization

•

• Food handling

• Food preparation

Multitasking and

organization

•

Strong attention to safe

food handling procedures

•

• Frying

• Cooking techniques

• Knife skills

• Sanitation

Hospitality and service

industry background

•

• Food presentation

• Grilling

• Contamination prevention

• Food waste reduction

Food plating and

presentation

•

• Portion control

• Food plating

• Food handler certification

• Grilling expertise

• Sauce making

• Ingredients measuring

• Allergen awareness

• Culinary creativity

• Nutrition awareness

PROFESSIONAL SUMMARY

Dynamic culinary professional with a strong background at Cogir Management USA, excelling in food preparation and presentation. Proven expertise in multitasking and maintaining high sanitation standards, while effectively reducing food waste. Recognized for culinary creativity and a calm demeanor in high-pressure environments, ensuring exceptional dining experiences.

WORK HISTORY

August 2023 - Current

Cook, Cogir Management USA, Seattle, WA

April 2017 - July 2023

Kitchen Lead, Sodexo USA, Seattle, WA

• Prepared and cooked meals according to menu specifications and dietary requirements. Maintained cleanliness and organization of kitchen workspace, ensuring compliance with health standards.

•

• Assisted in inventory management, tracking ingredients, and minimizing waste effectively.

• Collaborated with team members to ensure timely meal service during peak hours.

• Prepared and cooked meals according to menu specifications and dietary requirements. Maintained cleanliness and organization of kitchen workspace, ensuring compliance with health standards.

•

• Assisted in inventory management, tracking ingredients, and minimizing waste effectively.

• Collaborated with team members to ensure timely meal service during peak hours. EDUCATION

June 1993

Associate Of Arts

Western Culinary Institute, Portland, OR

AFFILIATIONS

American culinary federation

S

• Food spoilage prevention

• Event catering

Recipes and menu

planning

•

• Menu planning

• Food pairing

• Fine dining

• Recipe development

• Food trends awareness

• Pastry making

• Food costing

• Problem-solving

• Time management

• Ingredient knowledge

• Labor management

• Temperature control

• Cost control

• Special diets

• Regional cuisine

• Sous vide technique

• Focused and disciplined

• Recipe modification

• Strong butchery skills

High volume production

capability

•

• Calm demeanor

• Sauteing

• Culinary art

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