OBJECTIVE
Friendly, problem solver looking for a position offering an opportunity to demonstrate my knowledge, leadership skills, and cooking experience to support the growth and profitability of the organization.
EXPERIENCE
Noble Knots Food Truck, Providence, RI
Chef/Owner, April 2013 to Present
The Wurst Kitchen at Chez Pascal
Chef de Cuisine October 2012 to February 2013
Managed the culinary side of the Wurst Kitchen
Assisted Executive Chef in creating nightly specials
Learned the art of sausage making
Cooked all orders in a timely fashion
Occasionally took orders from and served food to guests sitting at the Wurst Bar
Prepped both lunch and dinner for the Wurst Kitchen as well as assisting in prepping for the main restaurant kitchen.
Coordinated with the Chef and day time cook to ensure station was properly prepped and stocked.
Aura at the Seaport Hotel, Boston, MA
A La Carte Sous Chef, September 2008 to October 2012
Managed all 4 A La Carte outlets at a Four Diamond Hotel
Responsible for creating daily specials, supervising 20 line cooks, exercising portion control, and streamlining all culinary operations
Assisted the Chef in all aspects of hiring, training, and reviewing of kitchen staff
Effectively developed and me personal and departmental goals such as: revamping ordering systems and par levels to maintain a food cost of 21%, labor cost of 6% and Medalia score of 8.92
Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles
Aided the Chef in developing menus and recipes for Aura, Tamo, Room service and Private Dining Rooms
Expedited daily lunch and dinner services
Member of the Quality Leadership Team
Serve Safe Certified
Coast Guard House, Narragansette, RI
Sous Chef, April 2008 to September 2008
Cooked and expedited for a 500 seat restaurant
Supervised a staff of 10 line cooks while promoting positive moral, providing supportive production leadership and maintaining sanitary work environment
Produced and portioned all stocks, sauces, meat, poultry, and seafood
Assisted Chef in development of summer deck grill menu
Ensured quality of menu items according to standards and specifications of Executive Chef and aided in daily ordering
Opus, Dartmouth, MA
Executive Chef, October 2005 to February 2008
Trained all staff in proper food handling methods and practices to ensure high standards of sanitation
Cook or directly supervise the production of items that require skillful preparation
Confirmed and determined any special dietary requirements to ensure food safety for guest
Developed techniques and tested recipes to ensure consistent quality control of food
Placed orders of perishable and non-perishable items while determining cost saving methods
Conducted regular physical inventories of food and established controls to minimize waste
Consulted with front of the house manager to ensure best practices for customer satisfaction
Bella Vist, Providence, RI
Sous Chef, April 2004-October 2005
Trained all staff in proper food handling methods and practices to ensure high standards of sanitation
Cook or directly supervise the production of items that require skillful preparation
Confirmed and determined any special dietary requirements to ensure food safety for guest
Developed techniques and tested recipes to ensure consistent quality control of food
Placed orders of perishable and non-perishable items while determining cost saving methods
Conducted regular physical inventories of food and established controls to minimize waste
Consulted with front of the house manager to ensure best practices for customer satisfaction
