LINE CHEF/EXPEDITER Summary Chef 12 years experience cooking high pace restaurant environments. Prior work prep cook, line chef, sous chef. Energetic culinary professional blend creativity, passion food exceptional cooking skills. Works well dynamic leader high-pressure settings. Highlights Focused disciplined High volume production capability Well-tuned palette Focus portion cost control Inventory management familiarity Bilingual (English/[other language]) Experience Line Chef/Expediter 04/2013 Current Company Name City State Led shifts personally preparing food items executing requests based required specifications. Maintained smooth timely operations preparation delivery meals kitchen sanitation. Properly labeled stored raw food ingredients including produce, meat, fish, poultry, dairy dry goods appropriate storage room, walk-in refrigerator, freezer cooler. Changed sanitized cutting boards, benches surfaces beginning new task avoid cross-contamination. Regularly interacted guests obtain feedback product quality service levels. Prepared food items consistently compliance recipes, portioning, cooking waste control guidelines. Kitchen Manager 09/2012 03/2013 Company Name City State Maintained skilled kitchen staff properly coaching, counseling disciplining employees. Instructed new staff proper food preparation, food storage, use kitchen equipment utensils, sanitation safety issues. Line Chef 07/2010 05/2012 Company Name City State Prepared food items consistently compliance recipes, portioning, cooking waste control guidelines. Maintained skilled kitchen staff properly coaching, counseling disciplining employees. Line Chef 07/2007 04/2010 Company Name City State Prepared food items consistently compliance recipes, portioning, cooking waste control guidelines. Reduced food costs 2% percent using seasonal ingredients, setting standards portion size minimizing waste. Maintained updated knowledge local competition restaurant industry trends. Maintained smooth timely operations preparation delivery meals kitchen sanitation. Line Chef 04/2008 12/2008 Company Name City State Prepared food items consistently compliance recipes, portioning, cooking waste control guidelines. Reduced food costs 10% percent using seasonal ingredients, setting standards portion size minimizing waste. Managed kitchen staff recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating enforcing discipline necessary. Verified proper portion sizes consistently attained high food quality standards. Maintained skilled kitchen staff properly coaching, counseling disciplining employees. Developed menus, pricing special food offerings increase revenue customer satisfaction. Inspected kitchens observe food preparation quality service, food appearance cleanliness production service areas. Practiced safe food handling procedures times. Line Chef 03/2005 12/2007 Company Name City State Led shifts personally preparing food items executing requests based required specifications. Maintained smooth timely operations preparation delivery meals kitchen sanitation. Properly labeled stored raw food ingredients including produce, meat, fish, poultry, dairy dry goods appropriate storage room, walk-in refrigerator, freezer cooler. Changed sanitized cutting boards, benches surfaces beginning new task avoid cross-contamination. Regularly interacted guests obtain feedback product quality service levels. Prepared food items consistently compliance recipes, portioning, cooking waste control guidelines. Line Chef/Dishwasher 11/2000 02/2007 Company Name City State Verona restaurant 1821 Hickory ave. Harahan, la. line chef, dishwasher. Prepared food items consistently compliance recipes, portioning, cooking waste control guidelines. Verified proper portion sizes consistently attained high food quality standards. Education High School Diploma 2004 East Jefferson High School City State United States Associate Arts Coursework Culinary Restaurant Management 2006 Houston University City State United States Associate Arts Coursework Hospitality Management 2007 Delgado Community College City State United States Culinary Arts Certificate Skills coaching, cooking, counseling, customer satisfaction, delivery, hiring, pricing, quality, recruiting, safety, scheduling, supervising