OWNER/CHEF Summary Chef 6 years critically acclaimed work preparing delicious, healthy dishes multiple restaurants well starting business. Specializes preparing menus attract retain customers. Looking challenging role culinary management. Line Cook 15 years experience high-pressure culinary environments. Skilled preparing large volumes food quickly efficiently. Seeking use culinary skills expertise prepare special variety dishes professional, rewarding environment. Highlights Sous vide technique Strong butchery skills Contemporary sauce work ServSafe certified Food handler Focused disciplined Focus portion cost control Inventory management familiarity High volume production capability Accomplishments 2015 "BEST CUSTOMER SERVICE AWARD" FROM THE TASTE DORCHESTER Experience Owner/Chef 08/2012 08/2015 Company Name City State Opened closed store, included counting cash drawers making bank deposits. Answered customers' questions addressed problems complaints person via phone. Maintained visually appealing effective displays entire shop. Educated customers product service offerings. Oversaw daily operations. Built customer confidence actively listening concerns giving appropriate feedback. Offered direction gave constructive feedback motivate employees. Providing prompt, efficient friendly service customers Anticipating customer needs catering competently Maintaining high sanitary standards kitchen serving area Managing catering services depending upon pertinence event Informing management areas service could improved Responsible maintenance food items equipment Storing reusable items carefully. Chef 10/2011 06/2012 Company Name City State Make sure team 10 following food preparation, recipe adherence Performing duties food preparation required guidelines Be able cook high school's chef call Serve food quantities meet requirements Accepts responsibility stocking shelves general cleaning Maintains required forms records assigned manager. Chef 04/2009 02/2010 Company Name City State Café Main Supervises team 8 Supervises ordering, purchasing, receiving, inventory Supervises sanitation cleaning Trains employees Participates menu development, recipe testing, evaluation Maintains records computer input Maintains food costs, safe handling preparation standard. First-Cook 08/2008 05/2009 Company Name City State Responsible subsistence time received consumed Conduct quality assurance evaluation food preparation finished products Training supervising cooks, Ensure highest quality products served Close kitchen ensure kitchen left good working condition Make sure lunch get time dinner Cook prepare according daily menu Cook 700 1000 kids catering functions. Sous Chef 03/2008 08/2008 Company Name City State Elegant catering Company around thirty Years, cater fine-dine small parties. Over sees catering events off-premise upscale jobs Supervises participates production, team Communication, recommend discipline appropriate Manage cooks wait staff, kitchen stewards Train, develop, empower, coach counsel, resolve problems. Cook/Pastry-Cook 10/2007 03/2008 Company Name City State Fine dining Mediterranean cuisine restaurant, Italy influent. Externship Todd English world renowned chef Set station according restaurant guidelines Prepares food items directed sanitary timely manner Follows recipes, portion controls, presentation specifications set restaurant Restock items needed throughout shift Clean maintain station practicing good safety, sanitation, organizational skills Perform additional responsibilities, although detailed, requested Chef, Sous Chef Kitchen Manager time Responsible make specialties pasta sauce, stocks soups. Education Associate Occupational Science 6/2008 Le Cordon Blue College Arts City State Certificate ServSafe, Allergen Computer Skill Microsoft word, Power Point, Excel Skills Enforcing strict health hygiene standards cooking food preparation area. Strong desire instill good practice procedures working you. Physically fit able lift heavy goods stand long periods time.