Allison Lavanture
Chef
Lake View,NY
Summary
Hard working, passionate, creative, and thoughtful chef with a love of cooking, baking, and creating exemplary. I enjoy cooking all different cuisines with the freshest of ingredients. I am always enthusiastic about meeting new people, employees, and providing a wonderful experience for clients.
Overview
5
5
years of professional experience
1
1
Certification
Work History
Sous Chef
The Young Street Hotel
09.2024 - 12.2024
- Supported head chef in managing kitchen staff for smooth operations.
- Developed new dishes with innovative techniques.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain a high status business reputation.
Sous Chef
Shoal Bay Country Club
12.2023 - 09.2024
- Maintained high standards of food quality and presentation through consistent adherence to recipes and plating guidelines.
- Continuously improved culinary skills through ongoing training opportunities, staying current on industry trends and best practices.
- Developed customized menus that catered to diverse dietary requirements and preferences for each event, including weddings, conferences, and holiday buffets.
- Reduced food waste by implementing proper storage techniques and inventory management systems.
- Assisted with ordering supplies and managing inventory levels, ensuring adequate stock was available for daily operations without excessive waste or spoilage costs incurred.
- Coordinated with front-of-house staff to address any service-related issues promptly, contributing to overall guest satisfaction levels consistently.
- Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean workspace.
- Stepped in to work in either of the four kitchens that existed in the country club when help was needed.
Kitchen Manager
Bar Bill Tavern
01.2023 - 12.2023
- Implemented rigorous food safety protocols to meet health regulations.
- Promoted open communication.
- Prioritized achieving rapid ticket times during peak service hours while managing effectively and working focused and quickly as a cook.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas.
- Delegated food preparation duties.
- Reviewed and analyzed kitchen performance to observe continuous improvement.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
Freelance Personal Chef
Allison Lavanture
08.2022 - 12.2022
- Created personalized meal plans based on client preferences, specifications, food allergies and dietary restrictions.
- Created recipes that are delicious, balanced and inspired by my clients' preferences.
- Collaborated closely with each client to ascertain kinds of meals and foods that would meet needs.
- Shopping to pick up all necessary items for use in recipes.
- Served meals to clients, providing ingredients and plating information.
- Maintain clean, organized kitchen to ensure proper safety and food handling techniques.
- Communicated with clients to assess satisfaction with meals and make needed adjustments.
- Packaged and delivered prepared meals meant to be consumed at later date.
- Planned menus that incorporated healthy, fresh food sourced from local farmers and stores.
- Met with client and discussed preferred meals, dietary restrictions and food allergies.
Catering Sous Chef
Company B. Tasting Room x MaryRuth Rera
05.2022 - 08.2022
- Single handedly prepped and catered events for various occasions.
- Grocery shopping and planning,
- Maintained highest food quality standards regarding food inventory procedures, food storage and rotation.
- Developed great relationships with clients.
- Work 16 hour days when needed.
- Prepped, coursed out, and served five course meal for party.
- Assisted head Chef to manage all aspects of the catering business.
- Created relationships with local vendors to maintain freshness of ingredients.
- Kept kitchen clean and tidy throughout cooking.
- Managed cleanliness of event space.
Line Cook
Elm Street Bakery
05.2021 - 05.2022
- Created nutritious, visually appealing, innovative and properly prepared and flavored food.
- Cooked multiple orders simultaneously during busy periods.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
- Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Liaised closely with kitchen and front-of-house personnel.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Improved performance of team members resulting in high-quality meals produced daily.
Chef's Assistant
MaryRuth Rera Catering
11.2020 - 03.2021
- Worked under classically trained Italian cuisine chef.
- Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
- Controlled portion sizes and garnishing for optimal cost controls.
- Packaged and stored food products appropriately to ensure proper handling and preservation.
- Re-stocked, organized and arranged service and food stations.
- Cleaned utensils, dishes and glasses for customer use.
- Organized ingredients and restocked supplies to prepare for busy periods.
- Maintained clean and sanitized work area in accordance with food safety guidelines, avoiding cross-contamination of raw and prepared food products.
- Demonstrated self-reliance by meeting and exceeding workflow needs.
- Added garnishes and other finishing touches to improve plating presentation.
- Followed recipes and customer requests to prepare high-quality, delicious meals.
Cleaner
Tidy Buffalo
12.2019 - 07.2020
- Used proper chemicals and cleaning materials to optimal dilution and cleaned specific surfaces followed client requests.
- Organized, cleaned and sanitized kitchens, bedrooms, living rooms and bathrooms to tidy and eliminate daily germs.
- Cleaned homes following specific and detailed protocols and requests.
- Laundered sheets and other bedding, made beds and fluffed pillows.
- Operated in-house and portable vacuums to remove dust and debris from hardwood floors, carpets and upholstery.
- Used natural cleaning products where possible and followed product recommendations to maintain client safety.
- Interacted pleasantly with clients and guests when performing daily duties.
- Employed deep-cleaning techniques for areas in need of additional sanitation.
Education
High School Diploma -
Springville Griffith Institute
06.2019
Skills
- Communication and interpersonal relationships
- Critical thinking and problem solving
- Time management organization
- Active listener
- Great interpersonal skills and customer oriented
- Focused and disciplined
- Cost and quality effective purchasing
- Forming Vendor relationships
- Assisting with event planning and decorating
- Customized Menu development
- Planning & organizing
- Multitasking in the kitchen
- Dedicated team player
- Calm under pressure
- Knowledge in vegan cuisine
- Banquets and catering
- Budgeting and cost control
- People skills
- Food allergy awareness
- Safe food handling
- Knife skills
- Mentoring and coaching
- Recipe and menu development
- Kitchen management
Experience
["Food Preparation Workers"]
Certification
- ServSafe Food Handler's Certification
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Work Preference
Work Type
Full TimeAccomplishments
-After making enough money by working as a chef in multiple restaurants, I was able to pay for a trip to Australia: and I spent a year in Australia working as a chef in multiple different places.
Timeline
Sous Chef
The Young Street Hotel
09.2024 - 12.2024
Sous Chef
Shoal Bay Country Club
12.2023 - 09.2024
Kitchen Manager
Bar Bill Tavern
01.2023 - 12.2023
Freelance Personal Chef
Allison Lavanture
08.2022 - 12.2022
Catering Sous Chef
Company B. Tasting Room x MaryRuth Rera
05.2022 - 08.2022
Line Cook
Elm Street Bakery
05.2021 - 05.2022
Chef's Assistant
MaryRuth Rera Catering
11.2020 - 03.2021
Cleaner
Tidy Buffalo
12.2019 - 07.2020
High School Diploma -
Springville Griffith Institute
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