Aaron Pegorsch
Winfield,Kansas
Summary
Adept Chef Supervisor with a proven track record at Fresh Ideas Food Service Management, enhancing kitchen operations and elevating food quality through innovative menu development and waste reduction. Skilled in culinary expertise and fostering teamwork, I achieved significant improvements in customer satisfaction and operational efficiency. Expert in sanitation standards and staff training, I'm dedicated to maintaining high-quality standards and driving positive outcomes.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Chef Supervisor
Fresh Ideas Food Service Management
10.2012 - Current
- Streamlined food preparation processes for faster service times and better quality control.
- Troubleshot equipment issues in the kitchen quickly so as not to disrupt operations or compromise food safety.
- Enhanced kitchen efficiency by implementing effective inventory management systems and reducing food waste.
- Ensured consistent presentation of dishes by establishing plating standards and providing training to kitchen staff members.
- Achieved high customer satisfaction by consistently creating and presenting high-quality dishes.
- Advanced employees'' professional growth through regular performance evaluations and constructive feedback sessions.
- Resolved conflicts between team members amicably while taking steps to prevent future issues.
- Implemented cross-training programs for employees, increasing versatility within the team and allowing for smoother shift rotations.
- Fostered a positive work environment, promoting teamwork among kitchen staff members for improved productivity.
- Oversaw catering events from planning to execution, ensuring client satisfaction and repeat business opportunities.
- Utilized seasonal ingredients in menu development, offering fresh options that appealed to customers'' preferences.
- Trained junior chefs on culinary techniques, improving overall skill levels within the team.
- Collaborated with front-of-house staff to provide seamless dining experiences for guests.
- Supported cost control initiatives through careful monitoring of ingredient usage and portion sizes, reducing overall expenses.
- Maintained a clean and sanitary kitchen environment, ensuring compliance with health codes and regulations.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Modified recipes to accommodate dietary restrictions and allergies.
- Participated in food tastings and taste tests.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Utilized culinary techniques to create visually appealing dishes.
- Assisted with menu development and planning.
- Coordinated with team members to prepare orders on time.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Evaluated food products to verify freshness and quality.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Monitored food production to verify quality and consistency.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed close relationships with suppliers to source best ingredients.
- Implemented food cost and waste reduction initiatives to save money.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Set up and broke down kitchen for service.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Disciplined and dedicated to meeting high-quality standards.
Education
Culinary - Culinary
03.2019
Skills
- Sanitation Standards
- Kitchen Operations
- Nutritional knowledge
- Food presentation
- Culinary expertise
- Allergen awareness
- Menu development
- Waste Reduction
- Recipe creation
- Cost Control
- Special diets
- ChefTec
- Customer Service
- Kitchen leadership
- Supervising Food Prep
- Food Safety
- Kitchen Organization
- Food Preparation
- Safe Food Handling
- Knife Skills
- Ordering and Requisitions
- Sanitation Procedures
- Safety Management
- Kitchen Management
- Equipment usage
- Kitchen Equipment Operation
- Staff Training
- Staff Motivation
- Inventory Management
- Catering background
- Mentoring and Coaching
- Garnishing and Plating
- Sauce preparation
- Portion Control
- Vendor Relations
- Compliance
- Recipes and menu planning
- Vendor Relationship Management
- Menu Planning
- Culinary Trends
- Order delivery practices
- Food spoilage prevention
- Operations Support
- Culinary Trends Monitoring
- Problem-Solving
- Teamwork and Collaboration
- Time Management
- Attention to Detail
- Problem-solving abilities
- Multitasking
- Multitasking Abilities
- Food Prep Planning
- Cleaning and sanitation
Accomplishments
I am the Winner of the “Copper Pot” cooking competition 2024. The Culinary cooking competition open to all Chefs and Management for Fresh Ideas. The Best of the Best Culinary competition for our Company.
Certification
I am Servsafe Certified
Timeline
Chef Supervisor - Fresh Ideas Food Service Management
10.2012 - Current
Rouxbe - Culinary , Culinary
I am Servsafe Certified
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