Alexis Agostinelli
Park City,Illinois
Summary
Accomplished Culinary Specialist with a proven track record during tour aboard the USS Fitzgerald. Enhanced dining experiences through innovative recipe creation and effective menu development. Trained and led a team of 5 in ship's kitchen which served 350 people resulting in 100% of 4,380 successful and nutritional meals cumulatively over a 4 year span. Skilled in nutrition and meal planning, excelled in managing food service operations and mentoring staff, demonstrating exceptional leadership and culinary expertise.
Overview
5
5
years of professional experience
Work History
Culinary Specialist
United States Navy, USN
2019.06 - Current
- Developed menus and meal plans which met personnel needs, utilizing available supplies and within budget restrictions.
- Took inventory of supplies and maintained accurate stock records to minimize losses and support supply ordering.
- Planned menus and ordered various food stock to provide balanced and nutritious meals.
- Prepared and served food to approximately 350 personnel in upscale urban restaurant.
- Inspected deliveries for accuracy and safety.
- Managed delivery of fresh rations in high intensity environments for over 350 personnel.
- Maintained records and awareness of unique dietary restrictions or allergies of personnel, accommodating needs in meal preparation.
- Set up and broke down kitchen for service.
- Evaluated food products to verify freshness and quality.
- Coordinated with team members to prepare orders on time.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Utilized culinary techniques to create visually appealing dishes.
- Monitored food production to verify quality and consistency.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Assisted with menu development and planning.
- Disciplined and dedicated to meeting high-quality standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Participated in food tastings and taste tests.
Education
High School -
New Tech High School
Zion, IL06.2019
Skills
- Cooking methods
- Nutrition and meal planning
- Cost Control
- Food presentation
- Sauce preparation
- Knife Skills
- Recipe creation
- Estimating and ordering inventory
- Food and Beverage Operations
- Workstation Maintenance
- Guest Interaction
- Sanitation Procedures
- Preparing food
- Waste Reduction
- Cleaning and sanitizing
- Food Service
- Food Preparation
- Menu development
- Employee Scheduling
- Special diets
- Dining facility management
- Serving food
- Equipment Inspections
- Kitchen Organization
Accomplishments
Personally requested to manage the Commanding Officer's kitchen by name. Highly sought after as a kitchen manager throughout career due to positive attitude and above-bar meal preparation.
Additional Information
Has been through a very strenuous career and is able to make quick decisions. Very passionate about the management of daily restaurant duties.
Timeline
Culinary Specialist
United States Navy, USN
2019.06 - Current
High School -
New Tech High School