andrew chamberland
chef
Austin,TX
Summary
Talented Chef with 12+ years serving innovative cuisine in the food industry. Quickly prepares orders for patrons at locations and events. Enjoys applying latest culinary techniques. Natural leader in the kitchen.
Overview
8
8
years of professional experience
Work History
Food Truck Manger
Wholly Cow Burgers
05.2023 - Current
- Accepted orders and packed food for takeout and delivery.
- Greeted customers, answered menu questions and responded to complaints.
- Planned daily menus and prepped food for service.
- Assisted food prep and assembly on line and served [Number] customers per day.
- Trained food truck employees to follow established safety and hygiene standards.
- Monitored expenditures and identified areas to maximize budget and minimize costs.
- Maintained employee records, prepared payroll and scheduled shifts.
- Motivated staff to perform at peak efficiency and quality.
Chef De Partie
Oasthouse Bar & Kitchen
03.2023 - 05.2023
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Cooked memorable dishes that brought new customers into establishment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Line Cook
Uchiko Austin
01.2023 - 02.2023
- Set station prep coals excite apps and entrées shut down station clean prep list
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Checked food temperature regularly to verify proper cooking and safety.
Shift Leader
MOODY CENTER
10.2022 - 12.2022
- Prep food for game days and events lead crew on said days keep kitchen clean
- Trained new employees and delegated daily tasks and responsibilities.
- Managed shift operations, supplied resources and monitored team performance to keep business profitable and running smoothly.
- Maintained clean and well-organized production areas to avoid violations or unnecessary work delays due to hazards or inefficient layouts.
- Resolved conflicts between employees to maintain positive and productive work environments.
Head Chef/Kitchen Manager
RA SUSHI BAR RESTAURANT
08.2022 - 11.2022
- Prep items for line cook all dishes on line lead kitchen train line cooks do weekly inventory cut meat and salmon to portion check quality of products on line and in walk in check labels keep kitchen clean to industry standards
Lead Line Cook
Hotel and conference center
10.2021 - 06.2022
- Cooked all dishes stocked prepped for line
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Cook
Q2 Arena
08.2021 - 10.2021
- Helped to Run the Captain Morgan Lounge in the the Q2 Arena
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Line Cook
Omni Resort & Spa
04.2021 - 08.2021
- Worked at the blind salamander in the golf course Omani resort shucked oysters garmo
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Plated and presented all dishes to match established restaurant standards.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
Lead Line Cook
Brewtorium
09.2020 - 02.2021
- Prepped for line made pizzas burgers salads nice ill spot.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Lead Line Cook
The AT&T Conference center
09.2017 - 03.2020
- Prepped all items for line cooked all dishes ran all stations
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Su Chef
QUALITY SEAFOOD
08.2015 - 10.2017
- Made specials daily with my head chef
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Line Cook
The Alamo DraftHouse
12.2015 - 07.2016
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
Education
College Degree in Culinary Arts -
SUNY Delhi
Delhi, NY02.2013
High School Diploma -
Cornwall Central High School
New Windsor, NY06.2011
Skills
- Culinary Experience
- Kitchen Experience
- Food Preparation
- Catering
- Kitchen Management Experience
- Banquet Experience
- Food Safety
- Restaurant Experience
- Cooking
- Meal Preparation
- POS
- Supervising Experience
- Food Handling
- Menu Planning
- Cleaning Experience
- Restaurant Management
- Time Management
- Inventory Control
- Cleanliness Standards
- Health Regulations
- Cash Handling
- Inventory Management
- Team Leadership
- Marketing Strategy
Personal Information
- Title: Ra Sushi Head Chef
- Work Permit: Authorized to work in the US for any employer
Timeline
Food Truck Manger
Wholly Cow Burgers
05.2023 - Current
Chef De Partie
Oasthouse Bar & Kitchen
03.2023 - 05.2023
Line Cook
Uchiko Austin
01.2023 - 02.2023
Shift Leader
MOODY CENTER
10.2022 - 12.2022
Head Chef/Kitchen Manager
RA SUSHI BAR RESTAURANT
08.2022 - 11.2022
Lead Line Cook
Hotel and conference center
10.2021 - 06.2022
Cook
Q2 Arena
08.2021 - 10.2021
Line Cook
Omni Resort & Spa
04.2021 - 08.2021
Lead Line Cook
Brewtorium
09.2020 - 02.2021
Lead Line Cook
The AT&T Conference center
09.2017 - 03.2020
Line Cook
The Alamo DraftHouse
12.2015 - 07.2016
Su Chef
QUALITY SEAFOOD
08.2015 - 10.2017
College Degree in Culinary Arts -
SUNY Delhi
High School Diploma -
Cornwall Central High School
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