Summary
Overview
Work History
Education
Skills
Timeline
Generic

Andrew Place

Demi chef
Thompson,CT

Summary

A seasoned culinary professional, I've honed my craft at esteemed establishments like The Overlook Masonic Care, mastering both the art of food presentation and the leadership necessary to inspire a kitchen team. My expertise in menu development and adaptability has consistently enhanced dining experiences, achieving significant improvements in customer satisfaction and operational efficiency.

Overview

10
10
years of professional experience

Work History

Demi Chef

The Overlook Masonic Care
11.2022 - Current
  • Increased speed of service by efficiently multitasking during peak dining hours while maintaining consistent dish quality.
  • Mentored junior staff members, providing guidance on proper cooking techniques and kitchen best practices.
  • Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
  • Contributed to a positive work environment through effective communication and teamwork among kitchen staff.
  • Assisted in inventory management, ordering supplies and ingredients as needed to maintain adequate stock levels.
  • Ensured consistency in taste and presentation for all dishes, adhering strictly to established recipes and plating guidelines.
  • Collaborated with head chef to develop new menu items, incorporating seasonal ingredients and current culinary trends.
  • Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
  • Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
  • Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls, and coffee cakes.
  • Enhanced kitchen efficiency by streamlining food preparation processes and optimizing workstation organization.
  • Improved customer satisfaction by promptly addressing any concerns or issues related to food quality or presentation.

Cook

The Crossings Restaraunt and Brew Pub
03.2015 - 02.2018
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Reduced food waste significantly by implementing proper portion control and storage techniques.
  • Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
  • Streamlined kitchen operations with effective communication and collaboration among team members.
  • Communicated closely with servers to fully understand special orders for customers.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.

Sous Chef

Mr. Zs
06.2019 - 10.2022
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
  • Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
  • Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
  • Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
  • Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.

Cook

Pub 99 Killingly Ct
03.2017 - 07.2018
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Reduced food waste significantly by implementing proper portion control and storage techniques.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
  • Streamlined kitchen operations with effective communication and collaboration among team members.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Contributed to positive guest experiences by accommodating special dietary needs and requests.
  • Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
  • Showcased excellent knife skills for precise cutting and preparation of various ingredients.
  • Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
  • Mentored junior cooks in refining culinary skills through hands-on guidance.

Education

General -

Tourtellotte Memorial High School
Thompson, CT

Skills

  • Leadership qualities
  • Vegetable cutting
  • Food safety
  • Knife skills
  • Food presentation
  • Sanitation practices
  • Adaptability in kitchen
  • Task delegation
  • Ingredient preparation
  • Allergen awareness
  • Grilling expertise
  • Workflow optimization
  • Supply ordering
  • Ingredient sourcing
  • Recipe development
  • Menu planning
  • Fish filleting
  • Garnishing dishes
  • Dietary restrictions
  • Cooking methods mastery
  • Meat butchery
  • Food cost control
  • Station stocking
  • Kitchen staff leadership
  • Customer service
  • Kitchen leadership
  • Supervising food prep
  • Verbal and written communication
  • Kitchen organization
  • Heavy lifting
  • Food preparation
  • Safe food handling
  • Detail-oriented
  • Cooking techniques
  • Ordering and requisitions
  • Sanitation procedures
  • Equipment usage
  • Foodservice
  • Kitchen equipment operation
  • Staff training
  • Staff motivation
  • Menu memorization
  • Inventory management
  • Catering background
  • Employee scheduling
  • Line inspections
  • Menu development
  • Garnishing and plating
  • Performance improvement
  • Recipe creation
  • Portion control
  • Plating
  • Vendor relations
  • Compliance
  • Recipes and menu planning
  • Culinary trends
  • Special diets
  • Food spoilage prevention
  • Operations support
  • Farm to table
  • Food preparation supervision
  • Special dietary requirements
  • Dish preparation
  • Station oversight
  • Teamwork
  • Teamwork and collaboration
  • Problem-solving
  • Time management
  • Food preparing, plating, and presentation
  • Multitasking
  • Multitasking Abilities
  • Food prep planning

Timeline

Demi Chef

The Overlook Masonic Care
11.2022 - Current

Sous Chef

Mr. Zs
06.2019 - 10.2022

Cook

Pub 99 Killingly Ct
03.2017 - 07.2018

Cook

The Crossings Restaraunt and Brew Pub
03.2015 - 02.2018

General -

Tourtellotte Memorial High School

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Andrew PlaceDemi chef