Summary
Overview
Work History
Education
Skills
Timeline
Generic

Antoinette Lucas

LAKE STEVENS

Summary

Dynamic Head Chef with a proven track record at Diaspora Drum LLC, excelling in menu development and cost management. Renowned for elevating dining experiences through innovative recipes and strong team leadership. Expertise in food safety and vendor relations ensures high-quality ingredients while fostering a collaborative kitchen environment.

Overview

9
9
years of professional experience

Work History

Head Chef

Diaspora Drum LLC
07.2024 - 05.2025
  • Placed orders to restock items before supplies ran out.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Created recipes and prepared advanced dishes.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
  • Maintained well-organized mise en place to keep work consistent.
  • Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
  • Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
  • Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.

Prep Chef

LECT's Soup Stop
10.2016 - 06.2024
  • Contributed to a positive working environment through effective communication and teamwork practices.
  • Demonstrated strong time management skills by prioritizing tasks efficiently during high-pressure situations.
  • Maintained high standards of food quality and presentation through consistent adherence to recipes and plating guidelines.
  • Assisted with ordering supplies and managing inventory levels, ensuring adequate stock was available for daily operations without excessive waste or spoilage costs incurred.
  • Continuously improved culinary skills through ongoing training opportunities, staying current on industry trends and best practices.
  • Ensured compliance with all health department regulations, resulting in consistently passing inspections with flying colors.
  • Reduced food waste by implementing proper storage techniques and inventory management systems.
  • Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean workspace.
  • Coordinated with front-of-house staff to address any service-related issues promptly, contributing to overall guest satisfaction levels consistently maintained throughout tenure at establishment concerned hereunder henceforth therewithal.
  • Exhibited flexibility in adapting to menu changes and special event preparations as needed, ensuring a seamless dining experience for all guests involved therein.
  • Operated various kitchen equipment safely and effectively, minimizing accidents and downtime.
  • Participated in regular staff meetings to discuss areas of improvement, leading to increased overall performance levels within the kitchen team.
  • Assisted head chef in creating innovative menu items, resulting in increased customer satisfaction and repeat business.
  • Received praise from customers for outstanding attention to detail in preparing visually appealing plates that met dietary restrictions as needed.

Education

Culinary Arts

Snohomish Culinary Arts
Snohomish, WA

Associate Of Arts - Graphic Design

Centralia Community College
Centralia, WA
06.1995

Skills

  • Food safety
  • Kitchen management
  • Team management
  • Menu development
  • Menu planning
  • Waste reduction
  • Culinary expertise
  • Food safety regulations
  • Kitchen operations
  • Menu supervision
  • Special event catering
  • Regulatory compliance
  • Cost reduction
  • Food presentation
  • Cost management
  • Recipe creation
  • Seasonal menu planning
  • Leadership qualities
  • Ingredient selection
  • Cost control
  • Process improvements
  • Workflow optimization
  • Sanitation standards
  • Allergy awareness
  • Purchasing
  • Regional cuisine expertise
  • Grilling
  • Cost control and budgeting
  • Health regulations
  • Ingredient sourcing
  • Equipment maintenance
  • Inventory rotation
  • Food spoilage prevention
  • Plating and presentation
  • Sustainable practices
  • Resource management
  • Staff training
  • Professional networking
  • Customer retention
  • Vendor relations
  • Budget development
  • Forecasting and planning
  • Signature dish creation

Timeline

Head Chef

Diaspora Drum LLC
07.2024 - 05.2025

Prep Chef

LECT's Soup Stop
10.2016 - 06.2024

Culinary Arts

Snohomish Culinary Arts

Associate Of Arts - Graphic Design

Centralia Community College

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