Asa Mott
Farmington,NY
Summary
Dynamic chef with a focus on innovative recipe development and culinary excellence. Proven ability to enhance food quality and customer satisfaction while maintaining strict safety compliance. Expertise in team leadership and cost analysis, ensuring smooth kitchen operations and exceptional dining experiences.
Overview
11
11
years of professional experience
Work History
Chef de cusine
Max at Eastman place
Rochester , NY
09.2025 - Current
- Managed kitchen operations, optimizing workflow during peak service periods.
- Supervised kitchen staff, training on food preparation techniques to enhance skill levels.
- Maintained high standards of food safety and sanitation in compliance with regulations.
- Developed recipes and standardized procedures for consistent food quality across dishes.
- Implemented innovative cooking techniques to improve flavor profiles and presentation.
- Collaborated with front-of-house staff, improving guest experiences and service quality.
- Scheduled kitchen staff shifts based on restaurant needs and operational demands.
- Tracked inventory and ordered supplies to maintain seamless kitchen operations.
Line cook
Prosecco Italian Restaurant & Jazz Bar
Farmington, NY
04.2024 - 09.2025
- Cooked multiple orders simultaneously during peak hours to optimize service efficiency.
- Coordinated multiple tasks simultaneously to sustain organization and workflow in high-pressure kitchen environment.
- Prepared ingredients and dishes to meet quality standards, ensuring consistent flavor and presentation.
- Maintained cleanliness and organization of kitchen workspace to support efficient operations during service.
Chef
Rio tamatlan
Canadaguia, NY
04.2024 - 04.2025
- Selected and developed recipes and planned menus, driving consistent food quality and production.
- Monitored quality, presentation, and quantities of plated food to ensure exceptional dining experiences.
- Adjusted seasonings of dishes based on customer feedback to improve satisfaction and flavor profiles.
- Managed daily operations of the kitchen including scheduling shifts for staff.
- Delegated tasks and supervised kitchen staff to enhance food preparation efficiency and maintain safety standards.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
Chef
Ferona
Canandaigua, NY
03.2022 - 04.2024
- Employed training and motivational techniques to foster a constructive atmosphere for employees.
- Checked quality of food products to meet high standards.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Observed food safety and sanitation protocols to reduce germ spread.
- Analyzed recipe costs to identify potential changes that maintain quality while optimizing expenses.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Resolved customer complaints regarding food quality or service promptly and professionally.
- Monitored waste management procedures to reduce losses from spoilage and improve operational efficiency.
Chef
Butapub
Rochester, NY
11.2014 - 03.2019
- Developed standard recipes and techniques for food preparation and presentation, ensuring consistently high-quality food items.
- Supervised food preparation staff, fostering a collaborative environment to achieve high-quality results.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Trained kitchen workers on culinary techniques.
- Planned menus, ordered supplies and managed kitchen staff.
- Met with clients to discuss menus and meal options for weddings and banquets.
- Cultivated relationships with local vendors to secure fresh, quality ingredients at competitive prices.
- Negotiated contracts with suppliers to secure competitive prices for ingredients.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Evaluated food products to ensure they met high quality standards.
- Created weekly schedules for employees based on projected business volume.
Chef
Max at Eastman place
Rochester, NY
- Supervised specialty dish preparation to meet customer requests and accommodate various dietary needs effectively.
- Prepared high-quality dishes according to established recipes.
- Trained kitchen workers in culinary techniques to enhance skill sets and improve dish quality.
- Supervised team members during meal service to ensure accuracy of orders.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Assigned specific duties to employees to maintain productive operation of kitchen and food service.
- Reviewed operational records to assess food usage and optimize inventory management.
Education
Culinary
Paul Smiths
Saranac Lake, NY05-1995
Skills
- Menu development
- Innovative Recipe Creation
- Recipe development
- Culinary techniques
- Menu planning
- Cost analysis
- Inventory management
- Inventory control
- Food safety compliance
- Food safety
- Kitchen management
- Ingredient sourcing
- Staff training
- Team leadership
- Time management
- Problem resolution
- Creative innovation
- Culinary training
- Customer service
Education and Training
other
Timeline
Chef de cusine
Max at Eastman place
09.2025 - Current
Line cook
Prosecco Italian Restaurant & Jazz Bar
04.2024 - 09.2025
Chef
Rio tamatlan
04.2024 - 04.2025
Chef
Ferona
03.2022 - 04.2024
Chef
Butapub
11.2014 - 03.2019
Chef
Max at Eastman place
Culinary
Paul Smiths