Ashley Thompson
New Orleans,LA
Summary
Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards.
Overview
5
5
years of professional experience
Work History
Master Cook
Nobu Hotel Caesars Palace
New Orleans, Louisiana
06.2024 - Current
- Planned, prepared and served meals according to established recipes and standards.
- Maintained a clean, safe and organized work environment in the kitchen.
- Coordinated with suppliers to ensure timely delivery of goods.
- Assisted executive chefs in developing new recipes or modifying existing ones.
- Implemented safety procedures when operating equipment such as ovens, stoves.
- Utilized cost-effective strategies when purchasing ingredients to reduce expenses.
- Trained new staff in culinary techniques such as knife skills, cooking methods and plate presentation.
- Managed multiple tasks simultaneously while providing excellent customer service.
- Conducted periodic tastings of finished dishes before being served to customers.
- Documented temperature readings throughout the day using thermometers or other devices.
- Monitored food production operations to ensure quality control of products.
- Inspected all incoming shipments of meat, fish, poultry and produce for freshness.
- Ensured proper portioning, arrangement and garnishing of food plates prior to serving guests.
Chef
School Gourmet
Atlanta, GA
06.2023 - Current
- Planned menus, ordered supplies and managed kitchen staff.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Trained new chefs on proper cooking techniques and menu items.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Supervised team members during meal service to ensure accuracy of orders.
- Adhered to budget guidelines when purchasing ingredients and equipment.
- Prepared high-quality dishes according to established recipes.
- Checked quality of raw materials before use.
- Managed daily operations of the kitchen including scheduling shifts for staff.
- Created weekly schedules for employees based on projected business volume.
Cook
Nobu Atlanta
Atlanta, Georgia
10.2022 - 06.2024
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
- Supervised and trained kitchen staff on proper preparation techniques.
- Checked quality of ingredients before use in order to ensure freshness.
- Coordinated with wait staff to ensure timely delivery of meals to customers.
- Provided guidance to junior cooks regarding food preparation methods and techniques.
- Adhered to food safety standards when storing and preparing foods.
- Assist with overall execution of all parties, events or large cover counts
- Communicate directly with with chef or front or front of house management about any shortages or solutions throughout service
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Accommodate any changes approved by the chef
- Boost overall morale
Lead Line Cook
Poor Calvin’s
Atlanta, Georgia
05.2020 - 10.2022
- Resolved customer complaints in a timely manner while maintaining a professional demeanor.
- Troubleshot any kitchen equipment issues or malfunctions quickly and efficiently.
- Planned, prepared and cooked meals according to restaurant specifications.
- Managed a team of kitchen staff including assigning tasks and monitoring performance.
- Trained new cooks on recipes, preparation methods, safety procedures and sanitation guidelines.
- Developed menus with chefs, taking into account seasonal ingredients and customer preferences.
Education
Some College (No Degree) - Culinary Arts
The Art Institute of Atlanta
Atlanta, GASkills
- Boosting the overall morale of my peers
- Building flavor profiles
- Ability to work EVERY station
- Workflow Optimization
- Business Management
- Equipment Maintenance
- Food and beverage pairing
- Waste control
- Portion and cost control
- Effective Communications
- Banquets and catering
- Forecasting and planning
References
- Lovell Philips-Executive Banquet Chef Nobu Atlanta (770) 568-5705
- Alexander Wilbert-Sous Chef, Nobu Atlanta (817)-897-1961
- Leon Harrow-GM School Gourmet (646) 321-9943
- Abel Yacob-Executive Chef, Nobu New Orleans (952) 454-8012
- Sarah Oak Kim- Owner, Ourbar Atl (404) 353-9951
Timeline
Master Cook
Nobu Hotel Caesars Palace
06.2024 - Current
Chef
School Gourmet
06.2023 - Current
Cook
Nobu Atlanta
10.2022 - 06.2024
Lead Line Cook
Poor Calvin’s
05.2020 - 10.2022
Some College (No Degree) - Culinary Arts
The Art Institute of Atlanta