Austyn Rende
Tucson,AZ
Summary
Passionate and dedicated chef with a constant goal of improvement. Committed to refining flavors and honing skills in every aspect of the craft. Culinary journey started at age 7, and cooking has remained a true calling ever since. Thrives in fast-paced kitchens and high-volume environments, finding joy and fulfillment in the challenges they present. Steadfast commitment to growth and deep love for the culinary arts drive continued pursuit of a chef career. Forward-thinking professional offering more than [Number] years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven [Type] skills.
Overview
2
2
years of professional experience
Work History
Chef
Under Canvas
West Yellowstone, MT
08.2024 - Current
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Designed and executed catering menus for high-profile events, adapting offerings to meet diverse client needs.
Kitchen Supervisor
Loews Ventana Canyon Resort
Tucson, AZ
11.2023 - Current
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Trained new team members on kitchen procedures, safety protocols, and company standards.
- Controlled food costs and managed inventory.
- Maintained high sanitation standards through routine cleaning protocols and adherence to health regulations.
- Monitored food preparation, production, and plating for quality control.
- Reviewed employee performance regularly, providing constructive feedback for improvement opportunities.
- Reduced food waste through effective inventory management and menu planning.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Maintained rigorous health and safety standards, ensuring spotless inspection record.
- Coordinated with front-of-house team to ensure seamless service during peak hours.
- Orchestrated catering operations for large-scale events, ensuring timely and high-quality service.
- Elevated kitchen efficiency by streamlining meal preparation processes.
- Conducted performance evaluations to identify and address areas for improvement.
- Enhanced food quality by adopting innovative cooking techniques and equipment.
Sous Chef
Wilderness Club At Big Cedar
Eureka, MT
05.2023 - 10.2023
- 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.
Sous Chef
Under Canvas
West Yellowstone, MT
05.2022 - 09.2022
- 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.
Education
Ironwood Ridge High School Culinary
Commercial Divers International
GED -
Pima Community College
Tucson, AZ2015
Skills
- Food safety and sanitation
- Knife Skills
- Kitchen Management
- Food presentation
- Meal Preparation
- Effective Communications
- Kitchen Operations
- Hospitality service expertise
- Recipes and menu planning
- Verbal and written communication
- Food plating and presentation
- Allergen awareness
- Cooking techniques
- Food quality
References
- Eric Stenberg (Executive chef wilderness club), (406)600-8057
- Jack Lakey, (520)500-3223
- Eli Hudson (sous chef), (817)995-4366
- Chef Jean Gowen, (520)275-6893
- Chef Sean (banquet chef), (520)312-9000
- Kelli Williams (Food and Beverage Manager), (302)384-1002
Timeline
Chef
Under Canvas
08.2024 - Current
Kitchen Supervisor
Loews Ventana Canyon Resort
11.2023 - Current
Sous Chef
Wilderness Club At Big Cedar
05.2023 - 10.2023
Sous Chef
Under Canvas
05.2022 - 09.2022
Ironwood Ridge High School Culinary
Commercial Divers International
GED -
Pima Community College