Bailey Glass-Cooper
Grand Rapids,MI
Summary
Experienced chef adept at completing projects with confidence and skill. History of performing well under pressure and accomplishing successive assignments with high accuracy. Experienced in fast-paced environments and adapts well to changing situations. Servesafe manager Certification. Handles food and tools responsibly with proven accident-free track record. Recognized for outstanding performance, upstanding cleanliness and safe practices.
Overview
5
5
years of professional experience
1
1
Certification
Work History
Head Chef
Testa Rossa
11.2022 - Current
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Cooked memorable dishes that brought new customers into establishment.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Set up and broke down kitchen for service.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Butcher
Louis Earl
05.2023 - 11.2023
- Wrapped meat produce to maintain quality, freshness and condition.
- Showcased exceptional knife skills, consistently producing precise cuts of meat according to customer preferences.
- Provided excellent communication with suppliers to maintain optimal stock levels while minimizing food waste costs.
- Analyzed meat temperatures for safety and quality and monitored heat conditions for stability.
- Disassembled and properly cleaned meat-cutting machines, avoiding contamination.
Sous Chef
The Sovenguard
01.2021 - 04.2022
- Disciplined and dedicated to meeting high-quality standards.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
Lead Line Cook
The Bachelor Farmer
01.2019 - 01.2020
- Grilled meats and seafood to customer specifications.
- Plated and presented all dishes to match established restaurant standards.
- Used kitchen equipment safely and reduced risk of injuries and burns.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
Education
Associate of Arts - Culinary Arts
Baker College of Muskegon C.I.M
Muskegon, MI02.2018
Skills
- Ingredient Sourcing
- Workflow Optimization
- Nutritional knowledge
- Food Preparing, Plating, and Presentation
- Kitchen Equipment Operation
- Cooking Technique Demonstrations
- Food inventories
- Food Handlers Card
- Staff Recruiting and Hiring
Certification
Serve Safe Manager
Timeline
Butcher
Louis Earl
05.2023 - 11.2023
Head Chef
Testa Rossa
11.2022 - Current
Sous Chef
The Sovenguard
01.2021 - 04.2022
Lead Line Cook
The Bachelor Farmer
01.2019 - 01.2020
Associate of Arts - Culinary Arts
Baker College of Muskegon C.I.M
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