Summary
Overview
Work History
Education
Skills
Timeline
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Benjamin Holladay

Woodland Hills,CA

Summary

I have an extensive background in culinary arts. I started off as a dishwasher in the food business and moved my way up to hosting and then prep. Then I decided attend a culinary institute and I fell in love the food industry. Then I worked with a great catering company for a little over five years and I learned so much in that time about the business and the culinary life style. I am good @ what I do because I respect it and absolutely love it!

Overview

25
25
years of professional experience

Work History

Personal Chef

Dennis Powell
07.2021 - 03.2023
  • Met with client and discussed preferred meals, dietary restrictions and food allergies.
  • Shopped at specialty grocery stores to obtain ingredients needed for food preparation.
  • Cooked [Number] meals per day and served at residences or delivered to requested locations.
  • Studied cultures and cuisines of various areas around world in effort to prepare authentic dishes.
  • Prepared and served meals for small dinner parties and large events and complied with diet requests and special accommodations.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Developed recipe inventory to offer meal options for variety of tastes and needs.
  • Labeled food to include reheating and safe storage and handling instructions.

Front Desk Clerk

Rosy Cove Massage
08.2017 - 01.2020
  • Greeted visitors and customers upon arrival, offered assistance, and answered questions to build rapport and retention.
  • Used internal software to process reservations, check-ins and check-outs.
  • Maintained clean and organized front desk areas to uphold polished company image.
  • Confirmed important personal and payment information for compliance with security and payment card industry standards.

Baker/Prep Chef

Lorraine's Catering
04.2012 - 02.2017
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Rotated through all prep stations to learn different techniques.
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Cleaned and maintained work areas, equipment and utensils.
  • Stocked and rotated food items according to expiration dates.
  • Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
  • Maintained composure and work quality while under stress.
  • Removed trash and cleaned kitchen garbage containers.
  • Prepared sandwiches, salads and other specialty items according to customer specifications.
  • Monitored food temperature, discarding items not stored correctly.
  • Trained new staff on food preparation and safety procedures.
  • Delivered energetic responses to customers in-store and by telephone, going above and beyond to serve needs.
  • Engaged with customers to effectively build rapport and lasting relationships.
  • Listened to customer needs and desires to identify and recommend optimal products.
  • Wrapped, boxed and weighed bakery department products.

Dishwasher

North Light Restaurant
09.1999 - 03.2001
  • Kept kitchen areas neat and clean by removing trash and organizing supplies.
  • Followed supervisor instructions to complete tasks on time.
  • Worked with chemicals such as detergent, rinse agents, and sanitizers to protect customer health.
  • Stepped into additional roles during busy times to boost coverage of important stations.
  • Washed equipment, surfaces, refrigerators, and other areas and applied sanitizing chemicals.
  • Efficiently loaded and unloaded dishwashers, cleaning by hand large pots or [Type] items used often by kitchen staff.
  • Stored dishes, utensils and kitchen equipment in proper locations.
  • Adjusted water to correct temperature for optimum cleaning, rinsing and sanitizing.
  • Sorted and rinsed dirty dishes, glasses and utensils prior to washing.
  • Delivered washed dishes to various stations throughout restaurant to help team stay productive and focused on customer needs.
  • Washed dishes and assisted in bussing tables.
  • Boosted team efficiency by keeping kitchen areas organized, clean, and properly sanitized.
  • Monitored dishwashing machines for proper functioning.
  • Increased machine efficiency by scraping and pre-washing dishes.
  • Troubleshot equipment malfunctions and completed minor repairs to keep equipment functioning.
  • Maintained proper temperatures, behaviors, and controls to meet or exceed health department standards.

Prep Chef

Green Leaf Restaurant
05.1998 - 08.1999
  • Placed orders to restock items before supplies ran out.
  • Seasoned and marinated cuts of meat, poultry and fish.
  • Rotated through all prep stations to learn different techniques.
  • Cleaned and maintained work areas, equipment and utensils.
  • Stocked and rotated food items according to expiration dates.
  • Operated food slicers, grinders and chopper in accordance with safety guidelines.
  • Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
  • Monitored food temperature, discarding items not stored correctly.
  • Removed trash and cleaned kitchen garbage containers.
  • Prepared sandwiches, salads and other specialty items according to customer specifications.
  • Loaded dishes, glasses and tableware into dishwashing machines.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Used manual or electric appliances to clean, peel, slice and trim foods.
  • Maintained high personal grooming standards and uniform presentation.
  • Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
  • Lifted and carried heavy materials.
  • Assisted in setting up and breaking down kitchen stations.
  • Pushed, pulled and transported large loads and objects.

Education

Marine Science/ Maritime - Marine Science

Charelston Marine Institute
Mt. Pleasant, SC
08.1996

Culinary Degree - Culinary Arts

Trident Technical College
Charleston, SC
08.1996

Skills

  • Standardized Recipes
  • Customer Needs Assessments
  • Dietary Restrictions
  • Grocery Shopping
  • Proper Food Handling
  • Low Fat Recipes
  • Reading Comprehension
  • Different Culinary Techniques
  • Dish Preparation
  • Process Improvement
  • Proper Food Storage
  • Food Preparation and Safety
  • Special Diets
  • Menu Planning
  • Proper Storage Procedures
  • Equipment Maintenance
  • Kitchen Equipment Usage

Timeline

Personal Chef

Dennis Powell
07.2021 - 03.2023

Front Desk Clerk

Rosy Cove Massage
08.2017 - 01.2020

Baker/Prep Chef

Lorraine's Catering
04.2012 - 02.2017

Dishwasher

North Light Restaurant
09.1999 - 03.2001

Prep Chef

Green Leaf Restaurant
05.1998 - 08.1999

Marine Science/ Maritime - Marine Science

Charelston Marine Institute

Culinary Degree - Culinary Arts

Trident Technical College

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Benjamin Holladay