Summary
Overview
Work History
Education
Skills
Timeline
Generic

Bobby Becker

Chef
Berlin,WI

Summary

High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.

Overview

15
15
years of professional experience

Work History

Executive Chef

Coventry Village
06.2021 - 04.2022
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Utilized culinary techniques to create visually appealing dishes.

Chef

Brightstar Healthcare
01.2019 - 05.2021
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Set up and broke down kitchen for service.
  • Evaluated food products to verify freshness and quality.

Line Cook

Hwy 51 Rest.
03.2018 - 04.2019
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Plated and presented all dishes to match established restaurant standards.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.

88M Motor Transport Operator

US Army
02.2007 - 11.2011
  • Operated with safety and skill to avoid accidents and delays.
  • Minimized delays by planning and adjusting routes to account for changing weather and traffic conditions.
  • Maintained daily, legible DOT log book and submitted corresponding documents.
  • Dropped and hooked trailers and changed configuration of equipment.
  • Inspected trucks for malfunctions and reported vehicles to management for corrective action.
  • Inspected load security and checked for damages.

Education

Associate of Applied Science - Culinary Arts

Madison Area Technical College
Madison, WI
05.2023

Skills

  • Process Improvement
  • Repairing
  • Food Storage
  • Active Listening
  • Manage Budgets
  • Food Service Safety Training
  • Productivity Optimization
  • Order Supplies
  • Delegating Work
  • Garnishing and Plating
  • Kitchen Operations Oversight
  • Presentation Management
  • Kitchen Staff Management
  • Time Management
  • Dish Preparation
  • Verify Food Quality
  • Food Preparation and Safety
  • Kitchen Equipment Operation
  • Verbal and Written Communication
  • Food Preparing, Plating and Presentation
  • Control of Expenses
  • Budgeting and Cost Control
  • Recipe Development
  • Inventory Control
  • Order Delivery Practices
  • Signature Dish Creation
  • Servsafe Certification
  • Food Allergies
  • Cook Consistent Dishes
  • Equipment Maintenance

Timeline

Executive Chef

Coventry Village
06.2021 - 04.2022

Chef

Brightstar Healthcare
01.2019 - 05.2021

Line Cook

Hwy 51 Rest.
03.2018 - 04.2019

88M Motor Transport Operator

US Army
02.2007 - 11.2011

Associate of Applied Science - Culinary Arts

Madison Area Technical College

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