Cameron Cypress

• Maintain standards of the Michelien star kitchen
• Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
• Maintained well-organized mise en place to keep work consistent.
• Prepped daily menu items to quickly deliver upon request.
• Rotated through all prep stations to learn different techniques.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Signed for deliveries, checked items into inventory and stocked goods into proper locations.
• Stocked and rotated food items according to expiration dates.

Shoals Marine Lab is a marine research lab funded through University of New Hampshire. As sous chef my role is to manage kitchen operations when head chef is off island. This includes food preparation, team management, inventory and organizational tasks. This is a seasonal role working with college students to feed the residents of the lab. My job involved a lot of training of new kitchen employees on a weekly basis. Often employee were students with zero cooking experience. we served 120 people per day three meals per day seven day a week. We did all this all off one delivery per week that was organized by the kitchen to ensure suppliers and our boat captains were scheduled properly for food delivery to the island.

• Managed kitchen operations and assisted Executive Chef in developing menus, recipes, and food preparation techniques
• Supervised and trained culinary staff, ensuring quality standards and adherence to food safety regulations

• 70 covers per night 5-7 course tasting menus in an open kitchen.
• Small staff of 4 Chef de Parties
• Developed close relationships with suppliers to source best ingredients.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Disciplined and dedicated to meeting high-quality standards.
• Modified recipes to accommodate dietary restrictions and allergies.
• Set up and broke down kitchen for service.
• Worked closely with front-of-house staff to facilitate excellent customer service.

Food Focused is my private dinning and meal prep service I have often done in my free time. I try to create elegant experiences in a private dinning setting or health wholesome food knowledge and healthy meals to clients I worked with.

• Created customized meal plans based on client dietary restrictions and preferences.
• Provided easy-to-read cooking preparation instructions for clients.
• Upscale Private dinners and events.
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