Carly Durocher
Albany,NY
Summary
Chef with 10 years of knowledge and wide range of experience in fine dining establishments and farm to table. Hardworking and passionate individual excited for the next opportunity.
Overview
8
8
years of professional experience
Work History
Chef de Partie
Johnnys
Schenectady, New York
10.2024 - Current
- Crafted diverse pasta types, enhancing menu offerings through traditional and modern techniques.
- Prepared ingredients following standardized recipes for consistent quality and flavor.
- Contributed to menu planning by suggesting seasonal ingredients, optimizing dish variety and freshness.
- Operated pasta-making machinery, maintaining safety standards to ensure smooth production.
- Managed multiple tasks simultaneously while maintaining speed and accuracy in production
- Monitored inventory levels and reported shortages to ensure continuous supply of ingredients.
Sous Chef
Dotty Lou's BBQ
Latham, New York
05.2024 - 10.2024
- Partnered with Executive Chef to develop innovative dishes for special events.
- Assisted in creating daily specials based on seasonal ingredients.
- Supervised kitchen staff to enhance food preparation and presentation efficiency.
- Led kitchen staff to streamline operations during busy services.
- Trained new cooks in cooking techniques and kitchen procedures.
- Managed inventory to ensure availability of fresh ingredients and supplies.
- Utilized POS system efficiently to manage sales transactions and update product information accurately.
Chef de Partie
The Scarlet Knife
Latham, NY
10.2022 - 06.2024
- Managed grill station during peak service hours to ensure timely meal preparation.
- Coordinated with kitchen staff to ensure timely meal presentation and service during peak hours.
- Prepared fresh ingredients for daily menu items and specials.
- Developed daily specials with staff, prioritizing fresh, local ingredients to enhance menu offerings.
- Configured workstations with essential ingredients, utensils, and cooking equipment to streamline meal preparation.
Chef de Partie
Seasmoke Waterfront Grill
Green Island, NY
10.2021 - 11.2022
- Prepared fresh ingredients for daily menu items and specials, ensuring quality and taste consistency.
- Managed grill station during peak service hours to ensure timely meal preparation.
- Collaborated with kitchen staff to coordinate meal timing and presentation.
- Collaborated with staff to design daily specials featuring fresh, local ingredients, enhancing menu offerings.
- Established workstations with necessary ingredients, utensils, and cooking equipment to streamline service.
Prep Cook and Line Cook
Nighthawks
Troy, NY
05.2018 - 01.2019
- Prepared meals from scratch using fresh ingredients in a kitchen environment.
- Prepped and stocked stations to ensure smooth service during peak hours
- Broke down and portioned different meats
- Worked with very fresh local ingredients that were in season
- Created seasonal menus reflecting fresh ingredients and customer preferences
- Coordinated with suppliers to obtain high-quality ingredients at competitive prices
- Received and put away large shipments and orders
Skills
- Menu planning
- Culinary creativity
- Food safety standards
- Knife use
- Inventory management
- Employee training
- Team leadership
- Team collaboration
Timeline
Chef de Partie
Johnnys
10.2024 - Current
Sous Chef
Dotty Lou's BBQ
05.2024 - 10.2024
Chef de Partie
The Scarlet Knife
10.2022 - 06.2024
Chef de Partie
Seasmoke Waterfront Grill
10.2021 - 11.2022
Prep Cook and Line Cook
Nighthawks
05.2018 - 01.2019