Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic
Carrian Martindale

Carrian Martindale

Pulaski,Tennessee

Summary

I love to cook I've started young and I've grown to love cooking more and more everyday. I am a 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

3
3
years of professional experience
1
1
Certification

Work History

Private Chef

Quick
08.2022 - Current
  • Worked closely with clients regarding their nutritional goals and implemented meal plans accordingly.
  • Prepared high-quality meals for clients with diverse palates, emphasizing the use of fresh, local ingredients.
  • Adapted quickly to last-minute changes in menu requests or guest counts without sacrificing quality or presentation standards.
  • Maintained a clean and organized kitchen workspace, adhering to strict sanitation guidelines and safety protocols.
  • Upheld confidentiality agreements with high-profile clientele while providing discrete personal chef services in various settings.
  • Developed innovative recipes and cooking techniques to continually exceed client expectations.
  • Demonstrated versatility by preparing various types of cuisine from around the world according to client preferences.
  • Coordinated with event planners during large gatherings or parties, ensuring seamless service and guest satisfaction.
  • Enhanced client satisfaction by creating customized menus tailored to individual dietary needs and preferences.
  • Implemented creative presentation techniques that added visual appeal to dishes while maintaining taste quality.
  • Provided exceptional private catering services for special events, creating memorable dining experiences for guests.
  • Collaborated with other household staff to provide seamless services for clients, fostering a positive work environment.
  • Shopped for ingredients.
  • Created customized meal plans based on client dietary restrictions and preferences.
  • Managed all aspects of meal planning, grocery shopping, and budgeting to ensure timely service delivery.
  • Safely packaged and labeled each individual meal.
  • Established relationships with local vendors and suppliers, ensuring access to high-quality ingredients at competitive prices.
  • Conducted thorough research on nutrition trends and dietary restrictions to better cater to clients'' specific needs.
  • Prepared and cooked over 1000 meals per week for White Limozine.
  • Provided easy-to-read cooking preparation instructions for clients.
  • Conducted regular inventory checks on kitchen supplies and equipment, making necessary purchases or repairs as needed.
  • Increased repeat business through consistently providing exceptional services that exceeded client expectations.
  • Trained junior chefs in advanced culinary techniques, contributing to their professional development and overall team success.
  • Streamlined kitchen operations for efficiency and cost-effectiveness, resulting in reduced food waste and increased client satisfaction.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.

Cook Shift Leader

Hotel Noelle
06.2023 - 02.2024
  • Maintained a clean and organized workspace, adhering to health department standards for safety and sanitation.
  • Demonstrated exceptional multitasking abilities by overseeing multiple cooking stations simultaneously while maintaining quality control standards.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Successfully managed inventory and reduced waste by carefully monitoring food usage and rotating stock.
  • Enhanced customer satisfaction by consistently delivering high-quality meals in a timely manner.
  • Inspected freezer and refrigerator daily to check and maintain proper temperatures.
  • Maintained well-organized mise en place to keep work consistent.

Cook

White Limozine
03.2021 - 01.2022
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Communicated closely with servers to fully understand special orders for customers.

Education

Culinary Arts - Culinary Arts

Auguste Escoffier School of Culinary Arts
Boulder, CO

Skills

  • Allergy awareness
  • International Cuisine
  • Client Relationship Building
  • Cooking techniques
  • Team Management
  • Knowledge of cooking equipment
  • Meal Preparation
  • Sanitation Practices
  • Nutritional knowledge
  • Food presentation
  • Culinary expertise
  • Event Catering
  • Ingredient Sourcing
  • Recipe Development
  • Menu Planning
  • Special Diet Accommodation
  • Originality
  • Passion for culinary arts
  • Fine Dining
  • Kitchen equipment operation and maintenance
  • Process Improvements
  • Strong Work Ethic
  • Customer Service
  • Attention to Detail
  • Food Prep Planning
  • Hygiene Policy Implementation
  • Team Leadership
  • Creative Thinking
  • Food Safety
  • Decision-Making
  • Safe Food Handling
  • Food Stock and Supply Management
  • Catering and Events
  • Kitchen Staff Management
  • Sanitation Standards
  • Hospitality service expertise
  • Coaching and Mentoring
  • Kitchen Management
  • Menu Supervision
  • Staff Management
  • Food plating and presentation
  • Sanitation Guidelines
  • Recipe Management
  • Banquets and catering
  • Inventory Control

Certification

Serv-Safe card

Alcoholic beverage certificate

Timeline

Cook Shift Leader

Hotel Noelle
06.2023 - 02.2024

Private Chef

Quick
08.2022 - Current

Cook

White Limozine
03.2021 - 01.2022

Culinary Arts - Culinary Arts

Auguste Escoffier School of Culinary Arts

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Carrian Martindale