Summary
Overview
Work History
Education
Skills
Timeline
Generic

Cassandra Reese

Seattle,WA

Summary

Creative and passionate chef with experience in leading kitchen operations, menu development, and team management. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality. Demonstrated ability to improve kitchen efficiency and enhance dining experiences through effective leadership and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team.

Overview

19
19
years of professional experience

Work History

Personal Chef / Caterer

SELF EMPLOYED
01.2013 - Current
  • Planned weekly menus that incorporated a variety of flavors and textures while keeping within budget limits.
  • Handled grocery shopping to pick up necessary items for use in recipes.
  • Implemented and maintained excellent service to achieve guest satisfaction.
  • Maintained clean and sanitized kitchen to reduce risk of illness or germ spread.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Developed creative menus for clients based on their dietary needs and preferences.
  • Built strong vendor relationships to bring in top ingredients at optimal prices.
  • Utilized local, fresh food products to support local economies and showcase community support.

Sous Chef Kitchen Manager

TBGC Catering
01.2020 - 01.2022
  • Created a positive work environment by encouraging teamwork among staff members.
  • Resolved conflicts between kitchen staff members in an efficient manner.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
  • Assisted restaurant in meeting financial targets by achieving food quality objectives.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Trained kitchen workers on culinary techniques.

Lead Cook

Merrills Garden
01.2017 - 01.2020
  • Developed and executed menu items, maintaining consistency with restaurant's culinary standards.
  • Ensured compliance with all relevant laws and regulations regarding food safety.
  • Provided guidance during meal rushes in order to maintain an organized workflow within the kitchen area.
  • Ensured compliance with health safety regulations while preparing meals and maintaining a sanitary work environment.
  • Retained consistent quality and high accuracy when preparing identical dishes every day.

Assistant Food Service Director

PARK PLACE ASSISTED LIVING COMMUNITY
01.2009 - 01.2013
  • Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
  • Managed budgets for food services departments while controlling costs and maximizing profits.
  • Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
  • Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
  • Organized daily operations of the cafeteria or other food service areas.
  • Assisted in developing and implementing food service policies, procedures, and standards.
  • Assisted staff by serving food and beverages or bussing tables.
  • Developed menus for special events, ensuring adherence to dietary requirements and budget constraints.

Banquet Prep Cook

DOUBLETREE HOTELS
01.2007 - 01.2008
  • Set up buffet stations according to established guidelines prior to start of event.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Labeled all stored foods with expiration dates so they could be monitored regularly for spoilage prevention purposes.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Monitored freshness of food products to help reduce spoilage.
  • Checked completed orders for correct quantity and quality.

Lead Cook

RENTON VILLA ASSISTED LIVING COMMUNITY
01.2006 - 01.2007
  • Organized walk-in coolers and freezers according to established guidelines.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Completed special orders according to customer dietary needs.
  • Distributed food to service staff for prompt delivery to customers.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.

Education

Le Cordon Bleu - Culinary Arts

Le Cordon Bleu
01.2016

Renton Technical College - Culinary Arts

Renton Technical College
01.2000

Skills

  • Kitchen Management
  • Quality Control
  • Inventory
  • Item Pricing
  • Event Setup Display/Placement
  • Personal Chef
  • Prep Cook
  • Recipe development
  • Scheduling
  • Creative food displays
  • Chemical Control Analytics
  • Menu Planning
  • Customer Service
  • Cash Handling
  • Mailing Projects
  • Food cost
  • Customized menus
  • Kitchen preparation
  • Low fat recipes
  • Food presentation
  • Special events
  • Customized meal plans
  • Food allergy awareness
  • Kitchen management
  • Meal preparation

Timeline

Sous Chef Kitchen Manager

TBGC Catering
01.2020 - 01.2022

Lead Cook

Merrills Garden
01.2017 - 01.2020

Personal Chef / Caterer

SELF EMPLOYED
01.2013 - Current

Assistant Food Service Director

PARK PLACE ASSISTED LIVING COMMUNITY
01.2009 - 01.2013

Banquet Prep Cook

DOUBLETREE HOTELS
01.2007 - 01.2008

Lead Cook

RENTON VILLA ASSISTED LIVING COMMUNITY
01.2006 - 01.2007

Le Cordon Bleu - Culinary Arts

Le Cordon Bleu

Renton Technical College - Culinary Arts

Renton Technical College

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