Summary
Overview
Work History
Education
Skills
Certification
Languages
Timeline
Barista
Chanel Heath-Beattie

Chanel Heath-Beattie

Executive Chef
New Braunfels

Summary

Energetic Executive Chef, enthusiastic about working with high-performance teams. Personable, responsible and hardworking professional. Dedicated to innovative dishes, effective budgeting and top-of-the-line customer service.

Overview

7
7
years of professional experience
1
1
Certification

Work History

Home Baker

Icing Queens Bakery – Home Bakery
09.2020 - Current
  • Complied with health and safety codes to protect staff and customers.
  • Packaged and labeled baked goods with accurate descriptions and ingredients.
  • Frosted and iced cakes, cupcakes, cookies, and coffee cakes.
  • Baked gluten-free, vegan and alternative diet treats based on customers' needs.
  • Resolved customer concerns with positive approach and constructive strategies.
  • Cleaned and maintained kitchen equipment and oven.
  • Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer.
  • Developed new products based on seasonal ingredients, holidays and dessert trends.
  • Managed inventory, labor, expenses and other operational processes.
  • Filled out inventory and production sheets and informed head baker of stock levels.

Executive Chef

Kiddie Academy of New Braunfels
12.2021 - 08.2022
  • Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
  • Generated employee schedules, work assignments and determined appropriate compensation rates.
  • Verified compliance in preparation of menu items and customer special requests.
  • Planned promotional menu additions based on seasonal pricing and product availability.

Hey Gorgeous Franchise
01.2018 - 09.2018

Chef

The Pink Chef Catering Company
03.2017 - 09.2017

Unit Manager and Executive Chef

Kingswood Village for Reef Caterers
06.2016 - 05.2017
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
  • Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
  • Generated employee schedules, work assignments and determined appropriate compensation rates.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Collaborated with staff members to create meals for large banquets.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Assisted customers in planning corporate events, social galas and gourmet dinners.
  • Used root cause analysis to conduct assessments and develop improvements.

Unit Manager and Executive Chef

Willow Haven for Reef Caterers
07.2015 - 06.2016
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
  • Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
  • Generated employee schedules, work assignments and determined appropriate compensation rates.

Sales Coordinator

Reef Caterers
02.2015 - 06.2015
  • Liaised with customers, management and sales team to better understand customer needs and recommend appropriate solutions.
  • Compiled client profiles and entered information into operating system.
  • Kept detailed records of sales and customer information in CRM software, updating database regularly to maintain top-notch service.
  • Handled customer inquiries by staying up-to-date on market and industry trends and finding unique solutions to issues.

Chef De Partie

Casa Toscana
09.2014 - 12.2014
  • Maintained well-organized mise en place to keep work consistent.
  • Operated all kitchen equipment safely to prevent injuries.
  • Prepared items for roasting, sautéing, frying and baking.
  • Rotated stock to use items before expiration date.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Placed orders to restock items before supplies ran out.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Complied with portion and serving sizes as per restaurant standards.
  • Sanitized all counters properly to prevent food-borne illness.
  • Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
  • Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
  • Obtained fresh, local ingredients to lower grocery costs.

Demi Chef

Casa Toscana
07.2014 - 08.2014
  • Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
  • Monitored stock levels of both ingredients and seasonings, notifying [Job title] of low levels to support ordering.
  • Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
  • Supported Head Chef and Sous Chef in daily mise-en-place, assigned preparation projects and inventory activities.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Collaborated with staff members to create meals for large banquets.
  • Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
  • Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.

Commis Chef

Casa Toscana
01.2014 - 06.2014
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Cleaned kitchen counters, refrigerators and freezers.
  • Rotated through all prep stations to learn different techniques.
  • Seasoned and marinated cuts of meat, poultry and fish.
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated food regularly, removing outdated items for proper disposal.
  • Assisted with routine stock rotation to keep ingredients fresh.
  • Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques.
  • Gathered and placed all ingredients into workstations to meet shift needs.
  • Monitored recipe portioning to control food costs.
  • Worked with Chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
  • Learned specific cutting techniques for chopping vegetables and fresh spices.
  • Collaborated with staff members to create meals for large banquets.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Performed stock rotation and inventory counts to provide list of low-stock kitchen items.

Education

Culinary Arts

Capsicum Culinary Studio
12.2017

Hotel Management

International Hotel School
06.2014

High School Certificate -

Western Academy of Beijing
05.2011

Elementary And Middle School

Glenstantia Primary School
12.2005

Skills

  • Culinary Arts
  • Pastry & Baking
  • Kitchen Management
  • Stock Control
  • Team Leadership
  • Multitasking and Organization
  • Inspection and Observation
  • Complaint Resolution
  • Quality Assurance
  • Health Code Compliance
  • Staff Supervision
  • Productivity Improvements
  • Budget Management
  • Monitoring Food Preparation

Certification

  • Diploma in Culinary Arts
  • Diploma in Hotel Management
  • Texas Food Handlers Certificate
  • ServSafe Certificate
  • Food Managers Certificate

Languages

Afrikaans
Native or Bilingual
English
Native or Bilingual

Timeline

Executive Chef

Kiddie Academy of New Braunfels
12.2021 - 08.2022

Home Baker

Icing Queens Bakery – Home Bakery
09.2020 - Current

Hey Gorgeous Franchise
01.2018 - 09.2018

Chef

The Pink Chef Catering Company
03.2017 - 09.2017

Unit Manager and Executive Chef

Kingswood Village for Reef Caterers
06.2016 - 05.2017

Unit Manager and Executive Chef

Willow Haven for Reef Caterers
07.2015 - 06.2016

Sales Coordinator

Reef Caterers
02.2015 - 06.2015

Chef De Partie

Casa Toscana
09.2014 - 12.2014

Demi Chef

Casa Toscana
07.2014 - 08.2014

Commis Chef

Casa Toscana
01.2014 - 06.2014

Culinary Arts

Capsicum Culinary Studio

Hotel Management

International Hotel School

High School Certificate -

Western Academy of Beijing

Elementary And Middle School

Glenstantia Primary School

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Chanel Heath-BeattieExecutive Chef