Charles Gaudin

Culinary Specialist

United States Navy, USN

11.2000 - Current

Increased overall efficiency by cross-training staff in various cooking techniques and station responsibilities.
Mentored junior culinary staff, fostering professional growth and supporting skill development.
Conducted regular safety checks on kitchen equipment to ensure proper functionality and minimize downtime due to repairs or replacements.
Established food preparation procedures and guidelines to promote meal consistency and quality.
Maintained a clean and sanitary kitchen environment in compliance with health department regulations.
Reduced food waste through efficient inventory management and proper rotation of ingredients.
Upheld the highest standards of quality control throughout all stages of food production from ingredient sourcing to final plating.
Boosted employee morale through transparent communication regarding performance feedback and opportunities for advancement within the company structure.
Developed menus and meal plans which met personnel needs, utilizing available supplies and within budget restrictions.
Conducted inspections of food preparation and dining facilities to verify compliance with health and safety regulations.
Enhanced customer satisfaction by providing high-quality meals and maintaining timely food service.
Inspected deliveries for accuracy and safety.
Took inventory of supplies and maintained accurate stock records to minimize losses and support supply ordering.
Collaborated with other culinary specialists to create innovative dishes that exceeded customer expectations.
Minimized wait times for customers during peak hours by quickly adapting to changing demands within the kitchen environment.
Developed strong relationships with vendors, ensuring consistent delivery of fresh, high-quality ingredients.
Planned menus and ordered various food stock to provide balanced and nutritious meals.
Managed efficient preparation of catered events by coordinating logistics, menu planning, ingredient sourcing, staffing needs, and serving arrangements.
Improved recipe consistency by standardizing measurements and documenting preparation methods for each dish.
Consistently met strict dietary requirements for guests with allergies or specific preferences by creating customized meal options.
Maintained records and awareness of unique dietary restrictions or allergies of personnel, accommodating needs in meal preparation.
Organized and executed high-profile catering events, showcasing culinary expertise and enhancing brand visibility.
Mentored junior chefs, providing guidance on career development and enhancing skill sets within team.
Led menu planning sessions, incorporating feedback from team members to foster sense of ownership and creativity.
Monitored food production to verify quality and consistency.
Utilized culinary techniques to create visually appealing dishes.
Assisted with menu development and planning.
Trained and managed kitchen personnel and supervised related culinary activity.
Modified recipes to accommodate dietary restrictions and allergies.
Participated in food tastings and taste tests.
Developed close relationships with suppliers to source best ingredients.
Implemented food cost and waste reduction initiatives to save money.

Summary

Overview

Work History

Culinary Specialist

Education

High School Diploma -

Skills

Accomplishments

Timeline

Culinary Specialist

High School Diploma -

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