Summary
Overview
Work History
Education
Skills
Timeline
Generic

Charles LeBlanc

Vallejo,CA

Summary

Motivated chef offering over 13 years of experience in food preparation. High standards for taste and quality with expertise maintaining profitable margins. Superior communication and leadership skills. Diligent restaurant kitchen worker with excellent cooking skills and strong knowledge of food safety. Consistently maintain well-stocked, organized and clean kitchen areas to maximize productivity. Dedicated team player with punctual nature and open communication style dedicated to meeting every preparation and service need.

Responsible professional proficient in measuring ingredients, washing and peeling vegetables and portioning food for plating. Certified in culinary arts and safe serv certified. Easily lift up to 80 pounds and stand for long periods of time. Familiar with all health codes.

Overview

10
10
years of professional experience

Work History

Dietary Manager

Nursing Facility Burlingame
01.2023 - Current
  • Improved patient satisfaction by developing and implementing well-balanced, nutritious meal plans tailored to individual dietary needs.
  • Collaborated with interdisciplinary healthcare teams to create customized care plans that enhanced patients'' overall health outcomes.
  • Increased employee retention rate through proactive leadership style focusing on open communication and staff recognition for hard work and achievements.
  • Implemented cost-saving measures without sacrificing quality of meals or service to residents, contributing to better financial performance of facility.
  • Conducted regular audits of food storage areas, ensuring adherence to cleanliness and food safety protocols.
  • Championed environment focused on teamwork and collaboration among dietary department staff members leading toward improved morale.
  • Purchased food supplies for department according to budget limitations.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Motivated staff to perform at peak efficiency and quality.

Chef

John Muir Hospital
01.2019 - 10.2023
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
  • Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Developed innovative recipes, attracting new clientele and increasing overall sales.
    • ConcordImplementednted rigorous quality control measures to ensure consistent taste and presentation of dishes.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.

Lead Line Cook

Oakmont Senior Communities
06.2019 - 01.2020
  • Maintained well-stocked stations with supplies and spices for maximum productivity
  • Unloaded food supplies from distributor trucks to efficiently organize inventory
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
  • Trained and assisted new kitchen staff members
  • Cleaned counters, food preparation areas and equipment with sanitizing spray to reduce risk of cross-contamination
  • Performed quality controls following technical interventions and during product industrialization for products and processes
  • Prepared cooking supplies, ingredients and workstations when opening and closing kitchen
  • Closely followed sanitation and food handling guidelines while assisting chef with 100 daily meal preparation
  • Quickly and accurately served specific meals to patients with special dietary needs

Sous Chef

Piedmont Healthcare
12.2017 - 05.2019
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
  • Maintained well-organized mise en place to keep work efficient and consistent
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
  • Established and updated staff schedules and assignments to optimize coverage of peak times
  • Acted as head chef when required to maintain continuity of service and quality
  • Supervised and enhanced work of 12-person team producing more than 100 plates per day
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Prepared cooking supplies, ingredients and workstations when opening and closing kitchen
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines

Lead Line Cook

Watermark Retirement Communities
01.2016 - 12.2017
  • Prepared average of 170 orders each shift
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal
  • Cleaned counters, food preparation areas and equipment with sanitizing spray to reduce risk of cross-contamination
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
  • Maintained well-stocked stations with supplies and spices for maximum productivity

Wok Cook

Fats Asian Bistro
01.2014 - 10.2016
  • Completed training to learn additional techniques for making new and seasonal items
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
  • Operated wok containing oil and using high heat level carefully to avoid burns and injuries
  • Distributed food to wait staff quickly to provide excellent customer satisfaction
  • Cleaned counters, food preparation areas and equipment with sanitizing spray to reduce risk of cross-contamination
  • Prepared wok-centered meals and foods, including dumplings, stir-fries, meats and noodles
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Chopped vegetables and cut meat to prepare for dinner hour

Lead Line Cook

ASR
01.2014 - 10.2016
  • Adjusted established recipes to remove allergens or alter tastes for customer desires
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products
  • Reduced customer waiting by batch cooking popular items during rush times
  • Completed training to learn additional techniques for making new and seasonal items
  • Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency
  • Oversaw inventory and restocked ingredients following First-In First Out (FIFO) method to minimize spoilage
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Distributed food to wait staff quickly to provide excellent customer satisfaction
  • Learned new menu offerings and options easily to assist customers with selecting items
  • Maintained consistent quality and high accuracy when preparing identical dishes every day

Education

Associate of Science - Culinary Arts

Institute of Technology - Redding
Sacramento, CA
06.2008

Skills

  • Kitchen organization
  • Food processing
  • Plates presentation
  • Spoilage prevention
  • Excellent communication
  • Efficient multitasking
  • Teamwork
  • Hospitality and service industry background
  • Beautiful presentation of food
  • Stocking and replenishing
  • Catering background
  • Food preparation and safety
  • Quality control
  • Food assembly

Timeline

Dietary Manager

Nursing Facility Burlingame
01.2023 - Current

Lead Line Cook

Oakmont Senior Communities
06.2019 - 01.2020

Chef

John Muir Hospital
01.2019 - 10.2023

Sous Chef

Piedmont Healthcare
12.2017 - 05.2019

Lead Line Cook

Watermark Retirement Communities
01.2016 - 12.2017

Wok Cook

Fats Asian Bistro
01.2014 - 10.2016

Lead Line Cook

ASR
01.2014 - 10.2016

Associate of Science - Culinary Arts

Institute of Technology - Redding

Similar Profiles

CREATE PROFILE
Charles LeBlanc