Summary
Overview
Work History
Education
Skills
Timeline
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Chevale Shenault

line Cook
Chicago,IL

Summary

I posses 18 Years of hard work, dedication & Leadership skills in FOH & BOH. I consider myself a worthy asset to both BOH & FOH operation, I am a team player, easy to get along with personality that offers a professional attitude & great work ethic. I have a serious passion for learning & growth in culinary arts.

Overview

11
11

18 Years of professional experience

Work History

Lead Line Cook

Gordon Ramsay Burger
Chicago, IL
2022.11 - 2023.07
  • Self-motivated, with a strong sense of personal responsibility.
  • Skilled at working independently and collaboratively in a team environment.
  • Proven ability to learn quickly and adapt to new situations.
  • Worked effectively in fast-paced environments.
  • Passionate about learning and committed to continual improvement.

Lead Broil Cook

Coopers Hawk Winery & Restaurant
Oak Park, IL
07.2017 - 04.2020
  • Maintained food safety and sanitation standards.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Managed opening and closing shift kitchen tasks.
  • Measured, weighed and mixed appropriate ingredients according to recipe directions.
  • Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
  • Prepared numerous menu items per shift.
  • Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
  • Demonstrated respect, friendliness and willingness to help wherever needed.
  • Worked flexible hours; night, weekend, and holiday shifts.
  • Performed duties in accordance with applicable standards, policies and regulatory guidelines to promote safe working environment.
  • Maintained energy and enthusiasm in fast-paced environment.
  • Proved successful working within tight deadlines and fast-paced atmosphere.
  • Used critical thinking to break down problems, evaluate solutions and make decisions.
  • Developed and maintained courteous and effective working relationships.

Line Cook

Beacon Tavern
Chicago, IL
11.2016 - 07.2017
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Grilled meats and seafood to customer specifications.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Handled portion control activities according to specified instructions provided by chef.
  • Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Adapted meals based on FOH tickets while maintaining accuracy and speed of preparation.
  • Inspected completed dishes for best-in-class plating, aroma and food quality.

Sauté Cook/ Prep Cook

Robert Irvines EAT/ Nosh
Bluffton , SC
06.2012 - 03.2014
  • Maintained neat appearance and clean uniform to project professionalism to customers.
  • Notified kitchen manager of shortages to maintain inventory.
  • Adhered to safety procedures for operating and cleaning kitchen tools and machinery to avoid injury.
  • Set up and maintained saute station to facilitate kitchen operations.
  • Leveraged scales, dishers and ladles to monitor portion control.
  • Sauteed and seasoned meats, pastas and vegetables to customer taste preference.
  • Organized server tickets to expedite food orders.
  • Performed thorough quality checks of food plating and presentation.
  • Covered, dated, rotated and properly stored food items to preserve quality and freshness.
  • Prepared sauces and garnishes to complement sauteed menu items.
  • Maintained smooth and timely operations in preparation and delivery of meals.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Set up work stations and prepped food for dishes to increase productivity during busy mealtimes.
  • Adapted meals based on FOH tickets while maintaining accuracy and speed of preparation.
  • Inspected completed dishes for best-in-class plating, aroma and food quality.

Education

GED -

Oak Park And River Forest High School
Oak Park, IL
06.1999

Skills

  • Line Cook Leadership
  • Strong Communication Skills
  • Product Organization
  • Attention To Detail
  • Sense Of Urgency
  • Endurance
  • Physically Strong

Timeline

Lead Line Cook

Gordon Ramsay Burger
2022.11 - 2023.07

Lead Broil Cook

Coopers Hawk Winery & Restaurant
07.2017 - 04.2020

Line Cook

Beacon Tavern
11.2016 - 07.2017

Sauté Cook/ Prep Cook

Robert Irvines EAT/ Nosh
06.2012 - 03.2014

GED -

Oak Park And River Forest High School

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Chevale Shenaultline Cook