Christine Edwards
Milwaukee,Wisconsin
Summary
Motivated Lead Cook with 29 years of experience preparing delicious meals for customers. Polished in following proper food handling methods and maintaining correct temperature of food products. Creative and artistic professional committed to strengthening kitchen team with better collaboration, recipes and cooking techniques.
Overview
30
30
years of professional experience
Work History
Chef/Lead Kitchen Supervisor
Augustine Preparatory Academy of Milwaukee
Milwaukee, WI
08.2023 - Current
- Planned menus, ordered supplies and managed kitchen staff.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Stored foods correctly using correct storage containers and labelling systems.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Established controls to alleviate supply and food waste.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Monitored temperatures of prepared food and cold-storage areas.
Head Cook
Sister's of St. Francis of Assisi
Milwaukee, WI
04.2007 - 02.2023
- Served as lead cook, guiding and assisting training of less experienced cooks.
- Followed recipes and procedures to prepare, season and cook food products.
- Operated variety of kitchen equipment to measure and mix ingredients.
- Followed "first in, first out" rule with every food and beverage item, tossing outdated and expired food products.
- Cut, chopped and sliced meat and produce to prepare for cooking.
- Trained kitchen workers on culinary techniques.
- Placed orders for food and supplies used for creating meals for 100 people.
- Tested new recipes and menu items, following taste-test evaluation and procedural criteria.
- Generated food production sheets to forecast product and volume requirements based on menu selections.
- Communicated with kitchen employees, answered questions and offered insight into food preparations.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Monitored temperatures of prepared food and cold-storage areas.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Cleaned and sanitized work stations and equipment, complying with regulatory procedures.
Cook
Milwaukee Public Schools, MPS
Milwaukee, WI
10.1994 - 04.2007
- Carried pans and trays of food to and from work stations, stove and refrigerator.
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
- Set up and performed initial prep work for soups, sauces and salads.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Chopped, diced and sliced vegetables and fruit ahead of rush periods.
- Grilled and deep fried various foods from meats to potatoes.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Replenished food items from inventory and rotated ingredients.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
- Regulated oven, broiler and roaster operations for cooking at correct temperatures.
- Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
- Used standardized recipes and other instructions to prepare food.
- Prepared and served meals by reviewing recipes and combining and cooking ingredients.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Took inventory counts before and after shifts to complete food inventory or storage sheets.
- Followed established procedures and requirements for safe food handling, storage and service.
Education
High School Diploma -
Bay View High School
Milwaukee, WI06.1986
Skills
- ServSafe Manager Certified
- Team Supervision
- Kitchen Safety
- Menu Planning
- Recipe Development
- Food Preparation
- Food presentation
- Portion Control
- Waste Reduction
- Inventory Management
- Kitchen Organization
- Special diets
- Recipe creation
- Knife Skills
- Order Verification
- Recipe-based cooking
- Grilling
- Plating and presentation
- Event Catering
- High volume production capability
Timeline
Chef/Lead Kitchen Supervisor
Augustine Preparatory Academy of Milwaukee
08.2023 - Current
Head Cook
Sister's of St. Francis of Assisi
04.2007 - 02.2023
Cook
Milwaukee Public Schools, MPS
10.1994 - 04.2007
High School Diploma -
Bay View High School
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