Christopher Bjarnson

Chef De Cuisine

Cutters Crabhouse

06.2015 - 10.2021

Assisted in meal preparation and presentation in fast-paced kitchen environment.
Learned and adhered to food safety regulations and sanitation standards.
Supported team of 12 in managing kitchen operations efficiently.
Prepared ingredients by chopping, marinating, and measuring for various dishes.
Maintained cleanliness of workstations and kitchen equipment throughout shifts.
Gained knowledge of menu items and daily specials to assist customers effectively.
Adapted quickly to changing priorities while maintaining quality standards in food production.
Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
Collaborated with team members to ensure timely service during peak hours.
Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
Monitored line processes to maintain consistency in quality, quantity, and presentation.
Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
Created lasting relationships with local purveyors, fostering a sense of community and collaboration within the foodservice industry.
Conducted daily pre-shift meetings with kitchen staff to communicate goals, updates, and expectations for each shift effectively.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Handled and stored food to eliminate illness and prevent cross-contamination.
Obtained fresh, local ingredients to lower grocery costs.
Hired, managed, and trained kitchen staff.
Trained kitchen staff to perform various preparation tasks under pressure.
Placed orders to restock items before supplies ran out.
Developed kitchen staff through training, disciplinary action, and performance reviews.
Utilized culinary techniques to create visually appealing dishes.
Set up and broke down kitchen for service.
Participated in food tastings and taste tests.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.