Chris Donsbach
chef
El Cajon,CA
Summary
Forward-thinking professional offering more than 5 years of experience working in fast-paced kitchens. Skilled at staying focused and efficient in high-stress situations and maintaining calmness in busy times. Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas.
Overview
6
6
years of professional experience
Work History
Chef
Los Panchos Mexican Grill & Bar
Temecula, CA
06.2021 - Current
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Maintained well-organized mise en place to keep work consistent.
- Cooked memorable dishes that brought new customers into establishment.
Line Cook
Ponte Winery
Temecula, CA
03.2021 - 06.2022
- 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.
- Prepared food items such as meats, poultry and fish for frying purposes.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
Head Chef
Delaware North
San Diego, CA
04.2020 - 05.2021
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Created recipes and prepared advanced dishes.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Verified compliance in preparation of menu items and customer special requests.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Head Chef
Pablo Rios
San Diego, California
03.2019 - 03.2021
- Properly handled and stored food to eliminate illness and prevent cross-contamination.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Hired, managed and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Arranged for kitchen equipment maintenance and repair when needed.
Line Cook
Pizza Hut
San Diego, CA
01.2020 - 11.2020
- Prepared food items such as meats, poultry and fish for frying purposes.
- Handled portion control activities according to specified instructions provided by chef.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Performed routine cleaning procedures across kitchens
- Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
Education
Associate of Arts - Culinary Arts
The Art Institute of San Diego
San Diego, CASkills
Ingredient selectionPerformance assessmentsWorkflow OptimizationKitchen ManagementFood Spoilage PreventionEmployee TrainingGrillingEquipment MaintenanceMenu planning
Timeline
Chef
Los Panchos Mexican Grill & Bar
06.2021 - Current
Line Cook
Ponte Winery
03.2021 - 06.2022
Head Chef
Delaware North
04.2020 - 05.2021
Line Cook
Pizza Hut
01.2020 - 11.2020
Head Chef
Pablo Rios
03.2019 - 03.2021
Associate of Arts - Culinary Arts
The Art Institute of San Diego