Summary
Overview
Work History
Education
Skills
Timeline
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Christopher Saucier

Cookeville,TN

Summary

Forward-thinking, High-performing Chef offering 10 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.


Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.


Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.

Overview

13
13
years of professional experience

Work History

Chef

The Putnam Room
02.2021 - Current
  • 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.
  • Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
  • Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
  • Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
  • Spearheaded successful catering events, showcasing the restaurant''s signature dishes while maintaining impeccable standards of service.
  • Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.

Sous Chef

Troubadour Golf
10.2023 - 10.2023
  • Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

Kitchen Manager

Char Steak Lounge
11.2020 - 02.2021
  • Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
  • Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
  • Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
  • Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
  • Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
  • Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.

Catering Chef

Old Hickory Country Club
06.2017 - 08.2019
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Assisted in inventory management by accurately tracking supplies and placing orders as needed.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
  • Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Developed strong relationships with vendors, ensuring consistent quality of ingredients at competitive prices.

Line Cook

Char Steak Lounge
04.2011 - 04.2017
  • Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
  • Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
  • Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.

Education

High School Diploma -

Cookeville High School
Cookeville, TN
05.2009

Skills

  • Vendor Relations
  • Menu development
  • Resource Management
  • Meal Preparation
  • Cost Control
  • Purchasing
  • Staff Coordination
  • Nutrition knowledge
  • Sauce preparation
  • Fine-dining expertise
  • Recipe creation
  • Banquets and catering

Timeline

Sous Chef

Troubadour Golf
10.2023 - 10.2023

Chef

The Putnam Room
02.2021 - Current

Kitchen Manager

Char Steak Lounge
11.2020 - 02.2021

Catering Chef

Old Hickory Country Club
06.2017 - 08.2019

Line Cook

Char Steak Lounge
04.2011 - 04.2017

High School Diploma -

Cookeville High School

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