Chyanne Campbell
The Bronx,NY
Summary
Chef with a passion for the culinary arts and preparing daily delectable meals. Well-versed in the appropriate handling of foods and plating arrangements. Extensive experience in dealing with organic ingredients and cooking international cuisine. Organized and creative to follow directions and instructions. Inventive and always looking to grow & able to accept criticism with a positive attitude. Skilled at incorporating homegrown vegetables and fruits into creative dishes. Great understanding of allergy and diet restrictions. Adept at planning and developing menus for breakfast, snacks, lunch, dinner & dessert.
Overview
6
6
years of professional experience
Work History
Culinary Supervisor
Zero Bond
02.2024 - Current
- Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
- Effectively trained new hires on kitchen procedures, equipment usage, and safety protocols, ensuring they were well-prepared for success within the team.
- Collaborated with Executive Chef to create unique daily specials that consistently sold out.
- Established day's priorities and delegated tasks, taking into account daily events, business levels & forecasts.
Private Chef
Independant
05.2020 - Current
- Worked closely with clients regarding their nutritional goals and implemented meal plans accordingly.
- Adapted quickly to last-minute changes in menu requests or guest counts without sacrificing quality or presentation standards.
- Prepared high-quality meals for clients with diverse palates, emphasizing the use of fresh, local ingredients.
- Maintained a clean and organized kitchen workspace, adhering to strict sanitation guidelines and safety protocols.
- Provided exceptional private catering services for special events, creating memorable dining experiences for guests.
- Shopped for ingredients.
- Safely packaged and labeled each individual meal.
- Conducted thorough research on nutrition trends and dietary restrictions to better cater to clients'' specific needs.
- Enhanced client satisfaction by creating customized menus tailored to individual dietary needs and preferences.
Sous Chef
Glasserie
04.2023 - 08.2023
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- 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.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Monitored food and labor costs to verify budget targets were met.
Sous Chef
Patti Ann's
10.2022 - 12.2022
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Created menus and designed corresponding recipes for Greg Baxtrom.
- Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
- Conducted daily pre-shift meetings with kitchen staff to communicate goals, updates, and expectations for each shift effectively.
- Organized staff training sessions to bolster team cohesion and improve overall knowledge of menu items, cooking techniques, and food safety protocols.
- Hired, managed, and trained kitchen staff.
Manager
Champers Social Club
05.2022 - 10.2022
- Managed and motivated employees to be productive and engaged in work.
- Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
- Enhanced customer satisfaction by implementing efficient floor management strategies and maintaining a clean, inviting dining environment.
- Assisted in revenue growth by contributing innovative ideas for menu development, promotions, and special events.
- Maintained high food safety standards through regular inspections and strict adherence to sanitation guidelines.
- Increased overall restaurant efficiency by training team members on best practices and ensuring adherence to company policies and procedures.
- Trained service staff on wines, spirits and cocktails to maximize revenue and maintain stellar reputation for service.
- Managed cellar and beverage storage maintenance to prevent inventory spoilage.
- Set up wine tastings to bring in business and promote special offerings.
- Developed a loyal customer base through exceptional service, fostering repeat business and word-of-mouth referrals.
Sous Chef
Ace Hotel Brooklyn
08.2021 - 05.2022
- Evaluated food products to verify freshness and quality.
- Set up and broke down kitchen for service.
- Implemented food cost and waste reduction initiatives to save money.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Coordinated with team members to prepare orders on time.
- Utilized culinary techniques to create visually appealing dishes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Collaborated with staff members to create meals for large banquets.
- Planned and directed high-volume food preparation in fast-paced environment.
Chef De Partie
Don Angie
10.2018 - 11.2020
- Assumed responsibility for creating visually appealing hors d''oeuvres displays during banquets or private events, enhancing overall event presentation.
- Streamlined prep work processes for improved efficiency, reducing waste and saving time in a high-volume kitchen environment.
- Maintained a clean and organized workstation at all times, adhering to strict sanitation protocols for safe food handling practices.
- Successfully maintained consistent quality across all Garde Manger dishes, ensuring adherence to established recipes and preparation techniques.
- Demonstrated versatility by mastering different types of pastas, from stuffed varieties to long ribbon noodles and shaped pastas like fusilli or rotini.
- Managed grill station during busy periods, effectively handling multiple orders simultaneously while maintaining quality standards.
- Maintained clean, organized grill stations for hygienic, orderly food preparation.
Cook and Cashier
Broken Coconut
02.2019 - 03.2020
- Worked POS system while taking orders
- Prepared poke bowls
- Prepped for the day and week
- Prepped fresh and raw fish for the week
- Was in charge of produce prep and stocking
- Served as barista.
Education
Associate of Science - Archeology
SUNY Stony Brook University
Stony Brook, NY01.2020
Some College (No Degree) - History
SUNY College At Old Westbury
Westbury, NYHigh School Diploma -
High School For Leadership & Public Service
New York, NY01.2016
Skills
- Food Pairings
- Food and Beverage Operations
- Knife Skills
- Special Event Catering
- Kitchen Management
- Menu development/ Recipe creation
- Cost Management/ Ordering Supplies
- Microsoft Excel
- Worker Training/ Schedule Creation
Accomplishments
- Collaborated with team of 5 in the food styling of an editorial for Waif Magazine.
References
- Chef Adam Richardson, Don Angie, (713) 408-1310
- Chef Michael King, Ace Hotel Brooklyn, (617) 780-7994
- Mario Spina, Private Chef work in NY, (412) 999- 1191
Languages
Spanish
Professional Working
Timeline
Culinary Supervisor
Zero Bond
02.2024 - Current
Sous Chef
Glasserie
04.2023 - 08.2023
Sous Chef
Patti Ann's
10.2022 - 12.2022
Manager
Champers Social Club
05.2022 - 10.2022
Sous Chef
Ace Hotel Brooklyn
08.2021 - 05.2022
Private Chef
Independant
05.2020 - Current
Cook and Cashier
Broken Coconut
02.2019 - 03.2020
Chef De Partie
Don Angie
10.2018 - 11.2020
Associate of Science - Archeology
SUNY Stony Brook University
Some College (No Degree) - History
SUNY College At Old Westbury
High School Diploma -
High School For Leadership & Public Service
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