Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Cinque Hill

Fairfield,OH

Summary

Passionate Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus.

Overview

7
7
years of professional experience
1
1
Certification

Work History

Executive Chef

Marriot Hotel
Hamilton, OH
09.2022 - Current
  • Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
  • Controlled labor costs through effective use of staff scheduling techniques.
  • Designed innovative dishes that incorporated global flavors into traditional cuisine.
  • Developed and implemented menus for multiple restaurants, catering events, and private parties.
  • Ensured compliance with health department regulations by implementing proper sanitation procedures.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.

Executive Chef

J Liu
Worthington, OH
11.2021 - 08.2022
  • Collaborated with suppliers to source high-quality ingredients at competitive prices.
  • Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Monitored quality, presentation and quantities of plated food across line.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.

Private Chef

Campus Cooks
Columbus, OH
01.2019 - 11.2021
  • Maintained cleanliness and safety standards within the kitchen area at all times.
  • Developed cost-effective recipes that met client's needs while staying within budgetary parameters.
  • Demonstrated knowledge of regional cuisine styles by creating signature dishes inspired by various cultures.
  • Conducted research on new cooking methods, ingredients, equipment, and recipes.
  • Ordered food supplies, ensuring freshness and quality of ingredients.
  • Planned and prepared meals for private clients according to dietary requirements and preferences.
  • Ensured compliance with all local health department regulations regarding food handling procedures.
  • Monitored inventory levels of food items and placed orders with vendors accordingly.
  • Adhered to health codes when preparing meals for clients, ensuring proper storage and sanitation practices were followed.
  • Created menus with seasonal produce while maintaining a budget.
  • Organized special events and dinner parties for clients, including menu planning and presentation details.
  • Stocked pantry with clients' favorite items.
  • Monitored meals served for temperature and visual appeal.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.

Private Chef

Sifted
Atlanta, GA
10.2017 - 07.2019
  • Trained kitchen staff on proper knife skills, food preparation techniques, recipe execution.
  • Performed administrative tasks such as writing reports or tracking financial records related to purchasing or payroll activities.
  • Maintained cleanliness and safety standards within the kitchen area at all times.
  • Managed kitchen staff in the preparation of daily meals.
  • Demonstrated knowledge of regional cuisine styles by creating signature dishes inspired by various cultures.
  • Conducted research on new cooking methods, ingredients, equipment, and recipes.
  • Ordered food supplies, ensuring freshness and quality of ingredients.
  • Planned and prepared meals for private clients according to dietary requirements and preferences.
  • Ensured compliance with all local health department regulations regarding food handling procedures.
  • Adhered to health codes when preparing meals for clients, ensuring proper storage and sanitation practices were followed.
  • Created menus with seasonal produce while maintaining a budget.
  • Provided detailed instructions on plating techniques to kitchen staff prior to serving guests.
  • Shopped for gluten-free, nut-free and dairy-free items.
  • Monitored meals served for temperature and visual appeal.
  • Provided effective orientation and training to each new associate and developed ongoing training programs.
  • Utilized local, fresh food products to support local economies and showcase community support.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Identified recipes through careful research and study of different cultures that could be used to create authentic, from scratch meals.
  • Planned and prepared food following special diet needs.

Education

Associate of Arts - Culinary Arts

Baltimore International College
Baltimore, MD
08-1992

Skills

  • Staff Scheduling
  • Performance Assessments
  • Food and beverage pairing
  • Ingredients Selection
  • Team Leadership
  • Food Prep Planning
  • Food preparation techniques
  • Customer Service
  • Safe Food Handling
  • BOH Operations
  • Hiring, Training, and Development
  • Menu Planning
  • Budgeting and cost control
  • Sanitation Guidelines
  • Restaurant Operations
  • Kitchen Staff Management
  • Quality Assurance
  • Inventory Management
  • Food Stock and Supply Management

Certification

  • servsafe certification

Timeline

Executive Chef

Marriot Hotel
09.2022 - Current

Executive Chef

J Liu
11.2021 - 08.2022

Private Chef

Campus Cooks
01.2019 - 11.2021

Private Chef

Sifted
10.2017 - 07.2019

Associate of Arts - Culinary Arts

Baltimore International College

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