Colby Miller
Bedford,MA
Summary
Multi-faceted, highly motivated and passionate food service professional seeks position with an organization that can benefit from my extensive success in food preparation and high volume kitchen production. Reliable, detail oriented Chef with over 20 years of cooking and management experience who is passionate about food, quality and customer service.
Overview
17
17
years of professional experience
Work History
Private Chef and Caterer
Self-employeed
Hamden, CT.
04.2015 - 09.2017
- Travel to clients' homes throughout Connecticut area
- Planned and prepared meals for private clients according to dietary requirements and preferences.
- Created menus with seasonal produce while maintaining a budget.
- Shop for groceries and products as needed for meal preparation
- Provide clients with instructions for reheating and preparation required for provided meals
Chef Manager
Jarmans Restaurant and Catering
New Haven, CT
04.2000 - 03.2015
- Developed and implemented training programs for kitchen staff to ensure proper food handling, safety, and sanitation practices were followed.
- Created menus based on seasonal ingredients and customer preferences.
- Supervised all kitchen operations, including ordering supplies and equipment maintenance.
- Ensured food safety by monitoring temperature control points, date marking, and rotating stock.
- Scheduled and coordinated daily kitchen staff shifts while ensuring adequate coverage at all times.
- Organized catering events with a focus on high-quality presentation of dishes served.
Line and Banquet Chef
Sheraton Hotel and Conference Center
Burlington, VT.
05.2012 - 06.2013
- Collaborated with department staff to prepare food items in accordance with recipes and standards for events.
- Directed presentation and portioning of food for banquet functions.
- Kept kitchen work stations, utensils and equipment clean and sanitized between banquet rushes.
- Organized prep list and coordinated efficient work to be ready for fast-paced banquet cooking operations.
- Used such cooking processes as charbroiling, sautéing, braising, roasting and par cooking to create delicious dishes.
- Prepared banquet meals according to standard recipes and customer preferences.
Education
Bachelor of Science - Hotel And Restaurant Management And Culinary Arts
University of New Haven
West Haven, CTSkills
- Fabricate meats and fish
- Cooking equipment proficiency
- Meal preparation
- Food presentation
- Event catering
- Sanitation and safety knowledge
- Ability to work under pressure
- Strong personal work ethic
Accomplishments
- Rising star award for Chef at the Sheraton Hotel and Conference Center in Burlington, Vermont
Timeline
Private Chef and Caterer
Self-employeed
04.2015 - 09.2017
Line and Banquet Chef
Sheraton Hotel and Conference Center
05.2012 - 06.2013
Chef Manager
Jarmans Restaurant and Catering
04.2000 - 03.2015
Bachelor of Science - Hotel And Restaurant Management And Culinary Arts
University of New Haven
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