Courtney Smalley
Austin,TX
Summary
Chef with 12 years of experience in various different styles of cooking. Over the span of my career I have worked in many successful businesses and developed menus, managed back of house operations, worked as a line cook, filled in and learned positions on a moment's notice. I have a strong ability to learn new things as a result of working in high-stress, high-volume environments. In my experience I have best learned how to teach myself new positions, as well as how to manage my time, and stay organized in order to accomplish tasks with a high efficiency rate. Seasoned Head Chef with background in various culinary styles, including French and Italian cuisine. Strengths include menu development, staff management, and kitchen operations. Known for creative flair and high standards in food presentation. Previous work has led to increased customer satisfaction rates and repeat business.
Overview
12
12
years of professional experience
Work History
Head Chef
Winebelly
Austin, USA
12.2020 - Current
- Working at Winebelly I was trusted to implement more cost effective practices to increase the annual revenue of previous years of business
- Effectively control costs through utilization of resources of personnel, materials, funds
- Prepare schedules and ensure timely completion of work by staff members to maintain labor cost goals
- Monitoring any variances in budget to predict realistic projections in order to plan appropriate adjustments to budget
- Strengthening profit margins to strive for maximum return on investments
Sous Chef
True Food Kitchen
Seaholm, USA
01.2018 - Current
- Collaborated with chefs and corporate team to implement and uphold standardized restaurant protocols, ensuring consistent quality control for a nation-wide company
- Provided guidance to a team of cooks and other staff members, overseeing their activities related to food preparation including cooking techniques, dish garnishing, and presentation.
- Coordinated worker activities to maximize time management and efficiency
- Maintained constant vigilance over employees' compliance with sanitation standards and regulations
- Managed delivery planning to meet progress schedule requirements and adapt for any changes
Lead Line Cook
Chuys
Arbor Trails, USA
09.2016 - 02.2018
- Responsible for implementing and instructing effective time management techniques
- Working with individual staff members, as well as management, and corporate personnel to ensure production of product was aligned with projections of sales
- Optimize performance by upholding organization and cleanliness standards.
- Scheduled daily tasks to optimize business flow for team members and self
- Enhanced productivity and minimized expenses by effectively multitasking.
- Increased efficiency and profitability by implementing organized product rotation strategies to eliminate waste.
Lead Line Cook
Johnny Carinos
, USA
06.2012 - 01.2018
- I supervised staff's daily routines and made sure proper protocols were being utilized
- Worked with the catering director to schedule and coordinate events and make adjustments to regular routines to accommodate customers' needs
- Writing prep lists for staff in accordance with projection of sales based on previous years to guarantee customer satisfaction
- Scheduling staff, taking into consideration the time each individual had available to work
- Managing the training of new hires to allow proper protocols are taken to make certain they had the tools necessary to properly perform the job given
Education
Diploma -
Victoria West High School
01.2014
Skills
- Forecasting and planning
- Heat control
- Plating and presentation
- Inventory Rotation
- Dish preparation
- Food Safety Regulations
- Cost Reduction
- Food presentation
- Equipment Maintenance
- Waste Reduction
- Budgeting and cost control
Timeline
Head Chef
Winebelly
12.2020 - Current
Sous Chef
True Food Kitchen
01.2018 - Current
Lead Line Cook
Chuys
09.2016 - 02.2018
Lead Line Cook
Johnny Carinos
06.2012 - 01.2018
Diploma -
Victoria West High School
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