Summary
Overview
Work History
Education
Skills
Other Experience
Timeline
Generic

Craig Allen

Charleston,SC

Summary

Responsible professional skilled in ingredient preparation, batch cooking and plating. Brings stamina for lifting heavy items and standing for long periods of time. Knowledgeable and precise individual committed to maintaining clean, orderly kitchen and delivering high-quality, delicious food.

Overview

28
28
years of professional experience

Work History

Lead Line Cook

Cru Cafe
Charleston, SC
01.2013 - 09.2024
  • Resolved customer complaints in a timely manner while maintaining a professional demeanor.
  • Troubleshot any kitchen equipment issues or malfunctions quickly and efficiently.
  • Developed menus with chefs, taking into account seasonal ingredients and customer preferences.
  • Assisted in developing cost-effective strategies to reduce waste while ensuring quality control.

Assistant Executive Chef

Circles Restaraunt
Apollo Beach, Florida
02.2006 - 03.2013
  • Developed menus, recipes and costings for new dishes to ensure profitability.
  • Ensured all dishes were prepared in a timely manner to meet customer expectations.
  • Assisted with training junior staff on proper cooking techniques and methods.
  • Provided guidance to kitchen staff on how to properly handle, store and rotate food products.

Executive Chef

Personal Chef Catering
Mesa, AZ
05.2004 - 12.2006
  • Developed and implemented menus for multiple restaurants, catering events, and private parties.
  • Created daily specials based on seasonal ingredients and customer feedback.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.

Chef

Trump Marina Hotel & Casino
Atlantic City, New Jersey
01.1997 - 02.2003
  • Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
  • Planned menus, ordered supplies and managed kitchen staff.
  • Prepared high-quality dishes according to established recipes.
  • Managed daily operations of the kitchen including scheduling shifts for staff.

Education

Some College (No Degree) - Nutrition And Management

University of Nevada - Las Vegas
Las Vegas, NV

High School Diploma -

Lower Cape May Regional High School
Cape May, NJ

Skills

  • Kitchen Organization
  • Food Processing
  • Spoilage prevention
  • Menu development
  • Food presentation
  • Food Safety

Other Experience

  • Chef, A Ca Mia Restaurant, (1996- 1997)
  • Executive Chef, Cadillac Grille, (1995-1996)
  • Assistant chef, Mirage hotel and Casino (1990-1993)

Timeline

Lead Line Cook

Cru Cafe
01.2013 - 09.2024

Assistant Executive Chef

Circles Restaraunt
02.2006 - 03.2013

Executive Chef

Personal Chef Catering
05.2004 - 12.2006

Chef

Trump Marina Hotel & Casino
01.1997 - 02.2003

Some College (No Degree) - Nutrition And Management

University of Nevada - Las Vegas

High School Diploma -

Lower Cape May Regional High School
Craig Allen