Dale Schultz
Line Chef
Port Richey,FL
Summary
Hardworking Line Chef with a 20 plus years background in the food and hospitality industry. Adept at working in high-volume restaurants that require quick food preparation. Outstanding communication skills and an excellent understanding of food safety rules. Expertise in basic kitchen cleaning tasks and restocking food items. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
25
25
years of professional experience
1
1
Certification
Work History
Line Chef
Ruby Tuesday
New Port Richey, FL
05.2024 - Current
- Operated fryer and cooked meats on grill.
- Restocked food items throughout shift to provide head chef with proper ingredients for dishes.
- Streamlined communication between front-of-house staff and the kitchen team to ensure seamless coordination during peak hours.
- Followed recipes and food presentation standards at Ruby Tuesday.
- Demonstrated versatility by efficiently working across various stations within the kitchen as needed.
- Expedited customer orders with prompt and accurate plate assembly, ensuring top-notch presentation standards.
- Maintained a safe and sanitary work environment by following strict food handling guidelines and regular cleaning schedules.
Line Chef
Metro Diner
Tampa, FL
11.2023 - 03.2024
- Cook various breakfast, lunch and dinner items using saute, grill and fry stations.
- Also expo food when needed.
Line Chef
Breakfast Station
New Port Richey
11.2022 - 04.2023
- Prepare, cook and serve breakfast at the required service time in standard.
- Set up work stations prior to opening to minimize prep time.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Monitored quality presentation and quantity of plated food across line.
- Adhere to regulatory standards regarding safe and sanitary food prep.
- Prepare variety of food according to exact instructions and recipe specifications.
- Maintained clean and orderly appearance throughout kitchen.
Culinary Apprentice
Marriott Hotels And Resorts
Gainesville, FL
09.1999 - 04.2021
- Kept kitchen properly cleaned in maintained all items put away after use.
- Rotating food stocks, using older items 1st and tossing expired products.
- Handled food deliveries and made sure all items were processed and then place into inventory.
Education
Bachelor Of Arts And Sciences - Business Management
2004
Associate Of Arts And Sciences - Food And Nutrition
2004
Bachelor Of Arts And Sciences - Culinary Science
2004
Skills
Food preparation skills
Cooking techniques
Food presentation
Food Prep
Food Service
Allergy awareness
Portion Control
Following recipes
Knife Skills
Food Preparation
Sauce making
Plating techniques
Food safety knowledge
Kitchen Management
Certification
ServSafe
Timeline
Line Chef - Ruby Tuesday
05.2024 - Current
Line Chef - Metro Diner
11.2023 - 03.2024
Line Chef - Breakfast Station
11.2022 - 04.2023
ServSafe
07-2022
Culinary Apprentice - Marriott Hotels And Resorts
09.1999 - 04.2021
University of Florida - Bachelor Of Arts And Sciences, Business Management
University of Florida - Associate Of Arts And Sciences, Food And Nutrition
University of Florida - Bachelor Of Arts And Sciences, Culinary Science