David Miller
Shoreline,WA
Summary
Adept Sous Chef with a proven track record at Raccolto, where innovative menu development and team leadership significantly enhanced guest return rates. Skilled in fish/meat butchery, knife skills, excel in high-pressure environments, and ensuring quality and efficiency. Ability to train staff and manage inventory has consistently resulted in near-perfect customer satisfaction scores. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Overview
9
9
years of professional experience
Work History
Sous Chef
Raccolto
02.2024 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Coordinated with vendors to order supplies and maintain high quality standards.
Lead Line Cook
Carlile Room
01.2023 - 01.2024
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
Line Cook
Carrello
04.2021 - 01.2023
Line Cook
Roister
11.2019 - 03.2021
Line Cook
The Barking Frog
05.2018 - 11.2019
Line Cook
Stoneburner
05.2017 - 05.2018
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Prep Cook
Flagship Facility Services Inc.
05.2015 - 05.2017
- Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
Education
Bachelors of Music - Percussion/Drumset Performance
Indiana University Bloomington
Bloomington, INBachelors of Music - Percussion Performance
Roosevelt University
Chicago, IL12.2023
High School Diploma -
Shorecrest High School
Shoreline, WA06.2013
Skills
- Team Leadership
- Inventory Management
- Knife Skills
- Menu development
- Butchery skills (Fish and Meat)
- Attention to Detail
References
Mike Webster, Executive chef, Carlile Room
Nathan Lockwood, Executive chef/owner, Carrello/Altura
Timeline
Sous Chef
Raccolto
02.2024 - Current
Lead Line Cook
Carlile Room
01.2023 - 01.2024
Line Cook
Carrello
04.2021 - 01.2023
Line Cook
Roister
11.2019 - 03.2021
Line Cook
The Barking Frog
05.2018 - 11.2019
Line Cook
Stoneburner
05.2017 - 05.2018
Prep Cook
Flagship Facility Services Inc.
05.2015 - 05.2017
Bachelors of Music - Percussion/Drumset Performance
Indiana University Bloomington
Bachelors of Music - Percussion Performance
Roosevelt University
High School Diploma -
Shorecrest High School