Deborah Warren
Saint Clair Shores,MI
Summary
Positive attitude and strong teamwork skills drive my contributions in a kitchen environment. Deep understanding of food safety and sanitation practices equips me to maintain a clean and organized workspace. Ability to follow recipes and skillfully prepare ingredients ensures consistent delivery of high-quality dishes.
Overview
25
25
years of professional experience
1
1
Certification
Work History
Bar Manager/Short Order Cook
Excalibur in the Park
03.2014 - 02.2022
- Bartender
- Short Order Cook
- Opening/Closing
- Kept alcoholic beverages well-stocked and organized to meet expected demands.
- Adhered to state laws regarding alcoholic beverage services and customer regulations.
- Understood cooking techniques and fundamentals to maximize safe food handling.
- Worked in fast-paced environment with sense of urgency to serve guests quickly.
Interim Executive Chef
Catamount Golf Club
03.2007 - 10.2008
- Managed kitchen operations to ensure efficient workflow and high standards of food safety and hygiene
- Crafted visually appealing culinary presentations that enhanced the dining experience for guests
- Trained and mentored kitchen staff to improve skills and promote teamwork in a fast-paced environment
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
Garde Manger
Left Bank Restaurant
09.2006 - 01.2007
- Maintained rigorous sanitation standards to ensure a clean and safe environment for food preparation and service
- Implemented cost-control measures by accurately portioning ingredients according to standardized recipes, minimizing waste without compromising product quality.
- Exhibited versatility by stepping into other kitchen roles as needed, demonstrating adaptability and a strong work ethic.
Catering Sous Chef
The Red Walrus
03.2004 - 08.2006
- Executed food preparation processes with attention to hygiene and culinary standards
- Maximized kitchen efficiency with effective delegation of tasks among team members according to their skills and strengths.
- Ensured timely completion of all assigned tasks
- Assisted in training and managing kitchen personnel and supervised related culinary activity.
Pantry Chef/Banquet Sous Chef
Lochmoor Country Club
09.1999 - 01.2002
- Maintained strict adherence to food safety regulations, ensuring a safe and sanitary kitchen workspace at all times.
- Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.
- Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
- Practiced safe work habits to avoid possible injury to self or other employees.
- Implemented creative presentation techniques that elevated the visual appeal of each dish served at banquets or special occasions.
- Contributed to overall team success by supporting other kitchen staff during busy periods or staff shortages.
- Worked closely with the head chef to maintain portion control standards, minimizing food costs while maintaining quality and consistency across all dishes prepared.
Apprentice Chef
Country Club of Detroit
04.1997 - 01.1999
- Basic food prep
- Prepare recipes and plate dishes according to established recipes and standards
- Learn various stations including pantry, broiler, sautee
- Follow food safety rules
- Learn fundamentals
- Maintained well-organized mise en place to keep work consistent.
- Set up food stations by following chef's orders.
- Developed strong knife skills through regular practice under the guidance of experienced chefs.
- Performed other tasks as assigned by sous chef or chef
- Prepared cooking ingredients for chef.
- Acquired knowledge of diverse cooking methods including grilling, baking, frying, sautéing and steaming to produce high-quality dishes efficiently.
- Rotated through all prep stations to learn different techniques.
Education
Culinary Arts Degree - Culinary Arts
Oakland Community College
01.2000
Skills
- Effective Multitasking
- Safe Food Handling
- Prioritization Skills
- Food Presentation Techniques
- Food Cooking Skills
- Proficient in Safe Food Handling
- Food Presentation Skills
- Detail-Oriented Approach
- Health and Safety Practices
Certification
- Servsafe, 2023
- CCC, 2000
Languages
French
Native or Bilingual
Timeline
Bar Manager/Short Order Cook
Excalibur in the Park
03.2014 - 02.2022
Interim Executive Chef
Catamount Golf Club
03.2007 - 10.2008
Garde Manger
Left Bank Restaurant
09.2006 - 01.2007
Catering Sous Chef
The Red Walrus
03.2004 - 08.2006
Pantry Chef/Banquet Sous Chef
Lochmoor Country Club
09.1999 - 01.2002
Apprentice Chef
Country Club of Detroit
04.1997 - 01.1999
- Servsafe, 2023
- CCC, 2000
Culinary Arts Degree - Culinary Arts
Oakland Community College
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