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
Steamboat Springs, CO
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
Vail, CO
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
Denver, CO
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
Grosse Pointe, MI
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
Grosse Pointe, MI
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
Culinary Arts Degree - Culinary Arts
Oakland Community College