Dennis Pittsley
Sun Valley,ID
Summary
I have been leaving in the valley since 2006, working in kitchens since I am 16. I love spending time in the outdoors with my family.
I like being part of a culinary team, and enjoy learning from others. I am open to new adventures
Overview
7
7
years of professional experience
Work History
Chef De Cuisine
Sunvalley
03.2023 - 08.2024
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
- Created menus and designed corresponding recipes for [Business Name].
- Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
- Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
- Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
- Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Created lasting relationships with local purveyors, fostering a sense of community and collaboration within the foodservice industry.
- Developed seasonal menus with a focus on sustainability and supporting local farmers, resulting in rave reviews from guests and critics alike.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Placed orders to restock items before supplies ran out.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Created recipes and prepared advanced dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained well-organized mise en place to keep work consistent.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Line Cook
St Luke's Healthcare System
11.2017 - 03.2023
- 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.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Checked food temperature regularly to verify proper cooking and safety.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
Education
Associate of Arts - Culinary Arts
Johnson & Wales University - North Miami
Miami, FL11.2008
High School Diploma -
North East H.S.
St. Petersburg, FL03.1985
Skills
- Kitchen Sanitation
- Sanitation protocols
- Knife Skills
- Food Safety Standards
Timeline
Chef De Cuisine
Sunvalley
03.2023 - 08.2024
Line Cook
St Luke's Healthcare System
11.2017 - 03.2023
Associate of Arts - Culinary Arts
Johnson & Wales University - North Miami
High School Diploma -
North East H.S.
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