Dorrie Lee
Edmonds,WA
Summary
Creative Personal Chef with over 15 years of experience in custom meal planning, food safety, and client collaboration. Committed to enhancing culinary skills through engaging cooking classes and delivering exceptional dining experiences.
Prior to going to University I have experience in banking, retail, & private nanny services
Overview
16
16
years of professional experience
Work History
Personal Chef/Cook & Teaching Cooking Classes
Dorrie's Cooking For Health
09.2008 - 04.2024
- Developed customized meal plans based on individual dietary needs and preferences.
- Prepared nutritious, balanced meals using fresh, seasonal ingredients.
- Streamlined kitchen operations to enhance efficiency and reduce waste.
- Trained kitchen staff on food safety protocols and culinary techniques.
- Collaborated with clients to ensure satisfaction and adjust menus accordingly.
- Led cooking classes for clients, promoting healthy eating habits and culinary skills.
- Evaluated client feedback to continuously improve meal offerings and service quality.
- Prepared and served meals for small dinner parties and large events and complied with diet requests and special accommodations.
- Labeled food to include reheating and safe storage and handling instructions.
- Received consistently positive feedback from clients for exceptional taste and presentation of prepared meals.
- Reduced food waste through effective menu planning, sourcing local ingredients, and utilizing seasonal produce.
- Designed and prepared all menu items for private home/office setting.
- Demonstrated flexibility in accommodating last-minute changes to menus or guest numbers while still delivering high-quality results.
- Conducted comprehensive nutritional analyses of dishes to accommodate clients'' specific health goals or dietary restrictions.
- Shopped at specialty grocery stores to obtain ingredients needed for food preparation.
- Increased repeat business through referrals by maintaining excellent rapport with clients while respecting confidentiality agreements.
- Enhanced client satisfaction by creating personalized and diverse meal plans tailored to individual preferences and dietary requirements.
- Sourced healthy cooking techniques to capture flavor and nutrients of food with fresh ingredients.
- Provided attentive service during meal preparation and presentation, ensuring an enjoyable dining experience for clients.
- Cleaned meal preparation areas and washed hands frequently to promote hygienic and sanitary practices.
- Met with client and discussed preferred meals, dietary restrictions and food allergies.
- Prepared meals using braising, roasting, frying and sautéing techniques.
- Recorded favorite meals of clients and worked continuously on new recipes and repertoire.
- Offered cooking classes for individuals or small groups as an additional service to enhance clients'' personal culinary skills.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maintained a clean and sanitary kitchen environment in compliance with health codes and safety regulations.
- Managed budget constraints effectively without compromising the quality of ingredients or final product.
- Studied cultures and cuisines of various areas around world in effort to prepare authentic dishes.
- Generated invoice to request payment for services provided in client home or specifically requested location.
- Collaborated with clients to design and execute memorable special events, including weddings, birthday parties, and corporate functions.
- Assisted clients with meal planning around dietary restrictions such as allergies or intolerances for optimal nutrition without sacrificing flavor.3
- Cooked [Number] meals per day and served at residences or delivered to requested locations.
- Maintained food inventories to support efficient cost management.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Modified recipes to suit preferences and dietary restrictions of household.
- Recommended menu items for new dish development, holidays and special events.
- Used kitchen equipment safely and reduced risk of injuries and burns.
- Sanitized kitchen surfaces and equipment and cleaned grills, griddles and ovens.
- Verified proper portion sizes and consistently attained high food quality standards.
- Attended food-related seminars and cooking classes to stay abreast of industry trends.
- Prepared nutritious meals according to dietary guidelines and customer preferences.
- Maintained kitchen cleanliness and adhered to food safety standards consistently.
- Assisted in menu planning based on seasonal ingredients and health trends.
- Improved meal presentation through innovative plating techniques and garnishing skills.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared meals efficiently under time constraints for timely service during peak hours.
Education
Bachelor of Science - Nutrition
Bastyr University
Kenmore, WA06-2008
Timeline
Personal Chef/Cook & Teaching Cooking Classes
Dorrie's Cooking For Health
09.2008 - 04.2024
Bachelor of Science - Nutrition
Bastyr University