Douglas Forbes
Kissimmee,FL
Summary
Forward-thinking professional chef offering more than 10 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven skills in all aspects of the culinary world. I have done everything from catering and festivals to fine dining and farm to table. I have worked in both private owned establishments as well as corporate ones.
Overview
1
1
Certification
Work History
Chef/Cook
Delachaise Wine Bar
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
Chef/Cook
Boucherie
- Participated in the butchering, curing, and smoking of different proteins and seafood, including cold smoking of produce and seafood.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Regularly updated menu offerings based on customer preferences, driving repeat business for the establishment.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Chef/Cook
Blue Moon Beach Grill
- Started as a line cook and moved up to one of four back of house managers in a year's time
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Introduced unique fusion cuisine concepts that garnered widespread praise from customers
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Education
High School Diploma -
Currituck County High School
Currituck County, NC06.2008
Mars Hill University
Mars Hill, NCSkills
- Cost Control
- Kitchen Management
- Fine-Dining Expertise
- Cooking Techniques
- Food Quality
- Operations Management
- Banquets and Catering
- World Cuisine Knowledge
- Hospitality Service Expertise
- Verbal and Written Communication
- Company Quality Standards
- Recipe Development
- Recipe Creation
- Food Spoilage Prevention
- Knife Skills
- Food Safety and Sanitation
- Portion and Cost Control
- Kitchen Equipment Operation and Maintenance
- Sanitation Guidelines
- Ingredient knowledge
- Time management
- Attention to detail
- Allergen awareness
- Food cost analysis
- Customer service
- Vegetarian cooking
- Pastry skills
- Multitasking abilities
- Butchery skills
Personal Information
Title: Chef/Cook
Certification
Serv-safe Food handlers/Managment Certified.
- renewed january 2024
Languages
Spanish
Professional Working
Timeline
Chef/Cook
Delachaise Wine Bar
Chef/Cook
Boucherie
Chef/Cook
Blue Moon Beach Grill
High School Diploma -
Currituck County High School
Mars Hill University