Elsworth Humphrey
Chicago,IL
Overview
2026
2026
years of professional experience
Work History
Prep Chef
Soul Veg. City
BACK.OF THE HOUSE DUTIES.COOKING CLEANING SUPPLIES INVENTORY STORAGE LABELING
Rainbow Restaurants
Management of Kitchen Inventory and Supplies
Jamaican Me Hungry.
Prep Chef
You're Organic Energy
Chicago Illinois
08.2024 - 06.2025
- Prepared ingredients according to recipes and quality standards.
- Maintained cleanliness and organization in kitchen workspace.
- Assisted in inventory management and stock rotation processes.
- Followed food safety guidelines to ensure product quality.
- Collaborated with chefs to streamline food prep procedures.
- Operated kitchen equipment efficiently and safely.
- Adapted quickly to changing menu items and special requests.
- Supported team members during peak service hours for efficient operations.
- Contributed to a positive working environment through effective communication and teamwork practices.
- Demonstrated strong time management skills by prioritizing tasks efficiently during high-pressure situations.
- Maintained high standards of food quality and presentation through consistent adherence to recipes and plating guidelines.
- Assisted with ordering supplies and managing inventory levels, ensuring adequate stock was available for daily operations without excessive waste or spoilage costs incurred.
- Reduced food waste by implementing proper storage techniques and inventory management systems.
- Continuously improved culinary skills through ongoing training opportunities, staying current on industry trends and best practices.
- Ensured compliance with all health department regulations, resulting in consistently passing inspections with flying colors.
- Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean workspace.
- Exhibited flexibility in adapting to menu changes and special event preparations as needed, ensuring a seamless dining experience for all guests involved therein.
- Operated various kitchen equipment safely and effectively, minimizing accidents and downtime.
- Participated in regular staff meetings to discuss areas of improvement, leading to increased overall performance levels within the kitchen team.
- Received praise from customers for outstanding attention to detail in preparing visually appealing plates that met dietary restrictions as needed.
- Assisted head chef in creating innovative menu items, resulting in increased customer satisfaction and repeat business.
- Developed strong relationships with vendors to secure competitive pricing on high-quality ingredients without compromising taste or freshness factors involved in dish preparation efforts undertaken daily basis thereafter accordingly so forth heretofore.
- Provided excellent customer service when interacting directly with patrons, addressing concerns promptly while maintaining professionalism at all times.
- Supported the head chef with developing seasonal menus, contributing creative ideas for new dishes.
- Prepared sandwiches, salads and other specialty items according to customer specifications.
- Lifted and carried heavy materials.
- Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
- Cleaned and maintained work areas, equipment and utensils.
- Stocked and rotated food items according to expiration dates.
- Operated food slicers, grinders and chopper in accordance with safety guidelines.
- Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
- Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
- Maintained high personal grooming standards and uniform presentation.
- Monitored food temperature, discarding items not stored correctly.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Maintained composure and work quality while under stress.
- Assisted in setting up and breaking down kitchen stations.
- Followed food safety practices and sanitation guidelines.
- Measured high demand spices and commonly used ingredients to prevent overages and waste.
- Ordered new ingredients and supplies to meet expected needs.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Planned and directed high-volume food preparation in fast-paced environment.
- Rotated through all prep stations to learn different techniques.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained well-organized mise en place to keep work consistent.
Timeline
Prep Chef
You're Organic Energy
08.2024 - 06.2025
Prep Chef
Soul Veg. City
BACK.OF THE HOUSE DUTIES.COOKING CLEANING SUPPLIES INVENTORY STORAGE LABELING
Rainbow Restaurants
Management of Kitchen Inventory and Supplies
Jamaican Me Hungry.