Emily Adams
Des Moines,IA
Summary
Creative Chef driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level . Ready to help team achieve company goals.
Overview
2
2
years of professional experience
Work History
Lead Chef
Camp Pine Lake Of The Brethren
05.2023 - 08.2023
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Created recipes and prepared advanced dishes.
- Arranged for kitchen equipment maintenance and repair when needed.
- Placed orders to restock items before supplies ran out.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Cooked memorable dishes that brought new customers into establishment.
Line Cook
Gateway Market
02.2022 - 05.2023
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Trained new kitchen staff on food safety, preparation and cooking techniques.
- Developed strategies to enhance catering and retail food service revenue and productivity goals.
Catering Chef
DeMonaco
05.2021 - 01.2023
- Cooked for large groups of people and managing various types of food for large events.
- Created catering menu based upon client specifications, event type, dietary needs, and budget.
- Ordered food items and supplies needed to fulfill catering jobs.
- Followed all safety instructions to avoid injuries when operating heavy equipment in kitchen.
- Observed federal and local kitchen safety regulations to prevent food borne illnesses.
- Crafted exciting catering options for clients.
- Conceptualized menus to account for dietary restrictions, food allergies and personal requests.
- Coordinated with team members to prepare orders on time.
Cook
Indian Hills Cafe
08.2021 - 12.2021
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Seasoned and cooked food according to recipes or personal judgment and experience.
Education
Associate of Science - Culinary Arts
Indian Hills Community College
Ottumwa, IAHigh School Diploma -
Scavo
Des Moines, IA05.2020
Skills
- Inventory Role
- Process Improvement
- Scheduling
- Menu Planning
- Food Production Scheduling
- Safe Food Handling Procedures
- Event Catering
Timeline
Lead Chef
Camp Pine Lake Of The Brethren
05.2023 - 08.2023
Line Cook
Gateway Market
02.2022 - 05.2023
Cook
Indian Hills Cafe
08.2021 - 12.2021
Catering Chef
DeMonaco
05.2021 - 01.2023
Associate of Science - Culinary Arts
Indian Hills Community College
High School Diploma -
Scavo
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