Fredrick Booker
Chicago,IL
Summary
Results-driven culinary professional with extensive experience leading kitchen operations, coordinating staff, and maintaining HACCP and sanitation standards. Proven ability to manage inventory, reduce waste, and keep prep, plating, and service running smoothly during high-volume periods.
Overview
25
25
years of professional experience
Work History
Sous Chef
Chemistry
5121 South Harper
05.2020 - Current
- Supervised kitchen workflows, ensuring consistent prep, plating, and timely service during peak periods.
- Coordinated line cooks and prep staff, maintaining station readiness and smooth daily execution.
- Enforced food safety, sanitation, and HACCP standards across storage, preparation, and service areas.
- Managed inventory levels, rotating stock and reducing waste through disciplined ordering and portion control.
- Trained culinary team members on recipes, knife skills, station procedures, and quality expectations.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Lead Cook
The Morton Arboretum
4100 IL-53 Lisle
03.2021 - 01.2023
- Coordinated banquet prep and line stations to ensure timely catering service.
- Prepared steaks, sides, and sauces according to Morton's quality standards.
- Supervised kitchen workflow during service to maintain consistent plate presentation.
- Monitored food safety and sanitation practices across prep and cooking areas.
- Trained new cooks on recipes, station setup, and kitchen procedures.
- Managed inventory checks and communicated supply needs to reduce shortages.
- Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
- Coordinated with the front-of-house staff to ensure timely dish preparation and delivery for optimal guest experience.
Lead Cook
Catering By Michael's
6203 Park Ave, Morton Grove IL
06.2001 - 03.2020
- Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
- Adjusted production pace to support last-minute catering changes and special requests.
- Maintained clean, organized work areas and kept cooking equipment ready for service.
- Assumed line positions during emergencies to ensure continuity of service.
- Coordinated banquet prep and line stations to ensure timely catering service.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed innovative seasonal menus that catered to diverse dietary needs and preferences, resulting in increased customer satisfaction.
Education
Advanced Certificate in Culinary Arts - Culinary Arts
Washburne Culinary & Hospitality
Chicago, IL01-1991
Skills
- Culinary team training
- Culinary leadership
- Inventory management
- Kitchen leadership
- Restaurant operations
- Menu planning
- Staff supervision and coordination
- Team leadership
- Culinary team coordination
- Kitchen workflow optimization
- Vendor relations
Timeline
Lead Cook
The Morton Arboretum
03.2021 - 01.2023
Sous Chef
Chemistry
05.2020 - Current
Lead Cook
Catering By Michael's
06.2001 - 03.2020
Advanced Certificate in Culinary Arts - Culinary Arts
Washburne Culinary & Hospitality