A passionate and experienced chef with experience in the hospitality industry. I enjoy creating delicious and innovative dishes, with a focus on style and nutrition. Proven ability to manage a team of cooks and ensure high standards of food quality and presentation.”
Work History
Itamae (Sushi Chef)
Fish & Richardson
Portl, OR
Checked quality of raw materials before use.
Maintained a clean work environment by adhering to sanitation policies and procedures.
Prepared high-quality dishes according to established recipes-Rolls, nigiri, sashimi, and poke
Sous Chef
Cuoco (Tom Douglas Restaurant Group) Italian
Seattle, WA
Collaborated with the Executive Chef to create innovative dishes.
Trained new hires in proper cooking techniques and recipes.
Enforced portion control guidelines to minimize costs associated with overproduction.
Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
Created a positive work environment by encouraging teamwork among staff members.
Collaborated with the Executive Cher with inventory, ordering, and COGS.
Managed scheduling of BOH and insured labor was with in company spec.
Lead Line Cook
Tanaka-San (Tom Douglas Restaurant Group) Izakaya
Seatt, WA
Managed a team of kitchen staff including assigning tasks and monitoring performance.
Assessed employee performance regularly providing feedback when necessary.
Planned, prepared and cooked meals according to restaurant specifications.
Monitored cooking temperatures and ensured that dishes were presented properly.
Monitored food temperatures throughout the cooking process to ensure safe consumption.
Performed other related duties as assigned by the Head Chef or Kitchen Manager.
Head Chef
Red Cedar & Sage
Seattl, WA
Supervised the selection, training, scheduling, and performance of kitchen personnel.
Worked closely with purchasing manager to control food costs while maintaining product quality standards.
Collaborated with suppliers to source high-quality ingredients at competitive prices.
Conducted regular staff meetings to discuss menu changes, special events, promotions.
Created daily specials based on seasonal ingredients and customer feedback.
Tracked sales figures for each dish served in order to identify popular items.
Reviewed orders from vendors to ensure accuracy and cost effectiveness.
Trained kitchen workers on culinary techniques.
Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
Chef Consoltant
Saketome Sushi/Michi Ramen
Missoula, MT
Developed and implemented recipes for new menu items.
Assisted with the development of marketing strategies aimed at increasing sales revenue within the foodservice sector.
Monitored inventory levels to ensure adequate supplies are available at all times.
Recommended cost-saving measures such as portion control and ingredient substitutions.
Evaluated restaurant operations in terms of efficiency and profitability goals set by management.
Provided training and guidance to chefs on proper cooking techniques, sanitation, safety protocols, and plate presentation.
Trained kitchen workers on culinary techniques.
Improved performance of team members resulting in high-quality meals produced daily.
Head Chef
Casper Fry (Southern Food)
Spokane, WA
Supervised the selection, training, scheduling, and performance of kitchen personnel.
Worked closely with purchasing manager to control food costs while maintaining product quality standards.
Provided guidance and support for Sous Chefs during peak service hours.
Collaborated with farmers and ranchers to source high-quality ingredients at competitive prices.
Tracked sales figures for each dish served in order to identify popular items.
Performed financial analysis and recommended effective methods to cut costs.
