Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

George Novalinski

Crystal Lake,IL

Summary

Motivated Sous Chef offering 13 years experience in fast-paced kitchen environments. Clear communicator with team-oriented focus and a creative passion for food. Possesses excellent and diverse cooking skills, strong knowledge of food safety, cleanliness and organization, dietary restrictions, and kitchen equipment.

Overview

14
14
years of professional experience
1
1
Certification

Work History

Sous Chef

Clarendale of Algonquin
03.2021 - Current
    • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen compliant with health department standards.
    • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner with great attention to quality and presentation.
    • Increased service productivity by optimizing workflow and delegating tasks appropriately within the team.
    • Collaborated with staff members to create meals for large holiday banquets.
    • Ensured consistent quality control of all dishes leaving the kitchen, establishing a reputation of excellence from residents and guests alike.
    • Worked closely with front-of-house staff to facilitate excellent customer service.
    • Set-up, run and break down lines for breakfast, lunch and dinner services.
    • Prepared house made desserts elevating the overall dining experience.
    • Assisted in placing orders in absence of Culinary Director.

Cook/ Head Cook

McHenry Villa
08.2019 - 02.2021
    • Developed recipes, recipe books, portion specifications, and standard preparation practices.
    • Took part in developing and executing new creative items for the menu.
    • Oversaw inventory management and supply ordering to maintain fully stocked kitchen.
    • Instructed staff in proper food storage, use of kitchen equipment and utensils, sanitation.
    • Receive, label, organize weekly shipment.
    • Practiced safe food handling and sanitation procedures at all times.
    • Cooked and served meals in accordance with the weekly menus, portions control, temperature control procedures.
    • Engaged with residents, offering menu information and providing suggestions and taking criticisms.
    • Responsible for preparing Breakfast, Lunch and Dinner.
    • Mentored and taught baking and cooking skills to coworkers.

Prep/Line Cook

BBQ King
01.2019 - 05.2019
    • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
    • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
    • Prepped and smoked meats such as chicken, ribs, pork shoulder, brisket.
    • Set up and prepared cooking supplies and stocked workstations during opening and closing to maximize productivity.
    • Maintained strict cleaning and sanitation standards by deep cleaning and sanitizing all equipment, sweeping, mopping, and taking out trash.

Cook

Plum Garden Chinese Restaurant
06.2018 - 12.2018
  • Learned Wok cooking techniques.
  • Inspect and taste all dishes to ensure quality and consistency.
  • Prep sauces, meat, seafood, poultry, vegetables and rice in compliance with restaurant standards.
  • Practiced safe food handling procedures at all times.
  • Refilled and rotated items in the line to maintain well-stocked inventory.
  • Resolved guest complaints quickly and efficiently.
  • Prepared multiple orders simultaneously during peak periods with high efficiency.
  • Streamlined kitchen operations with effective communication and collaboration among team members.

Lead Line Cook

Centegra Hospital Huntley
01.2016 - 01.2018
  • Prepared food items consistently and in compliance with recipes, portioning, diet restrictions and sanitation guidelines.
  • Maintained a well stocked, organized and clean workspace to maximize workflow.
  • Increased kitchen productivity by delegating tasks appropriately within the team.
  • Collaborated with staff members to create meals for large banquets.
  • Kept track of all food waste logs, temp logs and first in first out procedures.

Prep/Line Cook

Heritage Woods of Huntley
01.2011 - 01.2016
    • Instructed staff in proper food storage, use of kitchen equipment and utensils, sanitation.
    • Receive, label, organize weekly shipment including produce, meat, fish, poultry, dairy and dry goods in their appropriate places.
    • Practiced safe food handling and sanitation procedures at all times.
    • Cooked and served meals in accordance with the weekly menus, dietary restrictions, portion and temperature control.
    • Set up, run and break down breakfast, lunch and dinner services.
    • Prepared and baked pastries such as cheesecake, cream puffs, pecan tarts, cakes, cookies.
    • Engaged with residents, offering menu information and providing suggestions.
    • Lead resident food service meetings to ensure a high end dining experience.
    • Moved up to line cook from waiting tables, washing dishes and prep.

Education

GED - undefined

Huntley High School
Huntley, IL

Skills

    • Time Management
    • Menu Development
    • Inventory Management
    • Kitchen leadership
    • Team Leadership
    • Food Safety
      • Mentoring and Coaching
      • Cooking techniques
      • Pastry Skills
      • Safety Management
      • Customer Service

Certification

ServSafe

Timeline

Sous Chef

Clarendale of Algonquin
03.2021 - Current

Cook/ Head Cook

McHenry Villa
08.2019 - 02.2021

Prep/Line Cook

BBQ King
01.2019 - 05.2019

Cook

Plum Garden Chinese Restaurant
06.2018 - 12.2018

Lead Line Cook

Centegra Hospital Huntley
01.2016 - 01.2018

Prep/Line Cook

Heritage Woods of Huntley
01.2011 - 01.2016

GED - undefined

Huntley High School

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George Novalinski