Harry Fisher
Auburn,AL
Summary
Astute Chef de Partie highly skilled in plating and designing elaborate food garnishes. Talented individual offering extensive culinary abilities and thriving on mentoring newly hired kitchen personnel. Exceptional banquet displays, dessert table creation and ice sculpture design ideas. Adaptable and enterprising chef with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time. 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. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
7
7
years of professional experience
Work History
Chef De Partie
Acre
2023.05 - Current
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Mentored kitchen staff to prepare each for demanding roles.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Cooked memorable dishes that brought new customers into establishment.
- Set up and broke down kitchen for service.
- Developed close relationships with suppliers to source best ingredients.
- Acted as head chef when required to maintain continuity of service and quality.
Chef De Partie
Automatic Seafood And Oysters
2021.08 - 2023.04
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Modified recipes to accommodate dietary restrictions and allergies.
- Mentored kitchen staff to prepare each for demanding roles.
- Monitored food production to verify quality and consistency.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Planned and directed high-volume food preparation in fast-paced environment.
Line Cook
Tacorita
2017.01 - 2019.05
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Contributed to menu planning and development, incorporating seasonal ingredients for optimal freshness and taste.
- Managed inventory and ordered food and supplies to maintain adequate stock.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Education
Industrial Design -
Auburn University
Auburn, AL05.2022
Skills
- Team Management
- Food procurement
- Dessert creation
- Wine expertise
Accomplishments
- Won "James Beard" award for excellence of menu, ingredients and quality while working at Automatic Seafood and Oysters in 2022.
Timeline
Chef De Partie
Acre
2023.05 - Current
Chef De Partie
Automatic Seafood And Oysters
2021.08 - 2023.04
Line Cook
Tacorita
2017.01 - 2019.05
Industrial Design -
Auburn University
Similar Profiles
Kelly CarrKelly Carr
Kitchen Director at ACREKitchen Director at ACRE
Nariaki WatanabeNariaki Watanabe
Chef at AcreChef at Acre
Sandra MartinSandra Martin
Research Analyst & Consultant at AcreResearch Analyst & Consultant at Acre