Summary
Overview
Work History
Education
Skills
Timeline
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Heather Chappa

Tucson,AZ

Summary

Adept at elevating kitchen operations, I honed my culinary and leadership skills at the US Navy, mentoring staff and streamlining processes for optimal efficiency. Skilled in advanced cooking techniques and stringent sanitation practices, I excel in creating high-quality, allergen-aware meals, significantly enhancing dining experiences and operational productivity.

Overview

22
22
years of professional experience

Work History

Food Preparer

Beyond Bread
10.2024 - Current
  • Maintained high levels of sanitation by strictly adhering to food safety guidelines and regulations.
  • Implemented best practices for safe food handling procedures, minimizing cross-contamination risks in the kitchen space.
  • Provided support to the culinary team through efficient ingredient prep, dish assembly, and equipment maintenance.
  • Kept workstation and equipment clean, organized, sanitized, and sufficiently stocked.
  • Followed food preparation and storage guidelines established by Health Department.
  • Measured, mixed, and cooked ingredients following directions and nutritional restrictions.

Cook

Bottega Michaelangelo
09.2024 - Current
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.

Deli/Bakery Associate

Wal Mart
08.2022 - 04.2024
  • Packaged customer purchases with care and strong organizational skills to facilitate easy carrying and prevent product shifting.
  • Ensured food safety compliance by following strict guidelines for storage, handling, and preparation of baked goods.
  • Performed routine equipment maintenance tasks such as cleaning mixers, ovens, or utensils to maintain optimal functionality and prevent potential hazards.
  • Provided support to other departments within the store as needed, fostering a collaborative work environment.
  • Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
  • Stocked merchandise, clearly labeling items, and arranging according to size or color.

Line Cook

UP North 23 Restaurant and Lounge
10.2017 - 02.2018
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Grilled meats and seafood to customer specifications.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.

Cashier and Prep

Neimans Family Market: In The Corner Cafe.
10.2016 - 02.2018
  • Greeted customers entering store and responded promptly to customer needs.
  • Welcomed customers and helped determine their needs.
  • Worked flexible schedule and extra shifts to meet business needs.
  • Operated cash register for cash, check, and credit card transactions with excellent accuracy levels.
  • Handled multiple payment methods securely, minimizing discrepancies and potential losses.
  • Handled cash with high accuracy and took care to check bills for fraud.

Line Cook

The Portage Restaurant
05.2015 - 10.2017
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
  • Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
  • Grilled meats and seafood to customer specifications.
  • Maintained high standards of food safety and hygiene, surpassing health inspection requirements.
  • Streamlined prep work for faster meal turnaround, contributing to improved customer satisfaction.
  • Trained new kitchen staff on food safety, preparation and cooking techniques.
  • Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.

E4 Culinary Specialist 3rd Class

US Navy
02.2003 - 02.2008
  • Increased overall efficiency by cross-training staff in various cooking techniques and station responsibilities.
  • Mentored junior culinary staff, fostering professional growth and supporting skill development.
  • Conducted regular safety checks on kitchen equipment to ensure proper functionality and minimize downtime due to repairs or replacements.
  • Established food preparation procedures and guidelines to promote meal consistency and quality.
  • Reduced food waste through efficient inventory management and proper rotation of ingredients.
  • Maintained a clean and sanitary kitchen environment in compliance with health department regulations.
  • Upheld the highest standards of quality control throughout all stages of food production from ingredient sourcing to final plating.
  • Planned menus and ordered various food stock to provide balanced and nutritious meals.
  • Improved recipe consistency by standardizing measurements and documenting preparation methods for each dish.
  • Consistently met strict dietary requirements for guests with allergies or specific preferences by creating customized meal options.
  • Prepared and served food to approximately 5,000 personnel in upscale urban restaurant.
  • Organized and executed high-profile catering events, showcasing culinary expertise and enhancing brand visibility.

Education

Training School Military - Culinary

US NAVY Culinary School
Lackland AFB
07-2003

High School Diploma -

Whitmore Lake High School
Whitmore Lake
06-2002

Skills

  • Equipment sanitation
  • Knife skills
  • Cooking techniques
  • Sanitation practices
  • Meal planning
  • Allergen awareness
  • Menu development
  • Portion control
  • Ingredient selection
  • Ingredient inspection
  • Safe food handling procedures
  • Recipe preparation
  • Cutting and slicing techniques
  • Baking techniques
  • Recipe execution
  • Food handling safety
  • Food storage
  • Food preservation and storage methods
  • Ingredient preparation
  • Inventory management
  • Temperature monitoring
  • Event preparation
  • Hot table management
  • Recipe modification
  • Cooking equipment maintenance

Timeline

Food Preparer

Beyond Bread
10.2024 - Current

Cook

Bottega Michaelangelo
09.2024 - Current

Deli/Bakery Associate

Wal Mart
08.2022 - 04.2024

Line Cook

UP North 23 Restaurant and Lounge
10.2017 - 02.2018

Cashier and Prep

Neimans Family Market: In The Corner Cafe.
10.2016 - 02.2018

Line Cook

The Portage Restaurant
05.2015 - 10.2017

E4 Culinary Specialist 3rd Class

US Navy
02.2003 - 02.2008

Training School Military - Culinary

US NAVY Culinary School

High School Diploma -

Whitmore Lake High School

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Heather Chappa