Hugh Cross
New York
Summary
Dynamic culinary professional with expertise in team collaboration and time management. Skilled in implementing quality control measures and managing inventory to enhance kitchen efficiency and deliver exceptional dining experiences.
Overview
4
4
years of professional experience
Work History
Chef de Partie
four twenty five by Jean George
New York
07.2024 - Current
- Prepared and presented high-quality dishes in a fast-paced kitchen environment.
- Collaborated with chefs to develop seasonal menus and innovative recipes.
- Managed inventory to ensure freshness and proper ingredient storage.
- Monitored cooking times and temperatures for quality control.
- Assisted in maintaining cleanliness and organization of kitchen workspace.
- Worked shifts covering breakfast, lunch, and dinner services.
Line Cook
CUT by Wolfgang Puck
New York
11.2023 - 07.2024
- Butchered fish, shellfish, and poultry to fulfill daily restaurant demands.
- Prepared and cooked menu items to guarantee quality and consistency.
- Maintained organized and clean workstations throughout shifts.
- Operated fryers and grills safely, ensuring preservation of food quality.
- Collaborated with team members to enhance service efficiency during peak hours.
- Seasoned and plated dishes following management's presentation standards.
- Worked garde manger and hotline stations effectively to support service flow.
- Adhered to food safety guidelines for proper handling and storage practices.
Production Tournat
Eleven Madison Park
New York
11.2021 - 01.2023
- Resolved customer issues through knowledgeable service to enhance satisfaction.
- Identified customer needs promptly, improving service delivery effectiveness.
- Demonstrated strong problem-solving skills to address and resolve challenges.
- Collaborated with diverse coworkers to troubleshoot product and service difficulties.
- Coordinated with team members to achieve project goals within set deadlines.
- Engaged with cross-functional teams to ensure successful project outcomes.
- Utilized time management skills to complete tasks punctually, meeting all deadlines.
- Executed private dining events for 12 to 200 guests, including special occasions.
Education
Culinary Arts -
Internatonal Culinary Institute
New York01-2020
Skills
- Menu development
- Quality control
- Food presentation
- Inventory tracking
- Stock management
- Time management
- Team collaboration
- Attention to detail
Languages
Spanish
Professional
Timeline
Chef de Partie
four twenty five by Jean George
07.2024 - Current
Line Cook
CUT by Wolfgang Puck
11.2023 - 07.2024
Production Tournat
Eleven Madison Park
11.2021 - 01.2023
Culinary Arts -
Internatonal Culinary Institute