Isaac Behr
Chattanooga,TN
Summary
Experienced Chef well-versed in running kitchens, teaching young cooks, and understanding many areas of food preparation. Knowledgeable about controlling costs, organizing supplies and overseeing food production. Prepared to offer seven years' experience in the field to a challenging new role.
Overview
7
7
years of professional experience
Work History
Baker
NIEDLOVS
03.2024 - Current
- Consistently met deadlines for catering orders by effectively prioritizing tasks according to urgency.
- Facilitated communication among team members to ensure smooth operations during peak hours.
- Produced consistently high-quality baked goods for customers.
- Collaborated with team members to complete tasks and maintain smooth running of bakery.
Executive Sous Chef
Easy Bistro & Bar
02.2021 - 02.2024
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Streamlined kitchen operations for increased efficiency and improved food quality.
- Organized inventory counts, and organized product on hand
- Managed food costs by using leftover product in new dishes
- Led pastry program, also started a bread program
- Mentored junior chefs and provided constructive feedback for professional growth.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
Line Cook
THE DIVING HORSE
03.2020 - 12.2021
- Worked in a very fast paced kitchen, with very limited staff.
- Mastered many different techniques including fish butchery/ cooking, beef butchery/ cooking, pasta, bread.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Worked on r&d for new menu items, and came up with systems to streamline dishes.
LINE COOK
HEARTH
01.2017 - 01.2020
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
Education
No Degree - Culinary Arts
The Institute of Culinary Education
Manhattan, NY05.2017
Skills
- Food Safety
- Kitchen Safety
- Recipe Development
- Pastry preparation
- Quality Control
- Bread Making
- Kitchen Management
- Kitchen Operations
- Kitchen Organization
- Sauce preparation
- Problem-Solving
Timeline
Baker
NIEDLOVS
03.2024 - Current
Executive Sous Chef
Easy Bistro & Bar
02.2021 - 02.2024
Line Cook
THE DIVING HORSE
03.2020 - 12.2021
LINE COOK
HEARTH
01.2017 - 01.2020
No Degree - Culinary Arts
The Institute of Culinary Education
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