James Cichy
Amsterdam,NY
Summary
Adept Head Chef with a proven track record at Creekside Tavern LLV, showcasing expertise in kitchen management and team leadership. Elevated dining experiences through innovative menu development and efficient kitchen operations, significantly reducing food waste. Excelled in food safety and nutritional knowledge, fostering a culture of excellence and collaboration among staff.
Overview
27
27
years of professional experience
Work History
Head Chef
Creekside Tavern LLV
07.2023 - Current
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Maintained well-organized mise en place to keep work consistent.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Obtained fresh, local ingredients to lower grocery costs.
- Arranged for kitchen equipment maintenance and repair when needed.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
- Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
- Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
- Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
- Assisted in successful menu launches by conducting thorough tastings with key stakeholders to gather feedback for final adjustments before rollout.
Cook
Stmarys Hospital
05.2015 - 07.2023
- 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.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Communicated closely with servers to fully understand special orders for customers.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
- Contributed to positive guest experiences by accommodating special dietary needs and requests.
- Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
- Supported kitchen staff training and development, leading to increased productivity and efficiency.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Showcased excellent knife skills for precise cutting and preparation of various ingredients.
- Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
- Mentored junior cooks in refining culinary skills through hands-on guidance.
- Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
- Collaborated with management team to develop new menu items.
- Managed time effectively to ensure timely meal preparation, even during peak hours.
- Enhanced kitchen efficiency by streamlining prep work processes.
- Optimized use of kitchen equipment to speed up cooking times without compromising food quality.
- Developed system for inventory management, reducing waste and cutting costs.
Chef
Armoury Grill
08.2014 - 05.2015
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Chef De Partie
Shorties Bar and Grill
01.2012 - 07.2013
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
Chef
Charlies
06.2008 - 01.2011
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
Catering Chef
Longfellows
08.2007 - 06.2008
- Cooked for large groups of people and managing various types of food for large events.
- Ordered food items and supplies needed to fulfill catering jobs.
- Crafted exciting catering options for clients.
- Created catering menu based upon client specifications, event type, dietary needs, and budget.
- Maintained a clean and sanitary kitchen environment by adhering to strict health and safety regulations.
- Sampled each dish for quality control prior to serving, identifying mistakes and solving immediately.
- Collaborated with event planners for seamless execution of catered functions, resulting in positive feedback from clients.
- Managed food inventory effectively, reducing waste and minimizing food costs.
- Trained and mentored junior chefs, elevating their culinary skills and performance levels.
- Streamlined kitchen operations by implementing efficient food preparation and cooking techniques.
- Facilitated smooth transitions between courses during formal dinners with expertly timed plating, ensuring an enjoyable dining experience for guests.
- Enhanced menu offerings by developing innovative and delicious recipes tailored to clients'' preferences.
Chef
Raindancer
09.1997 - 08.2007
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
Education
Regents Diploma - General Education
Amsterdam High School
Amsterdam NyAssociate - Construction
Fulton Montgomery Community College
Johnstown, NY05.1998
Skills
- Nutritional knowledge
- Food Safety
- Kitchen Management
- Team Management
Timeline
Head Chef
Creekside Tavern LLV
07.2023 - Current
Cook
Stmarys Hospital
05.2015 - 07.2023
Chef
Armoury Grill
08.2014 - 05.2015
Chef De Partie
Shorties Bar and Grill
01.2012 - 07.2013
Chef
Charlies
06.2008 - 01.2011
Catering Chef
Longfellows
08.2007 - 06.2008
Chef
Raindancer
09.1997 - 08.2007
Regents Diploma - General Education
Amsterdam High School
Associate - Construction
Fulton Montgomery Community College
Similar Profiles
Atem ChuitAtem Chuit
Production Worker at BoDeans Wafer Co LLVProduction Worker at BoDeans Wafer Co LLV
Nicole WardNicole Ward
LPN Charge Nurse at LLV @ Inverness LakesLPN Charge Nurse at LLV @ Inverness Lakes
Elizabeth WagnerElizabeth Wagner
Director of Rehabilitation Services at Momentum LLVDirector of Rehabilitation Services at Momentum LLV