Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Jennifer Lindsay

Two Rivers

Summary

Adept Head Chef with a proven track record at The Manitowoc Yacht Club, enhancing menu offerings and dining experiences through culinary expertise and innovative recipe creation. Demonstrated leadership in kitchen management and team collaboration, significantly reducing food waste by meticulous planning. Known for fostering relationships to ensure quality ingredient selection, contributing to memorable dining and positive guest feedback.

Overview

1
1
Certification

Work History

Head Chef/ Kitchen Manager

The Manitowoc Yacht Club
  • 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.
  • Created recipes and prepared advanced dishes.
  • Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
  • 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.
  • Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
  • Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
  • Developed and cooked memorable dishes that brought new customers into establishment.

Head Trainer/ Server

Red Lobster
  • 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.
  • Created recipes and prepared advanced dishes.
  • Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
  • 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.
  • Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
  • Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
  • Developed and cooked memorable dishes that brought new customers into establishment.

Education

Graduate Certificate -

Norman High
Oklahoma City, OK
1995

License - Cosmetology

Moore Norman Vocational
Norman, OK
1995

Skills

  • Food safety
  • Kitchen management
  • Team management
  • Menu development
  • Menu planning
  • Waste reduction
  • Culinary expertise
  • Food safety regulations
  • Kitchen operations
  • Menu supervision
  • Special event catering
  • Banquets and catering
  • Food presentation
  • Cost reduction
  • Seasonal menu planning
  • Recipe creation
  • Leadership qualities
  • Ingredient selection
  • Fine-dining expertise
  • Sanitation standards
  • Allergy awareness
  • Grilling
  • Health regulations
  • Inventory rotation
  • Food spoilage prevention
  • Plating and presentation

Certification

Kitchen manager protection certificate

Timeline

Head Chef/ Kitchen Manager

The Manitowoc Yacht Club

Head Trainer/ Server

Red Lobster

Graduate Certificate -

Norman High

License - Cosmetology

Moore Norman Vocational

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