Summary
Overview
Work History
Education
Skills
Timeline
Generic

John Bacay

Chef
Kahului,HI

Summary

Forward-thinking professional offering more than Number years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven Type skills. High-performing Chef offering Number years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Type cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational Language skills. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows. Meticulous Job Title eager to create unique and delicious dishes. Strong communication and interpersonal skills with good understanding of seamless dining experience for customers. Creative and dedicated to staying up-to-date with food trends. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level Job Title position. Ready to help team achieve company goals. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills. High-performing Chef offering [Number] years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.

Overview

14
14
years of professional experience

Work History

Chef

Gannons/ Gather
12.2009 - 08.2023
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Maintained well-organized mise en place to keep work consistent.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Cooked memorable dishes that brought new customers into establishment.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Collaborated with staff members to create meals for large banquets.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Coordinated with team members to prepare orders on time.
  • Assisted with menu development and planning.
  • Disciplined and dedicated to meeting high-quality standards.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Evaluated food products to verify freshness and quality.
  • Set up and broke down kitchen for service.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Utilized culinary techniques to create visually appealing dishes.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Monitored food production to verify quality and consistency.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Implemented food cost and waste reduction initiatives to save money.
  • Participated in food tastings and taste tests.
  • Developed close relationships with suppliers to source best ingredients.
  • Implemented successful cross-marketing strategies such as food and wine pairings.

Education

Associate Of Science - Culinary Arts

UHMC
Maui
01.2001

Skills

  • Tool Preparation
  • Developing Menus
  • Kitchen Management
  • Machinery Upkeep
  • Create Recipes
  • Effective Communication
  • Food Inventories
  • Servsafe Certified
  • Verify Food Quality
  • Hospitality Management
  • Scheduling
  • Cook Consistent Dishes
  • Company Safety Standards
  • Hiring, Training and Development
  • Knife Use
  • Catering Events
  • High-Volume Environments
  • Staff Supervision and Coordination
  • Forecasting and Planning
  • Cooking Technique Demonstrations
  • Dietary Restrictions
  • Menu Planning
  • Surface Work
  • Food Service Operations
  • Rotation Procedures
  • Banquets and Catering
  • Equipment Purchasing
  • Fine Dining Expertise
  • Kitchen Crew Training
  • Control Labor Costs
  • Food Plating and Presentation
  • Made-to-Order Meals
  • Portion and Cost Control
  • Contamination Prevention
  • Verbal and Written Communication
  • Utensils and Equipment
  • Work Assignments
  • Recipe Development
  • Staff Recruiting and Hiring
  • Train Staff
  • Handling Plates
  • Waste Control
  • Production Preparation
  • Sanitation Guidelines
  • Collaborative Relationships
  • BOH Operations
  • Proper Storage Procedures
  • Performance Improvement
  • Culinary Trends
  • Operations Management
  • Vendor Sourcing
  • Kitchen Equipment Operation
  • Organization and Prioritization
  • Special Requests
  • Food Preparation and Safety
  • Food Safety Oversight
  • Food Spoilage Prevention
  • Procedure Preparation
  • Order Delivery Practices
  • Food Preparation Techniques
  • Mixing Dishes
  • Cleaning and Sanitizing Methods
  • Staff Performance Assessments
  • Kitchen Staff Management
  • New Hire Training
  • Disciplinary Action
  • Food Stock and Supply Management
  • Sauce Preparation
  • Temperature Monitoring
  • Signature Dish Creation
  • Chef Support
  • Food Preparing, Plating and Presentation
  • Steady Food Flows

Timeline

Chef

Gannons/ Gather
12.2009 - 08.2023

Associate Of Science - Culinary Arts

UHMC

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