Summary
Overview
Work History
Education
Skills
Timeline
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John Bowlin

BAKERSFIELD,CA

Summary

Dynamic Chef Owner with extensive experience at Buena Vista Inn, excelling in food safety and sanitation while reducing food waste through strategic menu planning. Proven ability to mentor teams and enhance customer service, utilizing exceptional kitchen equipment expertise to deliver high-quality meals and foster a collaborative kitchen environment.

Overview

4
4
years of professional experience

Work History

Chef Owner

Buena Vista Inn
03.2001 - 03.2002
  • 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.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.

Chef De Partie

Loews Santa Monica Beach Hotel
01.1999 - 01.2000
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Rotated stock to use items before expiration date.
  • Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
  • Sanitized all counters properly to prevent food-borne illness.
  • Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
  • Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.

Cook 2

Ritz-Carlton
01.1998 - 01.1999
  • 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.
  • 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.
  • 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.

Education

Certificate Program - Safety And Risk Management

CSUB
Bakersfield, CA
03-2012

GED -

Bakersfield Adult
Bakersfield, CA
06-2006

Skills

  • Food safety and sanitation
  • Customer service
  • Knife skills
  • Cooking techniques
  • Kitchen equipment operation and maintenance
  • Ingredient knowledge
  • Kitchen equipment operation

Timeline

Chef Owner

Buena Vista Inn
03.2001 - 03.2002

Chef De Partie

Loews Santa Monica Beach Hotel
01.1999 - 01.2000

Cook 2

Ritz-Carlton
01.1998 - 01.1999

Certificate Program - Safety And Risk Management

CSUB

GED -

Bakersfield Adult

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John Bowlin