John Harvey
Aspen,CO
Summary
I am an enthusiastic professional eager to learn new things. I am able to manage food and related costs, procedures, quality and back of house labor and budgets. I’m reliable, hardworking, and driven to provide the guests with top-quality food and to develop cost-effective specials and menu changes to achieve maximum sales.
Overview
2
2
years of professional experience
1
1
Certification
Work History
Chef De Cuisine
Buck Bar Bar Under cooper kitchen
Aspen, CO
12.2023 - Current
- Developed strategies to increase efficiency in the kitchen.
- Trained new hires in proper kitchen procedures.
- Resolved conflicts among team members quickly and effectively.
- Created recipes that kept customers coming back for more.
- Developed and implemented new menu items to meet customer needs.
- Evaluated employee performance regularly and provided feedback.
- Managed staff of cooks, dishwashers, and other kitchen personnel.
- Supervised food production to ensure quality standards were met.
- Managed budget, labor, and direct operating expenses for operation.
- Tracked kitchen's inventory and ordered new food and supplies when needed.
- Collaborated with front-of-house staff to ensure seamless service and customer satisfaction.
- Trained kitchen workers on culinary techniques.
- Monitored quality, presentation and quantities of plated food across line.
- Monitored temperatures of prepared food and cold-storage areas.
Cook's Assistant/Summer Intern
La raza.
Carbondale, Colorado
04.2023 - 07.2023
- Prepared reports summarizing project progress and results for management review.
- Maintained accurate records of all activities performed throughout internship period.
- Monitored stock levels of food items and ordered more when necessary.
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
- Performed basic administrative duties such as inventory management, ordering supplies.
- Adjusted seasonings of dishes during cooking process in order to enhance flavors.
- Inspected kitchens for sanitary conditions before the start of each shift.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
- Organized storage areas for efficient usage of space.
- Operated grills, fryers and broilers to cook items to quality guidelines.
Education
Culinary Arts
Cayo Centre of Employment Training
Belize CA07-2023
Skills
- Recipe development
- Menu creation
- Food quality control
- Inventory management
- Team leadership
- Employee training
- Performance evaluation
- Effective communication
- Time management
- Collaboration skills
- Knife skills
- Food safety
- Team management
- Sanitation protocols
- Budgeting and cost control
- Food presentation
Languages
English
Professional
Spanish
Professional
Certification
- Serv Safe 04/24/2024
References
References available upon request.
Timeline
Chef De Cuisine
Buck Bar Bar Under cooper kitchen
12.2023 - Current
Cook's Assistant/Summer Intern
La raza.
04.2023 - 07.2023
Culinary Arts
Cayo Centre of Employment Training
Similar Profiles
Chris LeonardoChris Leonardo
Owner | Operator at Buck Ugly's | Kitchen + Bar + MusicOwner | Operator at Buck Ugly's | Kitchen + Bar + Music
Tonia SuttonTonia Sutton
Lead Server at The Cooper Craft Bar and KitchenLead Server at The Cooper Craft Bar and Kitchen
Katelynn DunnKatelynn Dunn
Bartender Shift Manager at Buck Horn Bar and GrillBartender Shift Manager at Buck Horn Bar and Grill
Gregory James BoydGregory James Boyd
Airport Facilities, Construction and Capital Projects Manager at Aspen/Pitkin County AirportAirport Facilities, Construction and Capital Projects Manager at Aspen/Pitkin County Airport
Grace La DuGrace La Du
Assistant Librarian at Middlesex Middle SchoolAssistant Librarian at Middlesex Middle School