Summary
Overview
Work History
Education
Skills
Timeline
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Justin Fessenden

Worcester,MA

Summary

Motivated candidate with skills in front and back-of-the-house operations. Enthusiasm about food quality and customer service. Ready to join a team oriented business. High work ethic with the ability to learn on the fly. Looking for a new path in my career. Looking to join a fun and energetic atmosphere with individuals who share a passion of food. Effective time management Friendly and personable Knowledge of food safety Multi-tasking ability Organized and efficient Strong communication skills Adaptable and enterprising Chef with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.

Overview

17
17
years of professional experience

Work History

Executive Sous Chef

Professional Sports Catering
03.2021 - 09.2023
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Verified compliance in preparation of menu items and customer special requests.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Oversaw business operations, inventory control, and customer service for client.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Monitored food production to verify quality and consistency.

Sous Chef

Chartwells Higher Education
08.2019 - 10.2021
  • Acted as head chef when required to maintain continuity of service and quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Collaborated with staff members to create meals for large banquets.
  • Assisted with menu development and planning.
  • Set up and broke down kitchen for service.
  • Monitored food production to verify quality and consistency.
  • Modified recipes to accommodate dietary restrictions and allergies.

Kitchen Manager

99 Restaurant
01.2007 - 09.2018
  • Decreased food cost by auditing previous practices and developing new ordering procedures
  • Conducted regular staff performance reviews
  • Created the work schedule for the kitchen staff
  • Demonstrated effective skills in safe food handling and conducted workshops with staff to promote cleanliness and safety in the kitchen
  • Encouraged a positive work environment by advocating open communication and respect
  • Recruited, trained and oversaw a staff of 20 cooks in a fast-paced restaurant
  • Reduced labor costs by strategic scheduling
  • Inventory
  • Trained managers and kitchen staff on new menu items
  • Conducted weekly meetings with kitchen supervisors
  • Hand picked and trained kitchen training team and supervisors
  • Ordering and receiving, which includes inspection of product upon arriving to ensure quality and accuracy
  • Hiring and firing
  • Attended bi-monthly divisional meetings
  • Maintained organization of food storage areas
  • F
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
  • Motivated staff to perform at peak efficiency and quality.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
  • Maximized quality assurance by completing frequent line checks.
  • Purchased food and cultivated strong vendor relationships.

Education

Culinary Arts Certificate - undefined

Salter School
Worcester, Massachusetts

Skills

  • Supply Ordering
  • Workflow Planning
  • Food Safety
  • Product Rotation
  • Menu Development
  • Kitchen Staff Coordination
  • Kitchen Management
  • Quality Assurance
  • Recruitment
  • Customer Service
  • Team Collaboration and Leadership
  • ServSafe Certification
  • BOH Operations
  • Safe Food Handling
  • Cleaning and Sanitation
  • Performance Monitoring
  • Budget Management
  • Problem-Solving
  • Recipes and Menu Planning
  • Recruitment and Hiring

Timeline

Executive Sous Chef

Professional Sports Catering
03.2021 - 09.2023

Sous Chef

Chartwells Higher Education
08.2019 - 10.2021

Kitchen Manager

99 Restaurant
01.2007 - 09.2018

Culinary Arts Certificate - undefined

Salter School

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Justin Fessenden