- Team Sports
- Enjoy participating in tennis for overall physical and mental well-being
- Passionate about balancing physical health with mental and emotional wellness
- Food Tourism
- Enjoy creating and following travel blogs and vlogs
- Documenting and sharing travel experiences
- Participating in cultural exchange programs and homestays
- Enjoying the art of baking and pastry-making, experimenting with recipes
- Growing herbs, vegetables, or fruits in home gardens
- Food Photography
Kaitlyn Oslick
Hyde Park,NY
Summary
Energetically spent time learning and growing at Hyeholde Restaurant as Chef de Partie, enhancing kitchen operations by implementing innovative recipes and menu adaptations based on seasonal ingredients. Excelled in team management and maintained high standards of food safety, contributing to a productive and detail-oriented environment. Demonstrated exceptional problem-solving skills and thrived under pressure, ensuring customer satisfaction through meticulous attention to food presentation and prompt service. Motivated student with practical experience in project management and team leadership. Demonstrated strengths include critical thinking, research skills, and adaptability to thrive in fast-paced environments. Significant contributions made in previous roles through effective communication and problem-solving abilities. Committed to ongoing professional development and eager to apply learned skills in a new setting.
Overview
3
3
years of professional experience
1
1
Certification
Work History
Student
The Culinary Institute of America
09.2024 - Current
- Engaged in classroom discussions, demonstrating critical thinking skills.
- Identified areas for improvement, narrowing focus for decision-makers in making necessary changes.
- Implemented sanitation procedures including cleaning schedule for all baking equipment.
- Prepared ingredients for baking, including measuring and mixing according to recipes.
- Documented any problems that occurred during baking process.
- Followed recipes and baking instructions precisely for consistent product quality.
- Maintained cleanliness and sanitation of baking equipment, surfaces, and utensils.
- Collaborated on group projects to complete professional deliverables.
Chef De Partie
Hyeholde Restaurant
05.2022 - 05.2024
- Prepping Garde Manger Station
- Plating everything on Garde Manger station
- Assisted Head Chef with training new team members on standard operating procedures within the kitchen area
- Maintained a safe and sanitary kitchen environment by adhering to food safety protocols and procedures
- Ensured that all dishes were served promptly at correct temperatures as per customer requirements
- Monitored food preparation methods, portion sizes, garnishes and presentation of food in order to ensure that food was prepared in compliance with restaurant standards
- Collaborated with other departments such as front-of-house staff regarding customer complaints or special orders
- Implemented new recipes, menu changes based on seasonal ingredients or customer feedback
- Demonstrated knowledge of basic cooking principles such as grilling, baking, roasting
Education
Bachelor of Professional Studies - Culinary Science
The Culinary Institute of America
Hyde Park, NY04.2027
Skills
- Team management
- Collaborative
- Productive
- Problem Solver
- Good under pressure
- Detail-oriented
- Positive attitude
- Adaptability and flexibility
- Professionalism
- Energetic and enthusiastic
- Time management
- Attention to detail
- Effective communication
Certification
- ServSafe Certified
References
References available upon request.
Education
true
Interests
Timeline
Student
The Culinary Institute of America
09.2024 - Current
Chef De Partie
Hyeholde Restaurant
05.2022 - 05.2024
Bachelor of Professional Studies - Culinary Science
The Culinary Institute of America
Similar Profiles
Kaitlyn OslickKaitlyn Oslick
Student at The Culinary Institute of AmericaStudent at The Culinary Institute of America
Danielle BonillaDanielle Bonilla
Senior Service Lead at The Culinary Institute of AmericaSenior Service Lead at The Culinary Institute of America
Connor BoucherConnor Boucher
Line Cook at Bocuse Restaurant, Culinary Institute of AmericaLine Cook at Bocuse Restaurant, Culinary Institute of America
Molly BurkeMolly Burke
Food Expeditor at MayfieldFood Expeditor at Mayfield
John Ethan SalmonsonJohn Ethan Salmonson
Culinary Intern at Stein Eriksen LodgeCulinary Intern at Stein Eriksen Lodge