Karen M. Chambers
Taylor,MI
Summary
Hardworking professional bringing detail-oriented approach to food preparation and handling. Reliable individual possessing excellent communication and problem-solving strengths.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Expo Cook
Beaumont Health
Dearborn, MI
07.2016 - Current
- Cold and Hot food prep
- Adhere to food safety standards when storing and preparing foods.
- Check quality of ingredients before use in order to ensure freshness.
- Planned menus based on customer preferences
- Set up work stations prior to opening to minimize prep time.
- Maintain proper food temperatures
- Proper safety and sanitation procedures
- Saute' experience
- Preparation of bulk meals from scratch
- Basic kitchen serving duties
- Diligently wash and sanitize all all personal area equipment and surfaces
Cook/ Deli
Henry Ford Museum/ Greenfield Village
Dearborn, MΜΙ
05.2014 - 10.2016
- Prep food to be used on Taste of History's Menu
- Proper setup and utilization of restaurant equipment and utensils
- Application of food protection and sanitation measures
- Acknowledge and make accommodations for guests with diet restrictions including allergies and special diets
- Keep track and maintain deli par
- Take inventory of all items requested by deli area
- Follow Taste of History recipe standards and produce standard product
- High production for large events and scheduled parties
- Utilize various cooking methods including baking, steaming, etc
- Maintaining area cleanliness and sanitation
Food Service Specialist
United States Army Reserve
Fraser, ΜΙ
10.2008 - 10.2016
- Track and record food and supply inventory
- Application of food protection and sanitation measures in field and garrison environments
- Follow established timetables for preparation and serving of food
- Utilize various cooking methods including grilling, cooking, sautéing, baking, braising, etc
- Acknowledge and make possible recommendations or accommodations for soldiers with diet restrictions including allergies and special diets
- Assist in clean-up after meals
- Train new soldiers and explain proper unit procedures
- Participation in military culinary competitions and events with unit focusing on skills set, presentation, and food taste
- Ensured proper sanitation of work areas before, during, and after meal services.
- Acquired new skills to support team and further accommodate customer needs.
- Maintained order and cleanliness of work areas to conform with health codes.
Cook
Oakwood Hospital
Wayne, MI
10.2014 - 07.2016
- Cold and Hot food prep
- Menu planning
- Washed, peeled and prepared ingredients for a commercial kitchen
- Set prep station
- Operated flat-top fryer
- Ensured proper food handling standards
- Supervised back-of-house
- Basic kitchen serving duties
Natural Foods Sous Chef
Henry Ford College
Dearborn, MI
08.2013 - 05.2014
- Prep food items to be used in each week's menu
- Assist in proper setup of equipment and utensils
- Utilize various cooking methods including grilling, cooking, sautéing, baking, braising, etc
- Explain menu, ingredients, and objective of Culinary Wellness Food Cart to guests
- Operate POS system and cash register
- Work with other sous chefs from different chefs in the program to fulfill menu needs such as bread from the bakery, cold food from garde manger, etc
- Application of food protection and sanitation measures
Education
Associate in Applied Science - Culinary Arts
Henry Ford Community College
Dearborn, MI01.2014
Associate in General Studies -
Henry Ford College
Dearborn, MI01.2014
Associate in Applied Science - Hotel/ Restaurant Management
Henry Ford College
Dearborn, MI01.2014
Skills
- Customer Service
- Food safety oversight
- Sanitation
- Recipe-based cooking
- Dish preparation
- Food presentation
- Cooking
- Sauteing
- Hospitality and service industry background
- Menu Planning
- Food Preparation
Certification
ServSafe
Military Service
- Branch: United States Army
- Rank: SPC
Timeline
Expo Cook
Beaumont Health
07.2016 - Current
Cook
Oakwood Hospital
10.2014 - 07.2016
Cook/ Deli
Henry Ford Museum/ Greenfield Village
05.2014 - 10.2016
Natural Foods Sous Chef
Henry Ford College
08.2013 - 05.2014
Food Service Specialist
United States Army Reserve
10.2008 - 10.2016
Associate in Applied Science - Culinary Arts
Henry Ford Community College
Associate in General Studies -
Henry Ford College
Associate in Applied Science - Hotel/ Restaurant Management
Henry Ford College
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