Summary
Overview
Work History
Education
Skills
Accomplishments
References
Timeline
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Kate Meyer-McDowell

Corpus Christi,TX

Summary

Forward-thinking professional offering more than ten years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven experience with cost and quality control, inventory and purchasing and creative recipe and menu development. Efficient in various categories of ethnic cuisine and cooking techniques. Skilled at producing dishes from diverse world cuisines including Italian, French and various Asian styles. Experience with internal and external catering. Proven ability to produce quickly under pressure without sacrificing quality. Understand and adhere to all key health and sanitation concerns and guidelines. Adept at creating meals that highlight fresh, local and seasonal ingredients.

Overview

15
15
years of professional experience

Work History

Personal Chef

10.2023 - Current
  • Responsible for menu planning tailored to each client’s preferences and/or dietary restrictions
  • Responsible for shopping and preparing multiple meals per day while also making sure to follow proper sanitation guidelines
  • Maintains an upbeat, yet professional, attitude while engaging with clients and their guests.

Head Chef

Black Marlin Bar and Grill
01.2017 - 09.2023
  • Manages all major food and beverage kitchen operating expenses, sets margins and manages against projections
  • Directs ordering amounts, inventory levels, timing of orders, receiving, invoice settling and equipment maintenance
  • Maintains quality of food products and ensures consistency in food delivery
  • Ensures that a quality sanitation program is followed throughout all kitchen operations
  • In charge of creating new menu items and weekly specials, highlighting local and seasonal ingredients
  • Focus on teamwork to ensure expedient and exemplary service.

Head Chef/Manager

Westborn Market
12.2014 - 12.2016
  • In charge of scheduling, budgeting, purchasing and maintaining inventory
  • Upheld strict sanitation regulations
  • Frequently executed small and large scale catering orders
  • Created up to eighteen specialty items daily focused on utilizing excess product.

Sous Chef

Back In The Day Café
07.2009 - 03.2011
  • Sous Chef of neighborhood diner that focused on food made from fresh ingredients with a retrospective return to good food and a sense of community, featuring regional Mediterranean and American cuisines
  • Helped create restaurant from scratch: assisted in designing kitchen, creating a menu that cross-utilized product and developed vendor relationships
  • Worked with executive chefs on purchasing, maintaining inventory, sanitation, price structuring and food cost
  • Experienced in successfully executing multiple, repeating catering contracts as well as single-event catering orders and special events.

Prep Cook/ "Externship for Le Cordon Bleu"

Assaggia Trattoria Restaurant/ARI Cuisine, LLC
06.2008 - 06.2009
  • Served as a prep cook and helped to prepare for the opening of Assaggia Trattoria, an Italian restaurant in Romeoville, Illinois
  • Gained considerable knowledge of regional Italian dishes while working extensively with Executive Chef Vita Jarrin
  • Helped create recipes for multiple menu items
  • Obtained experience in producing specialty dishes from Asian, European, North American and South American Cuisines
  • Gained valuable training in opening a new restaurant (Assaggia) and redesigning a restaurant (Fusion).

Education

Associate of Applied Science: Le Cordon Bleu Culinary Arts - Emphasis on Food Preparation, Kitchen Management, International and American Regional Cuisines.

Le Cordon Bleu – Chicago
Chicago, Illinois
01.2008

Associate of Arts: Liberal Arts -

Schoolcraft College
Livonia, Michigan
01.2007

Skills

  • Banquets and Catering
  • Plating and Presentation
  • Ingredient Selection
  • Food Safety Regulations
  • Inventory Rotation
  • Cost Control and Budgeting
  • Menu Supervision
  • Menu Planning
  • Kitchen Management
  • Purchasing
  • Vendor Relations
  • Culinary Expertise

Accomplishments

10/2019 - Dallas, TX Placed seventh in the sandwich category at the World Food Championships.

References

References available upon request

Timeline

Personal Chef

10.2023 - Current

Head Chef

Black Marlin Bar and Grill
01.2017 - 09.2023

Head Chef/Manager

Westborn Market
12.2014 - 12.2016

Sous Chef

Back In The Day Café
07.2009 - 03.2011

Prep Cook/ "Externship for Le Cordon Bleu"

Assaggia Trattoria Restaurant/ARI Cuisine, LLC
06.2008 - 06.2009

Associate of Applied Science: Le Cordon Bleu Culinary Arts - Emphasis on Food Preparation, Kitchen Management, International and American Regional Cuisines.

Le Cordon Bleu – Chicago

Associate of Arts: Liberal Arts -

Schoolcraft College

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Kate Meyer-McDowell