Katelynn Tonguis
Chef
Saint George,UT
Summary
Ambitious and motivated chef with over 2 years of experience in conducting exemplary menu planning, meal preparation, and recipe development. Highly skilled at employing various knife and cooking techniques, working seamlessly in both casual and fine dining environments, and strictly adhering to food health and safety regulations.
Overview
5
5
years of professional experience
1
1
Certification
Work History
Private Caterer
The Bridge Recovery Center
08.2023 - Current
- Plan unique and enjoyable menus for 15-30 guests by sourcing food and providing local dishes that meet and exceed client expectations
- Carefully adapt recipes according to strict dietary guidelines assuring each client receives a truly satisfying meal
- Deliver and setup food on time and at the correct temperature resulting in an effortless transition to meal time
Private Chef
Freelance/Self Employed
12.2022 - Current
- Develop exemplary menus for 10+ clients by reviewing, evaluating, and incorporating feedback into meal plans, resulting in enhanced client satisfaction
- Maintain kitchen inventory by shopping for ingredients and ensuring alignment with budgets, resulting in cost-effective and efficient kitchen operations
- Expand awareness of clients' dietary needs, likes and dislikes by being an intent listener, researching new recipes/ingredients and providing unexpected surprises that keep clients excited and ready for the next meal
- Craft meals in clients' homes in accordance with food health and safety regulations
Garde Manger
Rylu's Bistro
06.2022 - 12.2022
- Prepared all cold food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
- Verified proper portion sizes and consistently attained high food quality standards
- Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation
- Practiced safe food handling procedures at all times
Prep Cook
Katering Koncepts
02.2022 - 06.2022
- Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
- Followed orders from head chef to establish productive and timely preparation of meals.
- Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Head Server
Aragosta
09.2019 - 08.2021
- Maintained a clean, safe, and welcoming environment through regular monitoring of dining areas and server stations.
- Increased restaurant revenue by upselling menu items and promoting daily specials.
- Monitored staff performance regularly, providing constructive feedback for continuous improvement in their roles as servers.
- Trained new servers to uphold company standards in customer service, food handling, and overall professionalism.
- Resolved guest complaints, addressing issues promptly to foster a positive dining experience.
- Handled high-pressure situations with poise, ensuring a positive experience for both staff and customers.
- Provided support to management in the development and implementation of new policies and procedures, ensuring consistency in service standards across the team.
Baker
Muddy Bees Bakery
08.2019 - 12.2019
- Produced consistently high-quality baked goods for customers resulting in becoming in charge of sourdough rounds after only two bakes.
- Complied with health and safety codes to protect staff and customers.
- Operated and maintained bakery equipment, including ovens and mixers.
- Enhanced customer satisfaction by consistently producing high-quality baked goods and maintaining a clean, organized workspace.
Education
Trade school - Culinary Arts
Dixie Applied Technology College
12.2022
High school diploma -
Baton Rouge High School
05.2009
Skills
- Leadership abilities
- Adaptable Learner
- Banquet Experience
- Organization
- Customer service oriented
- Quality-focused
Certification
- ServSafe, 01/22, 01/25
- Food Handler Certification
Quote
Cooking done with care is an act of love.
Craig Claiborne
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Accomplishments
- Awarded Steijum Scholarship in 2022 for Outstanding Performance.
- Designed whole new menu, including meal selections, beverages and pricing.
- Collaborated with team of 12 in the development of Kravings pop-up.
- Selected to create and prepare unique dishes for private parties with well-known celebrities.
Timeline
Private Caterer
The Bridge Recovery Center
08.2023 - Current
Private Chef
Freelance/Self Employed
12.2022 - Current
Garde Manger
Rylu's Bistro
06.2022 - 12.2022
Prep Cook
Katering Koncepts
02.2022 - 06.2022
Head Server
Aragosta
09.2019 - 08.2021
Baker
Muddy Bees Bakery
08.2019 - 12.2019
Trade school - Culinary Arts
Dixie Applied Technology College
High school diploma -
Baton Rouge High School
- ServSafe, 01/22, 01/25
- Food Handler Certification
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