Keeley Wiggins

Preparing and serving fine dining cannabis dinners as a private chef in Chicago. Delivered 5-7 course dining experiences for guests. Collaborated with clients to create customized menus based on preferences.

• Stocked and rotated food items according to expiration dates.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Pushed, pulled and transported large loads and objects.
• Cleaned and maintained work areas, equipment and utensils.
• Followed recipes and instructions to achieve quality and presentation standards.
• Maintained high personal grooming standards and uniform presentation.
• Removed trash and cleaned kitchen garbage containers.
• Prepared and cooked quality meals in high-volume, fast-paced service environments.

• Delivered excellent food quality while managing 250 covers per night.
• Coordinated employee schedules and developed staff teams to boost productivity.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Participated in food tastings and taste tests.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Modified recipes to accommodate dietary restrictions and allergies.

• LLC
• Chicagoland
• Menu composition; well versed in all dietary restrictions.
• Specializing in fine dining
• Plated food, cocktail, holidays, special occasion
• Supervising and directing teams and plans to ensure maximum productivity related to task at hand
• Dinner events with leading industry chefs, multiple national locations
• Put together realistic budgets based upon costs and fees for successfully operating business.

• Monitored food production to verify quality and consistency.
• Maintained awareness of unique dietary restrictions or allergies of personnel, accommodating needs in meal preparation.
• Represented organization positively and professionally while providing community with much-needed services.
• Communicated with staff members to stay informed about volunteer opportunities and events.
• Assisted with event coordination and on-site support.

• Coordinated with team members to prepare orders on time.
• Evaluated food products to verify freshness and quality.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Implemented food cost and waste reduction initiatives to save money.

• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Sanitized all counters properly to prevent food-borne illness.
• Complied with portion and serving sizes as per restaurant standards.
• Cooked memorable dishes that brought new customers into establishment.
• Acted as head chef when required to maintain continuity of service and quality.

• Pushed, pulled and transported large loads and objects.
• Cleaned and maintained work areas, equipment and utensils.
• Removed trash and cleaned kitchen garbage containers.
• Prepped ingredients ahead of time to increase cooking and service speed.
• Maintained composure and work quality while under stress.
• Followed food safety practices and sanitation guidelines.
• Assisted in setting up and breaking down kitchen stations.
• Floated throughout kitchen to assist in meal preparation and plating, effectively anticipating chef, and waiting staff’s needs.

• Mentored kitchen staff to prepare each for demanding roles.
• Rotated stock to use items before expiration date.
• Cooked memorable dishes that brought new customers into establishment.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Collaborated with staff members to create meals for large banquets.
• Maintained well-organized mise en place to keep work consistent.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Operated all kitchen equipment safely to prevent injuries.
• Complied with portion and serving sizes as per restaurant standards.
• Sanitized all counters properly to prevent food-borne illness.

• Locations, Gulf Coast
• Independent catering experience, USA and Europe
• Hosting and catering private dinner parties for United States Army Officers and their families, Special Forces, 7th Group
• Fine dining dinner parties for Mastermind and Catalyst 88 events
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Utilized culinary techniques to create visually appealing dishes.

• Fine dining
• Member driven menu and service requests
• Banquets, weddings, golf tournaments, special occasions
• Protein butchering and portioning
• Advanced saute, grill, garde manger and brassier stations
• Menu and recipe development; lead cook in production and service
• Star employee, reliable, proactive, and ambition driven

• Replenished food and ingredients supplies to meet service demand.
• Cleaned and maintained work areas, equipment and utensils.
• Followed recipes and instructions to achieve quality and presentation standards.
• Maintained high personal grooming standards and uniform presentation.
• Removed trash and cleaned kitchen garbage containers.
• Floated throughout kitchen to assist in meal preparation and plating, effectively anticipating chef, and waiting staff’s needs.