Kianah Marie Wallace
Pooler,GA
Summary
Exceptionally talented professional in hotel and restaurant industry offering dynamic skills in meal preparation, execution and plating. Experienced Chef de Partie with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings.
Overview
6
6
years of professional experience
Work History
Chef De Partie
Montage Palmetto Bluff
2022.03 - Current
- Planned and directed high-volume food preparation in fast-paced environment.
- Modernized work processes to reduce guest wait times and boost daily output.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe files and product-rotation systems.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Led daily staff meetings to communicate expectations and review safety procedures.
Cook I
Montage Palmetto Bluff
2021.02 - 2022.03
- Prepared food items in compliance with recipes and portioning control guidelines.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
Cook II
Montage Palmetto Bluff
2018.10 - 2021.02
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Followed strict standards for food handling and safety, minimizing risks to customers.
Line Cook
A Lowcountry Backyard Restaurant
2018.05 - 2018.08
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
Cook III
Montage Palmetto Bluff
2017.08 - 2018.04
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Education
Bachelor of Science - Culinary Arts
De La Salle-College of Saint Benilde
Metro Manila, Philippines08.2018
Skills
- Knowledge of Cuisines
- Servsafe Certified
- Banquets and Catering
- Create Menus and Recipes
- Food Stock and Supply Management
- Kitchen Staff Management
- Hiring, Training and Development
- Food Preparing, Plating and Presentation
Timeline
Chef De Partie
Montage Palmetto Bluff
2022.03 - Current
Cook I
Montage Palmetto Bluff
2021.02 - 2022.03
Cook II
Montage Palmetto Bluff
2018.10 - 2021.02
Line Cook
A Lowcountry Backyard Restaurant
2018.05 - 2018.08
Cook III
Montage Palmetto Bluff
2017.08 - 2018.04
Bachelor of Science - Culinary Arts
De La Salle-College of Saint Benilde
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