Kris Bernasol
AURORA
Summary
Accomplished culinary professional with over 10 years in culinary operations and event management. Specializes in developing seasonal menus, optimizing inventory management, and implementing cost control measures. Proven expertise in mentoring teams to uphold food quality and safety standards while enhancing guest satisfaction. Strong communicator skilled in banquet planning and fostering collaboration within kitchen teams.
Overview
1
1
Certification
11
11
years of professional experience
Work History
CORE COMPETENCIES LINE COOK / CHEF / DATA ENTRY &
Cooper's Hawk Winery & Restaurants
Downers Grove
08.2022 - 09.2023
- Streamlined inventory management and implemented FIFO stock rotation to minimize waste.
- Collaborated with kitchen leadership to enhance food preparation efficiency and maintain quality standards.
- Maintained stringent food safety and sanitation standards throughout operations.
- Sourced fresh ingredients and documented recipes to support R&D in menu development.
CHEF / LINE COOK
Silver Fox
Yorkville
09.2021 - 06.2022
- Prepared ingredients for sauté, appetizer, cold line, salad, and dessert stations to support efficient service.
- Contributed to buffet planning and execution, enhancing overall guest satisfaction.
- Maintained exceptional food quality and presentation standards throughout service.
- Coordinated with culinary team to ensure smooth operations during peak service hours.
CHEF / KITCHEN LEADER
HarborChase – Plainfield
Plainfield
05.2012 - 09.2021
- Directed daily kitchen operations while supervising culinary staff for optimal performance.
- Created seasonal banquet and special event menus, elevating guest experiences and satisfaction.
- Planned and executed large banquets and catered events, upholding exceptional quality standards throughout.
- Oversaw food purchasing, inventory, and kitchen budgets, ensuring cost efficiency and resource optimization.
- Reduced waste through strategic inventory management and production planning.
- Mentored and trained kitchen employees, fostering teamwork and improving operational efficiency.
- Ensured compliance with ServSafe sanitation and health regulations across all processes.
Education
Associate of Applied Science - Business Management And Administration
Rasmussen College – Illinois
Chicago06-2022
Skills
Culinary management
Banquet and event management
Food cost and labor control
Quality assurance
Team building and training
Guest satisfaction
Accomplishments
- Graduate with High-Honor
Certification
- ServSafe Certified
•CPR Certified
•Leadership & Management Certification
Timeline
CORE COMPETENCIES LINE COOK / CHEF / DATA ENTRY &
Cooper's Hawk Winery & Restaurants
08.2022 - 09.2023
CHEF / LINE COOK
Silver Fox
09.2021 - 06.2022
CHEF / KITCHEN LEADER
HarborChase – Plainfield
05.2012 - 09.2021
Associate of Applied Science - Business Management And Administration
Rasmussen College – Illinois