Kristian Hearn
Cincinnati
Summary
Dynamic Head Chef with a proven track record at No Pork On My Fork, excelling in food safety and workflow optimization. Renowned for crafting innovative dishes that attract new clientele while fostering a collaborative kitchen environment. Expert in inventory rotation and allergy awareness, ensuring high standards of quality and sanitation.
Overview
11
11
years of professional experience
Work History
Head Chef
No Pork On My Fork
07.2014 - Current
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Created recipes and prepared advanced dishes.
- Obtained fresh, local ingredients to lower grocery costs.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
- Maintained high standards of kitchen cleanliness, consistently passing inspections with exemplary ratings.
- Fostered culture of creativity and excellence in culinary arts, leading by example and encouraging innovation among staff.
- Adapted quickly to industry trends and dietary innovations, ensuring menu remained relevant and appealing.
- Modified recipes to accommodate dietary restrictions and allergies.
Education
High School Diploma -
Dohn Community High School
Cincinnati, OH09-2019
Skills
- Food safety
- Banquets and catering
- Workflow optimization
- Sanitation standards
- Allergy awareness
- Grilling
- Inventory rotation
- Food spoilage prevention
- Plating and presentation
- Collaborative environment
- Food trend awareness
- Heat control
- Food preparing, plating, and presentation
Timeline
Head Chef
No Pork On My Fork
07.2014 - Current
High School Diploma -
Dohn Community High School
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