Kristin Doucette
Fremont
Summary
Dynamic Senior Chef Manager with proven skills in food safety, menu development, and inventory management. Committed to coaching and mentoring staff, fostering team collaboration, and ensuring exceptional quality control in culinary operations. I have been with Compass for many years and look forward to continuing my career with the organization.
Overview
18
18
years of professional experience
2
2
Certifications
Work History
Senior Chef Manager
Compass Group USA
Charlotte
11.2014 - Current
- Supervised kitchen staff, ensuring efficient workflow and high food quality.
- Implemented food safety protocols to maintain health standards in food preparation.
- Trained new chefs in cooking techniques and equipment usage.
- Collaborated with suppliers to source fresh ingredients for menus.
- Managed inventory levels, reducing waste through efficient stock rotation.
- Led daily kitchen operations, ensuring timely meal service for clients.
- Maintained high standards of cleanliness in the kitchen environment.
- Supervised the execution of all dishes from prep through plating, ensuring adherence to recipes and presentation standards.
- Conducted staff meetings with kitchen personnel regarding performance reviews and upcoming events and promotions.
- Assisted in developing budget plans for purchasing ingredients, labor costs.
- Coached, mentored and trained team members in order to improve their job performance.
- Maintained up-to-date records of employee attendance, payroll information, vacation requests.
- Recruited and hired qualified candidates to fill open positions.
- Assessed team member's skillsets and assigned tasks accordingly for optimal efficiency.
- Delegated work to staff, setting priorities and goals.
Sous Chef
Zampa LLC
Epping
05.2011 - 11.2014
- Collaborated with executive chef on menu development and ingredient selection.
- Trained and supervised kitchen staff in food preparation techniques and safety standards.
- Ensured quality control by inspecting dishes before service for presentation and taste.
- Maintained inventory levels and ordered supplies to meet kitchen demands.
- Assisted in creating seasonal menus based on local ingredients and culinary trends.
- Coordinated special events by planning menus and managing kitchen staff assignments.
- Created a positive work environment by encouraging teamwork among staff members.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Created innovative pastry recipes to enhance seasonal menus.
- Managed inventory and sourced high-quality ingredients for pastry production.
- Collaborated with front-of-house team to design dessert presentations for events.
- Assisted in cost control measures through careful ingredient management.
Sous Chef
Exeter Inn
Exeter
09.2010 - 07.2012
- Collaborated with executive chef on menu development and ingredient selection.
- Maintained inventory levels and ordered supplies to meet kitchen demands.
- Assisted in creating seasonal menus based on local ingredients and culinary trends.
- Created a positive work environment by encouraging teamwork among staff members.
- Collaborated with Executive Chef to create innovative dishes for special events.
Cook I
Marriott Intl
Boston
05.2008 - 03.2010
- Prepared diverse dishes following standardized recipes and safety protocols.
- Maintained cleanliness and organization of kitchen equipment and workstations.
- Operated kitchen appliances, ensuring proper use and maintenance for optimal performance.
- Adapted recipes based on available ingredients while maintaining flavor profiles.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Followed established procedures and requirements for safe food handling, storage and service.
- Chopped, diced and sliced vegetables and fruit ahead of rush periods.
- Organized storage areas for efficient usage of space.
- Managed portion control using correct utensils during preparation and plating.
Education
Some College (No Degree) - Culinary Arts
North Shore Community College
PeabodySkills
- Food safety
- Menu development
- Inventory management
- Recipe creation
- Staff training
- Time management
- Culinary techniques
- Quality control
- Team collaboration
- Cost control
- Event planning
- Problem solving
- Attention to detail
- Effective communication
- Leadership skills
- Workflow optimization
- Kitchen equipment operation and maintenance
- Special diets
- Pastry skills
- Multitasking and organization
- Vendor relations
- Food storage
- Customer service
- World cuisines
- Portion and cost control
- Kitchen crew training
- Fine-dining expertise
- Allergen awareness
Certification
ServSafe Certification
Timeline
Senior Chef Manager
Compass Group USA
11.2014 - Current
Sous Chef
Zampa LLC
05.2011 - 11.2014
Sous Chef
Exeter Inn
09.2010 - 07.2012
Cook I
Marriott Intl
05.2008 - 03.2010
Some College (No Degree) - Culinary Arts
North Shore Community College