Summary
Overview
Work History
Education
Skills
Certification
References
Timeline
Generic

Kristin Fields

Gary,IN

Summary

With a proven track record at Edgewater Health, I excel in kitchen management and menu development, enhancing food presentation and customer satisfaction. My leadership and effective communication have driven team success, showcasing my ability to elevate dining experiences through innovative culinary skills and efficient operations support. Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards. Motivated professional dedicated to sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients.

Overview

6
6
years of professional experience
1
1
Certification

Work History

Sous Chef

Edgewater Health
Gary, IN
06.2021 - Current
  • Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
  • Cooked hamburgers, hot dogs, chicken breasts, steaks, fish fillets and other meats according to recipes or customer specifications.
  • Performed closing duties such as organizing leftovers into containers for refrigeration or disposal, cleaning grills, and emptying grease traps.
  • Ensured all food was cooked to the correct temperature as per health code regulations.
  • Inspected equipment daily for cleanliness and functionality prior to use.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Collaborated with Executive Chef to create innovative dishes for special events.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Assisted in menu development and recipe testing.
  • Ensured food preparation and presentation met high standards of quality and sanitation.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Established standard procedures for plating presentations.
  • Developed daily specials utilizing seasonal ingredients.
  • Determined schedules and staff requirements necessary to prepare and plate food.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
  • Monitored food products, driving quality, freshness and integrity.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.

Small Business Owner

High Xpectations
Bellwood, IL
04.2019 - Current
  • Identified new technologies that could be used to improve efficiency and productivity.
  • Oversaw financial activities, including budgeting, forecasting, and accounting to ensure fiscal health.
  • Conducted market research to identify trends, opportunities, and competitive threats.
  • Analyzed sales data and adjusted strategies to maximize revenue.
  • Reviewed company performance metrics on a regular basis to identify areas of improvement or growth potentials.
  • Managed staff recruitment, hiring, training, and development.
  • Established partnerships with other businesses in related industries for mutual benefit.
  • Trained, coached and mentored employees to facilitate safety and consistent quality of work.
  • Oversaw daily operations of small business including customer service and financial management.
  • Prepared weekly schedules to verify proper floor coverage within fiscal guidelines.
  • Implemented campaigns and promotions to help with developing goods and services.
  • Maintained accurate and complete records of all business transactions and interactions.
  • Negotiated contracts with vendors, suppliers and customers.
  • Resolved conflicts between staff members and customers when necessary.
  • Photographed products for sale and posted pictures online to increase visibility and showcase current product availability.
  • Used excellent verbal skills to engage customers in conversation and effectively determine needs and requirements.
  • Monitored customer feedback and implemented changes based on their suggestions.
  • Monitored progress by establishing plans, budgets and measuring results.
  • Ensured compliance with applicable laws and regulations while running the business.
  • Advised employees on best practices regarding safety protocols and procedures.
  • Coordinated and directed activities of businesses or departments concerning production, pricing and sales.
  • Used strong issue resolution and communication skills to cultivate and strengthen lasting client relationships.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
  • Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
  • Managed crisis situations, resolving issues promptly to minimize impact on business.
  • Appraised inventory levels on frequent basis, ordering new merchandise to keep quantities well-stocked.
  • Implemented efficient processes for ordering inventory and tracking deliveries.

Education

High School Diploma -

Continental Academy
Bellwood, IL
03-2007

Some College (No Degree) -

Ivy Tech Community College
East Chicago, IN

Skills

  • Station oversight
  • Plating
  • Dish preparation
  • Foodservice
  • High-quality ingredients
  • Kitchen management
  • Menu development
  • Seafood preparation
  • Butchery skills
  • Recipe creation
  • Line inspections
  • Menu memorization
  • Compliance
  • Allergen awareness
  • Bread baking
  • Pastry skills
  • Workflow optimization
  • Catering background
  • Safe food handling
  • Verbal and written communication
  • Kitchen leadership
  • Equipment usage
  • Heavy lifting
  • Positive and professional
  • Menu planning
  • Staff training
  • Employee scheduling
  • Food presentation
  • Ingredient knowledge
  • Ordering and requisitions
  • Safety management
  • Food preparation supervision
  • Order delivery practices
  • Customer service
  • Supervising food prep
  • Inventory management
  • Operations support

Certification

  • ServSafe
  • Food management

References

References available upon request.

Timeline

Sous Chef

Edgewater Health
06.2021 - Current

Small Business Owner

High Xpectations
04.2019 - Current

High School Diploma -

Continental Academy

Some College (No Degree) -

Ivy Tech Community College

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Kristin Fields