Lance Loving
Moorhead,MN
Summary
Forward-thinking professional offering more than 20 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven cooking skills.
Overview
12
12
years of professional experience
Work History
Chef
MSUM
06.2019 - 02.2020
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Sous Chef
Usher House
05.2019 - 06.2019
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
Sous Chef
Canopy By Hilton
02.2019 - 05.2019
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Kitchen Manager
Voyageur Restaraunt
11.2015 - 02.2017
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
- Checked and tested foods to verify quality and temperature.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
Sous Chef
Izatys Resort
08.2012 - 07.2014
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Collaborated with staff members to create meals for large banquets.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Cook, Deli Cook, Sous Chef
Mille Lacs Band
07.2008 - 08.2012
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- 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.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed strict standards for food handling and safety, minimizing risks to customers.
Education
Associate Degree - Culinary Arts
St Paul Technical College
Saint Paul, MN05.1998
High School Diploma -
Fenger High School
Chicago, IL06.1987
Skills
- Order Supplies
- Made-to-Order Meals
- Portion and Cost Control
- Food Spoilage Prevention
- Banquets and Catering
- Food Plating and Presentation
- Menu Planning
- Train Employees
- Food Inventories
- Food Storage
- New Hire Training
- Fine Dining Expertise
- Food Preparation and Safety
Timeline
Chef
MSUM
06.2019 - 02.2020
Sous Chef
Usher House
05.2019 - 06.2019
Sous Chef
Canopy By Hilton
02.2019 - 05.2019
Kitchen Manager
Voyageur Restaraunt
11.2015 - 02.2017
Sous Chef
Izatys Resort
08.2012 - 07.2014
Cook, Deli Cook, Sous Chef
Mille Lacs Band
07.2008 - 08.2012
Associate Degree - Culinary Arts
St Paul Technical College
High School Diploma -
Fenger High School