Lauren M. Dabney
Mays Landing,NJ
Summary
Accomplished Cook and Sous Chef with a proven track record at Borgata Hotel Casino & Spa. Over 10 years in Buffet Style Catering and Food Handling. Managed and Maintained 24 Hour Employee Dinning at Borgata while maintaining a clean kitchen and quality food. Also has experience in event planning and off site catering.
Overview
18
18
years of professional experience
1
1
Certification
Work History
Wedding Planner
At Last Events
04.2019 - Current
- Enhanced client satisfaction by meticulously planning and executing customized wedding events.
- Streamlined vendor communication for seamless event coordination and timely execution.
- Managed budgets effectively, ensuring cost-efficient weddings without compromising quality or client vision.
- Collaborated with clients to develop personalized wedding themes, reflecting their unique tastes and preferences.
- Managed high-quality food preparation and presentation, ensuring consistent client satisfaction.
- Developed strong vendor relationships, securing cost-effective contracts and improving overall service quality.
Sous Chef
Borgata Hotel Casino & Spa
03.2010 - 11.2021
- Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
- Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
- Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
- Checked temperatures of freezers, refrigerators, and heating equipment to ensure proper functioning.
- Supervised kitchen staff of 30+ people and ensured proper food preparation, kitchen clean-up and proper shut down.
- Assigned daily production lists and goals.
- Created and developed monthly rotation menu and daily specials.
- Carefully interviewed, selected, trained and supervised staff.
- Correctly calculated inventory and ordered appropriate supplies.
- Recognized and formally acknowledged outstanding staff performance to boost morale and productivity.
- Maintained a safe working and guest environment to reduce the risk of injury and accidents.
- Effectively managed payroll and timekeeping, including completion of the proper paperwork for new hires and terminations.
- Quickly identified problem situations and skillfully resolved incidents to the satisfaction of involved parties.
- Managed and Worked the Line in the 24 Hour Employee Cafeteria throughout my tim working for Borgata
Line Cook/ Prep Cook
Elements Cafe
09.2007 - 03.2010
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Verified proper portion sizes and consistently attained high food quality standards.
- Regularly interacted with guests to obtain feedback on product quality and service levels.
- Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
- Assisted in planning lunch, dinner and holiday menus, as well as special menus for special events and catering.
- Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
- Practiced safe food handling procedures at all times.
- Assisted Chef in preparing for off-site catering events.
- Was put in charge of all baked goods and dessert production.
- Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
Line Cook/ Prep Cook- Internship
Citricos at the Disney Boardwalk Resort
07.2009 - 09.2009
- Worked for the Walt Disney Company in their college program.
- Established skills in presenting elegant food in a fast paced environment.
- Trained and was proficient on all stations in the kitchen.
- Excelled on Desserts.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Verified proper portion sizes and consistently attained high food quality standards.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
- Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business.
- Practiced safe food handling procedures at all times.
Pantry/Prep Cook
Thommy G's
04.2006 - 05.2009
- Prepared and cooked all appetizers, soups, salads and desserts.
- Cleaned and organized eating, service, and kitchen areas
- Cleaned and sterilized equipment and facilities
- Worked stations including flatbread, soup, salad, sandwich, and desserts.
- Responsible for all garnishes for main courses, pasta, soups and salads.
- Helped with preparation, set-up, and service for catering events
- Stocked, organized, and cleaned kitchens and cooking utensils
- Stored food in designated containers and storage areas to prevent spoilage
- Mopped floors and cleaned walk-in refrigerators and storage areas
Pantry Cook/ Prep Cook-Internship
Spoodles at the Disney Boardwalk Resort
02.2007 - 04.2007
- Worked for the Walt Disney Company in their college program.
- Established culinary skills in a fast paced high volume restaurant.
- Learned how to handle interpersonal relations while working in an open kitchen.
- Provided outstanding customer service.
- Assembled food orders while maintaining appropriate portion control.
- Verified that prepared food met all standards for quality and quantity.
- Prepared a variety of foods according to customers' orders or supervisors' instructions, following approved procedures.
- Stored food in designated containers and storage areas to prevent spoilage or cross-contamination.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Education
Bachelor of Arts - Culinary Arts
The Restaurant School at Walnut Hill College
Philadelphia, PA2010
High School Diploma - undefined
Audubon High School
Audubon, NJ2006
Skills
- Natural Leader
- Strong Work Ethic
- Energetic, Friendly and Enthusiastic
- Honest and Trustworthy
- Punctual and Reliable
- Neat and Clean in Appearance
- Works Well as Part of a Team
- Flexible Schedule Availability
- Knowledge of Inventory Practices
- Menu Planning
- Supply Ordering Practices
- Strong Attention of Safety and Food Handling Practices
- Ingredient Preparation
- Line Management
- Food rotation
- Kitchen Sanitization
- Food Allergen Safety
- Attention to Detail
- Kitchen Organization
- Food safety knowledge
- Portion Control
Certification
ServSafe Certified
Timeline
Wedding Planner
At Last Events
04.2019 - Current
Sous Chef
Borgata Hotel Casino & Spa
03.2010 - 11.2021
Line Cook/ Prep Cook- Internship
Citricos at the Disney Boardwalk Resort
07.2009 - 09.2009
Line Cook/ Prep Cook
Elements Cafe
09.2007 - 03.2010
Pantry Cook/ Prep Cook-Internship
Spoodles at the Disney Boardwalk Resort
02.2007 - 04.2007
Pantry/Prep Cook
Thommy G's
04.2006 - 05.2009
Bachelor of Arts - Culinary Arts
The Restaurant School at Walnut Hill College
High School Diploma - undefined
Audubon High School
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