LAZAVIER MARSH-BEY
Seattle,WA
Summary
Detail-oriented Chef de Partie with experience working in several Type restaurants. Known for attention to detail, love of food and extensive knowledge of culinary arts. Trained in Type equipment and Type cuisine. Highly trained Chef de Partie with solid background ensuring successful daily operation of multiple establishments. True artist with array of kitchen preparation techniques. Formal training and education in culinary studies. Exceptionally talented professional in restaurant industry offering dynamic skills in meal preparation, portion sizing and plating. Experienced Chef de Partie with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings. Creative Chef driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Specializing in Area of expertise with skills in concept development and high-quality restaurant operation. Motivated professional with history of working closely with several top chefs handling chopping, frying, sautéing and sauce-making. Background as Chef de Partie with well-established Type restaurant. Astute Chef de Partie highly skilled in plating and designing elaborate food garnishes. Talented individual offering extensive culinary abilities and thriving on mentoring newly hired kitchen personnel. Exceptional banquet displays, dessert table creation and ice sculpture design ideas. Seasoned Sous Chef specializing in Type cuisine. Successful Number year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service.
Overview
9
9
years of professional experience
Work History
Chef De Partie
Quality Athletes
Seabeck, WA
12.2014 - 03.2016
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Mentored kitchen staff to prepare each for demanding roles.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained well-organized mise en place to keep work consistent.
- Sanitized all counters properly to prevent food-borne illness.
- Operated all kitchen equipment safely to prevent injuries.
- Plated meals paying special attention to garnishes and overall presentation.
- Complied with portion and serving sizes as per restaurant standards.
- Rotated stock to use items before expiration date.
- Prepared items for roasting, sautéing, frying and baking.
- Cooked memorable dishes that brought new customers into establishment.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
Sous Chef
P.f Changs
Seabeck, WA
09.2014 - 12.2015
- Collaborated with staff members to create meals for large banquets.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Mentored kitchen staff to prepare each for demanding roles.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Planned and directed high-volume food preparation in fast-paced environment.
- Monitored food and labor costs to verify budget targets were met.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Modernized work processes to reduce guest wait times and boost daily output.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored food production to verify quality and consistency.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
Line Cook
Red Robin
Seattle, WA
08.2013 - 09.2014
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Plated and presented all dishes to match established restaurant standards.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Produced adequate amounts of mise en place to make meal preparation easier.
- Placed food trays over food warmers for immediate service or stored in refrigerated storage cabinets.
- Prepared food items in compliance with recipes and portioning control guidelines.
Line Cook
Cheddars Restaurant
Dothan, AL
04.2010 - 03.2013
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Monitored food quality and presentation to maintain high standards.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Interacted with guests to obtain feedback on product quality and service levels.
- Verified proper portion sizes to consistently attain high food quality standards.
- Trained new kitchen staff on food safety, preparation and cooking techniques.
- Managed inventory and ordered food and supplies to maintain adequate stock.
- Kept kitchen clean and organized by performing daily maintenance tasks.
Master Grill Operator
Waffle House
Dothan, AL
08.2009 - 02.2012
- Cooked regular menu items and seasonal offerings according to corporate standards and guidelines.
- Monitored line efficiency and implemented improvements for increased productivity.
- Cleaned and maintained kitchen equipment regularly.
- Provided support to crew members through all facets of food preparation and delivery.
- Verified order accuracy and quality ahead of service to maintain standards.
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
- Followed recipes and kitchen procedures for consistent food quality, presentation and standards.
- Adjusted gas and electric grills to specified temperatures for quality food output.
- Restocked and rotated food items according to expiry dates to minimize waste.
- Stored and handled goods correctly to maintain freshness and condition.
- Maintained clean, organized grill stations for hygienic, orderly food preparation.
- Established and maintained productive staff relationships for positive working environments.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
Education
Diploma - General Studies
Dothan High School
Dothan, AL06.2007
Skills
- Vendor Sourcing
- Farm-to-Table Understanding
- Counter Sanitization
- Chef Assistance
- Proper Food Storage
- Portion Standards
- Special Requests
- Culinary Arts
- Portion Sizes
- Special Events
- Collaborative Relationships
- Consistent Supervision
- Hospitality Management
- Kitchen Utensils
- Food Spoilage Prevention
- Safety Standards
- Disposal Management
- Dish Preparation
- Preparing Presentations
- High-Volume Environments
- Disciplinary Action
- Portion and Cost Control
- Kitchen Preparation
- Restaurant Operation
- Surface Work
- Work Assignments
- Staff Performance Assessments
- Attention to Taste
- Developing Menus
- Kitchen Staff Management
- Safe Work Practices
- Guest Observations
- Sauce Preparation
- Banquets and Catering
- Plating and Presentation
- Timely Food Delivery
- Food Allergy Understanding
- Station Preparation
- Profit Target Achievement
- Proper Storage Procedures
- Consistent Presentations
- Inventory Oversight
- Freezer Temperature Oversight
- Food Intolerances
- Control Labor Costs
- Brand Loyalty
- Dietary Restrictions
- Cooking and Baking
- Product Availability
- Food Stock and Supply Management
- Customer Preferences
- Union Relationships
- Attentive Service
- Maintaining Consistency
- Revenue Assessment
- Verify Food Quality
- Operational Processes
- Preservation Methods
- Temperature Control
- Marketing Strategies
Affiliations
Moorish Science Temple of America
Timeline
Chef De Partie
Quality Athletes
12.2014 - 03.2016
Sous Chef
P.f Changs
09.2014 - 12.2015
Line Cook
Red Robin
08.2013 - 09.2014
Line Cook
Cheddars Restaurant
04.2010 - 03.2013
Master Grill Operator
Waffle House
08.2009 - 02.2012
Diploma - General Studies
Dothan High School