Lc Fuller
Salisbury,NC
Summary
Seasoned Chef with robust background in culinary arts. Demonstrated experience in menu development, food preparation, and kitchen management. Strengths include innovative recipe creation, staff training and development, and maintaining high quality standards. Previous work has focused on enhancing customer satisfaction through culinary excellence and efficient service delivery.
Overview
4
4
years of professional experience
Work History
Chef
Epcot's International Food & Wine Festival
Orlando, Florida
08.2024 - 12.2024
- Resolved customer complaints regarding food quality or service promptly and professionally.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Observed food safety and sanitation protocols to reduce germ spread.
- Kept up to date with current culinary trends, as well as health and safety regulations.
Sous Chef
Fleming street restaurant
Spencer, North Carolina
01.2024 - 07.2024
- Trained and supervised line cooks to develop new skills and improve team performance.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Distributed food to service staff for prompt delivery to customers.
Educational Assistant
Livingstone
Salisbury, North Carolina
01.2023 - 12.2023
- Tutored students in course material to improve comprehension.
- Implemented behavior management strategies to ensure a safe learning environment for all students.
- Adapted teaching methods and materials to meet students' varying needs and interests.
- Assisted teachers with lesson preparation and curriculum implementation.
Head Chef
House Of Soul restaurant
Sacramento, California
01.2021 - 08.2022
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Resolved customer complaints regarding food quality or service promptly and professionally.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
Education
Bachelor of Arts - Culinary Arts/business Management
Livingstone College
Salisbury, NC04-2026
Skills
- Purchasing
- Kitchen operations management
- Dish preparation
- Pantry restocking
- Team collaboration
- Kitchen crew training
- Multitasking and organization
- Business management
- Attention to detail
- Recipes and menu planning
- Forecasting and planning
Timeline
Chef
Epcot's International Food & Wine Festival
08.2024 - 12.2024
Sous Chef
Fleming street restaurant
01.2024 - 07.2024
Educational Assistant
Livingstone
01.2023 - 12.2023
Head Chef
House Of Soul restaurant
01.2021 - 08.2022
Bachelor of Arts - Culinary Arts/business Management
Livingstone College