Liisa Solano
Charlemont,MA
Summary
Artistic head chef with strong experience in food service and hospitality. Knowledgeable in managing full-service kitchen and overseeing work of several personnel. Works well with teams and consistently exceeds expectations.
Overview
4
4
years of professional experience
1
1
Certification
Work History
Head Chef
Atkins Farm
Amherst, MA
12.2023 - 05.2026
- Developed and executed seasonal menus reflecting local ingredients and trends.
- Oversaw food safety protocols, maintaining high hygiene standards in the kitchen.
- Trained new chefs on cooking techniques and kitchen equipment usage.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
- Organized special events such as banquets or catering services when required.
- Monitored food production to guarantee quality standards were met.
- Monitored quality, presentation, and quantities of plated food across line.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Monitored temperatures of prepared food and cold-storage areas.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
Line Cook
Foxtown Diner
Shelburne Falls, MA
11.2021 - 06.2023
- Prepared ingredients for daily menu items in a fast-paced diner environment.
- Cooked and plated meals according to restaurant standards and recipes.
- Maintained cleanliness of kitchen equipment and workstations throughout shifts.
- Collaborated with team members to ensure smooth kitchen operations during peak hours.
- Assisted in inventory management by tracking ingredient levels and supplies.
- Followed food safety guidelines to maintain a safe cooking environment.
- Adjusted cooking methods based on special dietary requests from customers.
- Trained new staff on kitchen procedures and proper equipment usage.
- Cooked multiple orders simultaneously during busy periods.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Communicated effectively with other staff members regarding orders and menu changes.
- Followed proper food handling methods and maintained correct temperature of food products.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Performed basic knife skills such as dicing onions or slicing meats.
- Kept stations stocked and ready for use to maximize productivity.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Stocked and restocked kitchen supplies as needed.
- Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Grilled and deep fried various foods from meats to potatoes.
- Plated dishes according to restaurant presentation standards before delivering them to customers.
- Set up and performed initial prep work for soups, sauces, and salads.
- Assisted in prep work such as washing vegetables or butchering meat when needed.
- Monitored product freshness and rotation dates to maintain quality assurance standards.
- Inspected equipment for cleanliness prior to use every shift.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Responded quickly to any customer complaints or concerns about their dining experience.
- Washed and peeled ingredients to prepare for different meals and recipes.
- Organized the storage area to ensure that all necessary items were readily accessible.
- Adhered to portion controls and presentation specifications.
- Prepped garnishes to reduce wait times during lunch and dinner rush.
- Adhered to sanitation policies at all times when handling food products.
- Carried pans and trays of food to and from work stations, stove, and refrigerator.
- Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
- Made meals in accordance with company standards and requirements.
- Performed workstation prep prior to shift start.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Received and stored food and supplies.
- Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
- Executed proper techniques when preparing menu item ingredients.
- Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Reviewed recipes to determine exact measurements and ingredients to create dishes.
- Cultivated original menu items, precisely executing them to periodically refresh meal portfolio.
- Carved ham, turkey and roast beef for use in sandwiches and buffet carving station.
- Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries, and cookies.
Education
GED
Gardner, MASkills
- Menu development
- Food safety protocols
- Kitchen management
- Event catering
Certification
- Servsafe
Timeline
Head Chef
Atkins Farm
12.2023 - 05.2026
Line Cook
Foxtown Diner
11.2021 - 06.2023
GED