Summary
Overview
Work History
Education
Skills
Certification
References
Timeline
Generic

Lindsey Bashaw

Providence

Summary

Dynamic Executive Chef with expertise in menu development, food safety compliance, inventory and cost management. Proven ability to innovate culinary offerings while mentoring teams to achieve excellence.

Overview

12
12
years of professional experience
1
1
Certification

Work History

Executive Chef

Giuseppe's Pizzeria Bistro
Greenville
03.2021 - Current
  • Directed and managed all back-of-house operations, maintaining quality and efficiency in high-volume scratch kitchen.
  • Innovated and developed menus quarterly, integrating daily specials and seasonal offerings with market trends.
  • Standardized proprietary recipes for pizza doughs, breads, sauces, dressings, and desserts to ensure consistency.
  • Managed vendor relationships, controlled food and labor costs through effective inventory oversight.
  • Trained and mentored kitchen staff to foster a team-oriented environment focused on culinary excellence.
  • Collaborated with sister restaurant to support pastry production, ensuring brand consistency across locations.
  • Served as expeditor during peak hours to streamline ticket times and uphold plating standards.

Sous Chef

The Hope Club
Providence
01.2017 - 03.2021
  • Executed upscale member events, including weddings, wine dinners, and high-profile off-site functions.
  • Collaborated with Executive Chef on menu planning, ordering, and staffing for daily service and catering.
  • Independently managed kitchen production for takeout meals and virtual wine dinners during COVID-19.
  • Maintained highest standards in fine dining service and presentation within private club setting.

Sous Chef

FM Global
Johnston
01.2016 - 01.2017
  • Managed daily culinary operations at large-scale corporate dining facility serving hundreds.
  • Directed catering for executive meetings and special events, ensuring top-notch service and presentation.
  • Enforced food safety protocols and temperature control standards to maintain compliance.

Cross Trained Line Cook

Sienna Restaurant Group
01.2014 - 01.2016
  • Rapidly promoted from intern to full-time line cook across multiple high-volume Italian restaurants.
  • Cross-trained in every station, ensuring proficiency and closing responsibilities.
  • Demonstrated reliability and attention to detail in all aspects of food preparation.
  • Executed strong communication strategies to maintain consistency and uphold brand standards across locations.

Education

Le Cordon Bleu College of Culinary Art
Boston, MA
01-2014

Skills

  • Menu development
  • Inventory management/cost control
  • Food safety compliance
  • Effective communication
  • Productivity optimization
  • Culinary innovation

Certification

  • Certified Food Safety Manager

References

References available upon request.

Timeline

Executive Chef

Giuseppe's Pizzeria Bistro
03.2021 - Current

Sous Chef

The Hope Club
01.2017 - 03.2021

Sous Chef

FM Global
01.2016 - 01.2017

Cross Trained Line Cook

Sienna Restaurant Group
01.2014 - 01.2016

Le Cordon Bleu College of Culinary Art

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