Summary
Overview
Work History
Education
Skills
Timeline
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Logan King

New York,NY

Summary

Motivated young Chef with experience working in several fine dining establishments. Excellent attention to detail, lover of food and extensive knowledge of Culinary Arts. Proficient in high effective and fast-paced environments as well as attention and precision driving environments. Certified in ServeSafe and extensive training in Hospitality.

Overview

5
5
years of professional experience

Work History

Chef De Partie

Per Se
03.2023 - Current
  • Butcher work in both Meat and Fish production
  • Helped train and develop new talent.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Executed proper techniques when preparing menu item ingredients.
  • Monitored food products, driving quality, freshness and integrity.

Junior Sous Chef

The Surf Club
04.2021 - 03.2023
  • Mentored kitchen staff to prepare each for demanding roles
  • Partook in menu development for current and ongoing dishes
  • Participated in catering and private dining events
  • Worked 3,000+ kitchen hours
  • Prepared, worked, and executed service on every station including Commis position

Sous Chef

Marie's Fine Dining
11.2019 - 07.2020
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Established and updated staff schedules for 10 Chefs weekly
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.

Lead Chef De Partie

Bucket's Bar And Grill
08.2019 - 01.2020
  • Maintained well-organized mise en place to keep work consistent.
  • Maintained daily inventories along with placing food orders.
  • Collaborated with staff members to create meals for large banquets.

Education

Associate of Arts - Culinary Arts

The Culinary Institute of America
03.2021

Skills

  • Team Collaboration
  • Decision Making
  • Recipe Development
  • Menu Planning
  • Safe Food Handling
  • Food Preparing, Plating and Presentation
  • Inventory Management
  • Team Leadership

Timeline

Chef De Partie

Per Se
03.2023 - Current

Junior Sous Chef

The Surf Club
04.2021 - 03.2023

Sous Chef

Marie's Fine Dining
11.2019 - 07.2020

Lead Chef De Partie

Bucket's Bar And Grill
08.2019 - 01.2020

Associate of Arts - Culinary Arts

The Culinary Institute of America

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Logan King