Logan Tate
Davenport,IA
Summary
Adept Banquet Chef De Partie from Monarch Casino & Resort, known for exceptional kitchen management and staff training skills. Excelled in reducing food waste and maintaining high cleanliness standards, ensuring top-quality dish presentation and innovative menu development. Demonstrated leadership by effectively coordinating teams and mastering food safety, contributing to enhanced catering events and operational efficiency.
Overview
14
14
years of professional experience
Work History
Banquet Chef De Partie
Monarch Casino & Resort
Black Hawk, CO
03.2023 - 05.2024
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
Lead Line Cook
Sifted Llc
Denver, CO
02.2022 - 03.2023
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Grilled meats and seafood to customer specifications.
- Upheld strict adherence to food safety regulations by regularly sanitizing workstations and monitoring cooking temperatures for optimal results.
- Assisted executive chef in menu planning by researching current culinary trends and suggesting unique flavor combinations.
- Mentored new hires on company policies, procedures, and best practices to ensure seamless integration into the team.
Sous Chef
Lot One
Arvada, CO
09.2020 - 02.2022
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored kitchen staff to prepare each for demanding roles.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Monitored food and labor costs to verify budget targets were met.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
Line Chef
West End Tavern
Boulder, CO
10.2018 - 02.2020
- Ensured consistent high-quality dishes by adhering to standardized recipes and strict quality control measures.
- Demonstrated versatility by efficiently working across various stations within the kitchen as needed.
- Maintained a safe and sanitary work environment by following strict food handling guidelines and regular cleaning schedules.
- Expedited customer orders with prompt and accurate plate assembly, ensuring top-notch presentation standards.
Lead Mixer
Izzios Artisan Bakery
Louisville, CO
03.2017 - 10.2018
- Participated actively in internal audits while providing necessary documentation related to mixing activities.
- Ensured adherence to safety protocols, maintaining a clean and hazard-free workspace for all employees.
- Maximized mixer output, ensuring proper ingredient ratios and thorough blending procedures.
- Conducted regular inspections of equipment in order to prevent breakdowns and prolong its operational life.
- Assisted supervisors with planning daily work schedules based on production needs which resulted in meeting deadlines consistently.
Lead Line Cook
Richard's On Main
Peoria, IL
03.2010 - 03.2017
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
Education
High School Diploma -
Central High School
Davenport, IA2003
Skills
- Sanitation Procedures
- Food presentation
- Kitchen Management
- Quality Control
- Staff Training
- Allergen awareness
- Food pairing
- Menu development
- Waste Reduction
- Recipe creation
- Health Code Compliance
- Supply Management
- Assignment Delegation
- Food Preparing, Plating, and Presentation
- Food Prep Planning
- Cleaning and sanitation
- Team Leadership
- Food Safety
- Food Stock and Supply Management
- Staff Supervision and Coordination
- Catering and Events
Languages
Asl
Limited Working
Timeline
Banquet Chef De Partie
Monarch Casino & Resort
03.2023 - 05.2024
Lead Line Cook
Sifted Llc
02.2022 - 03.2023
Sous Chef
Lot One
09.2020 - 02.2022
Line Chef
West End Tavern
10.2018 - 02.2020
Lead Mixer
Izzios Artisan Bakery
03.2017 - 10.2018
Lead Line Cook
Richard's On Main
03.2010 - 03.2017
High School Diploma -
Central High School