Lori Richardt
Sturgeon Bay,WI
Summary
Dynamic culinary professional with extensive experience as a Chef at County Of Door, excelling in food safety and sanitation. Proven track record in menu planning and cost control, successfully reducing food waste while enhancing customer satisfaction through innovative dishes. Strong leadership skills foster collaboration and training among kitchen staff.
Overview
25
25
years of professional experience
1
1
Certification
Work History
Chef
County Of Door
03.2023 - Current
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Fostered culture of sustainability by sourcing ingredients from local farms and suppliers.
- Disciplined and dedicated to meeting high-quality standards.
Catering Chef
Self-employed
01.2000 - Current
- Cooked for large groups of people and managing various types of food for large events.
- Ordered food items and supplies needed to fulfill catering jobs.
- Crafted exciting catering options for clients.
- Created catering menu based upon client specifications, event type, dietary needs, and budget.
- Balanced budgets effectively, managing expenses while maintaining the highest standards of service quality.
- Generated repeat business through exceptional customer experiences, showcasing professionalism and attention to detail in every interaction.
Chef
Carter Holdings
02.2019 - 03.2023
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Developed signature dish that became bestseller, combining innovative flavors with classic techniques.
- Assisted with menu development and planning.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed close relationships with suppliers to source best ingredients.
Education
Associates Degree in Business - Business
NWTC
Sturgeon Bay, WISkills
- Food safety and sanitation
- Customer service
- Cooking techniques
- Kitchen operations
- Verbal and written communication
- Recipes and menu planning
- Allergen awareness
- Inventory management
- Menu planning
- Cost control
- Culinary expertise
- Operations management
- Knife skills
Certification
- ServSafe Food Handler's Certification
- Certified Nursing Assistant (CNA)
- First Aid Certification
Timeline
Chef
County Of Door
03.2023 - Current
Chef
Carter Holdings
02.2019 - 03.2023
Catering Chef
Self-employed
01.2000 - Current
Associates Degree in Business - Business
NWTC
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