Luke Thorson
Lansdale,PA
Summary
I am a motivated culinarian who is looking to grow my career and make an impact on the industry one day. I have extensive experience in preparing and serving. Demonstrated expertise in following proper food handling methods, and maintaining the correct temperature of food products. Committed to enhancing the kitchen team through improved collaboration, innovative recipes, and advanced cooking techniques. Exceptional research, technical, and problem-solving skills. Detail-oriented and quick to grasp new concepts.
Overview
4
4
years of professional experience
1
1
Certification
Work History
Sous Chef
Philadelphia Aviation Country Club
Blue Bell, PA
01.2024 - Current
- Kept stations stocked and ready for use to maximize productivity.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Washed and peeled ingredients to prepare for different meals and recipes.
- Help with with the executive chef to put on the menu.
- Assisting the head chef in menu planning, recipe creation, food costing, and Overseeing and managing kitchen staff,
- Assisted in the preparation of menu items.
Catering Chef
Di Bruno Bros
Philadelphia, PA
05.2023 - 01.2024
- 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.
- Collaborated with event planners for seamless execution of catered functions, resulting in positive feedback from clients.
- Sampled each dish for quality control prior to serving, identifying mistakes and solving immediately.
- Increased customer satisfaction by consistently delivering high-quality catering services for various events.
Line Cook
Four Seasons Hotels and Resorts
West Palm Beach, FL
01.2023 - 04.2023
- Completed my externship with CIA at this location.
- Prepped garnishes to reduce wait times during lunch and dinner rush.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
Line Cook
Shadows on the Hudson
Poughkeepsie, NY
02.2021 - 06.2022
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Cooked multiple orders simultaneously during busy periods.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Kept stations stocked and ready for use to maximize productivity.
Education
Associate of Arts - Culinary Arts
Culinary Institute of America
Hyde Park, NYSkills
- Kitchen Sanitization
- Attention to Detail
- Back of House Operations
- Food Safety Standards
- Server Communication
- Food Preparation
- Entree Preparation
- Ingredient Preparation
- Problem-Solving
- Food Allergen Safety
- Professional Attitude
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Safe food handling
- Food presentation
- Food preparation
- Menu planning
- Customer service
- Kitchen organization
- Cooking techniques
- Allergen awareness
- Knife skills
- Supervising food prep
- Ingredient knowledge
- Menu development
- Butchery skills
- Cost control
- Menu memorization
- Safe handling
- Portion control
- Plating
- Recipes and menu planning
- Garnishing and plating
Certification
Serv safe certified
Timeline
Sous Chef
Philadelphia Aviation Country Club
01.2024 - Current
Catering Chef
Di Bruno Bros
05.2023 - 01.2024
Line Cook
Four Seasons Hotels and Resorts
01.2023 - 04.2023
Line Cook
Shadows on the Hudson
02.2021 - 06.2022
Associate of Arts - Culinary Arts
Culinary Institute of America