Patrick Strong
Portland
Summary
I’ve dedicated my entire professional career to the culinary field, starting at the age of thirteen. For over two decades, I’ve had the privilege of working under the mentorship of the renowned James Beard award-winning chef, Greg Higgins, at Higgins Restaurant. My passion for cooking and hospitality has driven me to pursue my dream of owning and running my own establishment, and I firmly believe that the time has come for me to make this vision a reality.
Overview
33
33
years of professional experience
2000
2000
years of post-secondary education
Work History
Chef
Higgins Restaurant
Portland
03.2002 - Current
- Prepared diverse dishes using fresh, local ingredients for daily menu offerings.
- Managed kitchen staff, ensuring effective teamwork and adherence to safety standards.
- Developed seasonal menus and daily specials
- Collaborated with suppliers and farmers to source high-quality local, ingredients for specialty dishes.
- Trained new kitchen staff on proper cooking techniques and food safety protocols.
- Monitored food inventory levels to minimize waste and ensure ingredient availability.
- Checked quality of food products to meet high standards.
- Monitored inventory and ordering of ingredients and supplies
- Scheduling of kitchen staff
Banquet Cook
Pazzo Ristorante
Portland
09.2004 - 05.2005
- Worked part time in conjunction with my job at Higgins to earn extra money to prepare for the birth of twin daughters.
- Prepared and cooked diverse banquet menu items and platters for high end parties and banquets.
Cook
Heathman Hotel
Portland
03.2001 - 03.2002
- Prepared high-quality dishes in a fast-paced kitchen environment.
- Worked all stations on hot line as well as garde manger and tea service. Brunch, breakfast, lunch and dinner services.
- Worked in the banquet kitchen preparing high quality, large volume menus.
Cook
Silvercreek Restaurant
Urbana
06.1993 - 09.1999
- Worked at my family’s restaurant from the age of thirteen through high school.
- I worked every station in the kitchen as well as bakery.
- I planned, prepped and cooked Sunday brunch every week.
- Develope special menus for supplementary dinner services in collaboration with the restaurant.
Education
Culinary Arts
Culinary Institute of America
Hyde Park, NY 05.1999 - 07.2000
Urbana High School
Urbana, IllinoisSkills
- Menu development
- Inventory management
- Staff training
- Quality control
- Culinary creativity
- Kitchen operations
- Supplier collaboration
- Cost control
- Time management
- Team leadership
- Effective communication
- Problem solving
- Conflict resolution
- Forecasting and planning
- Budgeting and cost control
- Food presentation
- Ingredient selection
- Stock ordering
- Vendor relations
- Schedule implementation
- Recipe development
- Food safety oversight
Affiliations
- Gardener
- Forager
- Woodcarver
- Hiker
- Fisherman
- Outdoors lover
Timeline
Banquet Cook
Pazzo Ristorante
09.2004 - 05.2005
Chef
Higgins Restaurant
03.2002 - Current
Cook
Heathman Hotel
03.2001 - 03.2002
Culinary Arts
Culinary Institute of America
05.1999 - 07.2000
Cook
Silvercreek Restaurant
06.1993 - 09.1999
Urbana High School