Paul Wesselmann
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Important To Me
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Meticulous Sous Chef eager to create unique and delicious dishes. Strong communication and interpersonal skills with good understanding of seamless dining experience for customers. Creative and dedicated to staying up-to-date with food trends.
Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.
Work History
Lead Line Chef
3 Years 5 Months- Streamlined kitchen operations for increased efficiency through effective delegation and time management.
- Mentored junior staff to strengthen their culinary skills, fostering a supportive learning environment.
- Ensured compliance with all health, safety, and sanitation regulations, creating a safe workspace for staff and customers alike.
- Worked closely alongside the sous chef to delegate tasks effectively among team members according to individual strengths and abilities.
- Upheld strict adherence to recipe guidelines, ensuring consistency in taste and quality across all menu offerings.
- Mastered a broad range of cooking techniques, demonstrating versatility and adaptability in meeting diverse customer needs.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Disciplined and dedicated to meeting high-quality standards.
Lead Commissary Chef
5 Months- Reduced food waste with strategic menu planning and inventory control techniques.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Head Chef
1 Year 2 Months- Head of all kitchen operations, ordering, prepping, line cooking, menu planning
- Created recipes and prepared advanced dishes.
- Maintained well-organized mise en place to keep work consistent.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Education
Master of Arts - Economics
Honors: Graduated with honors; 3.22 GPA
- Completed professional development in Political Science
- Continuing education in Athletic Training and Sports Nutrition
Skills
Work Authorization
Additional Information
Although I never graduated from a formal culinary arts school, the passion I possess for the culinary arts is surpassed only by the desire for excellence in all areas of my work. In my mind, there can be no "It's not my job" attitude. We grow, we learn, we develop as professionals all through hard work and dedication.