Quiana Crowley Bazile
Winston,GA
Summary
I am a passionate chef, with over 10 year in various culinary settings. I desire to work in an environment that can utilize my zeal for serving a variety of delicious healthy foods for every palette proactive attitude and the ability to learn quickly.
Overview
17
17
years of professional experience
Work History
Tech 3 Cook
Tanner Medical Center
Carrollton, MI
10.2023 - Current
- Ensured compliance with food safety and sanitation standards consistently
- Monitored cooking times and temperatures to ensure food quality consistency.
- Prepared meals according to dietary guidelines and patient needs.
- Guided and supported cooks during busy periods and unexpected issues to maintain kitchen operations.
- Operated various kitchen equipment including ovens and mixers to prepare meals efficiently.
- Communicated with kitchen employees, addressing questions and providing insights to enhance food preparation processes.
- Consulted with executive chef regarding menu changes or other matters related to the kitchen.
- Fostered a collaborative and respectful kitchen environment, enhancing team cohesion and morale.
Sous Chef
Guckenhiemer @ Google
Douglasville, Georgia
01.2015 - 08.2023
- Directed kitchen staff in daily operations, ensuring high standards in food production, sanitation, safety practices, and personnel management.
- Supervised kitchen staff, ensuring adherence to food safety protocols.
- Developed diverse, high-quality menus for staff and guests, showcasing creativity and seasonal ingredients.
- Developed popular dishes that delighted patrons, enhancing customer loyalty and encouraging repeat business.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Implemented waste reduction strategies, improving kitchen efficiency through Lean path program and tracking daily waste for recycling.
- Managed inventory and ordered supplies to maintain kitchen efficiency.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Complied with all health department regulations regarding proper food handling methods.
- Conducted frequent line checks to keep food at proper temperatures in holding zones utilizing our haacp sheets daily in each station.
- Collaborated with management to design seasonal menus that highlighted local farm produce and garden-grown vegetables and herbs, enhancing guest dining experience.
- Trained new culinary team members on kitchen operations and techniques.
- Assisted in menu development and recipe testing.
- Created a positive work environment by encouraging teamwork among staff members.
- Analyzed customer feedback to pinpoint areas for improvement in service and product quality.
- Aided executive chef in organizing and implementing cooking classes to enhance culinary skills.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
Cook
WellStar Hospital
Hiram, Georgia
05.2014 - 01.2015
- Coordinated food service operations in fast-paced hospital, ensuring timely meal delivery to patients.
- Prepared nutritious meals following dietary guidelines for patients and staff.
- Designed and prepared meals following company standards to ensure quality and consistency.
- Collaborated with healthcare team to accommodate special dietary needs.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction
- Maintained cleanliness and organization of kitchen equipment and workspaces.
- Communicated effectively with healthcare staff regarding patient dietary restrictions.
Commissary Chef/Shift Manager
McQuaids Marketplace
Mystic, CT
10.2012 - 03.2014
- Executed all opening and closing procedures for the commissary kitchen.
- Implemented a “Meals for One” program for the “Heat and Eat” prepared foods case. This program increased sales by over 50% by years end.
- Performed all prep, cooking, cooling, and quality control tasks.
- Responsible for design, development, and execution of “Heat and Eat” menus and seasonal specials.
- Managed staff during shifts to maintain workflow and productivity.
- Oversaw packaging, shipping, and invoicing of food items distributed between Mystic, Westerly, and Jamestown stores.
- Developed new recipes and seasonal dishes, enhancing customer offerings and driving interest.
Banquet Server food prep
The Mystic Seaport, Latitude 41 Coastal Gourmet Catering
Mystic, CT
05.2012 - 08.2013
- Greeted and accommodated hosts and guests, efficiently taking drink and food orders to enhance guest experience.
- Maintained consistency in food preparation and presentation, ensuring high standards for all events.
- Adhered to health and safety guidelines in food handling and service, contributing to a safe dining environment.
- Provided a variety of beverages to enhance guest experience and satisfaction. and maintained kitchen sanitation and cleanliness.
- Arranged and dismantled the banquet hall for various events including weddings, showers, graduations, christenings, and business meetings.
- Set up banquet space according to event specifications and client preferences.
- Responded to special requests and strived to exceed guest expectations.
Line Cook
Mystic Marriott Hotel and Spa, The Octagon Restaurant
Groton, CT
03.2009 - 10.2012
- Executed food preparation, organized line setups, and cooked pantry and grill menu items for restaurant, bar, and room service, ensuring efficient service.
- Prepared salads, hot and cold sandwiches, grilled food items, raw bar, and desserts. Assisted Executive and Sous Chefs by covering sauté, fry, and oven stations.
- Proven ability to produce quickly under pressure in a fast paced environment, with out sacrificing quality, in a 4 star establishment.
- Competed in local chowder competitions, food festivals, and Mohegan Sun Wine Festival, showcasing culinary skills and representing the establishment.
Education
Associate of Science - Culinary Arts and Sciences
Atlantic Culinary Academy, Le Cordon Bleu School
Dover, NH 01.2001 - 03/2001
Liberal Arts and Sciences
Mount Wachusett Community College
Gardner, MASkills
Manager ServSafe certified
- Menu development
- Food safety compliance
- Culinary artistry
- Team leadership
- Effective communication
References
- Elizabeths Jinks 678.492.6554
- Marjorie Bazile 646.344.0895
- Gera Walker 770.310.8421
Timeline
Tech 3 Cook
Tanner Medical Center
10.2023 - Current
Sous Chef
Guckenhiemer @ Google
01.2015 - 08.2023
Cook
WellStar Hospital
05.2014 - 01.2015
Commissary Chef/Shift Manager
McQuaids Marketplace
10.2012 - 03.2014
Banquet Server food prep
The Mystic Seaport, Latitude 41 Coastal Gourmet Catering
05.2012 - 08.2013
Line Cook
Mystic Marriott Hotel and Spa, The Octagon Restaurant
03.2009 - 10.2012
Associate of Science - Culinary Arts and Sciences
Atlantic Culinary Academy, Le Cordon Bleu School
01.2001 - 03/2001
Liberal Arts and Sciences
Mount Wachusett Community College