Quincy Chrisentery
North Las Vegas,NV
Summary
Dynamic culinary professional with a proven track record, blending expertise in food safety and kitchen organization with a flair for creating delightful dishes. Skilled in recipe preparation and garnishing, I excel in team leadership and efficient kitchen management, consistently enhancing dining experiences and operational excellence.
Overview
8
8
years of professional experience
Work History
Line Cook
TGI Fridays
North Las Vegas, NV
06.2024 - 01.2025
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Reviewed recipes to determine exact measurements and ingredients to create dishes.
- Cultivated original menu items, precisely executing them to periodically refresh meal portfolio.
- Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
- Stocked and restocked kitchen supplies as needed.
- Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
- Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
Line Cook
Chilli's Bar & Grill
North Las Vegas, NV
10.2022 - 06.2024
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Cultivated original menu items, precisely executing them to periodically refresh meal portfolio.
- Reviewed recipes to determine exact measurements and ingredients to create dishes.
- Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
- Communicated effectively with other staff members regarding orders and menu changes.
- Grilled and deep fried various foods from meats to potatoes.
- Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
Chef
Bleu Kitchen Garlic Noodle Bar
Las Vegas, NV
02.2022 - 10.2022
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Monitored quality, presentation and quantities of plated food across line.
- Supervised food preparation staff to deliver high-quality results.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
- Trained and supervised line cooks to develop new skills and improve team performance.
Head Chef
Cajun Mouth
Las Vegas, NV
03.2021 - 02.2022
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Assisted in developing marketing strategies aimed at increasing restaurant revenue.
- Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Monitored food production to guarantee quality standards were met.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Regularly interacted with guests to obtain feedback on product quality and service levels.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
Line Cook
TGI Fridays
Las Vegas, NV
04.2019 - 03.2021
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Reviewed recipes to determine exact measurements and ingredients to create dishes.
- Stocked and restocked kitchen supplies as needed.
- Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
- Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
Line Cook
PF Changs Restaurant
Las Vegas, NV
08.2018 - 05.2020
- Reviewed recipes to determine exact measurements and ingredients to create dishes.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
- Adhered to portion controls and presentation specifications.
- Made meals in accordance with company standards and requirements.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
Executive Chef
Blume Kitchen & Cocktails
Las Vegas, NV
01.2017 - 05.2018
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Prepared workstations with ingredients and tools to increase efficiency.
- Observed food safety and sanitation protocols to reduce germ spread.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
Education
Associate of Arts - Culinary Degree
Louisiana Culinary Institute
Baton Rouge, LA06-2008
Skills
- Food rotation
- Food presentation
- Ingredient inspection
- Recipe preparation
- Prep work
- Portioning
- Kitchen organization
- Kitchen equipment management
- Garnishing
- Food safety
- Line management
- Food preparation
Timeline
Line Cook
TGI Fridays
06.2024 - 01.2025
Line Cook
Chilli's Bar & Grill
10.2022 - 06.2024
Chef
Bleu Kitchen Garlic Noodle Bar
02.2022 - 10.2022
Head Chef
Cajun Mouth
03.2021 - 02.2022
Line Cook
TGI Fridays
04.2019 - 03.2021
Line Cook
PF Changs Restaurant
08.2018 - 05.2020
Executive Chef
Blume Kitchen & Cocktails
01.2017 - 05.2018
Associate of Arts - Culinary Degree
Louisiana Culinary Institute
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