Rachel Blumenstock
Charleston,SC
Summary
Seasoned Chef De Cuisine with a proven track record at Cru Café, specializing in seafood preparation, team management, and operational efficiency. Recognized for spearheading menu innovation and staff development initiatives that significantly reduced food waste while upholding the highest standards of kitchen sanitation and culinary operations. Known for enhancing team cohesion, fostering culinary excellence, and driving a culture of quality and consistency in every dish.
Overview
22
22
years of professional experience
Work History
Chef De Cuisine
Cru Café
01.2018 - 09.2024
- Developed and mentored kitchen staff through comprehensive training, performance reviews, and disciplinary action, fostering a productive and cohesive team environment.
- Assisted in menu development and planning, incorporating seasonal ingredients and aligning with customer preferences.
- Trained and managed kitchen personnel, overseeing culinary activities to ensure high standards of quality, efficiency, and safety.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
Sous Chef
Cru Café
01.2011 - 01.2018
- Developed and maintained accountability for kitchen safety, quality, and consistency, ensuring adherence to restaurant standards.
- Trained and managed kitchen personnel, overseeing daily culinary activities and reinforcing high standards in food preparation and presentation.
- Assisted in menu development and planning, working closely with the head chef to integrate seasonal ingredients and respond to guest preferences.
- Mentored new staff members in essential kitchen safety, sanitation protocols, and fundamental cooking techniques to uphold a safe, efficient, and skilled team environment.
Lead Sauté Chef
Cru Café
01.2005 - 01.2011
- Led the sauté station, ensuring consistent, high-quality preparation and presentation of dishes, with an emphasis on timely and accurate service during high-volume shifts.
- Collaborated closely with the kitchen team and chef, ensuring seamless coordination between stations and efficient workflow to maintain service standards.
- Trained and mentored line cooks on sauté techniques, ingredient handling, and cooking methods to ensure consistency across all shifts.
- Managed inventory and prep for the sauté station, maintaining optimal stock levels, minimizing waste, and contributing to cost control efforts.
- Adhered to all food safety and sanitation protocols, fostering a clean and safe work environment for the team.
Grade Manger
Cru Café
04.2002 - 01.2005
- Managed the preparation and presentation of cold dishes, including salads, appetizers, charcuterie boards, and plated hors d'oeuvres, maintaining consistent quality and visual appeal.
- Ensured proper storage, rotation, and inventory of perishables, minimizing waste and preserving ingredient freshness and safety.
- Created garnishes and cold components for the restaurant's main dishes, collaborating with chefs to complement and enhance plated presentations.
- Upheld rigorous sanitation standards in all cold prep areas, regularly inspecting workstations and equipment for cleanliness and safety compliance.
Education
Bachelor of Science - Food Service Management
Johnson & Wales University
Charleston, SC05-2002
Associate of Arts - Culinary Arts
Johnson C. Smith University
Charleston, SC05-2000
Skills
- Seafood Preparation
- Plating techniques
- Kitchen Sanitation
- Knife Skills
- Sanitation protocols
- Team Management
- Knowledge of cooking equipment
- Kitchen Operations
- Butchery skills
- Sauce making
- Recipe creation
- Ingredient Sourcing
Timeline
Chef De Cuisine
Cru Café
01.2018 - 09.2024
Sous Chef
Cru Café
01.2011 - 01.2018
Lead Sauté Chef
Cru Café
01.2005 - 01.2011
Grade Manger
Cru Café
04.2002 - 01.2005
Bachelor of Science - Food Service Management
Johnson & Wales University
Associate of Arts - Culinary Arts
Johnson C. Smith University
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