Summary
Overview
Work History
Education
Skills
Certification
Languages
Timeline
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Reubin Hendricks

Seattle,WA

Summary

I have 6 solid years of experience, and have gone full throttle into this industry because I love food. I want to continue to grow by surrounding my self with talented and driven individuals with the same mind set. I love creating, and I'm fascinated by food around the world and our planet from which it comes from.

Overview

5
5
years of professional experience
1
1
Certification

Work History

Sous Chef

The Lakehouse Bellevue
04.2023 - 04.2024
  • Main responsibility was to manage dinner service. Guiding and helping line-cooks, working the line, prepping, expediting, and ordering.
  • Managed ordering for the entire restaurant, including massive banquet production on a daily basis. Still making nice food and hitting 25%-28% food cost every month, with the help of the Exec Chef and other Sous Chef of coarse.


Lead Line Cook

The Lodge At St. Edward State Park
04.2021 - 03.2023
  • Worked my way up from Cook 1 to Sous Chef in 2 years. Gained great experience and learned many things from very experienced and talented Chefs.

Pantry Cook

Aqua By El Gaucho
11.2018 - 03.2021
  • Earned my chops as a cook at this high volume restaurant (up to 400 covers a night). Started at pantry which included an oyster/cold fish station, salads/appetizers and pastry. Worked my way up to Saute.

Education

Associate Degree - Culinary Arts

Bellingham Technical College
Bellingham, WA
06.2018

Skills

  • Kitchen Management
  • Pasta Making
  • Cooking Techniques
  • Garnishing and Plating
  • Catering
  • Safe Food Handling

Certification

Washington State Food Worker Card

Languages

Swedish
Limited Working

Timeline

Sous Chef

The Lakehouse Bellevue
04.2023 - 04.2024

Lead Line Cook

The Lodge At St. Edward State Park
04.2021 - 03.2023

Pantry Cook

Aqua By El Gaucho
11.2018 - 03.2021

Associate Degree - Culinary Arts

Bellingham Technical College

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Reubin Hendricks