Roger Leclerc
Chef
Dover,NH
Summary
Experienced Chef with over 15 years of experience in The Culinary Arts. Excellent reputation for resolving problems and improving customer satisfaction.
Overview
6
6
years of professional experience
5
5
years of post-secondary education
Work History
Line Cook
The Dover Brickhouse
Dover, NH
01.2022 - Current
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Grill Master
The Gaslight Company
Portsmouth, NH
07.2017 - 04.2020
- Oversaw care and maintenance of kitchen equipment.
- Prepared average of 75-150 orders each shift.
- Cleaned and maintained kitchen equipment regularly.
- Grilled meats and seafood to customer specifications.
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
- Provided support to crew members, facilitating quick food preparation and delivery.
- Prepared ingredients and cooked food using standardized recipes and food preparation checklists.
- Planned work on orders so items served together finished cooking at same time.
- Placed new inventory orders, received incoming shipments and followed health code requirements for storage.
Executive Chef
The Inn On Main
Wolfeboro Falls, NH
06.2014 - 06.2017
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Verified compliance in preparation of menu items and customer special requests.
- Oversaw business operations, inventory control and customer service for restaurant.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Hired, managed and trained kitchen staff.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained well-organized mise en place to keep work consistent.
Education
High School Diploma -
Kingswood Regional High School
Wolfeboro, NH 09.2006 - 06.2010
Certified Culinarian - Culinary Arts
A.C.F.
Tamworth, NH 04.2016 - 06.2017
Skills
Garnishing
Portioning
Food rotation
Supply Management
Kitchen sanitation
Menu planning
Ingredients measuring
Food spoilage prevention
Recipes and menu planning
Food safety
Sanitization
Budgeting
Plating
Timeline
Line Cook
The Dover Brickhouse
01.2022 - Current
Grill Master
The Gaslight Company
07.2017 - 04.2020
Certified Culinarian - Culinary Arts
A.C.F.
04.2016 - 06.2017
Executive Chef
The Inn On Main
06.2014 - 06.2017
High School Diploma -
Kingswood Regional High School
09.2006 - 06.2010