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
undefinedTimeline
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
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