Russell Cummings
Santa Barbara,CA
Summary
Proactive Chef with extensive experience in kitchen management and food preparation. Expert in maintaining food safety, optimizing processes, and creating innovative menus tailored to diverse dietary needs. Strong skills in inventory control, team development, and delivering high-quality dishes to maximize customer satisfaction.
Overview
1
1
year of professional experience
1
1
Certification
Work History
Chef
UCSB
10.2024 - Current
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
Executive Chef
Margerum Wine
07.2024 - 10.2024
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Interim Executive Chef
Brass Bear Funk Zone
06.2023 - 07.2024
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
Education
No Degree - Music
SBCC
Santa Barbara, CASkills
- Food safety and sanitation
- Knife Skills
- Cooking techniques
- Food quality
- Kitchen Management
- Food presentation
- Meal Preparation
- Effective Communications
- Kitchen Operations
- Grilling Techniques
- Kitchen equipment operation and maintenance
- Ingredient Knowledge
- Verbal and written communication
- Frying techniques
- Recipes and menu planning
- Hospitality service expertise
- Food plating and presentation
- Allergen awareness
- Sauce preparation
Accomplishments
- Designed whole new menu, including meal selections, beverages and pricing.
- Prepared [Number] meals, including appetizers and desserts, for high-volume catering event.
- Selected to create and prepare unique dishes for private parties with well-known celebrities.
- Created signature dish which generated high-interest and became best-selling dinner entrée for [Timeframe].
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Oversaw foodservice operations for 5-star [Establishment type].
- Ensured safe and efficient kitchen operations while managing a BOH staff of [Number].
- Reduced food costs by [Number]% by sourcing and securing new [Product type] supplier.
- Supervised team of [Number] staff members.
- Achieved [Result] by completing [Task] with accuracy and efficiency.
- Collaborated with team of [Number] in the development of [Project name].
Certification
- Safe Quality Food Practitioner Certificate – Safe Quality Food Institute.
Languages
English
Native or Bilingual
Spanish
Professional Working
Timeline
Chef
UCSB
10.2024 - Current
Executive Chef
Margerum Wine
07.2024 - 10.2024
Interim Executive Chef
Brass Bear Funk Zone
06.2023 - 07.2024
- Safe Quality Food Practitioner Certificate – Safe Quality Food Institute.
No Degree - Music
SBCC
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