Summary
Overview
Work History
Education
Skills
Timeline
Generic

RYAN TURK

Prescott,AZ

Summary

Talented Chef with 25 years of experience preparing memorable dishes. Specializing in menus known for attracting and retaining customers. Provides culinary management skills to fast-paced kitchens.

Overview

15
15
years of professional experience

Work History

EXEC CHEF

BEAR & DRAGON
Prescott, AZ
03.2023 - 12.2023
  • Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
  • Trained kitchen workers on culinary techniques.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Monitored quality, presentation and quantities of plated food across line.
  • Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
  • Collaborated with restaurant management to align kitchen operations with goals of establishment.
  • Established controls to alleviate supply and food waste.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Selected and developed recipes and planned menus, driving consistent food quality and production.
  • Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.

GENERAL MANAGER

LOCAL KITCHENS
01.2021 - 01.2022
  • Trained employees on duties, policies and procedures.
  • Recruited, interviewed and hired qualified staff for open positions.
  • Created schedules and monitored payroll to remain within budget.
  • Supervised employees through planning, assignments, and direction.
  • Administered employee discipline through verbal and written warnings.
  • Managed inventory levels and conducted corrective action planning to minimize long-term costs.
  • Delivered exceptional client experiences through hands-on leadership of associates and managers.
  • Directed safety operations and maintained clean work environment to adhere to FDA and OSHA requirements.
  • Maximized time and employee productivity, consolidating data, payroll and accounting programs into centralized systems.

CHEF

THE CHEF'S TABLE
01.2018 - 01.2021
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
  • Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
  • Established controls to alleviate supply and food waste.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.

SOUS CHEF

CIBO 7
01.2017 - 01.2018
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Assisted restaurant in meeting financial targets by achieving food quality objectives.
  • Liaised closely with kitchen and front-of-house personnel.
  • Improved performance of team members resulting in high-quality meals produced daily.

CHEF

LUNCHBOX EXPRESS
01.2016 - 01.2017

OWNER/ OPERATOR

Shwings
OCEANSIDE, CA
01.2015 - 07.2016
  • Created a fusion concept for a food stand specializing in Asian style wings and no fish sushi rolls
  • Operated through food markets and local breweries in Oceanside, CA

MASTER COOK

NOBU, NOBU HOTEL LAS VEGAS
01.2013 - 01.2015
  • Master Cook for in-room dining to a 180 room, boutique hotel, offering modern Japanese cuisine 24/7 to hotel guests
  • Provided banquet preparation for the grand opening of the hotel consisting of 800 plus
  • Working knowledge of specialties recipes includes Peruvian Japanese dishes.

MASTER COOK

HOMESTEAD, CAESAR'S PALACE LAS VEGAS
01.2011 - 01.2013
  • Preparing meals for this busy, upscale steak house, cooperatively producing 600 plus plates nightly for a dining room of 227
  • Vital and fluid communication with front of house staff ensuring timely and standardly plated dishes
  • Assisting in the basic preparation of food under the supervision of the Head Chef.

TOURNANT

NINES HOTEL/PORTLAND
01.2009 - 01.2011
  • Nines Hotel, an Oregon-based boutique hotel, included Departure, a modern restaurant and lounge: specialized in traditional Pan-Asian cuisine, heavy usage of Wok and Kushiyaki Grill, Sushi, Steam/Sauté and Fry
  • Urban Farmer, a modern steakhouse: focus on sustainability and locally sourced products
  • Banquet Kitchen: high production with capacity 600 plus, upscale high-volume cuisine with impressive plating.

Education

Associate of Arts - Culinary Arts

Western Culinary School
Portland, OR
06-2010

Skills

  • Management of orchestrated service
  • Supervisory
  • Labor template management
  • Kitchen supervision
  • Health & safety
  • Quick thinking
  • Inspecting food supplies
  • Fire procedures
  • Creative flair
  • Menu planning
  • Infection control
  • Credible
  • Off-site/live cooking
  • First aid
  • Controlling resources
  • Self-motivated
  • Creating new recipes
  • Food handling
  • Pragmatic
  • Banqueting
  • Sanitation
  • Approachable
  • Purchasing
  • Vendor Relations
  • Workflow Optimization
  • Cost Control
  • Equipment Maintenance
  • Menu development
  • Regulatory Compliance
  • Business Management

Timeline

EXEC CHEF

BEAR & DRAGON
03.2023 - 12.2023

GENERAL MANAGER

LOCAL KITCHENS
01.2021 - 01.2022

CHEF

THE CHEF'S TABLE
01.2018 - 01.2021

SOUS CHEF

CIBO 7
01.2017 - 01.2018

CHEF

LUNCHBOX EXPRESS
01.2016 - 01.2017

OWNER/ OPERATOR

Shwings
01.2015 - 07.2016

MASTER COOK

NOBU, NOBU HOTEL LAS VEGAS
01.2013 - 01.2015

MASTER COOK

HOMESTEAD, CAESAR'S PALACE LAS VEGAS
01.2011 - 01.2013

TOURNANT

NINES HOTEL/PORTLAND
01.2009 - 01.2011

Associate of Arts - Culinary Arts

Western Culinary School

Similar Profiles

CREATE PROFILE
RYAN TURK