Summary
Overview
Work History
Skills
Languages
Timeline
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Seth Tracy

1104/292 หมู่บ้าน โนเบิ้ลคิวบ์ ถ.พัฒนาการ เขต สวนหลวง แขวง สวนหลวง กทม 10250

Summary

Motivated and hardworking Junior Chef bringing 5+ years of Restaurant experience. Proficient in cleaning, sanitizing and food handling procedures, as well as customer service strategies and health code requirements. I'm seeking to expand my skills and gain diverse experience in a new kitchen environment with different cooking styles. Having recently relocated from the US, I am determined to broaden my culinary knowledge and make the most of this exciting opportunity.

Overview

5
5
years of professional experience

Work History

Junior Sous-Chef

Towa
Seattle, WA
09.2023 - 05.2024
  • Assisted executive chef in creating a seasonal Japanese menu monthly.
  • Checked quality of raw materials prior to use in order to maintain high standards of product presentation.
  • Working with Tempura and saute stations.
  • Create desserts for special occasions like anniversaries and birthdays.
  • Maintained a clean work area to ensure compliance with health regulations.
  • Prepping and marinating fish, poultry, and meats for service.
  • Multitask from various dishes and stations during service.
  • Grilling meat and fish over bincho-charcoal in front of customers.
  • Create a welcoming environment when talking to guests through the service.

Junior Chef

Moshi Moshi
Seattle, WA
03.2023 - 05.2024
  • Assisted Head Chef in menu creation and development of new dishes.
  • Complied with established recipes while preparing meals according to specifications provided by Head Chef.
  • Managed multiple orders simultaneously while adhering to ticket time requirements.
  • Cleaned, cut, and prepared fish for sushi dishes.
  • Trained new employees on food preparation techniques and safety procedures.
  • Maintain high sanitation and hygiene standards
  • Coordinated ordering, receiving, storage, and distribution of food items.
  • Monitored inventory levels to ensure adequate supplies on hand.
  • Educate guests on types of fish and flavor profiles
  • Ability to season, garnish, and arrange food attractively
  • Proficient in making sushi and sashimi.

Sous Chef

The Backdoor Cafe
Seattle, WA
03.2022 - 03.2023
  • Manage and schedule an 8 person kitchen team
  • Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
  • Trained new kitchen staff in food safety regulations and proper cooking techniques.
  • Ordered food supplies from vendors to maintain adequate stock levels.
  • Established portion control guidelines to reduce waste and maximize profits.
  • Conducted daily line-checks of all products used in meal preparation for freshness and quality assurance.
  • Maintained accurate records of inventory, sales, labor costs, and other operational costs.
  • Created weekly work schedules for kitchen personnel based on anticipated business volume.
  • Organized special events such as banquets or catering services when required.

Lead Line Cook

Chihuly Garden and Glass
Seattle, WA
11.2021 - 04.2022
  • Planned, prepared and cooked meals according to restaurant specifications.
  • Troubleshot any kitchen equipment issues or malfunctions quickly and efficiently.
  • Ensured proper food safety standards were met at all times.
  • Managed a team of kitchen staff including assigning tasks and monitoring performance.
  • Trained new cooks on recipes, preparation methods, safety procedures and sanitation guidelines.
  • Developed menus with chefs, taking into account seasonal ingredients and customer preferences.
  • Monitored cooking temperatures and ensured that dishes were presented properly.
  • Adjusted seasonings to ensure flavors were balanced throughout each dish.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.

Line Cook

Las Palapas Restaurants
San Antonio, TX
03.2019 - 05.2021
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Cleaned food preparation areas, cooking surfaces, and utensils.
  • Stocked and restocked kitchen supplies as needed.
  • Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
  • Followed health and safety standards to ensure safe working environment for employees and customers alike.
  • Plated dishes according to restaurant presentation standards before delivering them to customers.
  • Cooked multiple orders simultaneously during busy periods.

Skills

  • Multi-tasking in a fast-paced environment
  • Sterilization
  • Cleaning fish, poultry, and meat
  • Managing a team
  • Knife Skills
  • Catering background
  • Inventory processes
  • Seasonal availability understanding
  • Menu development
  • Plating techniques

Languages

English
Native/ Bilingual
Spanish
Limited

Timeline

Junior Sous-Chef

Towa
09.2023 - 05.2024

Junior Chef

Moshi Moshi
03.2023 - 05.2024

Sous Chef

The Backdoor Cafe
03.2022 - 03.2023

Lead Line Cook

Chihuly Garden and Glass
11.2021 - 04.2022

Line Cook

Las Palapas Restaurants
03.2019 - 05.2021

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Seth Tracy