Highly trained Chef de Partie with solid background ensuring successful daily operation of multiple establishments. True artist with array of kitchen preparation techniques. Formal training and education in culinary studies.
Overview
3
3
years of professional experience
Work History
Chef De Partie
White Tail Resort
12.2022 - 04.2024
Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
Prepared items for roasting, sautéing, frying, and baking.
Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
Maintained well-organized mise en place to keep work consistent.
Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
Line Cook
Big Sur Lodge
04.2022 - 11.2022
Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Line Cook
Crossroads Cafe
08.2021 - 05.2022
Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Prepared food items such as meats, poultry, and fish for frying purposes.
Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.