Simon Knight
Kirkland,WA
Summary
Committed and High-performing chef with extensive background in culinary arts, communication, leadership and problem-solving skills. offering over 12 years of restaurant experience. Skilled in creating innovative and delicious menus, managing kitchen staff, and purchasing. Passionate about keeping high standards of food safety and sanitation.
Overview
9
9
years of professional experience
Work History
PM Sous Chef
Barking Frog
06.2022 - Current
- Lead and motivate culinary staff to achieve excellence in food preparation and presentation.
- Establish specific goals and performance standards for culinary staff to maximize productivity and efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Inspect supplies, equipment, and work areas to ensure adherence to established standards.
- Collaborate with all sous chefs to create daily food orders and ensure efficient kitchen operations.
- Execute monthly inventory of food items
- assist in meeting budgetary goals related to revenue and cost percentages.
- Participate actively in culinary, management, and safety related meetings.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Lead Line Cook
Barking Frog
08.2019 - 06.2022
- Provided exceptional guest service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
Line Cook
Barking Frog
01.2018 - 08.2019
- Planned and directed high-volume food preparation in fast-paced environment.
- Evaluated food products to verify freshness and quality.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Boosted guest satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Planned promotional menu additions based on seasonal pricing and product availability.
Jr Sous Chef
Yard House
08.2016 - 01.2018
- Collaborated with management to design and implement cost-control measures, reducing food waste and overall expenses.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Boosted employee morale through constructive feedback sessions and recognition of exceptional performance.
Purchasing Department Lead
Le Cordon Bleu College Of Culinary Arts
08.2015 - 11.2016
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Trained and mentored new staff members in food safety and sanitation.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed staff through training, disciplinary action, and performance reviews.
Education
Associate of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Arts
Seattle, WA07.2017
Skills
- Recipes and menu planning
- Operations management
- Staff recruiting and training
- Vendor Relationship Management
- Cleaning and sanitation
- Staff Performance assessments
- Kitchen operations oversight
- Inventory Management
- Productivity Optimization
- Delegating Work
- Quality Control
- Compliance
Timeline
PM Sous Chef
Barking Frog
06.2022 - Current
Lead Line Cook
Barking Frog
08.2019 - 06.2022
Line Cook
Barking Frog
01.2018 - 08.2019
Jr Sous Chef
Yard House
08.2016 - 01.2018
Purchasing Department Lead
Le Cordon Bleu College Of Culinary Arts
08.2015 - 11.2016
Associate of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Arts
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