Stefan Kligora
Dodgeville,WI
Summary
Respected, high performing Chef with 12 years of comprehensive experience working in fine dining to contemporary casual restaurants. Adept at strictly monitoring kitchen activities and meeting health code standards. Specialty in Meat curing cuisine.
Proficient Sous Chef highly competent at operating in fast-paced, demanding environments.
Overview
13
13
years of professional experience
Work History
Chef Manager
Del Mar By Rooted
Denver, CO
11.2020 - 06.2022
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Managed three culinary personnel in service to 100 - 150 customer base.
- Received food and beverage deliveries, adhering to food cost and budget.
- Pitched in to work line during busy periods or in place of sick employees.
- Disciplined and dedicated to meeting high-quality standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Lead Sauté / Charcuterie Chef
Vesta Dipping Grill
Denver , CO
08.2015 - 11.2020
- Displayed correct recipes on monitor during prepping, frying and sautéing process to prepare ingredients and plate dishes to business standards.
- Cooled, stored, labeled and dated food products appropriately to maximize ingredient freshness when preparing recipes.
- Complied with nutrition, allergens and sanitation regulations and safety standards by taking proper precautions to deliver high-quality food timely and simultaneously.
- Answered, reported and followed Chef Nick Kaysers instructions to cook menu items in cooperation with rest of kitchen staff.
- Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity. Steven Cox taught me the art of charcuterie and meat curing
Chef Manager
Joe Perkins
Platteville, WI
06.2013 - 08.2015
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Chef
Brewery Creek Inn
Mineral Point , WI
08.2009 - 06.2013
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Education
High School Diploma -
Dodgeville High School
Dodgeville, WI05.2010
Skills
- Staff Recruiting and Hiring
- Company Quality Standards
- Staff Supervision and Coordination of Kitchen Staff
- Optimal Inventory Levels
- Food Production Timing
- Safety and Risk Management
- Quality Assessments
- Kitchen Preparation
- Work Assignments
- High-Volume Environments
- Food Production
- Servsafe Certified
Timeline
Chef Manager
Del Mar By Rooted
11.2020 - 06.2022
Lead Sauté / Charcuterie Chef
Vesta Dipping Grill
08.2015 - 11.2020
Chef Manager
Joe Perkins
06.2013 - 08.2015
Chef
Brewery Creek Inn
08.2009 - 06.2013
High School Diploma -
Dodgeville High School
Writing music and playing guitar
Its a common interest among my friends and an outlet from the fast pace of work.
Lead guitar and vocalist for Ballistic Biscuit and several other bands.
Writing music and playing guitar
Its an outlet from the fast pace of work. Common interest among my friends.