Stephan Liddie
Culinary Artist
Seattle
Summary
Extensive experience spanning over two decades in high-end dining environments
Gifts of Earth Banquet 2007
Councilman Gosset Annual Banquet 2008
Culinary apprentice under Chef Wayne Johnson, honing skills in high-pressure kitchen environments in 2011
SAVOR McCaw Hall Banquet Chef 2012
QWESTFIELD Banquet Chef 2013
Facebook Occulus retro evening 2016
Overview
7
7
years of professional experience
Work History
Lead Line Cook
Pan Pacific Hotel
01.2022 - 01.2023
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Grilled meats and seafood to customer specifications.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Handled portion control activities according to specified instructions provided by chef.
- Increased customer satisfaction rates by promptly addressing concerns and providing solutions to any issues that arose during service.
- Streamlined communication between front-of-house staff and kitchen team members to minimize errors during order processing.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Upheld strict adherence to food safety regulations by regularly sanitizing workstations and monitoring cooking temperatures for optimal results.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
- Continuously practiced self-evaluation and sought feedback from supervisors to identify areas for improvement, ultimately enhancing overall performance as a lead line cook.
- Optimized inventory management by conducting regular audits of stock levels and submitting accurate orders for necessary supplies.
- Collaborated with management to design and implement cost-control measures, reducing food waste and overall expenses.
- Improved kitchen efficiency by streamlining food preparation processes and implementing time-saving strategies.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Implemented effective time-management strategies while prioritizing multiple tasks simultaneously without sacrificing quality or consistency of food items prepared.
- Assisted executive chef in menu planning by researching current culinary trends and suggesting unique flavor combinations.
- Participated in weekly meetings with kitchen staff to discuss operational improvements, menu changes, and employee performance evaluations.
- Ensured timely delivery of meals by managing line cook schedules and delegating tasks effectively during peak service hours.
- Enhanced menu offerings by creating innovative, seasonal dishes that attracted new customers and increased overall satisfaction.
- Received recognition for outstanding performance in maintaining a clean, organized workspace that met health department guidelines.
- Contributed to the development of daily specials based on available ingredients, resulting in increased revenue from sales.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
- Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
- Mentored new hires on company policies, procedures, and best practices to ensure seamless integration into the team.
- Assisted with catering events, showcasing the restaurant''s culinary expertise and dedication to customer satisfaction.
- Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Checked food temperature regularly to verify proper cooking and safety.
- Plated and presented all dishes to match established restaurant standards.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Cleaned and sanitized work areas, utensils and equipment.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Followed company recipes and production standards to satisfy customers.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Communicated with management on food inventory stock to request order placement.
- Operated grills, fryers and ovens to cook food items.
- Maintained spotless and tidy dining area by throwing away food wrappers on tables, emptying trash receptacles, and cleaning floors during slow periods.
- Trained and assisted new kitchen staff members.
- Scrubbed grill on customer request due to food allergies to clean food residue and avoid issues with allergens.
- Monitored food temperatures to meet quality and safety standards.
- Reduced customer waiting by batch cooking popular items during rush times.
- Received and stored food supplies, raw materials and other ingredients.
- Packaged, arranged and labeled ingredient stock, storing at established temperatures.
- Learned new menu offerings and options easily to assist customers with selecting items.
- Provided excellent customer service by taking orders, answering questions and responding to customer complaints.
- Used kitchen equipment safely and reduced risk of injuries and burns.
- Suggested actionable improvements to streamline training procedures.
Lead Line Cook
Pike Pine Diner
03.2018 - 05.2019
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Grilled meats and seafood to customer specifications.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Handled portion control activities according to specified instructions provided by chef.
- Increased customer satisfaction rates by promptly addressing concerns and providing solutions to any issues that arose during service.
- Streamlined communication between front-of-house staff and kitchen team members to minimize errors during order processing.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Upheld strict adherence to food safety regulations by regularly sanitizing workstations and monitoring cooking temperatures for optimal results.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
- Continuously practiced self-evaluation and sought feedback from supervisors to identify areas for improvement, ultimately enhancing overall performance as a lead line cook.
- Optimized inventory management by conducting regular audits of stock levels and submitting accurate orders for necessary supplies.
- Collaborated with management to design and implement cost-control measures, reducing food waste and overall expenses.
- Improved kitchen efficiency by streamlining food preparation processes and implementing time-saving strategies.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Implemented effective time-management strategies while prioritizing multiple tasks simultaneously without sacrificing quality or consistency of food items prepared.
- Assisted executive chef in menu planning by researching current culinary trends and suggesting unique flavor combinations.
- Participated in weekly meetings with kitchen staff to discuss operational improvements, menu changes, and employee performance evaluations.
- Ensured timely delivery of meals by managing line cook schedules and delegating tasks effectively during peak service hours.
- Enhanced menu offerings by creating innovative, seasonal dishes that attracted new customers and increased overall satisfaction.
- Received recognition for outstanding performance in maintaining a clean, organized workspace that met health department guidelines.
- Contributed to the development of daily specials based on available ingredients, resulting in increased revenue from sales.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
- Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
- Mentored new hires on company policies, procedures, and best practices to ensure seamless integration into the team.
- Assisted with catering events, showcasing the restaurant''s culinary expertise and dedication to customer satisfaction.
- Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Checked food temperature regularly to verify proper cooking and safety.
- Plated and presented all dishes to match established restaurant standards.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Cleaned and sanitized work areas, utensils and equipment.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Followed company recipes and production standards to satisfy customers.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Communicated with management on food inventory stock to request order placement.
- Operated grills, fryers and ovens to cook food items.
- Maintained spotless and tidy dining area by throwing away food wrappers on tables, emptying trash receptacles, and cleaning floors during slow periods.
- Trained and assisted new kitchen staff members.
- Scrubbed grill on customer request due to food allergies to clean food residue and avoid issues with allergens.
- Monitored food temperatures to meet quality and safety standards.
- Reduced customer waiting by batch cooking popular items during rush times.
- Received and stored food supplies, raw materials and other ingredients.
- Packaged, arranged and labeled ingredient stock, storing at established temperatures.
- Learned new menu offerings and options easily to assist customers with selecting items.
- Provided excellent customer service by taking orders, answering questions and responding to customer complaints.
- Used kitchen equipment safely and reduced risk of injuries and burns.
Manager
Rancho Bravo Burrito
03.2018 - 05.2019
- Managed and motivated employees to be productive and engaged in work.
- Accomplished multiple tasks within established timeframes.
- Maximized performance by monitoring daily activities and mentoring team members.
- Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
- Controlled costs to keep business operating within budget and increase profits.
- Improved marketing to attract new customers and promote business.
- Cross-trained existing employees to maximize team agility and performance.
- Maintained professional, organized, and safe environment for employees and patrons.
- Developed and maintained relationships with customers and suppliers through account development.
- Managed budgets effectively, ensuring optimal financial performance while investing in necessary resources for business growth.
- Achieved departmental goals by developing and executing strategic plans and performance metrics.
- Built high-performing teams through effective recruitment, onboarding, and talent development initiatives.
- Mentored junior team members for career advancement, fostering a pipeline of future leaders within the organization.
- Improved safety procedures to create safe working conditions for workers.
- Developed a strong company culture focused on employee engagement, collaboration, and continuous learning opportunities.
- Streamlined workflows by identifying bottlenecks in existing systems and implementing appropriate solutions.
- Reduced operational costs through comprehensive process improvement initiatives and resource management.
- Organized professional development programs for staff, leading to improved performance and skill sets.
- Improved customer satisfaction scores by overhauling customer service protocols and training staff in customer engagement techniques.
- Led cross-functional teams to achieve project goals, fostering collaboration and innovation.
- Developed and executed marketing strategies that effectively communicated brand values, increasing brand recognition.
- Increased market share with strategic business development efforts, expanding into untapped markets.
- Achieved significant cost savings by renegotiating contracts with key vendors, without compromising service quality.
- Boosted employee morale and reduced turnover through development and implementation of comprehensive rewards and recognition program.
- Enhanced team productivity by implementing agile methodologies, leading to more efficient project completion.
- Coordinated with IT department to upgrade technology infrastructure, enhancing operational efficiency and data security.
- Managed budget allocations to prioritize spending on high-impact projects, optimizing resource utilization.
- Developed comprehensive risk management plan, minimizing potential disruptions to business operations.
- Implemented customer feedback mechanisms to gather insights, using this information to guide strategic planning and decision-making.
- Fostered partnerships with industry leaders, enhancing company's reputation and creating new business opportunities.
- Facilitated team brainstorming sessions that led to innovative solutions for long-standing operational challenges.
- Negotiated favorable terms with suppliers, cutting operational costs while maintaining quality of service.
- Oversaw inventory management, optimizing stock levels, and reducing waste.
- Spearheaded transition to remote work during global health crisis, ensuring business continuity and employee safety.
- Enhanced product quality by instituting rigorous quality control procedures, resulting in fewer customer complaints.
- Streamlined project delivery processes, significantly reducing time to market for new product launches.
- Maintained positive customer relations by addressing problems head-on and implementing successful corrective actions.
- Established team priorities, maintained schedules and monitored performance.
- Evaluated employee performance and conveyed constructive feedback to improve skills.
- Defined clear targets and objectives and communicated to other team members.
- Successfully managed budgets and allocated resources to maximize productivity and profitability.
- Assisted in organizing and overseeing assignments to drive operational excellence.
- Recruited, interviewed and hired employees and implemented mentoring program to promote positive feedback and engagement.
- Maintained professional demeanor by staying calm when addressing unhappy or angry customers.
- Used industry expertise, customer service skills and analytical nature to resolve customer concerns and promote loyalty.
- Developed detailed plans based on broad guidance and direction.
- Set aggressive targets for employees to drive company success and strengthen motivation.
- Identified and communicated customer needs to supply chain capacity and quality teams.
- Leveraged data and analytics to make informed decisions and drive business improvements.
- Trained personnel in equipment maintenance and enforced participation in exercises focused on developing key skills.
- Improved staffing during busy periods by creating employee schedules and monitoring call-outs.
- Planned, created, tested and deployed system life cycle methodology to produce high quality systems to meet and exceed customer expectations.
- Controlled resources and assets for department activities to comply with industry standards and government regulations.
- Opened and closed location and monitored shift changes to uphold successful operations strategies and maximize business success.
- Cultivated positive rapport with fellow employees to boost company morale and promote employee retention.
- Streamlined and monitored quality programs to alleviate overdue compliance activities.
- Launched quality assurance practices for each phase of development
- Reduced waste and pursued revenue development strategies to keep department aligned with sales and profit targets.
- Established performance goals for employees and provided feedback on methods for reaching those milestones.
Broiler/Lead Line Cook
Billy McHales
01.2016 - 03.2017
- Enhanced biosecurity measures by establishing strict sanitation protocols for personnel entry into the facility, preventing cross-contamination risks.
- Contributed to cost savings through effective resource management, reducing waste in feed usage and energy consumption.
- Conducted comprehensive employee training programs to improve skills in broiler husbandry practices.
- Assisted in budget development for the broiler operation, focusing on cost-effective strategies without compromising quality or animal welfare.
- Managed daily operations for successful broiler production, including feed management, temperature control, and ventilation adjustments.
- Monitored market trends to make strategic decisions regarding broiler sales timing for optimal revenue generation.
- Maintained food safety and sanitation standards.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Managed opening and closing shift kitchen tasks.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Monitored food quality and presentation to maintain high standards.
- Prepared and served various food items in fast-p environment.
- Measured and mixed ingredients according to precise recipes for best results.
- Planned menus for different events, seasons and customer requests.
- Adjusted recipes based on ingredient availability or customer request.
- Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
- Trained and supervised cooking staff to expertly meet daily needs.
- Managed kitchen budget for supplies and labor hours, consistently meeting targets.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Suggested actionable improvements to streamline training procedures.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Grilled meats and seafood to customer specifications.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Handled portion control activities according to specified instructions provided by chef.
- Streamlined communication between front-of-house staff and kitchen team members to minimize errors during order processing.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Upheld strict adherence to food safety regulations by regularly sanitizing workstations and monitoring cooking temperatures for optimal results.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
- Continuously practiced self-evaluation and sought feedback from supervisors to identify areas for improvement, ultimately enhancing overall performance as a lead line cook.
- Collaborated with management to design and implement cost-control measures, reducing food waste and overall expenses.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Implemented effective time-management strategies while prioritizing multiple tasks simultaneously without sacrificing quality or consistency of food items prepared.
- Assisted executive chef in menu planning by researching current culinary trends and suggesting unique flavor combinations.
- Participated in weekly meetings with kitchen staff to discuss operational improvements, menu changes, and employee performance evaluations.
- Ensured timely delivery of meals by managing line cook schedules and delegating tasks effectively during peak service hours.
- Enhanced menu offerings by creating innovative, seasonal dishes that attracted new customers and increased overall satisfaction.
- Received recognition for outstanding performance in maintaining a clean, organized workspace that met health department guidelines.
- Contributed to the development of daily specials based on available ingredients, resulting in increased revenue from sales.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
- Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
- Assisted with catering events, showcasing the restaurant''s culinary expertise and dedication to customer satisfaction.
- Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Checked food temperature regularly to verify proper cooking and safety.
- Plated and presented all dishes to match established restaurant standards.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Cleaned and sanitized work areas, utensils and equipment.
- Optimized bird welfare by maintaining clean housing facilities and ensuring proper environmental conditions.
- Spearheaded sustainability initiatives within the broiler farm operations, such as water conservation efforts or alternative energy sources implementation.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Mentored new hires on company policies, procedures, and best practices to ensure seamless integration into the team.
- Followed company recipes and production standards to satisfy customers.
- Trained and assisted new kitchen staff members.
Education
Associate of Applied Science - Culinary Arts
Le Cordon Bleu College of Culinary Arts
Seattle, WA05.2015
Certificate - Culinary Arts
Le Cordon Bleu College of Culinary Arts
Seattle, WA05.2010
Skills
Food safety knowledge
Food safety
Food preparation
Food presentation
Menu development
Safe food handling
Cooking techniques
Knife skills
Staff coordination
Kitchen organization
Sauce preparation
Culinary expertise
Menu planning
Ingredient preparation
Special diets
Sanitation practices
Food assembly
Inventory control
Grilling techniques
Quality control
Plates presentation
Cost reduction
Portion control
Training management
Food processing
Work delegation
Food cost analysis
Garnishing techniques
Allergen awareness
Pastry skills
Spoilage prevention
Recipe memorization
Food safety monitoring
Recipe execution
Ordering and stocking
Catering management
Workstation organization
Baking fundamentals
Server communication
Kitchen sanitization
Following cooking methods
Meat cutting
Customer service
Problem-solving
Cleaning and organization
Time management
Highly motivated
Professional attitude
Ingredients measuring
Order accuracy
Active listener
Stock rotation
Portioning
Food plating
Kitchen station setup
Kitchen sanitation
Team collaboration
Food storage
Recipe creation
Kitchen equipment management
Crew training
Attention to detail
Prepared foods plating
Food allergen safety
Reliable and trustworthy
Recipe adaptation
Kitchen operations
Food spoilage prevention
Equipment maintenance
Workload management
Inventory management
Food safety standards
Ingredient inspection
Recipe adherence
Line management
Food rotation
Menu item memorization
Portion management
Supply management
Food presentation talent
Garnishing
Ingredient stocking
Deep fryer operation
Head chef collaboration
Food storage procedures
Line station oversight
Back of house operations
Appetizer preparation
Entree preparation
Flambéing expertise
Vendor liaison
Recipe preparation
Prep work
Dish preparation
Contamination control
Effective prioritization
Soup preparation
Special dietary requirements
Quality assurance and control
Timeline
Lead Line Cook
Pan Pacific Hotel
01.2022 - 01.2023
Lead Line Cook
Pike Pine Diner
03.2018 - 05.2019
Manager
Rancho Bravo Burrito
03.2018 - 05.2019
Broiler/Lead Line Cook
Billy McHales
01.2016 - 03.2017
Associate of Applied Science - Culinary Arts
Le Cordon Bleu College of Culinary Arts
Certificate - Culinary Arts
Le Cordon Bleu College of Culinary Arts