ALLISON DEMERS
88 Folger St Buffalo,NY
Summary
To obtain a full-time position in the culinary field to both challenge and enhance my skills as a chef.
Overview
25
25
years of professional experience
Work History
Manager/Assistant Pastry Chef
Butterwood Desserts
01.1999 - 01.2005
- Responsibilities included ordering, scheduling, maintaining standards and procedures
- Opening and closing the bakery, as well as working the line during production, taking orders, and booking events
Line Cook
The Chef's Table
01.2005 - 01.2006
- Duties included preparation of pantry, sauté, and grill stations
- Catering parties, and cooking meals to order for up to 150 guests per day while meeting the high standards of the Executive Chef/Owner.
Executive Sous-Chef
Dash's Market
01.2005 - 01.2010
- Planned and orchestrated under the Executive Chef's prominent standards of excellence, catered parties from five course sit down dinners, to events for over 500 people
- Daily tasks including cooking meats and seafood to proper temperatures, using sauté, grilling, and roasting techniques along with the preparation of vegetables, starches, salads, and side dishes
- With the Executive Chef, calculate food costs of operation weekly, as well as monthly inventory and maintained certain gross profit dollar expectations set forth by the owner
- In charge of all product ordering including dry goods, produce, supplies and specialty items
- Together with the Chef, wrote daily and weekly seasonal specials featured in the prepared food entree case.
Canyons Resort
01.2011 - 09.2015
- Throughout the years I have worked at the Canyons, I have worked in many of their restaurants more than once wherever help was needed
- The three restaurants listed below are in addition to banquets I have worked and ran up on the mountain, as well as the base.
Lead line Cook
Red Tail Grill
- Assisted Chef in training line cooks, recipe development, product ordering and daily specials.
Sous Chef
The Farm
- In charge of product including ordering, inventory and running specials
- Responsible for maintaining health code standards, organization, and training of kitchen staff
- While I was working here, the Farm was awarded best new restaurant in Utah
- Lookout Cabin
- Executive Chef for three winter seasons
- Duties included scheduling, ordering, inventory, training, menu writing, and daily specials
- Together with the manager, attended weekly meetings discussing food and labor costs, menu development, and budgets
Executive Chef
Tavern
10.2015 - 06.2016
- Designed kitchen layout for an opening restaurant
- Responsibilities included the hiring and training of all staff, inventory, scheduling, food and labor costs
- Developed entire menu, daily specials, and catering events
Head Chef
Thirsty Buffalo
08.2016 - 08.2017
- Executed existing menu and created daily soups and specials
- Interacted with customers and vendors on a daily basis
- Position required taking inventory, ordering, scheduling, and cooking for catering events.
Catering Sous-Chef
Osteria 166
08.2017 - Current
- Worked along side the Executive and Catering Chefs to organize, plan, and execute in-house and offsite events
- Currently still assist Osteria when available
Catering Sous-Chef
Saturn Club
05.2018 - Current
- Prepped, organized and finalized events
- Covered the Executive Chef when needed
- Assisted with ordering, menu development and food costs
Executive Chef, Kitchen manager
REFERNCES, Alex Malmorg Mountain
- Of Park City Mountain Resort (435) 640-7607
- Chris Giafaglione:, (716) 864-9446
- Mike Ferraro: Executive Chef Saturn Club, 716) 622-0550
- Greg Andreozzi: Thirsty Buffalo – Owner (716) 870-6351
Education
A.O.S - Culinary Arts
Erie Community College (North
Amherst, NY2005
Skills
- Ingredient Preparation
- Safe Food Handling
- Food Preparation
- Food Assembly
- Vendor Liaising
- Collaborative Relationships
- Reliable and Trustworthy
- Attention to Detail
Timeline
Catering Sous-Chef
Saturn Club
05.2018 - Current
Catering Sous-Chef
Osteria 166
08.2017 - Current
Head Chef
Thirsty Buffalo
08.2016 - 08.2017
Executive Chef
Tavern
10.2015 - 06.2016
Canyons Resort
01.2011 - 09.2015
Line Cook
The Chef's Table
01.2005 - 01.2006
Executive Sous-Chef
Dash's Market
01.2005 - 01.2010
Manager/Assistant Pastry Chef
Butterwood Desserts
01.1999 - 01.2005
Lead line Cook
Red Tail Grill
Sous Chef
The Farm
Executive Chef, Kitchen manager
REFERNCES, Alex Malmorg Mountain
A.O.S - Culinary Arts
Erie Community College (North
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