Open To Work
Steven Tingle
Aurora
Summary
Punctual professional experienced in following menus and recipes to prepare quality food. Polished in setting up and cleaning equipment for daily food preparation and helping manage supplies. Excellent multitasker recognized for supporting successful kitchen operations.
Well-rounded chef offering several years of comprehensive experience consistently preparing exceptional menu items to garner customer praise. Well-versed in creating new, seasonal menus and maintaining smooth and timely kitchen operations. Committed to delivering first-rate dining experience to guests.
Dedicated chef skilled in menu creation and modification, cook and assistant supervision and cost control. Creative and artistic professional with several years of hands-on experience preparing meals for customers in fast-paced restaurant. Advanced knowledge of pastry, culinary and baking techniques.
Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards.
Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets, and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals.
Overview
4
4
years of professional experience
1988
1988
years of post-secondary education
Work History
Chef
Redlobster
Aurora
09.2025 - 03.2026
- Prepared seafood dishes following standard recipes and presentation guidelines.
- Operated kitchen equipment safely and efficiently during food preparation.
- Maintained cleanliness and organization of kitchen workstations throughout shifts.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Assisted in inventory management by tracking ingredient levels and supplies.
- Collaborated with team members to ensure timely meal service during peak hours.
- Followed food safety protocols to maintain high standards of hygiene and sanitation.
- Supported menu development by providing feedback on new dish ideas and flavors.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Prepared high-quality dishes according to established recipes.
- Checked quality of raw materials before use.
- Stored foods correctly using correct storage containers and labelling systems.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Exercised portion control for items served, eliminating waste.
- Planned menus, ordered supplies and managed kitchen staff.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Trained kitchen workers on culinary techniques.
- Trained new chefs on proper cooking techniques and menu items.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Supervised team members during meal service to ensure accuracy of orders.
- Adjusted seasonings of dishes according to customers' tastes.
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Assigned specific duties to employees to maintain productive operation of kitchen and food service.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Organized special events such as banquets or buffets requiring complex menus or decorations.
- Checked quality of food products to meet high standards.
- Prepared workstations with ingredients and tools to increase efficiency.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
Chef
Captain's Table Restaurant
Ocean City
02.2022 - 02.2025
- Prepared seafood dishes following standard recipes and presentation guidelines.
- Operated kitchen equipment safely and efficiently during food preparation.
- Maintained cleanliness and organization of kitchen workstations throughout shifts.
- Supported menu development by providing feedback on new dish ideas and flavors.
- Participated in daily team meetings to discuss kitchen operations and improvements.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Prepared high-quality dishes according to established recipes.
- Checked quality of raw materials before use.
- Stored foods correctly using correct storage containers and labelling systems.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Exercised portion control for items served, eliminating waste.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
Education
Stephen Decatur High School
Berlin, MarylandSkills
- Food preparation
- Seafood cooking
- Menu development
- Kitchen sanitation
Work Preference
Job Search Status
Open to workWork Type
Full TimeLocation Preference
On-SiteSalary Range
$19/hr - $1000/hrTimeline
Chef
Redlobster
09.2025 - 03.2026
Chef
Captain's Table Restaurant
02.2022 - 02.2025
Stephen Decatur High School