Tacheniqua Conry
New York,NY
Summary
A diligent line cook that thrives in high-pressure kitchen environments, developing strong multitasking and time-management skills. Adept at maintaining high standards of food quality and safety while working collaboratively with team members. Looking to transition into new field by leveraging culinary expertise and commitment to delivering excellence in any role.
Overview
8
8
years of professional experience
Work History
Wok Chef
DIN TAI Fung Restaurant
09.2024 - Current
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
Chef De Partie
Crash Cantina
04.2023 - 10.2023
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Complied with portion and serving sizes as per restaurant standards.
Sous Chef
Catch
02.2017 - 11.2022
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
Chef De Partie
Via Mare
05.2020 - 12.2021
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
Education
High School Diploma - Art
Charlottesville High School
Charlottesville, VA06.2011
Skills
- Coordinating Kitchen Staff
- Food Preparing
- Dish Preparation
- Special Requests
- Proper Food Handling
- Recipe Development
- Recruiting and Training
- Plating and Presentation
- Food Allergy Understanding
- Hospitality
- Inventory Oversight
- Kitchen organization
- Knife skills
- Recipe creation
- Food presentation
- Food cost control
- Instruction and Delegation
Timeline
Wok Chef
DIN TAI Fung Restaurant
09.2024 - Current
Chef De Partie
Crash Cantina
04.2023 - 10.2023
Chef De Partie
Via Mare
05.2020 - 12.2021
Sous Chef
Catch
02.2017 - 11.2022
High School Diploma - Art
Charlottesville High School
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