Taja Newell
Los Angeles,United States
Summary
Highly motivated and meticulous chef with a passion for culinary excellence. With over 5 years of commercial kitchen experience in Michelin 1-star, upscale fine dining and casual dining establishments. Skilled in Italian, Asian and New American cuisines with an emphasis on French technique.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Chef De Partie
Bar Monette
10.2024 - Current
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Plated meals paying special attention to garnishes and overall presentation.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability.
- Proficient in making handmade fresh pastas and pasta fillings.
Sous Chef
The Georgian Hotel
02.2023 - 11.2024
- Managed food preparation tasks during service periods, ensuring all orders were executed in a timely manner without sacrificing quality.
- Trained kitchen staff to perform various preparation tasks.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Collaborated with executive chef to develop innovative menu items.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Developed close relationships with suppliers to source best ingredients.
- Promoted sustainability within the kitchen by utilizing local produce whenever possible for fresh, farm-to-table dining experiences.
Chef De Partie
Pasta Bar
10.2021 - 01.2023
- Cooked proteins over a binchotan coal grill for nightly service.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability.
- Trained externs and commis to perform various preparation tasks.
- Executed plating according to restaurants fine dining standards.
- Expanded culinary knowledge through continuous research on new techniques and flavors.
- Maintained well-organized mise en place
Line Cook
Les Sisters' Southern Kitchen
08.2021 - 01.2022
- Set up and prepared cooking supplies and workstations during opening and closing.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Expedited service by coordinating with fellow line cooks.
Line Cook Trainer
K2 Restaurant Group
02.2019 - 03.2020
- Enhanced kitchen efficiency by streamlining prep work and ingredient organization.
- Facilitated cross-training among employees to increase versatility in handling various stations within the kitchen.
- Assisted executive chef with daily operations, ensuring smooth workflow.
- Developed comprehensive training materials for new line cooks.
Education
Culinary Apprenticeship - Culinary Arts
CASA Schools
Los Angeles, CA01-2022
Skills
- Strong leadership skills
- Plating and presentation
- Kitchen management
- Cooking techniques
- Knife Skills
- Menu planning and development
- Detail Oriented
- Collaborative
Certification
ServSafe Food Handlers
Timeline
Chef De Partie
Bar Monette
10.2024 - Current
Sous Chef
The Georgian Hotel
02.2023 - 11.2024
Chef De Partie
Pasta Bar
10.2021 - 01.2023
Line Cook
Les Sisters' Southern Kitchen
08.2021 - 01.2022
Line Cook Trainer
K2 Restaurant Group
02.2019 - 03.2020
Culinary Apprenticeship - Culinary Arts
CASA Schools