Tammy Monjardin

Executive Chef

Hilton Garden Inn Hotel

10.2008 - Current

Assisted in daily kitchen operations, ensuring adherence to food safety protocols and cleanliness standards.
Prepared ingredients and maintained inventory, supporting efficient kitchen workflow and meal preparation.
Collaborated with team members to execute menu items, enhancing overall dining experience for patrons.
Learned various cooking techniques and methods, contributing to diverse menu development and implementation.
Maintained equipment and tools, promoting safe usage and prolonging lifecycle of kitchen assets.
Monitored food storage practices, ensuring compliance with health regulations and minimizing waste.
Provided support during peak service hours, adapting quickly to high-pressure situations while maintaining quality standards.
Participated in team meetings, sharing insights on potential improvements in operational processes and customer satisfaction.
Developed kitchen staff through training, disciplinary action, and performance reviews.
Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
Oversaw business operations, inventory control, and customer service for restaurant.
Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
Maximized profitability by effectively managing food costs through portion control and minimizing waste.
Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
Streamlined kitchen operations with effective inventory management and cost controls.
Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
Handled and stored food to eliminate illness and prevent cross-contamination.
Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
Participated in food tastings and taste tests.
Coordinated with team members to prepare orders on time.
Utilized culinary techniques to create visually appealing dishes.
Worked closely with front-of-house staff to facilitate excellent customer service.
Set up and broke down kitchen for service.
Modified recipes to accommodate dietary restrictions and allergies.
Disciplined and dedicated to meeting high-quality standards.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Monitored food production to verify quality and consistency.
Developed new recipes and flavor combinations to enhance customer dining experience.
Assisted with menu development and planning.
Evaluated food products to verify freshness and quality.
Developed close relationships with suppliers to source best ingredients.
Trained and managed kitchen personnel and supervised related culinary activity.
Implemented food cost and waste reduction initiatives to save money.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
Generated employee schedules and work assignments and determined appropriate compensation rates.
Maintained stringent health and safety standards, passing all inspections with high marks.
Collaborated with front of house to ensure cohesive and superior guest experience.
Crafted unique dishes that significantly increased restaurant reputation and customer base.
Enhanced presentation techniques, contributing to visually appealing menu that attracted wider audience.
Coordinated with marketing team to promote special events, resulting in increased bookings and revenue.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.

Summary

Overview

Work History

Executive Chef

Education

No Degree - Executive Chef

GED -

Skills

Languages

Timeline

Executive Chef

No Degree - Executive Chef

GED -

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