Tanika Harris
Chicago,IL
Summary
Dynamic Executive Chef with a proven track record at Niavoniblus Eatery, specializing in menu development and cost control. Expert in enhancing guest experiences through tailored culinary offerings while leading and mentoring kitchen staff. Committed to maintaining high food safety standards and fostering a collaborative team environment.
Overview
26
26
years of professional experience
Work History
Executive Chef
NiavoniblusEatery
03.2014 - Current
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Upheld clean and hazard-free workplace, complying with health regulations.
- Enhanced guest experiences by tailoring menus to unique dietary requirements.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Chef Assistant
Seldom Blues Detroit
08.1999 - 09.2002
- Prepared and cooked quality meals in high-volume, fast-paced service environments.
- Followed recipes and instructions to achieve quality and presentation standards.
- Maintained a clean and organized workspace, adhering to strict sanitation guidelines for a safe kitchen environment.
- Collaborated with head chef on creating menus to reduce food waste.
- Assisted in menu preparation, making suggestions, and researching recipes compatible with existing menu items.
Education
Associate In Culinary - Culinary / Hospitality
Washburne Culinary Hospitality Institute
Chicago, IL05.2024
Associate In Arts - Liberal Arts And Accounting
Kennedy King College Chicago
Chicago, IL05.2017
Bachelors In Fashion Design/ Business - Fashion Design/ Business
International Academy of Design Technology Detroit
Troy, Mi 05.2013
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- ServSafe certification
- Knife skills and safety
- Strong work ethic
- Hospitality service expertise
- Team leadership
- Inventory control
- Kitchen management
- Safe food handling
- Kitchen operations oversight
- Food prep planning
- Vendor relationship management
- Special events
- Catering and events
- Coaching and mentoring
- Hygiene policy implementation
- Staff scheduling
- Inventory management
- Dietary restrictions
- Recipe creation
- Food service safety training
- Allergy awareness
- Waste reduction
- Policy development
- Problem and complaint resolution
- Food spoilage prevention
- Kitchen equipment operation and maintenance
- Budgeting and cost control
- Team Training
- CPR Certified
Languages
Spanish
Professional Working
English
Native or Bilingual
Timeline
Executive Chef
NiavoniblusEatery
03.2014 - Current
Chef Assistant
Seldom Blues Detroit
08.1999 - 09.2002
Associate In Culinary - Culinary / Hospitality
Washburne Culinary Hospitality Institute
Associate In Arts - Liberal Arts And Accounting
Kennedy King College Chicago
Bachelors In Fashion Design/ Business - Fashion Design/ Business
International Academy of Design Technology Detroit
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