Summary
Overview
Work History
Education
Skills
Timeline
Intern

TaRhonda Harris

Baton Rouge,LA

Summary

High-performing Chef offering 22 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with multiple cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational communication skills. Forward-thinking professional offering more than 22 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven perservering skills.

Overview

19
19
years of professional experience

Work History

Chef

Self-employeed
Baton Rouge, LA
03.2015 - Current
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Maintained well-organized mise en place to keep work consistent.
  • Verified compliance in preparation of menu items and customer special requests.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Developed recipes and menus by applying understanding of market demand and culinary trends,
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Collaborated with staff members to create meals for large banquets.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Generated employee schedules, work assignments and determined appropriate compensation rates.
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.

Chef - Team Leader

Bar Louie
Baton Rouge, LA
03.2012 - 03.2015
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Maintained well-organized mise en place to keep work consistent.
  • Verified compliance in preparation of menu items and customer special requests.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Generated employee schedules, work assignments and determined appropriate compensation rates.
  • Oversaw grill, stove and oven and cleaned equipment after every shift.
  • Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.

Chef- Team Leader

Bravo's Italiana
Baton Rouge, LA
03.2008 - 03.2012
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Maintained well-organized mise en place to keep work consistent.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Developed recipes and menus by applying understanding of market demand and culinary trends,
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Generated employee schedules, work assignments and determined appropriate compensation rates.
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.

Chef- Team Leader

Champp's Americana
Baton Rouge, LA
05.2005 - 01.2010
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Maintained well-organized mise en place to keep work consistent.
  • Verified compliance in preparation of menu items and customer special requests.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.

Education

No Degree - Business Communications

Louisiana Technical College
Baton Rouge, LA

Associate of Arts - Culinary Arts

DHCI
Baton Rouge, LA
05.2004

High School Diploma -

Tara High School
Baton Rouge, LA
05.1996

Skills

  • Quality Control and Oversight
  • Customer Service
  • Current in Culinary Trends
  • Recordkeeping and Documentation
  • Team Leadership
  • Special Events and Catering
  • Recipe Development
  • Cost Control and Budgeting
  • Menu Planning
  • Standards Compliance
  • Equipment Inspection and Maintenance
  • Team Collaboration
  • Creative Thinking
  • Vendor Relationships
  • Coordinating Kitchen Staff
  • Sanitation and Cleaning
  • Staff Scheduling
  • Cooking Technique Demonstrations
  • Production Scheduling
  • Food Preparing, Plating and Presentations
  • Staff Recruiting and Hiring
  • Decision Making
  • Relationship Building
  • Quality Assessment
  • Instruction and Delegation
  • Time Management
  • Food Production
  • Flexible and Adaptable
  • Coaching and Mentoring
  • Safety and Risk Management
  • Inventory Management

Timeline

Chef

Self-employeed
03.2015 - Current

Chef - Team Leader

Bar Louie
03.2012 - 03.2015

Chef- Team Leader

Bravo's Italiana
03.2008 - 03.2012

Chef- Team Leader

Champp's Americana
05.2005 - 01.2010

No Degree - Business Communications

Louisiana Technical College

Associate of Arts - Culinary Arts

DHCI

High School Diploma -

Tara High School

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