Tasha Weber
Restaurant Management, Sous Chef, Pastry Chef, Bartender
Portland,OR
Summary
Well-qualified culinary professional demonstrating exceptional recipe development and restaurant management skills, alongside a charming personality that strengthens team cohesion and customer satisfaction. Proven ability to source ingredients creatively and manage high-volume service periods efficiently. Organized and dependable candidate successful at managing multiple priorities and ensuring high standards.
Overview
5
5
years of professional experience
Work History
Pastry Chef
Spernard Roadhouse, Locally Grown Restaurant
12.2020 - 09.2023
- Owned by 2023-24 James Beard outstanding restaurateur semi-finalist Laile Fairbairn
- Designed dessert recipes with a sophisticated plating and artistic presentation for monthly specials, improving and contributing to the fixed menu, resulting in increased sales, media attention and awarded 'Best Dessert' in city-wide Vegan Chef Challenge 2023
- Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products
- mastered the role of line cook, quickly advancing further demonstrating skills in both prep and expo positions. Promoted to baker when the opportunity arose, showcasing expertise across all areas of culinary arts
Bartender, Line Cook
The High Water Mark
05.2019 - 04.2020
- Maintained extensive knowledge of cocktail recipes and preperation techniques while keeping the bar presentable and well-stocked
- Served high customer volumes during special events, show nights, and weekends
- Enhanced the community and cultural atmosphere of the establishment, strengthening its reputation through the cultivation of strong relationships, effective teamwork and clear communication with colleagues
- Adapted to fast-paced environment, effectively managing multiple drink or food orders simultaneously without compromising quality
Pantry Chef
Restaurant Poppy
09.2018 - 04.2019
- Owned and operated by James Beard award winning Chef Jerry Traunfeld
- Worked closely with the head chef to maintain aesthetically appealing courses using herbs from onsite garden, showcasing a refined palate, exceptional knife-handling techniques and effective productivity
- Improved efficiency within the kitchen environment by proactively anticipating needs of fellow chefs and providing necessary support where needed
- Demonstrated versatility in preparing various types of cuisine, adapting to changing menu offerings as needed
Education
Fine Arts
The School of The Art Institute of Chicago
Chicago, ILSkills
Ingredient Sourcing
Recipe Development
Restaurant Management
Outgoing Personality
Creative Mixology
Timeline
Pastry Chef
Spernard Roadhouse, Locally Grown Restaurant
12.2020 - 09.2023
Bartender, Line Cook
The High Water Mark
05.2019 - 04.2020
Pantry Chef
Restaurant Poppy
09.2018 - 04.2019
Fine Arts
The School of The Art Institute of Chicago