Hi, I’m
Tessa Babcock
San Diego,CA
Summary
I am passionate about sourcing high-quality, local ingredients with a focus on sustainability. I also have a strong will to learn to continue growing in my career and look forward to finding a work environment that supports that.
Overview
8
years of professional experience
Work History
Born and RaisedSan Diego, CA
Sous Chef
02.2023 - Current
Job overview
- Responsible for ordering and organization of kitchen.
- Executing expo with KDS system.
- Supervised kitchen in demanding, high-volume environments.
- 300-500 guests a night, Steak House
HanoonKirkland, WA
Chef De Cuisine
03.2022 - 01.2023
Job overview
- Hired for restaurant opening.
- Assisted with interviewing, hiring and training of all BOH staff members.
- Recipe development, testing and costing.
- Setting up accounts with purveyors along with daily ordering.
- Levantine cuisine with a focus on Lebanon and Syria.
SerafinaSeattle, WA
Executive Sous Chef
04.2020 - 03.2022
Job overview
- Managed kitchen team and assigned tasks for various stages of food production.
- Responsible for ordering, receiving and inventory levels.
- Pasta production, responsible for extruded and handmade pastas.
- 100-200 entrees in a 5 hour dinner shift, Italian cuisine.
Tarsan I JaneSeattle, WA
Junior Sous Chef
02.2019 - 03.2020
Job overview
- Built and managed relationships with local vendors to obtain fresh, quality ingredients.
- Cooked and prepped soley with wood fire
- Whole fish and animal butchery along with a large fermentation program.
- 10-24 guests a night, 18 course tasting menu. World cuisine.
Serafina Seattle, WA
Chef De Partie
10.2016 - 02.2019
Job overview
- Mastered all stations on the line
- Lead line responsible for opening/closing shifts, managing line cooks, training new employees and expediting service.
- 100-200 entrees in a 5 hour dinner shift. Italian cuisine.
Ivar's Acres of ClamsSeattle, WA
Prep Cook
06.2015 - 10.2016
Job overview
- Large quantity food prep, knife work and production.
- Seafood restaurant located on the pier, high volume tourist attraction.
Education
South Seattle CollegeSeattle, WA
Bachelor of Applied Science from Hospitality Management
09.2021
South Seattle CollegeSeattle, WA
Associate of Arts from Banquets and Catering
06.2017
Skills
- Communicative
- Detail oriented
- Organized
Timeline
Sous Chef
Born and Raised
02.2023 - Current
Chef De Cuisine
Hanoon
03.2022 - 01.2023
Executive Sous Chef
Serafina
04.2020 - 03.2022
Junior Sous Chef
Tarsan I Jane
02.2019 - 03.2020
Chef De Partie
Serafina
10.2016 - 02.2019
Prep Cook
Ivar's Acres of Clams
06.2015 - 10.2016
South Seattle College
Bachelor of Applied Science from Hospitality Management
South Seattle College
Associate of Arts from Banquets and Catering
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