Theresa Tidiane
Summary
Developed strong culinary and leadership skills in high-paced kitchen environment, focusing on creativity and team collaboration. Managed kitchen operations, ensuring quality control and timely service, while mentoring junior staff. Seeking to transition into new field, bringing commitment to excellence and innovative problem-solving abilities.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Sous Chef
Skyport Hospitality
10.2022 - Current
- Responsible for leading a team of 8 cooks, ensured that all kitchen duties got done
- Fast pace kitchen, generating up to $120k in sales
- Ordered product 4x a week and maintained an accurate inventory count, made sure to never run out of essential products
- Worked alongside Executive chef and provided training/coaching to cooks as needed
- Instilled FIFO system that reduced food waste by 30%
- Maintained food consistency and presentation according to Snooze standards
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Fostered culture of excellence within culinary team, leading by example in maintaining high standards of food safety and hygiene.
- Negotiated with equipment vendors to upgrade kitchen technology, improving overall productivity and food quality.
- Conducted comprehensive supplier evaluations to source highest quality ingredients while also achieving cost efficiencies.
- Developed successful kitchen waste management program, emphasizing sustainability and environmental responsibility.
- Coordinated with front-of-house staff to ensure cohesive dining experience, addressing any customer concerns with prompt and effective solutions.
- Enhanced team performance with regular skill-development workshops and hands-on training.
- Contributed to menu design, incorporating innovative culinary techniques that attracted wider clientele.
- Maintained strict adherence to dietary restrictions, crafting creative alternatives that catered to diverse customer needs.
- Monitored food production to verify quality and consistency.
Head Cook
Gaylord Rockies Resort and Convention Center
10.2019 - 10.2022
- Prepare a variety of meats, seafood, poultry for cooking in broilers, ovens, grills, and fryers
- Instructs cooks or other workers in the preparation of cooking, garnishing, or presentation
- Banquets line work - oversees day to day operations – meet deadlines – time management
- Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
- Placed orders to restock items before supplies ran out.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Efficiently handled high-volume service periods without sacrificing quality or consistency in food preparation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Managed kitchen staff, ensuring proper training and adherence to safety protocols for a safe working environment.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored food preparation processes to maintain consistent taste, texture, and presentation of dishes.
- Adhered to strict dietary restrictions when creating customized meal options for guests with allergies or preferences.
- Mentored junior cooks, providing guidance on culinary techniques and fostering professional growth within the team.
- Reduced food waste by implementing inventory management systems and optimizing ingredient usage.
Team Leader
Bar Louie
04.2018 - 06.2020
- Set performance expectations for the team, monitoring progress towards goals and providing constructive feedback as needed.
- Empowered team members by delegating responsibilities according to individual strengths and areas of expertise.
- Managed conflict resolution among team members, fostering a positive and collaborative work environment.
- Maintained an inclusive and diverse team culture, promoting respect and understanding among all members.
- Collaborated with other department leaders to establish shared goals and ensure alignment across teams.
- Established open and professional relationships with team members to achieve quick resolutions for various issues.
- Provided ongoing support to direct reports, addressing concerns or questions promptly so they could remain focused on their tasks.
- Increased customer satisfaction ratings by closely monitoring service quality standards and addressing any issues promptly.
- Served food and beverages promptly with focused attention to customer needs.
- Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
- Managed high-pressure situations with poise, maintaining excellent customer service during peak hours.
- Fostered a positive work atmosphere, promoting open communication between staff and management.
- Placed orders to restock items before supplies ran out.
- Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
Server
Sonic
08.2015 - 05.2017
- Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality
- Served food and beverages promptly with focused attention to customer needs.
- Worked with POS system to place orders, manage bills, and handle complimentary items.
- Collaborated with team members during busy shifts for efficient workflow and excellent guest experiences.
- Cultivated warm relationships with regular customers.
- Performed opening and closing duties, ensuring the dining area was prepared for seamless service transitions.
- Enhanced customer satisfaction by promptly attending to their needs and providing personalized service.
- Maintained a clean and orderly dining area for an enjoyable guest experience.
Education
High school -
Aurora Central High
Aurora, Co05.2019
Skills
- Customer Relationship Management
- Team Building
- Time Management
- Inventory Control
- Office Administration
- Cleaning Experience
- Customer service skills
- Excel
- Word
- FOH
- BOH
- Kitchen leadership
- Food safety
- Food preparation
- Menu planning
- Food presentation
- Supervising food prep
- Menu memorization
Certification
- Food Safety Manager Certification - National Registry of Food Safety Professionals or Prometric.
Timeline
Sous Chef
Skyport Hospitality
10.2022 - Current
Head Cook
Gaylord Rockies Resort and Convention Center
10.2019 - 10.2022
Team Leader
Bar Louie
04.2018 - 06.2020
Server
Sonic
08.2015 - 05.2017
- Food Safety Manager Certification - National Registry of Food Safety Professionals or Prometric.
High school -
Aurora Central High
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