Thomas Blacklidge
Ashland,OR
Summary
Conscientious cook with many years of experience in various settings. Demonstrated talent for plate presentation, teamwork, customer service, and making recommendations. Knowledgeable and proficient with wild game, seafood, and fresh, local, seasonal ingredients. Personable, friendly and devotes total effort to the successful completion of all tasks and obtaining all goals.
Overview
9
9
years of professional experience
Work History
Deli Assistant
Ashland Food Cooperative
07.2021 - 12.2023
- Assisted with training new employees on deli procedures, helping maintain a consistent level of service across all staff members.
- Greeted customers at counter to fulfill requests and answer questions.
- Utilized safe food handling techniques when preparing, storing, and displaying products to reduce waste and minimize risk of contamination.
- Collaborated with team members to ensure smooth operation of the deli department.
- Prepared and fired Hot Entrees for the buffet
- Food Production
BOH Line Cook
Winchester Inn
10.2018 - 01.2019
- Consistently met high volume demands while maintaining impeccable quality control standards for all dishes prepared.
- Excelled at all positions on the line, Saute', Grill, Fry, Pantry.
- Stepped up as interim pastry chef after the previous one departed, ensuring there were stellar desserts to sell to complete our four course dinners.
Line Cook
Granite Taphouse
02.2017 - 04.2018
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Specials and desserts
Sous Chef
Oswego Lake Country Club
05.2015 - 06.2016
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Planned and directed high-volume food preparation in fast-paced environment.
- Banquets and catering
- Soups and specials
- Purchasing
Education
Honors Graduate/ Culinary Arts
Western Culinary Institute/Le Cordon Blue
Portland, ORSkills
- Product presentation
- Food safety knowledge
- Equipment safety
- All forms of food preparation
- Plate-ups, buffets, and family style service
- Balanced menus, daily specials, soups, sauces, cut meats and fish
- Purchasing and inventory
- Expediter
- Maintaining inventory of stockroom and walk-ins
Timeline
Deli Assistant
Ashland Food Cooperative
07.2021 - 12.2023
BOH Line Cook
Winchester Inn
10.2018 - 01.2019
Line Cook
Granite Taphouse
02.2017 - 04.2018
Sous Chef
Oswego Lake Country Club
05.2015 - 06.2016
Honors Graduate/ Culinary Arts
Western Culinary Institute/Le Cordon Blue
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