Tristan-Gustav Warner
Englewood,NJ
Summary
To obtain a job as a Junior or Sous Chef proceeding to other positions and progressing in the kitchen. Adaptable and enterprising with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Sous Chef
Planta Queen Nomad
05.2021 - 03.2024
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in timely fashion without sacrificing quality or presentation standards. Typically handling 300-400 covers on any given day of service.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- 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.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- 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.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Set up and broke down kitchen for service.
- Actively managed inventory and ordering procedures on a daily basis
Extern
Four Seasons Resort
12.2020 - 04.2020
- Culinary extern working as a prep cook initially then transferred to line cook
- Working experience in a fine dining restaurant for Florie's, and In Room Dining services
- Learned different cooking techniques involving American and Mediterranean Cuisine
- Expanded my overall knowledge of products and equipment based in a standard and upscale styled kitchen.
Prep Cook
The Gander Restaurant
07.2017 - 08.2017
- Hired as prep cook helping with orders on the line
- Chopped and prepared vegetables, cleaned shrimp and squid
- Assisted in dinner service for catering event, plated dishes cooked appetizers
- Cleaned walk-in and storage units
- Worked part-time 3 days a week for 5-7 hours.
Sales Representative
Vector Cutco
05.2018 - 10.2018
- Making appointments selling kitchenware
- Time management and networking experience
- Promoted to Assistant Manager.
Education
Accepted into Bachelor Business Management Program -
The Culinary Institute of America
Hyde Park, NY12.2020
Studied language and culture of Japanese for four years -
Columbia Grammar & Preparatory School
New York City, NY06.2017
Skills
- Food Preparation
- Inventory Management
- Vendor Relationship Management
- Menu Memorization
- Knife Skills
- Order delivery practices
- Mentoring and Coaching
- Kitchen Equipment Operation
- Line Inspections
- Delegating Work
- Professionalism
- Sanitation Guidelines
College Address
CBN # 123 1946, Hyde Park, NY, 12538
Activities And Awards
National Chess Team, New York, NY, 10025, 09/2005, 06/2010, Traveling across the country to play chess competitivelyGreat learning opportunity at a young age to be exposed to different states, cultures, and cuisines
References
References available upon request
Certification
Food Handlers Certification for the state of New York
Languages
Japanese
Elementary
Timeline
Sous Chef
Planta Queen Nomad
05.2021 - 03.2024
Extern
Four Seasons Resort
12.2020 - 04.2020
Sales Representative
Vector Cutco
05.2018 - 10.2018
Prep Cook
The Gander Restaurant
07.2017 - 08.2017
Accepted into Bachelor Business Management Program -
The Culinary Institute of America
Studied language and culture of Japanese for four years -
Columbia Grammar & Preparatory School
Food Handlers Certification for the state of New York
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