Tyrin Fanning
Washington,GA
Summary
Accomplished Executive Chef with a proven track record at the University of Virginia, specializing in international cuisine and budgeting. Renowned for culinary expertise and a strong work ethic, I excel in client relationship building and delivering high-quality, nutritious meals that exceed expectations. My leadership in event catering and commitment to food safety underscore my comprehensive skill set.
Overview
12
12
years of professional experience
Work History
Private Chef/ Caterer
The Big Kitchen Company
12.2017 - Current
- Created customized meal plans based on client dietary restrictions and preferences.
- Enhanced client satisfaction by creating customized menus tailored to individual dietary needs and preferences.
- Demonstrated versatility by preparing various types of cuisine from around the world according to client preferences.
- Worked closely with clients regarding their nutritional goals and implemented meal plans accordingly.
- Prepared high-quality meals for clients with diverse palates, emphasizing the use of fresh, local ingredients.
- Upheld confidentiality agreements with high-profile clientele while providing discrete personal chef services in various settings.
- Coordinated with event planners during large gatherings or parties, ensuring seamless service and guest satisfaction.
- Adapted quickly to last-minute changes in menu requests or guest counts without sacrificing quality or presentation standards.
Executive Chef
University Of Virginia School Of Law
09.2019 - 12.2021
Cook
Herrington Park Health and Rehabilitation Center
03.2018 - 12.2019
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Maintained food safety and sanitation standards.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared food items in compliance with recipes and portioning control guidelines.
Executive Chef
University Of Georgia
08.2019 - 09.2019
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Lead Cook
Parma Tavern
01.2018 - 08.2019
- Coordinated line cook break schedules to avoid delays during busy periods and maintain adequate coverage.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
Master Grill Operator
Waffle House
01.2013 - 01.2018
- Monitored food temperatures for proper cooking and safe consumption.
- Performed daily food preparation tasks by chopping, slicing and dicing various food and ingredients.
- Worked closely with other kitchen staff to facilitate timely completion of orders.
- Provided support to crew members, facilitating quick food preparation and delivery.
Food Service Worker
Youth Detention Center
01.2016 - 12.2016
- Strictly followed sanitation and food safety guidelines as required by regulatory agencies and company.
- Replenished condiments, beverages, and supplies while maintaining cleanliness of service areas.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Utilized strong multitasking skills to manage multiple orders simultaneously without compromising quality or accuracy.
- Cross-trained in other kitchen positions to support staff and meet customer needs and demands.
Education
Associate In Occupational Science - Culinary Arts
Le Cordon Bleu
Tucker, GA02.2018
James Madison High School
Bamberg, SC05.2012
Skills
- Allergy awareness
- International cuisine
- Client relationship building
- Cooking techniques
- Culinary expertise
- Event catering
- Budgeting and cost control
- Fine dining
- Strong work ethic
- Customer service
- Team leadership
- Creative thinking
- Verbal and written communication
- Food safety
- Food stock and supply management
- Hospitality service expertise
- Quality assurance
- Nutrition
- ServSafe certification
Timeline
Executive Chef
University Of Virginia School Of Law
09.2019 - 12.2021
Executive Chef
University Of Georgia
08.2019 - 09.2019
Cook
Herrington Park Health and Rehabilitation Center
03.2018 - 12.2019
Lead Cook
Parma Tavern
01.2018 - 08.2019
Private Chef/ Caterer
The Big Kitchen Company
12.2017 - Current
Food Service Worker
Youth Detention Center
01.2016 - 12.2016
Master Grill Operator
Waffle House
01.2013 - 01.2018
Associate In Occupational Science - Culinary Arts
Le Cordon Bleu
James Madison High School
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