Wilson Looez
Boston,MA
Summary
Energetic Chef de Cuisine with a passion for creating and executing creative meals. Outstanding food talent preparation with a strong attention to safe food handling procedures. Extensive background in catering handles a large volume of high-quality food. Superb time management and problem-solving aptitudes.
Motivated professional dedicated to sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients.
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
2
2
years of professional experience
Work History
Chef De Cuisine
Cityside Bar
Boston, New York
08.2023 - Current
- Developed and implemented new menu items to meet customer needs.
- Maintained a clean and organized kitchen environment.
- Coordinated with suppliers to ensure fresh ingredients were available for daily operations.
- Ensured compliance with food safety regulations.
- Trained new hires in proper kitchen procedures.
- Determined portion sizes for all dishes served in the restaurant.
- Developed strategies to increase efficiency in the kitchen.
- Assisted with preparation of meals during peak periods.
- Worked closely with other chefs and cooks and provided hands-on training and teaching.
- Monitored quality, presentation and quantities of plated food across line.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Checked quality of food products to meet high standards.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Prepared workstations with ingredients and tools to increase efficiency.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Monitored temperatures of prepared food and cold-storage areas.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
Cook
Aquitainechestnuthill
Boston, MA
08.2022 - 05.2024
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
- Adhered to food safety standards when storing and preparing foods.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Supervised and trained kitchen staff on proper preparation techniques.
- Checked quality of ingredients before use in order to ensure freshness.
- Ensured that all food was cooked at the correct temperature and stored correctly.
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
- Coordinated with wait staff to ensure timely delivery of meals to customers.
- Provided guidance to junior cooks regarding food preparation methods and techniques.
- Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
- Adjusted seasonings of dishes during cooking process in order to enhance flavors.
- Inspected kitchens for sanitary conditions before the start of each shift.
- Organized storage areas for efficient usage of space.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Followed established procedures and requirements for safe food handling, storage and service.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Chopped, diced and sliced vegetables and fruit ahead of rush periods.
- Used standardized recipes and other instructions to prepare food.
- Grilled and deep fried various foods from meats to potatoes.
- Prepared and served meals by reviewing recipes and combining and cooking ingredients.
- Replenished food items from inventory and rotated ingredients.
- Coordinated orders to expedite food from kitchen according to cook time and delivery time.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Carried pans and trays of food to and from work stations, stove and refrigerator.
- Set up and performed initial prep work for soups, sauces and salads.
- Managed portion control using correct utensils during preparation and plating.
- Took inventory counts before and after shifts to complete food inventory or storage sheets.
- Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
- Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Set up work stations prior to opening to minimize prep time.
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Received and stored food and supplies.
- Checked quality of food products to meet high standards.
- Checked completed orders for correct quantity and quality.
- Made meals in accordance with company standards and requirements.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
- Monitored temperatures of prepared food and cold-storage areas.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Education
High School Diploma -
Boston College
Chestnut Hill, MA05-2025
Skills
- Kitchen Operations
- Culinary techniques
- Grilling Techniques
- Seafood Preparation
- Menu planning capability
- Creativity and Innovation
- Food presentation
- Menu development
- Recipe creation
- Food Safety Standards
- Culinary expertise
- Food Safety
- Knowledge of production equipment
- Dish preparation
- Baking techniques
- Team Management
- Knife Skills
- Kitchen Sanitation
- Performance Assessments
- Food science
- Heat control
- Ingredient Selection
- Food Safety Regulations
- Staff Training
- Process Improvements
- Employee retention strategies
- Customer Retention
- Kitchen Management
- Sanitation Standards
- Food and beverage pairing
- Food preparation techniques
- Grilling
- Knowledge of kitchen tools
- Menu Supervision
Timeline
Chef De Cuisine
Cityside Bar
08.2023 - Current
Cook
Aquitainechestnuthill
08.2022 - 05.2024
High School Diploma -
Boston College