C. Madison Shaw

My creative flare and use of exotic spices makes me a qualified and unique chef.

• Planned and directed high-volume food preparation in fast-paced environment.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Evaluated food products to verify freshness and quality.
• Assisted with menu development and planning.
• Participated in food tastings and taste tests.
• Set up and broke down kitchen for service.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Developed close relationships with suppliers to source best ingredients.
• Utilized culinary techniques to create visually appealing dishes.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Modified recipes to accommodate dietary restrictions and allergies.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Grilled meats and seafood to customer specifications.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Tasted, smelled, and pierced food with fork to verify sufficient cooking.
• Followed health, safety and sanitation guidelines while preparing and serving food.