Resume category: CHEF

         LINE CHEF/EXPEDITER       Summary    Chef with 12 years of experience cooking in high pace restaurant environments. Prior work as prep cook, line chef, and sous chef. Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings.      Highlights          Focused and disciplined  High volume production capability  Well-tuned palette      Focus on portion and cost control  Inventory management familiarity  Bilingual (English/[other language])            Experience      Line Chef/Expediter    04/2013   to   Current     Company Name   City  ,   State       Led shifts while personally preparing food items and executing requests based on required specifications.  Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.  Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.  Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.  Regularly interacted with guests to obtain feedback on product quality and service levels.  Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.          Kitchen Manager   09/2012   to   03/2013     Company Name   City  ,   State       Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.  Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.          Line Chef   07/2010   to   05/2012     Company Name   City  ,   State       Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.  Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.          Line Chef   07/2007   to   04/2010     Company Name   City  ,   State       Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.  Reduced food costs by 2% percent by using seasonal ingredients, setting standards for portion size and minimizing waste.  Maintained updated knowledge of local competition and restaurant industry trends.  Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.          Line Chef   04/2008   to   12/2008     Company Name   City  ,   State       Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.  Reduced food costs by 10% percent by using seasonal ingredients, setting standards for portion size and minimizing waste.  Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.  Verified proper portion sizes and consistently attained high food quality standards.  Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.  Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.  Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.  Practiced safe food handling procedures at all times.          Line Chef   03/2005   to   12/2007     Company Name   City  ,   State       Led shifts while personally preparing food items and executing requests based on required specifications.  Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.  Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.  Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.  Regularly interacted with guests to obtain feedback on product quality and service levels.  Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.          Line Chef/Dishwasher   11/2000   to   02/2007     Company Name   City  ,   State       Verona restaurant 1821 Hickory ave.  Harahan, la.  line chef, dishwasher.  Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.  Verified proper portion sizes and consistently attained high food quality standards.          Education      High School Diploma     2004       East Jefferson High School   City  ,   State  ,   United States             Associate of Arts  :   Coursework in Culinary and Restaurant Management   2006       Houston University   City  ,   State  ,   United States             Associate of Arts  :   Coursework in Hospitality Management   2007       Delgado Community College    City  ,   State  ,   United States      Culinary Arts Certificate         Skills     coaching, cooking, counseling, customer satisfaction, delivery, hiring, pricing, quality, recruiting, safety, scheduling, supervising