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Click here or scroll down to respond to this candidateCandidate's Name
Fairfield, CT Street Address
EMAIL AVAILABLEPHONE NUMBER AVAILABLEProfessional Objective: Talented chef and team motivator successfully maintained staff focus, efficiency and productivity in high volume, fast paced operation. Experienced with many different cuisines and techniques, sourcing ingredients, and boosting restaurant profiles. Well versed in overseeing construction, quality and deliverance of each plate. Bilingual, creative and dependableAuthorized to work in the US for any employerWork ExperienceExecutive Chef/Sous ChefPinstripes Bistro Restaurant-Norwalk, CTSeptember 2019 to January 2022Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel dailySupports procedures for food & beverage portion and waste controls Operates and maintains all department equipment and reports malfunctions Maintain complete knowledge of and ensure associate compliance with all Train, recommend performance evaluations, resolve problems, provide Establish the days priorities and assign production and preparation tasks for back of the house (BOH) Kitchen Staff to executeRequisition the days supplies and ensure that they are received and stored correctly. Communicate needs with sous chefs and management personnel. Ensure quality products are receivedMonitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnelEstablish the working schedule and organize the work in the kitchen so that everything works like a well- oiled machineryExecutive Chef/Chef de CuisinePearl at longshore-Westport, CTJanuary 2016 to September 2019Successfully implemented changes to the menu on a daily basis depending upon the quality of food, established kitchen protocols for each item on the menu Established cohesive operations between front and back of restaurant, partnered with the staff to create a positive, productive work environmentTrained employees in food preparation procedures in line with high-end establishment standards Effectively expedited lunch and dinner serviceSous Chef/Line CookArtisan Restaurant-Southport, CTFebruary 2013 to January 2015/ working as head cook, working and helping on all stations so as grill, pasta, saute,fish, salad and banquet as they need itSous Chef / Chef De CuisineRed Lulu cocina and tequila bar restaurant-Norwalk, CT December 2010 to December 2011100 seats restaurant specializing in classical and new Mexican cuisine . Responsibilities included menu and recipe development and reorganization of kitchen and systems . Trained kitchen staff, managed food inventory,ordered products,meats, seafood and all needed for the restaurant .Help and coordinated expedition of all dishes .Line Cook / Sous ChefD- Pietro's Restaurant-Westport, CTJanuary 2008 to December 2010Working as line cook, helping the chef with the daily needs of the restaurant Acting as a sous chef when needed .Incharge of the daily prep and serving of the lunch and dinner menu . Line Cook / Sous Chef9 Osianna Mediterranean Taverna-Fairfield, CTMarch 2006 to February 2008Specialized in Mediterranean dinner, followed all recipes, portion controls, and presentations specific to the restaurant.Coordinated with Executive Chef in conducting daily inventory and organizing restaurant, including creating prep list and cleaning procedures.Prepared all foods as directed in efficient manner EducationInstitute of Culinary Arts PueblaSkills Skills and Qualifications: Cooperative and supportive team player, Bilingual, developed individual, creative and dependable (10+ years) Culinary Experience Food Preparation Food Production Restaurant experience Kitchen Management Experience Sourcing Banquet Experience Management Team management Catering Profit & Loss Food Safety Kitchen Experience Cooking Inventory Control Supply Chain Supervising Experience Menu Planning Restaurant Management Food Service Management Meal Preparation PurchasingCertifications and LicensesServSafeFood Handler CertificationAssessmentsFood safety ProficientFebruary 2022Knowledge of proper food and equipment handling safety measures Full results: ProficientCooking skills: Basic food preparation Proficient February 2022Preparing food, using cooking equipment, and converting ingredient measurements Full results: ProficientIndeed Assessments provides skills tests that are not indicative of a license or certification, or continued development in any professional field. |
