Candidate Information | Title | Food Service Executive Chef | Target Location | US-OR-Portland | | 20,000+ Fresh Resumes Monthly | |
|
|
| | Click here or scroll down to respond to this candidateLooking to use my passion for cooking, food service, and management to obtain a position in an establishment that serves fresh, local food using high quality ingredients. Utilizing sustainable products, and being a member of a dedicated team of professionals who I can inspire and also learn from.EducationDavis Applied Technology College, Kaysville UT. Culinary Arts Program. Street Address -2006Weber State University, Ogden UT. Communications/Anthropology. Street Address -2005University Of Utah, Anthropology. Street Address -2003Bonneville High School, Ogden UT. Diploma. Street Address -1999SkillsApplicationsCold Foods: Juicing,Vegetable, fruit prep, condiment preparation, Salad preparation, dressing preparation, catering trays,and sandwich assembly.Soups and Sauces: Fluent in all mother sauces, knowledge of cream,broth based, and pureed soups.Hot Foods: Roasting, frying, making large batch cookingBakery: Yeast and non-yeast dough and pastries,cookies, pate-choux, dutch cakes, batters, ice cream base.Knife Skills: Experienced and competent in prep of mise en place.Sanitation: Learned and practiced the importance of cleaning and organizing kitchen and equipment, and importance of personal hygiene.Menu development: developing menus and creating cost effective recipes for high volume restaurant, Collaboration with executive chef on cogs and utilization of local ingredients.Management: Training staff members, scheduling, disciplinary meetingsProfessional Wine service: Learned to differentiate between varieties and pairing with food.Catering: Served as catering chef for high volume events for several locations of hospitality company.Farm to table cooking: Utilizing the best and most beautiful seasonal ingredients, striving for zero waste method.Recipe development: developing recipes with a focus on dietary benefit, beauty, with the goal of deliciousnessSpecial diets: Knowledge of vegan, vegetarian, keto, gluten free, paleo, and allergy.PlatformsBrunch cook Meriwethers Portland OR. 2015- 2016Cook, Milk Glass Market Portland OR. 2018Lead line cook Nongs Khao Man Gai Portland OR. 2016-2020Personal chef Sage Holistic Nutrition Portland OR. 2021Catering Chef Adrift Hospitality Long Beach WA. 2021-2022Chef de cuisine Shelburne Hotel, Adrift hospitality 2022-2023Executive chef Shelburne hotel 2023-2024Chef Fullerton wine tasting room Portland, OR |