EVENT LEAD PREP COOK ASSISTANT PASTRY CHEF Summary Talented cook diverse culinary background encompassing family style meals, restaurant management, site catering. Successful history motivating kitchen personnel maintain high performance standards excellence. Experience Event Lead Prep Cook Assistant Pastry Chef Jan 2015 Dec 2016 Company Name City State As Event Lead I expected deliver eating experience reflected integrity reputation company I employed by. In I responsible managing event team 40 people times. This included limited delegating responsibilities, managing break leave times, loading/delivering, training new employees. As Prep Cook I prepared food, desserts, drinks according recipes specifications executive chef. I also cooled, stored, labeled according industry health code standards. At I able creative input menu planning. As Assistant Pastry Chef I responsible completing daily prep list (ie. cakes, cookies, breads, pastries, candies etc.) according chef specifications recipes utilizing various baking methods equipment. I also charge training assisting two bakers daily prep. Also facilitating meeting regarding performance. After Exec Pastry Chef left I responsible scheduling, making prep lists, ordering various vendors, attending weekly BEO meetings, menu planning wedding cake deliveries. Line Cook May 2014 Dec 2015 Company Name City State Prepared food items consistently compliance recipes, portioning, cooking waste control guidelines. Verified proper portion sizes consistently attained high food quality standards. Maintained updated knowledge local competition restaurant industry trends. Led shifts personally preparing food items executing requests based required specifications. Regularly interacted guests obtain feedback product quality service levels. Achieved exceeded performance, budget team goals. Maintained smooth timely operations preparation delivery meals kitchen sanitation. Properly labeled stored raw food ingredients including produce, meat, fish, poultry, dairy dry goods appropriate storage room, walk-in refrigerator, freezer cooler. Cooked served food meals accordance planned menus, diet plans, recipes, portions, temperature control procedures facility policies. Positively engaged customers, offering menu information, providing suggestions showing genuine appreciation business. Practiced safe food handling procedures times. Verified freshness products upon delivery. Accurately efficiently prepared healthy, delicious fish, meat vegetable-based dishes. Line Cook May 2014 Oct 2014 Company Name City State Cooked served food meals accordance planned menus, diet plans, recipes, portions, temperature control procedures facility policies. Prepared food items consistently compliance recipes, portioning, cooking waste control guidelines. Verified proper portion sizes consistently attained high food quality standards. Maintained updated knowledge local competition restaurant industry trends. Instructed new staff proper food preparation, food storage, use kitchen equipment utensils, sanitation safety issues. Led shifts personally preparing food items executing requests based required specifications. Maintained smooth timely operations preparation delivery meals kitchen sanitation. Positively engaged customers, offering menu information, providing suggestions showing genuine appreciation business. Practiced safe food handling procedures times. Recommended menu items Executive Chef new dish development, holidays, special events promotions. Verified freshness products upon delivery. Accurately efficiently prepared healthy, delicious fish, meat vegetable-based dishes. Baker Dec 2013 May 2014 Company Name City State Mixed dough, scaled breads performed baking duties. Baked consistent quality items accurately mixing, dividing, shaping proofing. Operated bread slicers, proofers, ovens, packaging machines capable producing bread copious amounts minimal time. These tasks required one able feet 8 continuous hours temperatures often times exceeding 100 degrees. Properly wrapped, boxed, weighed bakery department products. Achieved exceeded performance, budget team goals. Sous Chef Jan 2010 Nov 2013 Company Name City State Developed menus, pricing special food offerings increase revenue customer satisfaction. Ensured staff understood expectations parameters kitchen goals daily kitchen work. Actively involved cost control, sanitation, menu development, training, recruitment, private dining catering. Maintained updated knowledge local competition restaurant industry trends. Managed kitchen staff recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating enforcing discipline necessary. Prepared food items consistently compliance recipes, portioning, cooking waste control guidelines. Led shifts personally preparing food items executing requests based required specifications. Regularly interacted guests obtain feedback product quality service levels. Enhanced maintained central standardized recipe ingredient repository, including nutritional cost information. Recommended menu items Executive Chef new dish development, holidays, special events promotions. Education High School Diploma Thomas Edison Senior High School City State San Joaquin Delta Community College City State Skills Attention detail, budget, cooking, baking, customer satisfaction, delivery, special events, hiring, packaging, policies, pricing, producing, proofing, quality, recruiting, safety, scheduling, supervising.