Experienced Assistant Chef who thrives on creating precision and high-quality product in a fast-paced environment. Superb knowledge of all culinary techniques and applications, food products and kitchen equipment. Exceptional skill in managing all of the daily operations of the kitchen and ensuring the prompt and quality execution of all menu items.
Excellent organisational skills High volume production Recipe creation and execution Kitchen and appliance maintenance Advanced knife skills Basic butchering techniques Supply management Food safety certification Outstanding communication and coaching abilities Wine knowledge
March 2005 to Present Happy Valley Theme Park and Resort Â— London, UK Assistant Chef
Organised and managed the daily operation of the kitchen, from assigning staff responsibilities to pricing speciality menus.
Executed menus items, including complicated hors d’oeuvres and pastries, for more than 260 special events and banquets.
Controlled supply inventory by ordering, receiving and tracking supplies.
Trained 50 co-workers and coached more than 100 on kitchen procedures, guest service, menu familiarity and culinary techniques.
Checked and maintained proper cooking temperatures throughout the preparation of all dishes.
January 2000 to March 2005 The Pines Resort and Casino Â— London, UK Assistant Chef
Coordinated the execution of all menu items, managing issues such as quality, timing, portioning and presentation.
Managed staffing, prepared weekly schedules, assigned duties and trained more than 30 new employees over the course of five-year employment.
Developed custom menus for more than 150 conferences, banquets and special events.
Collabourated with front of house to ensure all staff was trained on menu and prepared to provide exceptional customer service.
2000 Culinary Arts Institute, London, England Associate of Arts, Baking and Pastry Arts