culinary resume
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culinary resume

As a chef I understand the value of working in a professional environment. I have worked in this industry for 12 years with 4 years in a leadership role. I have run 5 restaurants with three of them at the same time as well as being the head chef on my shifts. My experience includes planning menus, setting production goals and working in an ever-changing environment.

CONTACT
PHONE:
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Email:
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SKILLS
Building recipes
Knife skills
Ordering
Inventory
Excel spreadsheets
Word
Customer service

CERIFICATIONS
Food handlers� card
Serve safe in the works

HOBBIES
painting
music
cooking

REFERENCES
Upon Request








OTHER EXPERIENCE
October 2015 � January 2016
Seasonal Saut� Line Cook | Mission Inn | Riverside, Ca

June 2015-November 2015 (closed)
Rotisseur & Saucier | Tacos and Tequila, Morongo | Cabazon, Ca

January 2015- June 2015 (closed)
Line cook | Lounge 22 | Redlands, Ca

September 2014-July 2015
Line cook | Carolyn�s Cafe | Redlands, Ca

September 2012 � September 2014
Line cook/ Baker| Corner bakery Cafe | Redlands, Ca
January 2012- April 2012
Line cook | Mu | Redlands, Ca

January 2008- April 2012
Banquet cook, dishwasher & server | Holliday Retirement| Redlands, Ca

April 2012- September 2012
Sales Associate | Juicy Couture | Cabazon, Ca









CHELSEA WEIS
CHEF

EDUCATION
The international institute of the culinary arts
2014 � 2015

San Bernardino, Ca
Culinary arts Associates
GPA: 3.8 .
WORK EXPERIENCE
San Manuel | Sous Chef- The Pines Steakhouse, The Vault, JBQ BBQ, and Rock n� Brews
March 2018�May 2020

� Ensured the consistency of products and quality of service
� Monitored the daily production of three restaurants daily.
� Provided and enforced any department rules and regulations.
� Ensured all safety and sanitation standards were followed
� Prepared any necessary paperwork and daily reports
� Ensured all equipment was to operational standards
� Preformed daily inspections of equipment, food quality and proper labeling of product.
� Helped turn over rates decrease by 20% by solving individual issues. Also touched tables to gain customer feedback.
� Coached team members to improve production
� Conducted orders and inventory and monitored waste in product
� Monitored business flow to help control food cost.
� Kept food cost below 30%
� Kept food waste below 25%
The Madison Club | line cook
October 2017� March 2018

� Worked banquets for events and weddings.
� Prepared all station items and stocked line.
� Worked any station needed.
� Plated all items prepared.
� Received orders and did inventory.
� Made sure all eco sure standards are met.
Greensleeves Steakhouse | Lead line cook
August 2017- October 2017

� Lead broiler.
� Prepped and prepared side items.
� Cooked steaks to desired temperature.
� Knows the differences in various cuts of meat.
� Made consistent grill marks and searing of steaks.
� Received inventory and made sure FIFO guidelines are met.
� Made sure all eco sure standard were met.
� Ensured recipes are followed and were up to quality standards.
Oak glen steakhouse | Lead line cook
December 2015-September 2017

� Worked banquets for the Oak Glean wedding venue.
� Fabricated all meats, fish and poultry.
� Prepared all line items.
� Created daily specials.
� Lead broiler and saut�.
� Made sure steaks are to a desired temperature.
� Saut�ed items using classical French techniques.
� Received inventory and made sure FIFO guidelines are met.
� Ensured recipes are followed and were up to quality standards.
� Helped all areas of the kitchen by working any station when needed.
� Followed and ensures Eco sure standards are met.
� Lead the line when needed by organizing food and keeping track of ticket times for the line cooks.
� Helped the Sous Chef by taking on a leadership role to make sure timelines are met.