Head Chef ~ Sous Chef ~ Banquet Chef

 

 

Ø  Innovative, quality-focused Chef eager to contribute expertise toward supporting a progressive establishment in developing and offering unique menus items, building customer loyalty and driving revenue growth

Over a decade of professional experience with notable restaurants offering broad range of cuisine throughout the West Coast including Andiamo Restaurant, Bellevue Country Club, Canyon Country Club, and Braemar Country Club

Taught Cooking Class for NuCulinary (Naomi Kakiuchi); May C June 2002

Successfully organized/facilitated tasting event for Andiamo Restaurant at Taste of Bellevue; 2001

Key player in positioning Braemar Country Club to achieve CCA Club of the Year; 1995

Employee of the Month, Braemar Country Club; 1995

Ø  Comprehensive knowledge of and training in culinary theory, skills and techniques supporting the demands of a professional kitchen

 

 

Produce Marketing Manager, West Seattle Thriftway-West Seattle, WA; 2002-2005

Developed consistent recipes to demo and share with customers in support of driving business growth

Proficiently created and designed customized vegetable and fruit trays for clients

 

Head Chef, Andiamo-Bellevue, WA; 2001-2002

Contributed dynamic leadership skills as well as industry expertise toward successfully hiring, training, scheduling, and directing kitchen and wait staff

Cost-effectively managed and ordered inventory for optimal profitability

Created innovative dishes for guests

 

Sous Chef, Bellevue Country Club-Bellevue, WA; 1998-2001

Assumed multiple responsibilities including Banquet Cook/Chef, Grill, Saucier, Roundsman, and Ice Carving, illustrating broad industry knowledge

Effectively managed high-volume inventory for three operating kitchens

Spearheaded staff meetings to update cooks on new menu items as well as facilitate quality assurance

Efficiently butchered and prepared all proteins; developed expertise in working with essential knives

 

Saucier, Canyon Gate Country Club-Las Vegas, NV; 1997-1998

Responsibilities spanned daytime grill to nighttime grill; created and prepared all sauces for orders

 

Banquet Chef, Braemar Country Club, Tarzana, CA; 1992-1997

Progressed from Dishwasher to Short Order Cook and Banquet Cook positions

Prepared wide range of salads for buffet or plated dishes; designed/produced creative ice sculptures

Actively collaborated with staff to optimize efficiency in expediting food

 

 

Class III Surface Mixed Gas Diver, Cal Dive International-Broussard, LA   2005-present

Earned Degree from Divers Institute of Technology