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Marsharie Cowan4673 longman way, Stone Mountain, GA 30083 • 6785921635 • [email protected]
catering4you (instagram)
Professional Summary
Chef with 18 years of experience cooking in many ethnic environments. Prior work as prep cook, line chef, and sous chef.
Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as adynamic leader in high-pressure settings. Expert in managing kitchen staff and preparing foods at reduced cost without
compromising quality and taste. Chef possessing an innate skill in creating exceptional menu items. Leads productive working
environments that attract top-notch talent. Motivated Chef offering over 18 years experience in the food industry. Focused onhigh standards for taste and quality, while maintaining profitable margins. Superior communication and leadership skills.
Skills
[grill] cooking technique Effective planner Extensive catering background Hospitality andBeautiful presentation of food service industry background Menu marketing expertiseStrong attention to safe food handling procedures Semi-finalist in [shrimp and grits] contest[caribbean] cuisine expert
Work History
chef 06/2005 to 05/2011
party room sports bar and grill –Stone Mountain, GA
Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.Reduced food costs by [number] percent by using seasonal ingredients, setting standards for portion size and minimizing
waste.
Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating
and enforcing discipline when necessary.Verified proper portion sizes and consistently attained high food quality standards.Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.Maintained updated knowledge of local competition and restaurant industry trends.
Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and
safetyissues.Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and
catering.Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.Led shifts while
personally preparing food items and executing requests based on required specifications.Regularly interacted with guests to
obtain feedback on product quality and service levels.Achieved and exceeded performance, budget and team goals.Maintained
smooth and timely operations in preparation and delivery of meals and kitchen sanitation.Inspected kitchens to observe food
preparation quality and service, food appearance and cleanliness of production andservice areas.
Enhanced and maintained the central standardized recipe and ingredient repository, including nutritional and costinformation.
Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.Properly labeled and
stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in theappropriate storage room, walk-in
refrigerator, freezer or cooler.Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to
avoid cross-contamination.
Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature controlprocedures and facility policies.Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciationfor their business.Practiced safe food handling procedures at all times.Recommended menu items to the Executive Chef for new dish development, holidays, special events and promotions.
sous chef 05/2011 to 10/2011
Denali Back Country Lodge –State Of Alaska, AK
Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.
Comprehensive knowledge of food and catering trends
Verified freshness of products upon delivery.
Met production requirements for all aspects of banquet and outlet desserts and breakfast pastries.
Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
Mixed dough, scaled breads and cakes, fried doughnuts and performed all baking duties.
Promptly reported any maintenance and repair issues to Executive Chef.
Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.
Practiced safe food handling procedures at all times.
Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation
for their business.
Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control
procedures and facility policies.
Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.
Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the
appropriate storage room, walk-in refrigerator, freezer or cooler.
Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and
service areas.
Regularly interacted with guests to obtain feedback on product quality and service levels.
Led shifts while personally preparing food items and executing requests based on required specifications.
Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Owner/Chef 08/2012 to 10/2014
Kitchen 12 – Decatur, GA
Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.Reduced food costs by 30 percent by using seasonal ingredients, setting standards for portion size and minimizing waste.Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating
and enforcing discipline when necessary.
Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.Developed menus, pricing and
special food offerings to increase revenue and customer satisfaction.Actively involved in cost control, sanitation, menu
development, training, recruitment, private dining and catering.Regularly interacted with guests to obtain feedback on product
quality and service levels.Achieved and exceeded performance, budget and team goals.Enhanced and maintained the central
standardized recipe and ingredient repository, including nutritional and costinformation.
Created and managed budgets for operations and capital equipment.Prepared operational reports and analyses and made
appropriate recommendations about progress and negative trends.Properly labeled and stored all raw food ingredients including
produce, meat, fish, poultry, dairy and dry goods in theappropriate storage room, walk-in refrigerator, freezer or cooler.
Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-
contamination.Positively engaged with customers, offering menu information, providing suggestions and showing genuine
appreciation
for their business.Practiced safe food handling procedures at all times.Assisted customers in placing special orders for large-scale events such as weddings and birthday parties.
Successfully reduced the restaurant's annual food and labor costs by 40 % through proper budgeting, scheduling andmanagement of inventory.Expertly managed 8 staff and maintained appropriate staffing levels throughout shifts.
Education
Associate of Arts: culinary 2011
le Cordon Bleu - Tucker, GA
Certifications
CPR & FIRST AID
SERVE SAFE
CULINARY
.