Curt Gladden
Monterey Park
Summary
Passionate Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus. Expert Chef experienced at overseeing and handling 28 kitchen staff. Skilled at managing and guiding multiple simultaneous meal prep tasks. Diversely knowledgeable on all aspects of commercial kitchen operations.
Overview
19
19
years of professional experience
Work History
Executive Chef
208 Rodeo
Beverly Hills
04.2023 - 03.2026
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Monitored quality, presentation and quantities of plated food across line.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
- Supervised 28 BOH staff members and delivered mentorship to strengthen kitchen skills.
- Performed financial analysis and recommended effective methods to cut costs.
- Provided excellent professional development opportunities for staff.
- Negotiated with food suppliers to cut costs by buying in bulk.
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
- Initiated software based inventory control system to manage inventory and analyze food cost.
- Managed kitchen staff team and assigned various stages of food production.
- Developed long-term business relationships with food vendors to find and purchase ingredients at cost-effective rates.
- Improved performance of team members resulting in high-quality meals produced daily.
- Conducted regular kitchen inspections to maintain cleanliness and organization standards.
- Implemented cost control measures to optimize kitchen operations and reduce waste.
- Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Controlled labor costs through effective use of staff scheduling techniques.
- Coordinated and executed menu planning, recipe development, and daily restaurant operations.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Coordinated with front-of-house staff regarding reservations and table management.
- Collaborated with suppliers to source high-quality ingredients at competitive prices.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Monitored temperatures of prepared food and cold-storage areas.
Executive Chef
Canyon Crest Country Club
Riverside
01.2023 - 04.2023
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
- Supervised 33 BOH staff members and delivered mentorship to strengthen kitchen skills.
- Supervised kitchen staff to ensure efficient food preparation and service.
- Managed inventory and conducted regular stock checks for kitchen supplies.
- Ensured compliance with health and safety regulations in the kitchen.
- Trained new chefs on techniques and standards of food preparation.
- Created special event menus tailored to client preferences and dietary needs.
- Maintained high standards of cleanliness and organization in the kitchen environment.
- Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Performed financial analysis and recommended effective methods to cut costs.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Controlled labor costs through effective use of staff scheduling techniques.
- Coordinated and executed menu planning, recipe development, and daily restaurant operations.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Created daily specials based on seasonal ingredients and customer feedback.
- Coordinated with front-of-house staff regarding reservations and table management.
- Collaborated with suppliers to source high-quality ingredients at competitive prices.
- Trained and supervised line cooks to develop new skills and improve team performance.
Executive Chef
The Meat Cellar
Claremont
06.2022 - 12.2022
- Managed food usage with proper stock rotation to prevent spoilage.
- Abided by company standards in terms of portion and serving sizes.
- Safely operated kitchen equipment including industrial size mixers and blast chillers, vacuum sealers, pasta machine, pastry sheeting machine, buffalo chopper, c-vap programs, tilt skillet,
- Collaborated with head chef to create banquet menu for up to 300 wedding guests.
- Managed team of 12 line cooks handling all kitchen work in busy [Type] establishment.
- Improved performance of team members resulting in high-quality meals produced daily.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Performed as head chef to maintain team productivity and restaurant quality.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Supervised kitchen staff to ensure efficient food preparation and service.
- Managed inventory and conducted regular stock checks for kitchen supplies.
- Ensured compliance with health and safety regulations in the kitchen.
- Created special event menus tailored to client preferences and dietary needs.
- Maintained high standards of cleanliness and organization in the kitchen environment.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Performed financial analysis and recommended effective methods to cut costs.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Controlled labor costs through effective use of staff scheduling techniques.
- Provided guidance and support for Sous Chefs during peak service hours.
- Coordinated and executed menu planning, recipe development, and daily restaurant operations.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Coordinated with front-of-house staff regarding reservations and table management.
- Collaborated with suppliers to source high-quality ingredients at competitive prices.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Monitored temperatures of prepared food and cold-storage areas.
- Monitored quality, presentation, and quantities of plated food across line.
Executive Chef
Tutti Mangia Italian Grill
Claremont
01.2022 - 05.2022
- Performed as head chef to maintain team productivity and restaurant quality.
- Checked food portioning for optimal presentation and cost control.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Created new menu items and interesting plating designs.
- Devised special menus and food services for events at restaurant and customer locations.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Devised creative food and wine pairings to drive successful cross-marketing strategy.
- Supervised kitchen staff to ensure efficient food preparation and service.
- Managed inventory and conducted regular stock checks for kitchen supplies.
- Ensured compliance with health and safety regulations in the kitchen.
- Maintained high standards of cleanliness and organization in the kitchen environment.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Provided effective orientation and training to each new associate and developed ongoing training programs.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Performed financial analysis and recommended effective methods to cut costs.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Controlled labor costs through effective use of staff scheduling techniques.
- Provided guidance and support for Sous Chefs during peak service hours.
- Coordinated and executed menu planning, recipe development, and daily restaurant operations.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Tracked sales figures for each dish served in order to identify popular items.
- Analyzed customer feedback data to improve existing recipes or create new ones.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Created daily specials based on seasonal ingredients and customer feedback.
- Coordinated with front-of-house staff regarding reservations and table management.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Utilized local, fresh food products to support local economies and showcase community support.
- Monitored meals served for temperature and visual appeal.
- Collaborated with suppliers to source high-quality ingredients at competitive prices.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Monitored temperatures of prepared food and cold-storage areas.
Banquet Chef
The Culver Hotel
Culver City
05.2021 - 01.2022
- Managed food usage with proper stock rotation to prevent spoilage.
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
- Abided by company standards in terms of portion and serving sizes.
- Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
- Safely operated kitchen equipment including industrial size mixers and wood fired grills, wood burning ovens, tilt skillet, meat grinders, deep fryers.
- Sliced fruit and vegetables for various menu items and stored for later use in crisper.
- Managed team of 4 prep cooks, 8 line cooks handling all kitchen work in busy high volume, multi food concept outlet establishment.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Improved performance of team members resulting in high-quality meals produced daily.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Prepared and executed diverse banquet menus for large events and gatherings.
- Supervised kitchen staff to ensure efficient food preparation and service.
- Collaborated with event planners to customize menu offerings for clients.
- Maintained high standards of food safety and sanitation throughout the kitchen.
- Developed new recipes to enhance banquet offerings and guest satisfaction.
- Managed inventory levels to ensure timely availability of ingredients and supplies.
- Coordinated with front-of-house staff to streamline meal service during events.
- Directed presentation and portioning of food for banquet functions.
- Stored raw foods and prepared items according to proper safe handling requirements and health code standards.
- Organized prep list and coordinated efficient work to be ready for fast-paced banquet cooking operations.
- Stocked supplies to maintain sufficient levels of food products and placed orders for low running inventory.
- Trained and coached banquet staff to maintain groups' reputation for impeccable service.
- Managed production of food for catered corporate and private events.
- Designed custom private function and banquet packages for business dinners, sales presentations, club meetings, weddings, and charity events.
- Organized kitchen staff schedules and delegated tasks accordingly.
- Maintained all equipment in good working order through regular cleaning, maintenance and repair activities.
- Completed purchase orders to requisition food and equipment for upcoming events.
- Developed menus and recipes for special events according to client specifications.
- Created detailed reports on daily operations including sales figures, labor costs, menu changes and customer feedback.
- Managed buffet set-up prior to events including arranging decorations, utensils, plates.
- Reviewed staffing levels to meet service, operational, and financial objectives.
- Monitored temperatures of prepared food and cold-storage areas.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
Executive Chef
208 Rodeo Restaurant
Beverly Hills
06.2015 - 06.2020
- Made meals in accordance with company standards and requirements.
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Executed proper techniques when preparing menu item ingredients.
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
- Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
- Worked closely with team members to deliver project requirements, develop solutions and meet deadlines.
- Prioritized and organized tasks to efficiently accomplish service goals.
- Juggled multiple projects and tasks to ensure high quality and timely delivery.
- Demonstrated self-reliance by meeting and exceeding workflow needs.
- Improved operations by working with team members and customers to find workable solutions.
- Motivated and encouraged team members to communicate more openly and constructively with each other.
- Developed diverse menus reflecting seasonal ingredients and culinary trends.
- Managed inventory and conducted regular stock checks for kitchen supplies.
- Ensured compliance with health and safety regulations in the kitchen.
- Trained new chefs on techniques and standards of food preparation.
- Created special event menus tailored to client preferences and dietary needs.
- Maintained high standards of cleanliness and organization in the kitchen environment.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Performed financial analysis and recommended effective methods to cut costs.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Controlled labor costs through effective use of staff scheduling techniques.
- Created recipes, incorporating various techniques, to build flavor, and unique visual appeal.
- Coordinated and executed menu planning, recipe development, and daily restaurant operations.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Created daily specials based on seasonal ingredients and customer feedback.
- Coordinated with front-of-house staff regarding reservations and table management.
- Monitored meals served for temperature and visual appeal.
- Collaborated with suppliers to source high-quality ingredients at competitive prices.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Monitored temperatures of prepared food and cold-storage areas.
Executive Sous Chef
Stir Market
Beverly Grove
08.2014 - 06.2015
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Carried pans, kettles and trays of food to and from work stations, stove and refrigerator.
- Kept stations stocked and ready for use to maximize productivity.
- Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Set up and performed initial prep work for soups, sauces and salads.
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Grilled and deep fried various foods from meats to potatoes.
- Assisted in preparation of menu items ranging from burgers to sandwiches.
- Washed and peeled ingredients to prepare for different meals and recipes.
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Cooked multiple orders simultaneously during busy periods.
- Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
- Followed proper food handling methods and maintained correct temperature of food products.
- Managed daily kitchen operations and staff scheduling to ensure smooth service.
- Trained and mentored kitchen staff on food safety and culinary techniques.
- Oversaw inventory management, ensuring optimal stock levels and waste reduction.
- Implemented cost-control measures to maintain budgetary guidelines in food production.
- Ensured compliance with health regulations and maintained cleanliness standards in the kitchen.
- Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
- Monitored food costs on a weekly basis to maintain target profit margins.
- Trained new employees in food safety and sanitation regulations.
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
- Maintained accurate records of invoices related to food purchases for accounting purposes.
- Managed multiple projects simultaneously while ensuring deadlines were met in a timely manner.
- Created cost-effective menus that increased customer satisfaction and profitability.
- Provided support during high volume periods such as holidays or special events by managing extra help scheduling.
- Evaluated employee performance through monthly reviews and established corrective action plans when necessary.
- Resolved conflicts between kitchen staff members and provided guidance as needed.
- Ensured compliance with local health department regulations by performing routine inspections.
- Identified areas for improvement within the kitchen team such as training requirements or workflow adjustments.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Oversaw the daily cleaning of all cooking surfaces, utensils, and equipment according to health codes.
- Coordinated and executed menu planning, recipe development, and daily restaurant operations.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Performed financial analysis and recommended effective methods to cut costs.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
Chef de Tournant
Four Seasons Hotels and Resorts
Los Angeles at Beverly Hills
02.2010 - 11.2014
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Kept stations stocked and ready for use to maximize productivity.
- Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Grilled and deep fried various foods from meats to potatoes.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Assisted in preparation of menu items ranging from burgers to sandwiches.
- Washed and peeled ingredients to prepare for different meals and recipes.
- Prepped garnishes to reduce wait times during lunch and dinner rush.
- Assisted in food inventory and control while properly receiving and storing delivered items.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Cooked multiple orders simultaneously during busy periods.
- Prepared diverse dishes in fast-paced kitchen environment.
- Trained junior staff on cooking techniques and safety protocols.
- Maintained cleanliness and organization of kitchen workspace.
- Performed assigned cooking tasks to float and relieve chefs throughout kitchen.
- Provide guidance and assistance to junior chefs in developing their skillset.
- Organized and maintained all food storage areas, including dry goods, refrigerators, freezers and walk-ins.
- Operated large-volume deep fryers, broilers and griddles to meet daily demand.
- Assisted in training new hires on proper cooking techniques, knife handling skills, recipe preparation methods.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Prepared workstations with ingredients and tools to increase efficiency.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
Junior Sous Chef
Post & Beam
Leimert Park
01.2012 - 06.2014
- Organized and labeled stock of ingredients to maintain needed inventory levels.
- Prepped vegetables and ingredients by washing, chopping and dicing.
- Dressed, seasoned and garnished appetizers and salads to prepare for food service.
- Operated grills and steamers to prepare vegetables, potatoes, rice and meats.
- Modified standard recipes to address customer requests for substitutions or allergen concerns.
- Sliced meats to prepare for cooking and assembly of menu items.
- Marinated and pre-cooked various raw meats for appetizers and entrees.
- Observed food handling and sanitation procedures to safeguard against foodborne illnesses.
- Maintained clean and orderly kitchen with regular attention to check
- Prepared simple salads and common entrees.
- Operated kitchen tools safely and used great knife skills to quickly prepare ingredients.
- Supervised kitchen staff during meal preparation and service periods.
- Ensured compliance with food safety standards and sanitation practices.
- Collaborated with head chef on recipe development and presentation techniques.
- Coordinated daily kitchen operations to maintain workflow efficiency.
- Assisted Executive Chef in menu planning, recipe development and kitchen operations.
- Trained and supervised junior cooks in proper culinary techniques.
- Prepared sauces, dressings, soups, stocks, marinades and other items as needed throughout the day.
- Ensured accurate completion of prep lists and production sheets on a daily basis.
- Managed food inventory, ordering and receiving of products from vendors.
- Evaluated performance levels of team members providing feedback where needed.
- Inspected food deliveries for freshness before storing them properly in designated areas.
- Organized and maintained the daily mise en place for all stations.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
Expo
La Grande Orange Cafe
Pasadena
05.2011 - 01.2012
- Completed day-to-day duties accurately and efficiently.
- Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
- Prioritized and organized tasks to efficiently accomplish service goals.
- Worked with cross-functional teams to achieve goals.
- Achieved cost-savings by developing functional solutions to problems.
3rd Cook/Cook 3/Pastry Cook Assistant
Fairmont Miramar Hotel & Bungalows
Santa Monica
10.2007 - 01.2010
- Prepared and plated dishes in accordance with hotel standards.
- Maintained cleanliness and organization of kitchen workstations.
- Collaborated with team members to ensure timely meal delivery.
- Adapted to changing menus and special requests from guests.
- Plated meals according to restaurant specifications.
- Measured ingredients accurately for recipes.
- Maintained cleanliness of all kitchen surfaces including counters, sinks, stoves and refrigerators.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Set up and performed initial prep work for soups, sauces, and salads.
- Made meals in accordance with company standards and requirements.
- Prepared high-quality dishes in a fast-paced kitchen environment.
Line Cook
Nikki C's Italian Grill
Pasadena
06.2007 - 05.2009
- Prepared ingredients for daily menu items at a busy Italian grill.
- Cooked and plated dishes following precise recipes and presentation standards.
- Maintained cleanliness and organization of kitchen workstations throughout shifts.
- Cooked multiple orders simultaneously during busy periods.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Performed basic knife skills such as dicing onions or slicing meats.
- Stocked and restocked kitchen supplies as needed.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
Prep Cook
Nordstrom Cafe
Arcadia
10.2006 - 05.2007
- Prepared ingredients for menu items following established recipes and standards.
- Maintained cleanliness and organization of the kitchen workspace throughout shifts.
- Operated kitchen equipment safely, including slicers, ovens, and mixers.
- Prepped vegetables and ingredients by washing, chopping and dicing.
- Organized and labeled stock of ingredients to maintain needed inventory levels.
- Organized walk-in coolers and freezers according to established guidelines.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Handled advanced thawing and food pre-preparation for upcoming meals.
Education
Associate of Science - Culinary Arts Degree
California School of Culinary Arts
Pasadena, CA10.2007
GED -
Azusa High School
Azusa, CA03.2001
Skills
- BOH Operations
- Sanitation Guidelines
- Staff Training
- Inventory Management
- Kitchen Staff Management
- Hiring, Training and Development
- Staff Scheduling
- Banquets and Catering
- Budgeting and Cost Control
- Recipe Development
- Quality Control and Oversight
- Current in Culinary Trends
- Data Analysis
- Supply Ordering
- Recordkeeping and Documentation
Timeline
Executive Chef
208 Rodeo
04.2023 - 03.2026
Executive Chef
Canyon Crest Country Club
01.2023 - 04.2023
Executive Chef
The Meat Cellar
06.2022 - 12.2022
Executive Chef
Tutti Mangia Italian Grill
01.2022 - 05.2022
Banquet Chef
The Culver Hotel
05.2021 - 01.2022
Executive Chef
208 Rodeo Restaurant
06.2015 - 06.2020
Executive Sous Chef
Stir Market
08.2014 - 06.2015
Junior Sous Chef
Post & Beam
01.2012 - 06.2014
Expo
La Grande Orange Cafe
05.2011 - 01.2012
Chef de Tournant
Four Seasons Hotels and Resorts
02.2010 - 11.2014
3rd Cook/Cook 3/Pastry Cook Assistant
Fairmont Miramar Hotel & Bungalows
10.2007 - 01.2010
Line Cook
Nikki C's Italian Grill
06.2007 - 05.2009
Prep Cook
Nordstrom Cafe
10.2006 - 05.2007
Associate of Science - Culinary Arts Degree
California School of Culinary Arts
GED -
Azusa High School