Summary
Overview
Work History
Education
Skills
Timeline
Generic

John-paul Deren

Sacramento

Summary

Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. High-performing Chef offering 28 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.

Overview

8
8
years of professional experience

Work History

Chef Helper

Golden Road Brewing
08.2022 - 02.2023
  • Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
  • Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
  • Wrapped, dated, and stored food in refrigerators under standardized temperature for future uses.
  • Prepped ingredients ahead of time to increase cooking and service speed.
  • Followed recipes and instructions to achieve quality and presentation standards.
  • Prepared and cooked quality meals in high-volume, fast-paced service environments.
  • Used variety of kitchen tools and appliances to prepare ingredients and meals.
  • Assisted in menu preparation, making suggestions, and researching recipes compatible with existing menu items.
  • Verified food temperatures and quality ahead of service to maintain standards.
  • Replenished food and ingredients supplies to meet service demand.
  • Cleaned and oiled kitchen equipment to maintain optimized function.
  • Floated throughout kitchen to assist in meal preparation and plating, effectively anticipating chef, and waiting staff's needs.
  • Cleaned and maintained work areas, equipment and utensils.
  • Followed food safety practices and sanitation guidelines.
  • Maintained composure and work quality while under stress.
  • Removed trash and cleaned kitchen garbage containers.
  • Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
  • Stocked and rotated food items according to expiration dates.
  • Assisted in setting up and breaking down kitchen stations.
  • Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
  • Loaded dishes, glasses and tableware into dishwashing machines.
  • Seasoned and cooked food according to recipes or personal judgment and experience.
  • Maintained high personal grooming standards and uniform presentation.
  • Prepared sandwiches, salads and other specialty items according to customer specifications.
  • Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
  • Lifted and carried heavy materials.
  • Monitored food temperature, discarding items not stored correctly.
  • Used manual or electric appliances to clean, peel, slice and trim foods.
  • Operated food slicers, grinders and chopper in accordance with safety guidelines.

CHEF

KIMPTON SAWYER
12.2021 - 08.2022
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Maintained well-organized mise en place to keep work consistent.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Cooked memorable dishes that brought new customers into establishment.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Collaborated with staff members to create meals for large banquets.
  • Coordinated with team members to prepare orders on time.
  • Assisted with menu development and planning.
  • Disciplined and dedicated to meeting high-quality standards.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Set up and broke down kitchen for service.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Participated in food tastings and taste tests.

Chef

Omallys
05.2021 - 12.2021
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Maintained well-organized mise en place to keep work consistent.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Oversaw grill, stove and oven and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Developed and cooked memorable dishes that brought new customers into establishment.

Chef

The Morning Fork
02.2019 - 03.2020
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Maintained well-organized mise en place to keep work consistent.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.

Chef

Old Soul Co.
04.2015 - 07.2017
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Collaborated with other personnel to produce and modify menus and selections.
  • Developed recipes and menus by applying understanding of market demand and culinary trends,
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Oversaw grill, stove and oven and cleaned equipment after every shift.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.

Education

Culinary Graduate Certificate - Culinary Arts

Charles A. Jones Skills And Business Education Center
Sacramento, CA
05.2009

Skills

  • Recipe Development
  • Creative Thinking
  • Sanitation and Cleaning
  • Quality Control and Oversight
  • Team Leadership
  • Food Preparing, Plating and Presentation
  • Flexible and Adaptable
  • Safety and Risk Management
  • Food Production Timing
  • Menu Item Pricing
  • Coaching and Mentoring
  • Prioritization and Organization

Timeline

Chef Helper

Golden Road Brewing
08.2022 - 02.2023

CHEF

KIMPTON SAWYER
12.2021 - 08.2022

Chef

Omallys
05.2021 - 12.2021

Chef

The Morning Fork
02.2019 - 03.2020

Chef

Old Soul Co.
04.2015 - 07.2017

Culinary Graduate Certificate - Culinary Arts

Charles A. Jones Skills And Business Education Center

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John-paul Deren