Overview
Work History
Education
Skills
Events
Certification
Reference
Timeline
Generic

Lindsey Dolen

North Hollywood

Overview

13
13
years of professional experience
1
1
Certification

Work History

Junior Sous Chef

Bourbon Steak
11.2017 - Current
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Curated specials during Holiday events and Dine LA.
  • Developed strong vendor relationships for consistent delivery of high-quality ingredients at competitive prices.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.

Sous Chef

Sawyer & Kettle Black
02.2016 - 11.2017
  • Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.

Line Cook

Union Restaurant Pasadena
05.2015 - 12.2015
  • Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
  • Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.

Sous Chef

Neiuport 17
09.2014 - 04.2015
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.

Lead Line Cook/Expo/Prep

Malibu Pier Restaurant and Bar
03.2014 - 09.2014
  • Received recognition for outstanding performance in maintaining a clean, organized workspace that met health department guidelines.
  • Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
  • Improved kitchen efficiency by streamlining food preparation processes and implementing time-saving strategies.

Hot Apps/Pasta Station

Catal Restaurant & UVA Bar
10.2013 - 03.2014
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.

Saute/Expo

Haven Gastropub
02.2011 - 10.2013
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Plated and presented all dishes to match established restaurant standards.

Prep Cook

Chef Adams Café & Catering
11.2010 - 02.2011
  • Maintained food safety and sanitation standards.
  • Operated dishwasher and manually washed dishes to clean all chinaware, silverware, and cooking utensils.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

Education

AA Degree -

Le Cordon Bleu
04.2011

H.S. Diploma -

Esperanza High School
01.2007

Skills

  • 14 years line cook experience
  • 7 years management experience
  • Hot and Cold Line
  • Expediting
  • Prep Cook
  • Ordering/Inventory
  • Good communication skills
  • Works well under pressure
  • Quick worker/learner
  • Certified in Sanitation and Safety (ServSafe)
  • Practices a clean work environment
  • Organized in the kitchen
  • Creative individual
  • Positive attitude

Events

  • Fork Knife Mic
  • LA Food And Wine
  • BREWHAHA
  • Golden Foodie Awards
  • Cochon 555
  • LA Food and Wine
  • Coachella
  • Arroyo Seco Festival
  • LA Times - The Taste

Certification

  • California Food Handler Certificate - Exp. 07/25

Reference

Kyle Johnson - Executive Chef Bourbon Steak (702) 541-5214

Dennis Bernardo - Corporate Chef Michael Mina (818) 939-9308

Charles Voudouris - Executive Sous Chef Bourbon Steak (310) 753-8088

Timeline

Junior Sous Chef

Bourbon Steak
11.2017 - Current

Sous Chef

Sawyer & Kettle Black
02.2016 - 11.2017

Line Cook

Union Restaurant Pasadena
05.2015 - 12.2015

Sous Chef

Neiuport 17
09.2014 - 04.2015

Lead Line Cook/Expo/Prep

Malibu Pier Restaurant and Bar
03.2014 - 09.2014

Hot Apps/Pasta Station

Catal Restaurant & UVA Bar
10.2013 - 03.2014

Saute/Expo

Haven Gastropub
02.2011 - 10.2013

Prep Cook

Chef Adams Café & Catering
11.2010 - 02.2011

AA Degree -

Le Cordon Bleu

H.S. Diploma -

Esperanza High School

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