Noah Clemens
Sacramento
Summary
Hard working and passionate chef with close to ten years of experience in high volume kitchens, inventory ordering and maintenance, and overall good food practices. Adept at preparing high-quality dishes, maintaining kitchen efficiency, and ensuring proper food safety standards. Passionate about learning as much as I can about culinary and strive to be the hardest worker I can be.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Executive Chef
Wedgewood Weddings Evergreen Springs
04.2022 - Current
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Evaluated food products to verify freshness and quality.
- Set up and broke down kitchen for service.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Implemented food cost and waste reduction initiatives to save money.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Modified recipes to accommodate dietary restrictions and allergies.
- Coordinated with team members to prepare orders on time.
- Delivered large banquet style meals for large quantities sometimes upwards of 300+ guests
Line Cook
Roxy Restaurant and Bar
10.2021 - 04.2022
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Grilled meats and seafood to customer specifications.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Checked food temperature regularly to verify proper cooking and safety.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Prepared and cooked meals according to recipes and customer specifications.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Kept kitchen clean and organized by performing daily maintenance tasks.
Sous Chef
Westmont Living
06.2020 - 01.2022
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Implemented food cost and waste reduction initiatives to save money.
- Set up and broke down kitchen for service.
- Utilized culinary techniques to create visually appealing dishes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Modified recipes to accommodate dietary restrictions and allergies.
- Assisted with menu development and planning.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Sous Chef
Westmont Living
05.2016 - 04.2020
- Set up and broke down kitchen for service.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Utilized culinary techniques to create visually appealing dishes.
- Modified recipes to accommodate dietary restrictions and allergies.
Line Cook
Timbers at the Lodge
04.2019 - 12.2019
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Grilled meats and seafood to customer specifications.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Plated and presented all dishes to match established restaurant standards.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Education
High School Diploma -
Visions In Education
Sacramento, CA06-2017
Skills
- Food plating and presentation
- Food preparation techniques
- Sanitation coordination
- Banquets and catering
- Order delivery practices
- ServSafe certification
Certification
ServSafe Management Certification
Most Improved Food Cost 2023 Award
Best food cost improvement company wide in 2023
Timeline
Executive Chef
Wedgewood Weddings Evergreen Springs
04.2022 - Current
Line Cook
Roxy Restaurant and Bar
10.2021 - 04.2022
Sous Chef
Westmont Living
06.2020 - 01.2022
Line Cook
Timbers at the Lodge
04.2019 - 12.2019
Sous Chef
Westmont Living
05.2016 - 04.2020
High School Diploma -
Visions In Education
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