Anthony Dvorak
Phoenix,AZ
Summary
Dynamic culinary professional with extensive experience at the larder and the delta, excelling in dish preparation and plating. Proven ability to uphold high standards of food safety and sanitation while training staff. Skilled in menu development and seafood preparation, consistently enhancing customer satisfaction through meticulous attention to detail and efficient kitchen operations.
Enthusiastic cook eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top-quality foods.
Pursuing full-time role that presents professional challenges and leverages interpersonal skills, effective time management, and problem-solving expertise.
Overview
7
7
years of professional experience
Work History
Sous Chef
the Larder and the Delta
09.2024 - 06.2025
- Plated every dish with attention to quality to meet high restaurant standards and maintain stellar business reputation.
- Aided in high-quality food preparation in fast-paced environment.
- Disciplined and dedicated to meeting high-quality standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Trained kitchen staff to perform various preparation tasks under pressure.
Lead Line Cook
the Larder and the Delta
07.2018 - 10.2023
- Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Handled portion control activities according to specified instructions provided by chef.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Student Cook
St. Mary's Food Bank
04.2018 - 06.2018
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Monitored food quality and presentation to maintain high standards.
- Maintained food safety and sanitation standards.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Worked with veteran chefs to absorb many culinary styles, techniques, and general kitchen knowledge.
Skills
- Station oversight
- Dish preparation
- Plating
- Compliance
- Cooking techniques
- Garnishing and plating
- Recipes and menu planning
- Menu development
- Knife skills
- Seafood preparation
Timeline
Sous Chef
the Larder and the Delta
09.2024 - 06.2025
Lead Line Cook
the Larder and the Delta
07.2018 - 10.2023
Student Cook
St. Mary's Food Bank
04.2018 - 06.2018
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