Summary
Overview
Work History
Education
Skills
Timeline
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Casey Gosselin

Lake Havasu City

Summary

Accomplished Chef with a robust background in high-volume kitchens, including a pivotal role at Shugrues Restaurant. Expert in menu planning and food cost control, with a flair for mentoring junior staff. Demonstrates exceptional problem-solving abilities and teamwork, enhancing dining experiences and kitchen efficiency. Achieved a significant reduction in food waste, underscoring a commitment to quality and sustainability.

Detail-oriented individual with exceptional communication and project management skills. Proven ability to handle multiple tasks effectively and efficiently in fast-paced environments. Recognized for taking proactive approach to identifying and addressing issues, with focus on optimizing processes and supporting team objectives.

Overview

16
16
years of professional experience

Work History

Chef Assistant

Shugrues Restaurant
11.2021 - Current
  • Prepared and cooked quality meals in high-volume, fast-paced service environments.
  • Followed recipes and instructions to achieve quality and presentation standards.
  • Maintained a clean and organized workspace, adhering to strict sanitation guidelines for a safe kitchen environment.
  • Assisted head chef in menu planning for optimal ingredient utilization and minimized food waste.
  • Assisted in menu preparation, making suggestions, and researching recipes compatible with existing menu items.
  • Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
  • Collaborated with team members to ensure timely delivery of orders, improving overall dining experience for guests.
  • Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
  • Used variety of kitchen tools and appliances to prepare ingredients and meals.
  • Prepped ingredients ahead of time to increase cooking and service speed.
  • Demonstrated adaptability by stepping into various roles within the kitchen when needed, maintaining smooth operations during staff absences or high-volume periods.
  • Floated throughout kitchen to assist in meal preparation and plating, effectively anticipating chef, and waiting staff's needs.
  • Trained new staff members on kitchen procedures, contributing to the growth of a cohesive culinary team.

Chef De Cuisine

The Blue Chair
01.2017 - 05.2020
  • Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
  • Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
  • Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
  • Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
  • Scheduled and supervised all kitchen employees such as dishwashers and waiters.
  • Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
  • Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
  • Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
  • Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
  • Created menus and designed corresponding recipes for [Business Name].
  • Forecasted seasonal staffing levels and interviewed and hired new staff members.
  • Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
  • Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
  • Oversaw preparation of creatively-designed recipes for [Business Name].

Assistant Manager

the Kind Connection
02.2016 - 06.2017
  • Supervised day-to-day operations to meet performance, quality and service expectations.
  • Maintained a clean, safe, and organized store environment to enhance the customer experience.
  • Developed strong working relationships with staff, fostering a positive work environment.
  • Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
  • Oversaw daily cash reconciliations, ensuring accurate financial reporting and minimizing discrepancies.

Chef

Jersey Grille
02.2009 - 04.2015
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.

Education

High School Diploma -

Lake Havasu High School
Lake Havasu City, AZ
05-2008

Skills

  • Food preparation
  • Cooking techniques
  • Kitchen safety
  • Menu supervision
  • Knife skills
  • Food presentation
  • Sanitation practices
  • Chef support
  • Recipe development
  • Menu planning
  • Food storage
  • Quality assurance
  • Temperature control
  • Ingredient sourcing
  • Portion control
  • Butchery skills
  • Food costing
  • Boiling skills
  • Sauce making
  • Production line management
  • Allergen awareness
  • Dish preparation
  • Food cost control
  • Recipe execution
  • Customer service
  • Attention to detail
  • Team collaboration
  • Cleaning and sanitizing
  • Team contribution
  • Workplace safety
  • Creative thinking
  • Flexible and adaptable
  • Problem-solving
  • Coaching and mentoring
  • Customer engagement
  • Cash register operation
  • Beverage service
  • Food portioning and packaging
  • Safety management
  • Weighing and measuring
  • Standards compliance
  • Decision-making
  • Seafood preparation
  • Supply restocking
  • Food handlers card
  • Conflict negotiation
  • Payment processing
  • Catering experience
  • Teamwork and collaboration
  • Time management
  • Problem-solving abilities

Timeline

Chef Assistant

Shugrues Restaurant
11.2021 - Current

Chef De Cuisine

The Blue Chair
01.2017 - 05.2020

Assistant Manager

the Kind Connection
02.2016 - 06.2017

Chef

Jersey Grille
02.2009 - 04.2015

High School Diploma -

Lake Havasu High School

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Casey Gosselin