Caroline Shelton
Turre
Summary
Forward-thinking professional offering more than 25 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven skills. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational English skills.
Overview
9
9
years of professional experience
Work History
Chef
Los Conteros
03.2014 - 03.2023
- 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.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Maintained well-organized mise en place to keep work consistent.
- 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.
- Modernized work processes to reduce guest wait times and boost daily output.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Evaluated food products to verify freshness and quality.
- Set up and broke down kitchen for service.
- Monitored food production to verify quality and consistency.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Education
No Degree - Food And Catering NVQ Level 3
NCN Nottingham
England03.1997
Skills
- Sushi Preparation
- Temperature Monitoring
- Hiring, Training and Development
- Vendor Sourcing
- Food Preparing, Plating and Presentation
- Handling Plates
- Steady Food Flows
- Procedure Preparation
- Mixing Dishes
- Machinery Upkeep
- Kitchen Staff Management
- Performance Improvement
- Organization and Prioritization
- Dietary Restrictions
- Cook Consistent Dishes
- Hospitality Service Expertise
- Train Staff
- Recipe Development
- Special Requests
- Waste Control
- Utensils and Equipment
- Proper Storage Procedures
- Made-to-Order Meals
- Brand Loyalty
- Sauce Preparation
- Tool Preparation
- Knife Use
- Food Preparation Techniques
- Kitchen Equipment Operation
- Surface Work
- Effective Communication
- Portion and Cost Control
- Verbal and Written Communication
- Create Recipes
- Equipment Inspection and Maintenance
- Contamination Prevention
- Food and Beverage Pairings
- Developing Menus
- Sanitation Guidelines
- Menu Planning
- Order Delivery Practices
- Kitchen Management
- Cleaning and Sanitizing Methods
Timeline
Chef
Los Conteros
03.2014 - 03.2023
No Degree - Food And Catering NVQ Level 3
NCN Nottingham
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