Keri Ellen Wieczorek
Rockville, MD
Summary
Diligent Chef De Cuisine with proven expertise in optimizing kitchen operations and fostering positive team culture. Committed to upholding high culinary standards while enhancing efficiency and driving creativity with seasonal menu development.
Overview
7
7
years of professional experience
Work History
Chef De Cuisine
Hine Restaurants LLC
Washington, DC
05.2022 - Current
- Collaborated with team members to execute seasonal menus and specials, highlighting local produce at its peak.
- Led daily kitchen operations smoothly, including a la carte service as well as private events across multiple spaces.
- Mentored kitchen staff with all levels of experience, with a patient and respectful approach that nourishes trust and a strong team environment.
- Optimized food preparation processes, while maintaining food cost and upholding high standards and consistency.
- Sustained a clean, organized, and efficient environment complying with all health and safety regulations.
- Handled administrative responsibilities such as purveyor relationships, scheduling, and ordering while sustaining budgetary constraints.
Chef
Rappahannock Oyster Company
Washington, DC
05.2019 - 04.2022
- Developed seasonal menus and specials, highlighting local seafood and produce with a focus on quality.
- Navigated the business throughout the pandemic, while keeping the business from closing.
- Implemented kitchen operations to ensure a smooth service in a clean and safe environment for staff.
Education
Bachelor of Science - Culinary Arts Management
Culinary Institute of America
Hyde Park, NY09-2013
Skills
- ServeSafe Certified
- TIPS Certified
- Skilled in Meat and Seafood Butchery
- Proficient in Toast operations
- Conversational in Spanish
Timeline
Chef De Cuisine
Hine Restaurants LLC
05.2022 - Current
Chef
Rappahannock Oyster Company
05.2019 - 04.2022
Bachelor of Science - Culinary Arts Management
Culinary Institute of America