Richard Bergendale
Mon Ami Gabi
ROCKVILLE
1
Certification
16
years of professional experience
Dynamic culinary professional with extensive experience at several restaurants for over a decade, recognized for exceptional attention to detail and problem-solving skills. Proven track record in inventory management and executing high-quality menu items, consistently enhancing kitchen efficiency and presentation standards. Adept at training teams to uphold excellence in food safety and service quality.
Work History
Line Cook
1 Year 7 Months- Prepared mise en place for sauté, grill, and garde manger stations.
- Executed menu items with consistent timing, quality, and presentation.
- Maintained clean, organized workstations following food safety standards.
- Communicated ticket priorities with expeditor and kitchen team.
- Monitored ingredient levels and restocked stations to support service flow.
- Followed recipe specifications for portioning, seasoning, and plating.
Lead Baker
6 Years- Oversaw daily bakery production, coordinating prep, baking, and finishing tasks for consistent case presentation.
- Mixed, proofed, and baked breads, pastries, and desserts according to established recipes and quality standards.
- Monitored inventory levels, rotated stock, and reduced waste through accurate ingredient and product handling.
- Trained bakery staff on safe equipment use, sanitation practices, and efficient production workflows.
Consultant
1 Year 6 Months- Reviewed recipes and product specifications to maintain consistency across custom creations.
- Resolved client concerns professionally, reinforcing service quality and repeat business.
Line Cook
1 Year 9 MonthsExecutive Sous Chef
3 Years- Supervised daily kitchen operations, maintaining consistency across prep, line, and service stations.
- Coordinated sous chefs and line staff, reinforcing recipes, sanitation, and workflow standards.
- Trained team members on menu execution, plating expectations, and kitchen procedures.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
Sous Chef
2 Years- Supervised daily kitchen operations, ensuring consistent food quality and timely banquet and restaurant service.
- Coordinated line cooks and prep staff to maintain efficient production and smooth service flow.
- Enforced food safety, sanitation, and HACCP standards throughout all kitchen stations.
- Trained culinary team members on recipe execution, plating standards, and station readiness.
- Monitored inventory levels and communicated supply needs to support uninterrupted kitchen operations.
- Collaborated with executive chef on menu execution, scheduling, and kitchen workflow improvements.
Sous Chef
2 Years 1 Month- Supervised daily kitchen operations and coordinated prep, line, and service workflow.
- Trained kitchen staff on plating standards, sanitation, and station procedures.
Line Cook
2 Years 6 Months- Prepared ingredients and maintained mise en place for fast-paced kitchen service
- Cooked menu items to proper temperature, texture, and presentation standards
- Coordinated with expediters and servers to ensure accurate, timely ticket completion
- Monitored food safety, sanitation, and proper storage throughout shift
Education
Associate of Arts - Culinary Arts
Skills
Attention to detail
Highly motivated
Problem-solving
Inventory management
Menu item memorization
Plating techniques
Certification
ServeSafe
Timeline
Line Cook
Mon Ami Gabi
03.2025 - CurrentRead More
Lead Baker
O'Donnells Market
08.2020 - 08.2026Read More
Consultant
The Artistic Whisk
08.2018 - 02.2020Read More
Line Cook
The Frog Pond
05.2018 - 02.2020Read More
Executive Sous Chef
The Mill
04.2015 - 04.2018Read More
Sous Chef
Castille at The Hotel Zamora
02.2013 - 02.2015Read More
Sous Chef
Ciros
08.2011 - 09.2013Read More
Line Cook
Boca
03.2011 - 09.2013Read More
Le Cordon Bleu
Associate of Arts from Culinary Arts
Read More