Deanne Burger
French Lick
Summary
Dynamic culinary professional with fine-dining expertise at West Baden Springs Hotel, excelling in food preparation and quality assurance. Proven ability to enhance guest satisfaction through meticulous attention to detail and innovative garnishing techniques. Skilled in inventory management and cross-contamination prevention, fostering a safe and efficient kitchen environment.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Pantry Chef
West Baden Springs Hotel
West Baden Springs
03.2024 - Current
- Prepared a variety of hot and cold dishes, such as salads, sandwiches and appetizers.
- Maintained cleanliness in the pantry by adhering to health department standards for sanitation and hygiene.
- Ensured all food items met quality standards prior to serving them to guests.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Prepared workstation with ingredients and tools to increase efficiency.
- Created tasty dishes using resort recipes, delighting patrons and generating return business.
- In prepping/preparing dishes for guests, always cautious of noted food allergies and cross contamination of food items on workstation.
- Prepped all necessary food items for Pantry dishes to stock fridge ahead of busy periods.
- Plated dishes using garnishes to make the dishes beautiful and delight patrons.
- Each evening at close of shift, prepped food items for the next day and possibly the day after that, always rotating the oldest to be used first.
- At the end of shift/closure for the day, cleaned and sanitized entire workstation.
Kitchen Supervisor
Aramark
French Lick
10.2019 - 03.2024
- Trained new kitchen staff on proper food handling techniques and safety regulations.
- Assisted in creating monthly menus for Elementary students and staff
- Performed weekly inventories and organized food items stored in refrigerators or freezers.
- Ensured compliance with health and safety regulations.
- Monitored sanitation practices to ensure that all employees adhere to health department regulations.
- Trained new employees on kitchen procedures and policies.
- Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Ensured compliance with all applicable local, state and federal laws governing food service operations.
- Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
- Received, organized and rotated paper goods and food ingredients.
- Assisted staff by serving food to students and cleaning the cafeteria after breakfast and lunch service.
- Preformed weekly inventory and ordered ingredients to restock freezers, fridges and pantry according to menu.
- Prepared, recorded information given, and entered productions sheets. Created required reports using this information..
- Worked with Elementary staff on events to promote parents and students to utilize breakfast and lunches.
Education
Associate of Science - Business Administration And Management
Vincennes University
Jasper, Indiana05-1989
Skills
- Food preparation
- Inventory management
- Food safety
- Recipe execution
- Quality assurance
- Attention to detail
- Time management
- Cross-contamination prevention
- Food storage
- Garnishing techniques
- Food presentation
- Salad making
- ServSafe certified
- Fine-dining expertise
- Food handler certification
- Vegetable preparation
Affiliations
- Photography
- Horseback riding/camping
- Scrapbooking and card making
Certification
- ServSafe
References
References available upon request.
Timeline
Pantry Chef
West Baden Springs Hotel
03.2024 - Current
Kitchen Supervisor
Aramark
10.2019 - 03.2024
Associate of Science - Business Administration And Management
Vincennes University
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