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Laurel Simon Executive Chef
0013895510673
laurelsimon@gmail.com
871 222 1156
Experienced chef with the love of presenting quality, style and goodness of nature on a single palate in the most innovative way. I am currently the executive chef at a leading hotel restaurant. I prepare every new item with dedication and the result is always amusing. I wish to to be able to make a place for myself among the top chefs of cosmopolitan cities who have earned accolades to prove their skill.

Work Experience


Urban Eatery and Bar Restaurant
Executive Chef (Jun 2016 to Present) 3 Years & 5 Months
• I am responsible for maintaining a clean and hygienic kitchen place. The duties of kitchen workers are assigned by me. • I work on new menu items and coordinate with the beverage and liquor suppliers to ensure that the stock is always full. • I follow the instructions of head chef to prepare for special events and booked caterings from the restaurant.
Regent Hotel
Executive Chef (Feb 2012 to May 2016) 4 Years & 3 Months
• From ordering ingredients and food items to checking quality of the final menu item was my responsibility. • I patronized kitchen teams and used creative menu items to add to the weekly specials. • I also worked on the seasonal menu and ensured that every service was in order to meet the hotel standards. I was responsible for working with different chefs to create special items for events.
American Steakhouse
Chef (Apr 2009 to Jan 2012) 2 Years & 9 Months
• Worked for a short time to learn about the fast food industry and experience kitchen work at high speed. • My duty was to check the steak preparation and service. I checked that all food leaving the kitchen was absolutely perfect. • I prepared new marinades and new menu items which became a part of the final menu after the chief's acceptance. • I maintained a team of kitchen workers and also participated in the Empire Hotel Festival for their 80th anniversary.
Royal Eatery
Chef (Jan 2002 to Mar 2009) 7 Years & 2 Months
• I was responsible for buying kitchen stock and ensuring that every ingredient bought was of best quality. • I was also in charge of planning menus and explaining the Head Chef's instructions to all kitchen teams. • I maintained hygiene and ensured that every kitchen worker completed their job within the given time and with excellence.

Education


Nottingham Culinary School
Degree-Culinary Arts(1999 - 2001) 
Excellent course for a career in culinary arts.
State College
Bachelors-Food and Nutrition(1995 - 1999) 
Excellent student.
Starlight High
High School(1993 - 1995) 
A good student.

Achievements


Best Chef Team
Won the best team award from Empire Hotel in New York. I was assigned a special chef for the hotel's anniversary festival and my team and I were appreciated by the award and certificate of excellent service.
Best Chef
I won the Best Chef award at the Millennium Cooking Festival in California.

Professional Skills

  • Cooking
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  • Food Preparation
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  • Presentation
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  • Developing Recipes
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  • Innovation of New Flavors
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  • Creating New Things
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  • Staff Management
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  • Supervision
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  • Kitchen Hygiene
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  • Leadership
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  • Testing
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  • Training
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Personal Skills

Devoted

Goal Oriented

Innovative

Adaptable

Focused

LANGUAGES

English (US)
Native or Bilingual Proficiency
French
Professional Working Proficiency

PERSONAL

Nationality
United States
Date of Birth
1977/09/12
Marital Status
Engaged
Driving License
Yes

Training

- I have trained several kitchen helpers, presenters and palate designers.
- I have also worked for kitchen renewals and maintained high standards of food presentation.
- I have trained chefs and pastry makers to follow instructions for the different needs in the kitchen.