Christopher Parsons Email & Phone Number

Bellingham, Wa, Us

Bellingham, Wa, Us

Malvern, Pa, Us

-Assisted the GM with opening the café and retail space (including pre-opening deep cleaning) which was the premier debut of the Brock and CTDI contract relationship.-Assists the Executive Chef by undertaking management responsibilities and autonomy of standalone café including ordering product, food production, staff management, producing & stocking retail inventory (e.g. snacks and beverages), posting and updating signage-Trains and mentors new kitchen staff in cooking techniques, time management, and safety protocols-Weekly development and launch of daily & weekly menus & specials (entrée, deli, soup, grill, & salad bar)-Comprehension of both verbal & written food recipes, production orders, cooking instructions and techniques in preparation of daily menu offerings-Produces high-quality food from scratch for all menu items in an open kitchen environment (consistently maintaining cleanliness & an organized space)-Implements innovative ideas resulting in the development of new dishes and an increase in customer loyalty-Contributes to the achievement of financial targets and KPIs through effective inventory management, cost & portion control, and the creation of standardized recipes-Preparation, production, and service of foods including soups, sauces, salads, entrées, specialty caterings and all other items-Receiving, unpacking, unwrapping, date coding, rotating and storage of deliveries.-Maintaining a safe work area and observing applicable health, safety, and food handling regulations including staying up-to-date with HACCP logs-Conducts regular inspections of equipment functionality; coordinated repairs or replacements as needed-Providing exemplary customer service in a courteous, helpful and friendly manner at all times-Participates in regular meetings with management to discuss menu changes, operational improvements, and cost-saving strategies-Master Key holder/Security Badge access-Toast cashless POS/KPS-Retail Analytics & Planning (RAPS)

Philadelphia, Pennsylvania, Us

-Cross-trained as Catering Manager and substitute Kitchen Lead across all schools (16 total) in district (i.e. familiarity with running elementary, middle school and high school level production, recordkeeping)-Outlook, Microsoft Suite, QuikLunch, Concur, PaySchools, PRIMAProject Management, including:-Menu design & execution for executive board meetings, custom boxed lunches, breakfast pastry & coffee service, light fare, buffet, and passed/stationary hors d'oeuvre (all parties ranging from 20-200+)-Scratch recipe development and scaling-Able to adapt to and accommodate dietary/allergic restrictions (i.e. vegetarian, vegan, gluten free)-Consistent time management and thorough communication-Event delivery, set-up & breakdown-Perpetual inventory management; ordering and receiving of goods-District-wide Master Key holder, badge access; company van access

Malvern, Us

-Team Leader/Lead Cook-Training and instructing new cooks on systems and processes-Knife skills-Operating commercial kitchen equipment-Open kitchen work environment-Seasonal, scratch kitchen menu recipe ideation and development/engineering of technique-Generating production menus/prep lists-Efficient multitasking & time management-Cross-trained for adaptable substitution with all departments as necessary (i.e. pastry, front-of-house, and/or sanitation departments)

-Internship to ownership-Scratch Pastry Chef-Securing licensing, certificates, & tax representation for mobile food vending business-Grantwriting (secured PA Cares Grant)-Purchasing/receiving and inventory maintainence -Events booking-Independent event set-up, service/operation, & breakdown (i.e. farmers markets, pop-ups, private parties)-Wholesale retail (i.e. stocking at local co-ops and cafes)-Key/code holder (company car, kitchen rental)-Slack App and QuickBooks for consistent, organized communication and archiving-Photography, social media, and promotion (@Waffles4Tourette)

Underground collective of "ghost bakers" apprenticing under the leadership of Master Baker Jerome Sheehan. We specialize in artisan sourdough breads, Bavarian-style pretzels, and seasonal pastries, all inspired by the Old World European tradition of neighborhood boulangerie-patisseries. I am one of the original founding members and lead apprentices in the kitchen, while also managing our social media marketing.

Short Order/Prep CookSeasonal scratch kitchen, farm-to-tableFOH Manager duties included overseeing staff, organizing and logging inventory, ordering & receiving, attention to detail, customer service, multitasking and time managementHead Barista duties included training of staff and ensuring consistency during high volumeRecipe ideation & development for cafe and kitchen menuChef Assistant for all catering & special events

Wawa, Pa, Us

3rd Shift, Shift Manager-Deli Counter Sandwich Maker-Customer Service Associate-Stockist-Inventory Rotation, Receiving

Fort Washington, Pa, Us

Quickly escalated the ranks from simple bussing/waiting/running to being valued as an interchangeable unit that could thrive in any position (prep cook, sanitation, master of ceremonies) that was left wanting on any given night.

Associate Of Arts And Sciences - Aas, Culinary Arts/Chef Training

Education record