Randy Chaisson Email & Phone Number

Needham, MA

• Prepare, cook and serve food for hotel restaurant and banquet parties ranging from 100 – 500 people
• Train new employees on working the line, temperature control, kitchen operations and cleanup
• Work with management team to trial new dishes and sides on main menu for restaurant guests
• Collaborate with additional hotel staff to prepare and execute high-quality events for to clients and partners

• Responsible for the preparation, presentation and recipes of assigned menu items ensuring quality standards were met.
• Assisted in catering services with food preparation, transportation coordination and execution of scheduled event.
• Coordinated food orders timely and accurately while maintaining open communication with staff to ensure optimum service to guests.
• Operated, maintained, and cleaned kitchen machinery and complied with standards of sanitation and safety.

Dedham, MA

• Supervised and mentored junior staff to help master techniques and reinforce safety guidelines.
• Provided instruction, guidance and training to over 300 climbing participants; monitoring successes and development.
• Managed daily operations of climbing space including inventory, route development, and gym usage.

Dedham, MA

• Organized, lead, and advanced interest in recreational activities to promote physical, mental, and social development.
• Established and maintained relationships with family members to increase overall program retention and growth.
• Assisted the Program Director in the planning and implementation of programs, events, and summer camps.

Norwood, MA

• Assisted in food preparation and cooking procedures for main kitchen and cafeteria.
• Collaborated with head chefs on special event menus, recipes, and entrées.
• Managed serving section of food production line; maintaining efficiency, and timely delivery of patient meals.
• Prepared meal carts for private functions, family bereavements, and VIP patients.
• Communicated meal and diet changes between chefs and kitchen personnel; ensuring diet restrictions were followed.

Associate Of Science, Culinary Arts

Activities and Societies: Inventory Control Certification, 2011

Associate Of Arts Degree, General Studies