Serenidy Pries Email & Phone Number

Lansing, Mi, Us

East Lansing, Michigan, United States

Remote

Personal chef meeting your adventure cooking needs.

Oregon, United States

Eugene, Oregon, United States

• Butcher, cure and smoke meat, cut fish, pickle vegetables, make condiments and prepare nearly every menu item fromscratch every day in an open kitchen environment.• Ferment approximately 200 pounds of sauerkraut every one to two weeks.• Anticipate customer flow in order to keep an appropriate amount of product on hand without running out.• Cure meat in accordance with the State of Oregon HACCP plan. Maintain and verify all logs.• Mitigate conflicts between staff members, provide a liaison between employees and owners.• Changed kitchen layout to decrease ticket times and elevate the customer experience.• Develop menus and for the restaurant, special events and caterings, brewer's dinners, created new specials several timesa week.• Taught several young cooks best practices and saw noticeable improvement in their work after time in my kitchen. Workdaily with front of house staff so that servers understand the importance of customer education.• Order all supplies for both front and back of house of the location.• Improved and streamlined ordering systems, focusing on product quality and improving costs. Continually monitor forways to save product, time and money

Eugene, Oregon

Work in a very small team in an open kitchen with locally sourced, sustainably produced ingredients in order to wow customers with my food. Constantly monitor the back of house operations to ensure cleanliness, quality and to look for financial savings.

Springfield, Oregon

Provide fantastic, upscale Italian food and excellent customer service in a 75-seat restaurant that offers to-go.Create new and exciting fish and entrée specials three or more nights a week.Have 3-10 employees report directly to me on any given evening in an open-kitchen environment.Routinely reinforce food quality, kitchen safety and sanitation practices.Work constantly to develop and improve relationships with local farmers and food vendors in order to increase food qualitywhile decreasing the restaurant's food costs and carbon footprint.Track inventory daily, make weekly orders and create daily shopping lists.Schedule and prioritize catering orders.Resolve any customer and/or employee issues quickly with minimal interruption to kitchen flow.Started as a pizza cook, was promoted after a few months to sous chef and worked the last four months as chef de cuisine.

King Salmon, Ak

Worked with two different seasonal teams to provide excellent from-scratch food in an extremely remote environment whereall supplies arrived by boat or airplane.Spent first year as sous chef, second year I was there in September as emergency replacement chef.Constantly monitored food quality and maintained excellent vendor relationships in order to fulfill special client requests anddietary needs.Created new and exciting menus and dishes to keep clients and employees excited about meals despite relatively limitedingredients.Resolved employee and customer problems calmly and efficiently.Tracked inventory and purchased supplies for both the kitchen and housekeeping team.Inspected restaurant to maintain high levels of cleanliness in a grizzly-bear-rich environment

Eugene, Oregon Area

Worked as the only cook in an open, from-scratch kitchen on the hot plate.Prepped ingredients, including cutting whole fish, primal cuts of meat and chopping/peeling/pickling/fermenting vegetables.Created stock and prepared delicately balanced soups.Maintained daily inventory, including reordering and restocking supplies