hriSTOPHer Kasak

3567 Baldwin Ave. Unit C,
Makawao, HI, 96768
c: (217) 369-5733 h: (808) 633-4506

WORKING SHIFT SUPERVISOR: Line + Prep Cook, Budding Chef, and Private Caterer

Providing specialized Kitchen Solutions, Crew Training, Prep, Cooking, World Cuisine

Dynamic Versatility, Gregarious, Tough, Job-Oriented, Hard-driving, and Team-Spirited
Offering Full Availability: seeking FT employ and development within progressive co. Spring 2010

Overview

/ Offering 15 years of professional cooking and kitchen leadership experience. Exemplifying reliable quality and professionalism, backed by consistent record of achievement.
Consistently maintained and produced on established restaurant lines and prep galleys:, Pizza Fresh, Spago Wailea Four Seasons, Spices, John Paul Fine Foods, and South Shore TIKI LOUNGE (Maui, HI), Radio Maria Restaurant &TapasBar, Timpone’s Restaurante Italiano , Courier Café (Champaign-Urbana, IL)

Focus of Expertise

/ *  Prep Production, Shift Supervision, Line Training, & Team Development Specialist
*  Customer Service and Relations
*  On-the-job culinary training received from Master Chef Raymond Timpone,
Luke Hursey, Spago executive chef, Cameron Lewark, and saucier , Johny Harper
*  Successful catering experience (300+ people)
*  Kitchen spreadsheet, accounting, timesheet, inventory tracking, and POS software
*  Maximizing kitchen productivity, coordination, and staff performance

Professional Experience

/ Stoph Stoph Inc.: Offering Catered Solutions / 2000 – Present
Owner/Operator
* Specializing in local and world cuisine, private operations and small events
* Recruit, hire, train, and direct as many as ten temporary employees
* Plan tailored menus, design ephemera materials, assure quality control, procure supplies, kitchenware, and provisions, and minimize waste.
* Co-catered Source 2010 Interactive Arts Festival at Camp Keanae YMCA
Most Recent / YNG Lmtd. (Pizza Fresh, Makawao: (808) 572-2000) / 2008- 2010
Closing Line Trainer & Shift Supervisor
* Orchestrated and regularly trained cooks, cashiers, and drivers
* Oversight back house operations, inventory, and production.
* Tenure saw store’s 25% drop in labor costs, turnover, and 15% rise in earnings during difficult period of recession and managerial-structue change
Veteran Food Service Industrialite: primarily back-of-house / 1994-2010
Shift-supervisor, Trainer, Cook, Cashier, Dishwasher, and Service
* Line (incl. Saute, Grill, Pantry, Sushi, Pasta, Pizza, Salad, Dessert stations), and Prep Cooking comprise the bulk of my front line experience
* Also worked as barista, host, and food-expeditor
* skilled in digital office environment with kitchen spreadsheet, accounting, timesheet scheduling, inventory tracking, and POS software

References available upon request

AcademicEducation

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School of Fine and Applied Art., University of Illinois at Urbana-Champaign

Graduate: Bachelor’s of Fine Arts from the school of painting w/2.63 GPA
Additional Studies: Parkland College, practicum scholarship recipient
3+D Computer Animation Programming, Theater Arts
Certification in: Maya w/2.75 GPA