Summary
Overview
Work History
Education
Skills
Certification
Reference's
Timeline
Generic

Isabella Leonard

Pittsburgh

Summary

Dynamic culinary professional with extensive experience at Duquesne Club, excelling in food preparation and presentation. Proven ability to enhance customer satisfaction through innovative menu development and effective inventory management. Strong teamwork and leadership skills foster a collaborative kitchen environment, ensuring high-quality food service while maintaining strict sanitation standards.

Overview

4
4
years of professional experience
1
1
Certification

Work History

Garde Manger Supervisor

Duquesne Club
08.2021 - 12.2022
  • Assumed responsibility for creating visually appealing hors d''oeuvres displays during banquets or private events, enhancing overall event presentation.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Exhibited versatility by stepping into other kitchen roles as needed, demonstrating adaptability and a strong work ethic.
  • Maintained a clean and organized workstation at all times, adhering to strict sanitation protocols for safe food handling practices.
  • Assisted with training new staff members on Garde Manger station operations, sharing knowledge and expertise for consistency across the team.
  • Managed inventory levels effectively by tracking usage patterns and placing accurate orders with suppliers on a weekly basis.
  • Participated in weekly team meetings, providing input on menu development and suggesting process improvements for more efficient operations.
  • Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.

Saute Chef

Duquesne Club
08.2021 - Current
  • Chopped vegetables, butchered meat and made sauces to prepare food for service.
  • Displayed correct recipes on monitor during prepping, frying and sautéing process to prepare ingredients and plate dishes to business standards.
  • Cooled, stored, labeled and dated food products appropriately to maximize ingredient freshness when preparing recipes.
  • Complied with nutrition and sanitation regulations and safety standards by taking proper precautions to deliver high-quality food timely and simultaneously.
  • Answered, reported and followed executive sous chef's instructions to cook menu items in cooperation with rest of kitchen staff.
  • Developed innovative, creative menu items and recipes.
  • Maintained smooth and timely operations in preparation and delivery of meals.
  • Trained new kitchen staff on food safety, preparation and cooking techniques.

Education

Graduate Certificate - Hospitality Mgmt/Culinary Arts

Indiana University of Pennsylvania
Punxsutawney, Pa
08-2021

High School Diploma -

Washington County Technical High School
Hagerstown, MD
06-2019

Skills

  • Teamwork
  • Food preparing, plating, and presentation
  • Cleaning and organization
  • Food safety
  • Inventory Management

Certification

  • ServSafe

Reference's

Elizabeth Caglia

(724) 244-1453

Nate Painter

(412) 559-6678

Timeline

Garde Manger Supervisor

Duquesne Club
08.2021 - 12.2022

Saute Chef

Duquesne Club
08.2021 - Current

Graduate Certificate - Hospitality Mgmt/Culinary Arts

Indiana University of Pennsylvania

High School Diploma -

Washington County Technical High School

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Isabella Leonard