Close Close Preview

Your amazing online presence is right this way.

Create your profile
Capture who you are, what you do, and where you're going. All in one place.

Christopher Huff

Christopher Huff

Line Cook

6th Street Bistro

Bingen, Wa - 98605

Message
MENU ☰

6th Street Bistro

Line Cook

Basic cooking duties,
Cleaning and keeping food safe
Minimizing food waste
Occasional help with the daily specials

Career medium 01

Mt. Hood Meadows

Kitchen Supervisor

-Achieved and exceeded performance, budget, and team goals
-Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.
-Verified freshness of products upon delivery.
-Practiced safe food handling procedures at all times.
-Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
-Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.
-Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
-Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
-Led shifts while personally preparing food items and executing requests based on required specifications.
-Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
-Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
-Verified proper portion sizes and consistently attained high food quality standards.
-Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.

Career

Waucoma Club

Sous Chef

-Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
-Reduced food costs by using seasonal ingredients, setting standards for portion size and minimizing waste.
-Verified proper portion sizes and consistently attained high food quality standards.
-Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
-Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
-Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
-Led shifts while personally preparing food items and executing requests based on required specifications.
-Recommended menu items to the Executive Chef for new dish development, holidays, special events and promotions.
-Verified freshness of products upon delivery.
-Comprehensive knowledge of food and catering trends
-Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.

Career medium 03
Career
Career medium 03

Full Sail Brewery

Line Cook

-Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.
-Verified freshness of products upon delivery.
-Practiced safe food handling procedures at all times.
-Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
-Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.
-Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
-Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
-Led shifts while personally preparing food items and executing requests based on required specifications.
-Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
-Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
-Verified proper portion sizes and consistently attained high food quality standards.
-Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines

Career

Mazzah Medditeranian

Line Cook

-Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
-Verified proper portion sizes and consistently attained high food quality standards.
-Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
-Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
-Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
-Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
-Led shifts while personally preparing food items and executing requests based on required specifications.
-Regularly interacted with guests to obtain feedback on product quality and service levels.
-Achieved and exceeded performance, budget and team goals.
-Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation

Career medium 01
Career
Career medium 06

Kodiak Wildland Fire

Hazardous Waste Technician

-Hazardous spill response
-Cleaned up numerous oil spills throughout Utah over the summer
-Laid boom in rivers and streams to catch oil
-Worked with chainsaws to cut contaminated limbs and shrubbery
-Drove small river boats throughout contaminated streams
-worked with a lot of wildlife
-Worked a lot in waiters removing heavy, contaminated things from streams and rivers
-Worked 14hr days every day until the job was finished(long: 8 weeks)

Career

Timberline High School

High School Diploma