Kirsten M. Wabsis C.C.
Resume
[Kirsten M. Wabsis]
619-761-1072
kirstenwabsis.wix.com/kirstensportfolio
Associates of Science in Culinary Arts
ACF Certified Culinarian
Specializing in California fusion, modernist, and molecular gastronomy work.
Dedicated Passionate and Leadership oriented.
Overview
Certified Culinarian, three and a half food service experience in a
high volume environment. Two years of experience cooking in a
high volume environment.
Current Food handler’s card, experienced with order guidesan inventory
Experienced in a leadership role.
Skill set includes but is not limited to grilling, sautéing, baking,
Garde Manger work, molecular gastronomy, and modernist style cuisine.
Experience working with a variety of methods. Knife skills are accurate and consistent.
Areas of Expertise
• Utilization of product
• Leadership in the kitchen
• Costing of Menu Items
• Conducting Inventory
Professional Experience
[mod] [Executive Sous Chef] Febuary 2014- present
Manage Inventory, Taste and quality control all product. Manage Back of the house staff.
Cost all menu items. Come up with a menu for the cafe. Bake all pastries in house. Work
with local farms and vendors .
[Roy Yamaguchi’s Pacific Rim Cuisine] [Line Cook] September 2013-
Present
Prep all the day’s mise en place. Prepare Sous vide Items for the
following day. Work the Saute station through service. Close and clean
station after service
[Ocean Terrace; George’s at the Cove] [Tournant Cook] August 2012- August 2013
Prep all needed mise en place for the day, work the line, handle orders in a timely
fashion, knowledgeable of all menu items, able to work all stations.
[The Palette, The Art Institute of California at San Diego] [Sous Chef] March2013- April 2013
Preform all Duties of Sous Chef, Create prep lists, manage kitchen,
ensure all mise en place is done in a timely manner.
[Pinnacle Peak Steak House][Grill Master] May 2012- August 2012
Work the grill station or other stations when necessary during
service. Create specials, soups, and new menu items. Cost recipes andhandle order guides, detailed daily inventory.
Inspect the quality of foods being delivered.
[Sycuan Casino] [Server/ Cashier] 2010-2012
Work in the front of the house providing fast friendly service to all guests in a timely manner.
Handle a cash bank, internal and external customer service.
Education & Qualifications
The International Culinary Schools at the Art Institute San Diego
Associate Degree, Culinary Arts September 2013