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Griffith - Personal Chef - Seattle, WA, USA

Kelsey Griffith

Seattle, WA, USA


Personal Chef

  • Full time
  • Part time
  • One time
  • Contract
  • Temp


I provide healthy and delicious meals right in you own home. I shop, plan, and prepare these meals, then I clean up so it looks like I was never even there. All you meals are stored and labeled in your fridge. I can cater to your likes, so you will alway have something you love for dinner

Work History

Personal Chef/ Owner

Kitchen Creations by Kelsey

From June 2013

❖ Shop, cook, and store weekly meals. Also do all the clean up for my clients
❖ Also small catered events for guests including cocktail parties, sit down dinners, or BBQ's
❖ Teach cooking classes from 1-4 people at a range in skill level from beginning to expert. I can teach a vast array of culinary skills.
❖ Own this company, so it is my responsibility to make sure all runs smoothly
❖ Created sample menus where I have tested my own recipes, and reheating instructions so my clients get the best quality meals

Dietary Manager

The Center at Lincoln

September 2012 - May 2013

❖ Built kitchen from scratch, included all ordering, set up, hiring, menu planning, budgeting, training, and creating policies and procedures
❖ Helped prep and prepare all meals. Was a rehabilitation facility so dealt with many dietary restrictions, consistencies, and textures
❖ Made and tested a cycle menu containing 28 days of breakfast, lunch, and dinner
❖ Did all scheduling, hiring, training, ordering, and receiving
❖ Ability to lead a team, dictate tasks, train and withheld a high standard of food
❖ Prepped all meals daily from scratch

Pantry/ Banquet Chef

The Denver Country Club

July 2011 - September 2012

❖ Worked Grande Mariner and Banquet prep and service
❖ Helped prep and prepare salads, sandwiches, desserts and composed banquet meals
❖ Set up station for lunch and dinner services
❖ Normally worked alone, but also helped in training new hires
❖ Worked omelet action station for Sunday brunch

Day Coach

Earls Park Meadows

August 2008 - July 2011

❖ Ran the kitchen on the weekends
❖ Involved in interviews and new hires
❖ Critical part in development and growth of my team
❖ Mastered every line station, and every prep station including blade, saucier, baker, protein, and line setter
❖ Helped with ordering, receiving, inventory, food cost, food waste control, cleanliness, and dealing with purveyors
❖ Worked with front of the house so I understand the entire business of a restaurant
❖ Completed a year long leadership course called "leadership u" through Earls, entailing every aspect of running a successful restaurant

Qualifications & Certifications

The Art Institute of Colorado

Culinary Arts

The Art Institute of Colorado

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