Kristine Skaarer
Head Of Kitchen Development
Summary
Dynamic Executive Chef with over 12 years of experience leading high-performing culinary teams and specializing in Mediterranean and fusion cuisines. Known for innovative menu development, effective cost management, and a passion for culinary excellence, resulting in significant improvements in customer satisfaction and operational efficiency.
Led a team of 20 chefs and kitchen staff in a high-volume, upscale dining environment, consistently delivering top-quality dishes
Overview
12
12
years of professional experience
3
3
years of post-secondary education
4
4
Languages
Work History
Head of kitchen development
Palett
02.2021 - Current
- Enhanced kitchen efficiency by streamlining processes and implementing time-saving techniques.
- Maximized profit margins by closely monitoring expenses such as labor costs, ingredient purchases, utilities usage.
- Established strong relationships with local farmers and purveyors, sourcing fresh ingredients while supporting the local economy.
- Conducted regular performance evaluations for staff members, identifying areas of improvement and offering targeted support as needed.
- Cultivated a positive working atmosphere among the team members which resulted in better collaboration and productivity.
- Achieved cost savings by negotiating favorable contracts with vendors and suppliers, securing high-quality ingredients at competitive prices.
- Developed new menu items, incorporating seasonal ingredients and current culinary trends for increased profitability.
- Managed inventory levels effectively, reducing food waste and maintaining adequate supplies for daily operations.
- Mentored junior kitchen staff, improving overall team performance and fostering a positive work environment.
- Reduced employee turnover by creating a supportive work culture and providing opportunities for growth within the organization.
- Optimized staffing schedules, balancing workload while minimizing labor costs to maximize profitability.
- Consistently met or exceeded budget targets without compromising quality or guest satisfaction.
Sous chef
Amerikalinjen
01.2019 - 02.2021
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Collaborated with staff members to create meals for large banquets.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Mentored kitchen staff to prepare each for demanding roles.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Planned promotional menu additions based on seasonal pricing and product availability.
Sous chef
Grilleriet
04.2017 - 02.2019
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Mentored kitchen staff to prepare each for demanding roles.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Kokk
THE THIEF
04.2017 - 03.2018
- Self-motivated, with a strong sense of personal responsibility.
- Excellent communication skills, both verbal and written.
- Proven ability to learn quickly and adapt to new situations.
- Skilled at working independently and collaboratively in a team environment.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
Kokk
Astral
07.2016 - 04.2017
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Cooked memorable dishes that brought new customers into establishment.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
Chef
Maaemo
10.2015 - 07.2016
- Cooked memorable dishes that brought new customers into establishment.
- Maintained well-organized mise en place to keep work consistent.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
Commis Chef
NOMA
03.2015 - 10.2015
- Cooked memorable dishes that brought new customers into establishment.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Prepped daily menu items to quickly deliver upon request.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Seasoned and marinated cuts of meat, poultry and fish.
Kokk
Stormkjøkkenet
07.2014 - 03.2015
- Collaborated with staff members to create meals for large banquets.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Seasoned and marinated cuts of meat, poultry and fish.
- Rotated through all prep stations to learn different techniques.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
Lærling
Tjuvholmen Sjømagasin
08.2012 - 06.2014
- Maintained well-organized mise en place to keep work consistent.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Set up food stations by following chef's orders.
- Streamlined prep processes for increased efficiency, allowing for a smoother flow of service during peak dining hours.
Education
Certificate of Apprenticeship - Culinary Arts
Mysen Videregående Skole
Mysen, Norway 04.2010 - 04.2012
Build-up To General Study Competence - General Studies
Askim Videregående Skole
Askim, Norway 01.2015 - 04.2016
Skills
- Food Preparation
- Food Safety
- Cost Control
- Menu Memorization
- Nutritional knowledge
- Team Management
- Menu development
- Sanitation Standards
- Culinary expertise
- Special diets
- Creativity and Innovation
Timeline
Head of kitchen development
Palett
02.2021 - Current
Sous chef
Amerikalinjen
01.2019 - 02.2021
Sous chef
Grilleriet
04.2017 - 02.2019
Kokk
THE THIEF
04.2017 - 03.2018
Kokk
Astral
07.2016 - 04.2017
Chef
Maaemo
10.2015 - 07.2016
Commis Chef
NOMA
03.2015 - 10.2015
Build-up To General Study Competence - General Studies
Askim Videregående Skole
01.2015 - 04.2016
Kokk
Stormkjøkkenet
07.2014 - 03.2015
Lærling
Tjuvholmen Sjømagasin
08.2012 - 06.2014
Certificate of Apprenticeship - Culinary Arts
Mysen Videregående Skole
04.2010 - 04.2012
Similar Profiles
Laure CahuzacLaure Cahuzac
Global Head of Development | Basel Site Head at Bacthera AGGlobal Head of Development | Basel Site Head at Bacthera AG
Greg BetzoldGreg Betzold
Head Coach and Head of Player Development at University of ArkansasHead Coach and Head of Player Development at University of Arkansas
Melissa MooreMelissa Moore
Sr. Manager, Learning & Development/Head of Training and Development at WellDyneRxSr. Manager, Learning & Development/Head of Training and Development at WellDyneRx