Ciara Fagan-Dyer

Experienced chef and service worker with proven ability to perform under pressure. Strong organizational skills and expertise in inventory management. Effective trainer with exceptional communication abilities. Committed to enhancing workplace environments for both colleagues and customers.

Personal Disclaimer

Please note, I am a transgender woman. I use my legal name on all applications to avoid confusion should I make it to the hiring phase. As a result, I am only looking to work for those who promote diversity and inclusivity.

• Preferred Name: Ciara (Pronounced like Kiera or Kira) • Preferred Pronouns: She/Her Current Ambitions I am currently looking to find a role outside of the culinary industry due to recent concerns regarding my physical health. I am, however more than willing to work in a culinary role should my health be taken into account and respected. I love working in culinary and am devastated by the fact that my health has caused me to look away from it. I would adore a culinary role that can accommodate my albeit inconsistent physical health.

Expectations

Required • Min 30hr/week • Max 40hr/week • Min $22/hr or $45,000/yr Preferred or Negotiable • Health Insurance • Dental Insurance • Vision Insurance

Chef de Partie at Arlecchino Ristorante (2023-01 – 2026-08)

• Prepared and plated dishes according to Arlecchino Ristorante's menu specifications.
• Executed cooking tasks, including frying meats and vegetables, to meet menu demands.
• Developed a variety of sauces from scratch to enhance dish flavors based on recipes and customer requests.
• Collaborated with chefs to coordinate meal preparation during peak hours.
• Trained junior staff on cooking techniques and kitchen procedures.
• Adhered to food safety standards in all kitchen operations.
• Managed food inventory using proper stock rotation to minimize spoilage.
• Ensured cleanliness and organization of workstations to support efficient service periods.

Sous Chef at The Lab at Armen's Barrels (2023-08 – 2025-01)

• Developed seasonal menu items to enhance customer satisfaction and promote local ingredients.
• Prepared and presented dishes in compliance with restaurant standards and specifications.
• Trained junior kitchen staff on food preparation techniques and safety protocols to ensure high standards.
• Oversaw kitchen inventory to maintain ingredient freshness and implement optimal storage practices.
• Coordinated with front-of-house staff to streamline service and improve guest experience.
• Engaged directly with guests to assess food quality and overall satisfaction.
• Executed duties of executive chef during absences and maintained kitchen operations. of executive chef during absences, maintaining operational continuity.

Shift Leader at Bob Evans Restaurant (2021-01 – 2023-01)

• Trained new employees in roles such as line cook, server, and host to ensure efficient team integration.
• Resolved guest complaints to maintain high standards of service and satisfaction.
• Managed inventory organization and counting to support order accuracy for general manager.
• Ensured cleanliness and safety protocols were followed for staff and patrons, contributing to a safe dining environment.

Food Service Worker at Zoup! (2020-01 – 2021-01)

• Delivered exceptional customer service and resolved inquiries to enhance customer satisfaction.
• Prepared and served fresh soups and salads to customers, ensuring high quality.
• Coordinated with team members for smooth operations during busy hours, improving overall service efficiency.
• Ensured cleanliness and organization of food preparation areas, contributing to a safe working environment.
• Assisted with inventory management, restocking supplies regularly.

High School Diploma – Trinity High School (2022-06)