Maegan Dorn

Motivated, passionate and detail-oriented individual with 16 years of culinary experience, seeking to achieve employment in a professional setting, to which I can strengthen the skills I have obtained to ensure proper food and safety standards, as well as excellent food quality and service.

Cook at Austin Catering (2023-07 – 2026-06)

• Cooking, packing and sending out the breakfast events, preparing and plating tastings for future events
• Prepping sides, sauces, meats and salad that followed dietary guidelines
• Organizing and relabeling everything in the coolers and dry storage area weekly
• Accepted, checked and put away orders
• Consolidated food and items that returned from events

Sous Chef at Balcones Country Club (2011-05 – 2023-06)

• Assisting the chef in line/banquet menu ideas, plating and pricing
• Creating weekly schedules, placing weekly produce orders as well as large orders in the chefs absence
• Coding invoices, checking in deliveries, ensuring the line is properly stocked, cleaned, organized and all foods are up to date before service
• Assisting the line when needed as well as taking care of all banquet events, ensuring the food is cooked and served properly, and out on time
• Prepping proteins, sauces, dressings, sides etc. as needed for service
• Performing action stations such as omelette, street taco, carving
• Training all new employees how to use the smoker, sous vide, vacuum sealer, ice cream machine, and teaching them how to prepare and plate the current menu
• Creating and pricing weekly special menus

Sous chef at Berry Creek Country Club (2020-10 – 2021-12)

• Place weekly produce orders, keep all food storage areas clean and organized, put away all orders in their appropriate places
• Wash dishes (as we did not have a dishwasher due to covid)
• Prep organize and clean the line before lunch and dinner service
• Ensure that menu items get sent out cooked and plated properly
• Organize specials with the chef, train new employees on closing procedures as well as assisting them in learning the menu

Sous chef at The Clairmont Retirement Community (2016-10 – 2018-12)

• Served over 200 residents daily for dinner and dessert, plated and served to rooms
• Prepped and assembled daily snacks, Made daily soup and desserts from scratch
• Occasionally prepping, cooking and serving lunch
• Placed weekly produce orders, as well as large orders in chefs' absence
• Organized and put away all orders
• Cleaned and closed kitchen nightly

Cook at Brierwood Country Club (2008-02 – 2011-01)

• Started out doing laundry, moved up into the kitchen in less than 6 months
• Helping out with banquet prep such as salads, cheese/fruit trays
• Learned how to cook meats, sauces and sides for upscale events
• Learned how to do omelette/ carving stations
• Ended up being lead line cook, preparing pastas, fish, steak etc
• Calling out orders

GED – Austin, TX (2014)