Charles Midencey cook
Charles Thomas Midencey
Available full time if we decide to go forward.
My first position in the kitchen was a dishwasher for six months, then I was given the opportunity to work on the line at grill. After picking up the duties of a grill cook my first chef decided to teach me all the positions in the kitchen (garde mache, grill, sauté, wok, and expediting). I'm extremely good with soaking up information about any station and its routines.
Straits Restaurant (Line cook)
San Francisco, CA
From: August 2013- January 2014
Straits restaurant was the first that allowed me from being a dishwasher to work on the line. While there my chef had taught me to work every position (as well as the wok) and the benefit of becoming well rounded cook. At the start of my stay I was started at $10.25 and ended up being paid at $12.00. Unfortunately I had to leave because of not being able to afford living in the city of San Francisco.
Chateau Marmont (Line cook);
From: January 2014- May 2014
At the Chateau I had worked prep and dinner service sometimes in the same day. On the line I worked mostly grill and garmache(included deserts). My rate of pay was at $13.00. I eventually left to work with restaurants seeking awards to establish myself better.
Room Forty (Line cook)
May 2014-October 2014
This was a molecular gastronomy catering company. There I did events on and off-site. I also prepped and worked every station. I had left RoomForty by Dr.'s orders due to a medical condition. Which is now solved and I'm doing better and able to be at my fullest.
Petit Trois (Lead Cook)
January 2015- December 2015
At Petit Trois I do just about everything. Helped open the restaurant. I work all stations, each shift are usually work both stations as well helping the other line cook. I take inventory/clean the walk in every night. Make all our sauces and prep.
At Petit Trois we got to the finals for John Beard best new restaurant. And we were named restaurant of the year in the US by Food & Wine and 3rd best by Bon Appetite. Also my chef Ludo Lefebvre won chef of the year.
I left Petit Trois for an offer to be a Sous Chef at a restaurant (OZU)
Ozu East Kitchen Ramen (Sous Chef)
December 2015- June 2016
At Ozu I did all the ordering. helped create the menu. trained all staff. cleaned. created specials as well. I left Ozu because I'm moved back to Oakland from Los Angeles.
Made it on Eater LA's top 25 best new restaurants in LA.
June 2016- Current
At Dropbox I joined to manage a wing if their kitchen that holds 2 stations. Hoping to eventually move up to sous, there's no room for growth here. For the wood fire pizza station I raised the sales from an average of 36 pizzas to 96 pizzas. They have removed me from the pizza station to help the comfort food station. I'm leaving to find a job closer to home and a company that has room to move up in rank.