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Energetic professional Jr Sous Chef with 5 + years of experience in high volume, fast-paced operations, food prep, ingredient measurement, and station maintenance. Work well in fast-paced cooking and food prep environment in high-pressure settings.
Ensure kitchen operations by overseeing daily product inventory, purchasing, and receiving. Follow proper food handling methods and maintain correct temperatures of all food products, while conducting daily inspections, and maintaining food sanitation and kitchen equipment safety reports. Establish open, collaborative relationships with all kitchen teams. Enforce appropriate workflow and quality controls for food and temperature. Consistently taste, smell, and visually check all dishes to ensure they are appealing and prepared correctly.
Prior experience as Prep Cook, Receiver, Line Cook, Pastry, and Garde Manger. Able to work flexible hours necessary including off-hours, weekends, and holidays.
- Exceptional problem solving skills.
- Able to handle more than one task at a time under pressure.
- Often called in by upper management to fulfill multiple roles when needed.
- Selected by Chef to attend South Beach Wine & food Festival, 4 years straight.
- Efficiency, reduced the cost of labor or increase the usefulness of resource.
Assist with overseeing all aspects of daily kitchen operations & food production.
- Assisted Head chef and sous chef with daily and specialty menu items for the restaurant and (B.E.O) events, Charcuterie, Meat, Poultry, & Seafood dishes.
- Planned and directed high-volume food preparation in afast-paced environment.
- Streamlined productivity by implementing proper procedures to cut overtime and time frame by 20%.
- Mise en place for Chef and Sous Chefs.
- Operated large-volume cooking equipment such as Grills, deep fryers, Auto-sham, tilt skillet, and slicer
- Carefully maintained sanitation, clean practices.
- Properly labeled, Rotated stored all raw food ingredients including produce, meat, seafood, wild game, fish, poultry, dairy, and dry goods.
- Promptly reported any maintenance and repair issues to Chef.
- Accurately and effectively prepared healthy delicious seafood, meats, and vegetable-based dishes.
- Make proper adjustments /or create Prep list.
- Performed stock rotation and inventory count to provide lists of low-stock kitchen items.
- Ordered ingredients to meet expected needs.
- Trained with Pastry Chef to learn dishes.
- Trained kitchen staff with proper equipment use and cooking techniques and Health and safety procedures.
- Tasked with receiving and unpacking specialty items and daily fresh ingredient deliveries to learn General operation.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Worked closely with Executive chef to organize banquet menu for 500 + guests.
- Maintained well-organized mise en place to keep work efficient and consistent.
- Prepared items for roasting, sautéing, frying, steaming, sous vide and baking.
- Removed expired food and beverages from storage and reviewed inventory for upcoming expiration dates.
- Complied with portion and serving sizes as per restaurant standards.
- Helped keep labor down to support business profit targets.
- Sanitized all prep area's in between task's properly to prevent food-borne illness.
- Able to comprehend and follow recipes, using good judgement and resolve problems.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Washed, peeled, and cut fruits and vegetables in advance.
- Preserve freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
- Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
- Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
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- ServeSafe Re-Opening Guidance: Covid-19 Precautions
- ServeSafe De-escalation: Covid-19 precautions
- ServeSafe Takeout: Covid-19 Precautions
- ServeSafe Delivery: Covid-19 Precautions
- National Registry of Food Safety Professionals Food Handler Training Program May 26, 2021 - May 26, 2024
- State of Florida Notary Public Notary I.D 1621362 July 23,2020 - July 22, 2024
- Stanford University Covid-19 Training for Healthcare Workers June 20, 2020
- John Hopkins University Covid-19 Contact Tracing June 21,2020
- Universite De Geneve Global Health: An Interdisciplinary Overview June 29, 2020
Educating Hands School of Massage - Miami, FL
Florida International University - Miami, FL
Anticipated completion in 2026.
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School Attended
- Educating Hands School of Massage
- Florida International University
Job Titles Held:
- Jr Sous Chef
- Chef De Partie
- Prep Cook/ Receiver
Degrees
- Diploma of Graduation
- Some College (No Degree)
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