Experienced Line Cook and Kitchen Manager with exceptional knowledge of a wide variety of kitchen equipment and cooking techniques in a fast-paced environment. Worldly, ambitious and highly skilled in American cuisine with a strong understanding of flavor profiles. Demonstrated team leader with excellent staff management skills. Seeking a position as a Sous Chef or Kitchen Manager.
Food handlers card
High volume production capability
Hiring and training
Focused and disciplined
Focus on portion and cost control
Inventory management familiarity
Stable work history
Successfully managed a kitchen staff of 30+ employees during high volume dinner services for more than 500 diners each night.
First to receive a 98% score on everclean audits on the midwest area
Supported all kitchen operations when chef was absent.
Played a key role in been nominated for restaurant of the year in the company.
Winner of the culinary challenge 2017 in the midwest area
Promoted to senior II manager
Senior Kitchen Manager06/2008 to CurrentThe Cheesecake FactorySkokie & Oakbrook, ILConducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency. Scheduled and directed staff in daily work assignments to maximize productivity. Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met. Minimized loss and misuse of equipment through proper restaurant supervision and staff training. Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines. Optimized profits by controlling food, beverage and labor costs on a daily basis. Counseled and disciplined staff when necessary. Consistently obtained highest rating from the county health department.
Line Cook09/2005 to 05/2008The Cheesecake FactoryLincolnshire, ILFollowed proper food handling methods and maintained correct temperature of all food products. Established and maintained open, collaborative relationships with the kitchen team. Prepared healthy, enjoyable breakfasts and dinners for diners.
Line Cook06/2006 to 04/2008Shallots Bistroskokie, IL
Consistently executed menu items to recipe standards. Set up and performed initial prep work for food items such as soups, sauces and salads. Expert in final plate preparation with authentic presentation.
GEDMalcolm X CollegeChicago, IL, USAContinuing education in GED