Seasoned Sous Chef specializing in many cuisines. Successful 10 year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Enthusiastic sous chef eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top quality food.
Skills
Menu Planning
Recipe Development
Decision Making
Equipment Inspection and Maintenance
Quality Control and Oversight
Food Preparing, Plating and Presentation
Food and Beverage Service
Food Production Timing
Work History
Sous Chef, 05/2020 - Current Hornblower – Galveston, TX,
Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Mentored kitchen staff to prepare each for demanding roles.
Trained and managed kitchen personnel and supervised related culinary activity.
Disciplined and dedicated to meeting high-quality standards.
Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
Planned and directed high-volume food preparation in fast-paced environment.
Line Cook, 11/2016 - Current Stan Clark Companies – Oklahoma City, OK,
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.
Collaborated with servers to collect information about specific customer desires and dietary needs.
Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Grilled meats and seafood to customer specifications.
Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
Handled portion control activities according to specified instructions provided by chef.
Unloaded food supplies from distributor trucks to efficiently organize inventory.
Prepared food items such as meats, poultry and fish for frying purposes.
Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Led shifts while preparing food items and executing requests based on required specifications.
Cook, 07/2015 - 09/2016 Council For Economic Opportunities In Greater Cleveland – , ,
Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
Line Cook, 08/2011 - 06/2015 Stan Clark Companies – Tulsa, OK,
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.
Collaborated with servers to collect information about specific customer desires and dietary needs.
Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees.
Maintained smooth and timely operations in preparation and delivery of meals.
Set up work stations and prepped [Type] food for dishes to increase productivity during busy mealtimes.
Adapted meals based on FOH tickets while maintaining accuracy and speed of preparation.
Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
Grilled meats and seafood to customer specifications.
Prepared food items such as meats, poultry and fish for frying purposes.
Handled portion control activities according to specified instructions provided by chef.
Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Education
GED: , Expected in 06/2009 - North Hagerstown High School - Hagerstown, MD GPA:
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