Quality-driven Sous Chef maintains complete understanding of kitchen operations, equipment and sanitation. Demonstrates organizational skills, budgeting experience and full knowledge of financial reports. Hires, trains and manages staff to provide employees with adequate guidance and resources to accomplish established objectives. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service. Talented Chef skilled at grilling, roasting and broiling meat and vegetables. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow that upholds business standards. Motivating Chef competent in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with Head Chef to analyze food costs and forecast business trends to make menu recommendations to meet company goals. Dedicated employee known for punctuality, pursuing employment options where good customer service and positive attitude will make a difference.
- Decision Making
- Creative Thinking
- Vendor Relationships
- Standards Compliance
- Production Scheduling
- Team Leadership
- Cooking Technique Demonstrations
- Cost Control and Budgeting
- Purchasing Equipment
- Relationship Building
- Supply Ordering
- Staff Supervision and Coordination
- Current in Culinary Trends
- Staff Recruiting and Hiring
- Instruction and Delegation
- Customer Service
- Scheduling Equipment Repairs
- Food Preparing, Plating and Presentation
- Quality Assessment
- Quality Control and Oversight
- Sanitation and Cleaning
- Flexible and Adaptable
- Resolving Complaints
- Food Production Timing
- Prioritization and Organization
- Hospitality Services
- Coaching and Mentoring
- Operational Oversight
- Staff Training
- Team Building and Development
- Performance Improvement
- Order Delivery Procedures
- Staff Performance Assessments
- Corporate Trainer, FlowerChild Dallas - 2016
- NRO Trainer, Flowerchild Dallas - 2016
Mount Rainier National Park, WA, 02/2016 - 09/2021
- Trained kitchen workers on culinary techniques.
- Supervised all kitchen food preparation in demanding, high-volume environment.
- Performed as head chef as needed to maintain team productivity and restaurant quality.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Oversaw kitchen employee scheduling to meet all coverage needs and avoid wasted labor.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Assisted with interviewing, hiring and training kitchen personnel.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Improved performance of team members resulting in high-quality meals produced daily.
- Maintained highest food quality standards regarding food inventory procedures, food storage and rotation.
- Assisted head chef with scheduling, training and professional development for team.
- Conducted daily line checks, food reviews and taste tests to make improvements and correct deficiencies.
- Managed shift of 20 staff, including cooks, bakers, dishwashers and front of house team members.
Palm Harbor, FL, 05/2013 - 02/2016
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Monitored quality, presentation and quantities of plated food across line.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options.
- Performed financial analysis and recommended effective methods to cut costs.
- Monitored all meals served for temperature and visual appeal.
- Incorporated customer recommendations and feedback to experiment with new dishes.
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
City, STATE, 10/2008 - 02/2011
- Maintained rifles, machine guns, mortars and hand grenades, verifying weapon locations and supporting magazine operations.
- Patrolled restricted areas and authorized access for permitted personnel.
- Led infantry team of 10 members in combat operations, providing tactical guidance for individuals with varying strengths.
- Coordinated detailed operations with armor, artillery and air support units.
- Developed and maintained daily personnel accountability reports for 10 soldiers in remote and urban combat settings.
- Managed receipt, storage and issue of mission-specific weapons and ammunition.
- Trained diligently on gym equipment and exercise courses to achieve combat resilience and advance in both rank and skill level.
- Conducted ground reconnaissance and reported to leadership for strategic planning.
- Operated and maintained rifles, machine guns and hand grenades.
- Executed long-range, precision fire from concealed areas and tactical checkpoints.
- Set up and operated field communication equipment for infantry group.
- Helped team carry out non-combat transitional, security and reconstruction operations.
- Carried out orders with precision from open and concealed positions.
- Support security, stability, transition, and reconstruction operations
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School Attended
- The Colony High School
Job Titles Held:
- Sous Chef
- Executive Chef
- Infantryman (11B)
Degrees
- High School Diploma
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