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Summary
Quality-driven Sous Chef maintains complete understanding of kitchen operations, equipment and sanitation. Demonstrates organizational skills. Hires, trains and manages staff to provide employees with adequate guidance and resources to accomplish established objectives.
Skills
Motivational team management
Equipment usage
Farm to table
Workflow Optimization
Compliance
Positive and professional
Grilling and deep frying skills
Team training
Portion and cost control
Pantry restocking
Cleaning and sanitizing methods
Purchasing
Food preparation techniques
Recipe creation
Experience
07/2019 to CurrentSous ChefBeaumont Hospitals | Dearborn, MI,
Supervised all kitchen food preparation in demanding, high-volume environment.
Helped staff adhere to tough Microsoft requirements through practical discipline and motivation.
Assessed inventory levels and placed orders to replenish goods before supplies depleted.
Plated food according to restaurant artistic guidelines to promote attractive presentation.
Conducted frequent line checks to keep food at proper temperatures in holding zones.
Trained kitchen workers on culinary techniques.
Improved performance of team members resulting in high-quality meals produced daily.
Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
Liaised closely with kitchen and other departments, including front-of-house personnel.
Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
Maintained orderly kitchen environment to reduce wasted time searching for ingredients, utensils and specialty items.
Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
Supervised kitchen staff of 40 individuals, delivering on-the-fly training and mentoring to improve skills.
Trained and supervised line cooks to develop new skills.
Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
12/2016 to 07/2019Kitchen LeadEarth Fare, Inc | Fort Mill, SC,
Mentored and developed hourly team members, creating harmonious working environment.
Adjusted prep sheet as needed for proper production on each shift, communicating any adjustments to the Chef and cooks.
Oversaw food production for quality and consistency with house standards.
Performed all opening and closing kitchen supervisory tasks with proficient adherence to checklists.
Oversaw meal preparation and monitored food handling to encourage safety.
Trained employees on cooking techniques, safety standards and performance strategies.
Trained workers in food preparation and cleaning roles to facilitate restaurant operations.
Received, organized and rotated paper goods and food ingredients.
Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
Guided trainees to boost safety and inventory waste management to meet pre-established business thresholds for operation.
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