Sous chef specializing in Fine dining cuisine. Successful 10+ years record in high-paced kitchens. Adaptable professional able to handle any challenge. Having 7+ years in fast food environments, Also 5 years in Fine dining cooking establishments. Supervisor training classes,completed de-escalation training. Serve-safe certified as well as Tips certified.
Manager coaching and training
ServSafe Manager Certified
Effective time manager
Motivational team management
Positive and professional
Food preparation techniques
Grilling and deep frying skills
Cleaning and sanitation
Kitchen equipment and tools
Portion and cost control
Cleaning and sanitizing methods
Cutting and slicing techniques
High volume production capability
Strong butchery skills
Focused and disciplined
Sous Chef/General Manager|Meskwaki Bingo Casino Hotel - Tama, IA|05/2015 - 07/2020
Supervised all kitchen food preparation while operating in demanding, high-volume environment.
Maximized customer satisfaction and team performance through command-based structure and absolute control over staff actions.
Created diverse cuisines, including full restaurant, special events and tasting menus.
Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor.
Plated food according to restaurant artistic guidelines for attractive presentation.
Created exciting dishes to draw in clientele and increase revenues.
Assessed inventory levels every week and placed orders to replenish goods before supplies depleted.
Helped staff adhere to tough restaurant requirements through effective discipline and motivation.
Streamlined menu and cooking processes for kitchen staff, effectively shortening patron wait times and enabling establishment to serve more guests during business hours.
Performed as head chef as needed to maintain team productivity and restaurant quality.
Monitored and improved work of 7 team members producing up to 200 meals depending on the night.
Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
Swing Shift Cook|Tremont on main - Marshalltown, IA|08/2010 - 05/2011
Maintained consistent quality and high accuracy when preparing identical dishes every day.
Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
Set up and performed initial prep work for food items such as soups, sauces and salads.
Regulated oven, broiler and roaster operations for cooking at correct temperatures.
Garnished and arranged dishes into creative presentations to delight patrons.
Sanitized workstation at end of shift to minimize salmonella and other foodborne illnesses.
Replenished food items from inventory and rotated ingredients to use oldest products first.
Mixed and weighed ingredients to match exact recipe formula.
Grilled and deep fried various foods, including meats, potatoes and fish.
Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
Interacted effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
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Companies Worked For:
Meskwaki Bingo Casino Hotel
Tremont on main
Ottumwa High School
Job Titles Held:
Sous Chef/General Manager
Swing Shift Cook
High School Diploma
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