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Click here or scroll down to respond to this candidateCandidate's Name
EMAIL AVAILABLE PHONE NUMBER AVAILABLE Orlando, FLSummarySeasoned culinary professional with 20 plus years of diverse experience, including roles as Executive Sous Chef and Sous Chef. Proven expertise in menu development, kitchen operations management, and staff training. Seeking Sous Chef position to leverage extensive background in food preparation and service excellence. Work ExperienceChunky plates cateringPersonal Chef Orlando, FL Oct 2020 - Present Craft customized weekly menus to align with client preferences and dietary requirements, ensuring a diverse range of nutritious and savory options. Execute on-site cooking sessions with a focus on hygiene and efficiency, delivering high-quality meals prepared with professional culinary techniques. Manage the complete post-cooking process, including thorough cleaning of the cooking area and organized stocking of refrigerators with prepared meals for client convenience. Rosen Hotels & ResortsBanquet Supervisor Orlando, FL Mar 2020 - Apr 2020 Ensured meticulous adherence to hygiene and sanitation protocols while overseeing the preparation and delivery of banquet functions. Maintained high standards of food quality and consistency, contributing to exceptional guest service and satisfaction. Managed food and labor costs effectively, fostering positive employee relations through effective workload delegation. T Rex cafeCertified Trainer/ Supervisor Orlando, FL Sep 2015 - Feb 2020 Maintained strict adherence to recipe specifications and guest orders to deliver consistent quality in broiled dishes, including the handling of heavy food products. Conducted meticulous inspections and selection of ingredients, guaranteeing the preparation of menu items met the highest quality standards. Managed inventory and storage protocols, ensuring portion control and the preservation of meat quality, while maintaining cleanliness of refrigeration and workspaces to meet health code compliance. Saratoga Resort and villasExecutive Sous Chef Kissimmee, FL Jul 2013 - Aug 2015 Developed diverse culinary offerings, aligning with establishment's dining concept and guest preferences. Managed procurement of ingredients, optimizing quality and cost-effectiveness. Directed and advanced the skills of kitchen staff while implementing cost control measures to maintain profitability without compromising on quality and consistency.Cricketers Arms Pub & EaterySous Chef Orlando, FL Dec 2011 - Jul 2013 Orchestrated the preparation and cooking of food to recipe specifications, adhering to quality and presentation standards, while managing food preparation checklists. Maintained rigorous kitchen operations by monitoring food quality and quantities, regulating cooking equipment temperatures, and ensuring adherence to health and safety regulations. Contributed to team leadership by assisting with hiring, training, and performance evaluations, offering guidance and motivation to staff, and coordinating effectively during peak service times. Lake Nona Golf &Country ClubSous Chef Orlando, FL Jun 2011 - Sep 2011 Managed kitchen operations, ensuring adherence to food preparation standards, sanitation regulations, and mise en place for efficient service delivery. Led team development and training initiatives, documenting new recipes and instructing staff on their execution to maintain consistent quality and member satisfaction. Collaborated with executive culinary management on menu development, inventory control, cost management, and staff scheduling to optimize kitchen productivity and profitability. Orange Lakes Resort & Country ClubSous Chef Kissimmee, FL Nov 2009 - Jun 2011 Managed daily kitchen functions, ensuring high-quality food production while adhering to budget and operational standards. Directed and developed kitchen staff, fostering a team environment that prioritized guest satisfaction and employee engagement. Oversaw compliance with food and beverage policies and coordinated shift operations, contributing to the establishment's reputation for excellence.Chili's Bar & GrillKitchen Manager Orlando, FL Sep 2006 - 2009 Oversaw daily operations, including staff scheduling and ensuring adherence to quality and cleanliness standards. Conducted regular performance evaluations, fostering team member development and implementing training programs to enhance staff competencies. Managed inventory and food quality control, including supplier inspections and maintaining appropriate stock levels to reduce waste and optimize costs.Delaware North CompaniesExecutive Sous Chef Fort Lauderdale, FL Nov 2004 - Sep 2006 Oversaw kitchen operations, ensuring adherence to high standards of food preparation, presentation, and sanitation, resulting in consistent compliance with regulatory guidelines. Collaborated in menu development and recipe formulation, focusing on seasonal ingredient availability and customer demand to enhance dining experience.EducationHigh school or equivalentNoneCertificationsfood handler certificate NoneServSafe NoneFood Handler NoneSkillsMenu Planning, Culinary Experience, Food Preparation, Catering, Labor Cost Analysis, Profit & Loss, Food Production, Banquet Experience, Kitchen Management Experience, Human Resources, Meal Preparation, Leadership, Cooking, Supervising Experience, Pos, Restaurant Experience, Restaurant Management, Inventory Control, Food Safety, Kitchen Experience, Recruiting, Microsoft Office, Purchasing |
