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Talented culinary professional with a passion for creating delicious dishes and providing excellent service. Possesses vast experience in the hospitality industry. Well-versed in sta training, menu design, and food preparation.career objectiveexperienceCHEFThe Graduate Club, New Haven, CTNov 2022 - Jun 2023Assisted in developing budgets forpurchasing equipment, food costs andlabor costs.Coordinated with vendors to ensurefresh ingredients were delivered onschedule.Established relationships with localfarmers to source high-quality, locally-grown produce.Coordinated kitchen workows,fostering swift service and high-qualityfood preparation.SOUS CHEFOlives & Oil, New Haven, CTMar 2022 - Nov 2022Prepared ingredients and cooked mealsaccording to established recipes.Documented daily operational infodetailing supplies used and labor hoursworked.Developed and implemented innovativemenus to enhance the customerexperience.Developed and maintained systems toensure food quality and freshness.Jul 2016ASSOCIATE IN ARTS (A.A.) INCULINARY AND PASTRY ARTSVirginia College of Greensboro,North CarolinaeducationEXECUTIVE SOUS CHEFPrepared and cooked foods of all typesfor special guests or functions.SOUS CHEF/ CULINARY CONCESSIONSSUPERVISORLegends Group, New York, NYMar 2019 - Dec 2019Utilized advanced culinary techniquessuch as braising, curing, smoking andpickling to create unique dishes.Monitored and controlled food andlabor costs to support protability.Checked inventory and ordered suppliesas needed.Prepared ingredients and cooked mealsaccording to established recipes.Managed kitchen sta of up to 20personnel including hiring, scheduling,training, evaluating performance.KITCHEN SUPERVISORRed Lobster, New York, NYMar 2018 - Apr 2019Supervised kitchen sta by training,counseling and disciplining.Evaluated new products for usefulnessand suitability.Communicated eectively with front-of-house personnel regarding order statusupdates or special requests fromcustomers.Established standard operatingprocedures for various processes withinthe kitchen such as cleaning, sanitation,food preparation.Resolved customer complaints in atimely manner while upholding excellentcustomer service standards.Recommended measures for improvingwork procedures and workerperformance to increase service qualityand enhanced job safety.skills Portion and Cost Control Company Safety Standards Baking and Broiling Skills Food Preparation and Safety Kitchen Equipment Operation Banquets and Catering Food Plating and Presentation Food Inventories |
