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Click here or scroll down to respond to this candidateCandidate's Name
Street Address Green Wave Dr #601Gallatin TN, Street Address
Phone: PHONE NUMBER AVAILABLE / Text: PHONE NUMBER AVAILABLEemail: EMAIL AVAILABLEOBJECTIVEAspiring Chef with accredited culinary education and hands-on experience with universal and classical cooking techniques and a strong knowledge in food service operations. EXPERIENCESumner Regional Hospital /HHSGallatin TN 06/24 to 08/24Executive ChefI was responsible for overseeing kitchen staff and ensuring the quality of food items. My duties include hiring and training staff to cook their dishes, expediting orders to maintain a steady flow of dishes and creating dishes to add to the menu. Patient line, menu check, allergy awareness, diet restrictions, retail space and catering events. Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations. Monitoring inventory and purchasing supplies and food from approved vendors. Preparing meals and completing prep support as needed.Nashville Soccer Club / LevyNashville TN 01/23 to 06/24Catering Sous ChefAssists with menu planning, inventory, and management of supplies. Ensures that food is top quality and that the kitchen is in good condition. Keeps stations clean and complies with food safety standards. Set up events for 12 to 250 guests as well as help with game day events of about 28 thousand guests in the stadium.Midtown Hospital / TouchpointNashville TN 07/22 to 12/22Sr Sous Chef / RetailSupervise and evaluate kitchen staff, managing daily operations and kitchen line. Complete prep work, following and/or developing recipes and daily specials. Purchase and receive shipments of food and ingredients, maintaining invoices and budget. Control labor and food cost. Maintain food cost below 32%. St Thomas hospital Rutherford/ Touchpoint.Murfreesboro TN 04/21 to 07/22Sous Chef / Patient Line Responsible for the culinary quality, service, and experience of the operation. Motivates, trains, develops, and directs team members to deliver delicious, nutritious food, exceptional service, and accomplish daily goals and projects. Oversee the daily administrative and operational tasks, including financial management and analysis, sanitation, and safety. Managing employees, overseeing production, working stations, managing labor hours, opening and closing shifts, event planning, training,scheduling of staff, interviews, menu accuracy,menu writing and second in charge of all day to day functions of the kitchen. UPS HUB Nashville TN 09/20 to PresentUnloader/ Sweeper Unload packages from trucks, work as sweeper and other locations in the warehouse. Sifted.co Nashville TN 1/20 to 6/20Managing Chef Design, prepare and coordinate unique weekly menus for all dietary needs and restrictions Participate in critical discussions regarding eater satisfaction and business growth Act as liaison between the business team and culinary team regarding client details and feedback Hire kitchen staff with support from the City Manager Manage, coach and train the kitchen staff with support from the City Manager Spearhead execution of new product lines and culinary practices Own supply ordering and inventory; oversee COGS Monitor and manage portion control and food costs Execute strict quality control and assurance Ensure kitchen operations meet company and facility standards Comply with and enforce sanitary regulations and safety standards Fisk University/ Thompson Hospitality Nashville TN 9/18 to 1/20 Executive Chef Generally control of the whole kitchen, from managing kitchen staff and controlling kitchen costs to liaising with suppliers and creating the menus items Day-to-day running of the kitchen to individuals lower down the hierarchy Hiring, training, coaching and development of cooks and staff Inventory, ordering, food cost below 25.5% every week, COG below $20 thousand per week on average Production of prep and food to feed 750 guests per day Catering events in house as well as off site for 25 to 450 guests Pre set, buffet and plated mealsPuckett's Grocery and Restaurant Nashville TN 1/18 to 9/18 AKM, Sous Chef Controlling labor, food presentation, hiring, training, promotions. Making the menu of my Kitchen Manager Bringing the kitchen staff to a new level, putting in place tilt logs for the line as well as hot holding. Ensure the smoker is stocked with meat for the next day or two. Handling guest special requests for their dining experience Countdown draws, handling guest complaints and service issues, set floor charts, pull and understand P&L as well as doing table touching when necessary. Vanderbilt University, Nashville, TN 6/16 to 12/17 Sous Chef / Rand Hall Opening and/or closing duties. Having a plan of action for staff to execute for service & prep. Help on station when business requires. Manage time frame for service and prep of staff. Ensure temperature logs are filled out daily Report any and all problems with equipment and staff to the Chef. Assist with menu development and execution Resolve staff conflicts. Train staff on the expectation of the Chef and guest. Assist the Chef with all day to day operations of kitchen & staff. Ensure that all orders have been filled to the Chefs expectations. Test new recipes before placed into service Supervise and maintain a clean work environment and kitchen. Assist with ordering products for the kitchen. Follow up with education of new staff members. Arrange pick up for donations to the local mission. Ensure production sheets are posted and correct to the level of business. Encourage staff to excel at their job and improve skill set to the next level Be available to help wherever needed to achieve 100% guest satisfaction Coast Catering, Escondido, CA 11/09 to 6/15Chef De Cuisine Responsible for prep work, packing for parties, cooking food for parties. Cleaning fish, cuts of meat and making a number of dishes to customer orders. Plated and buffets. Dinner, lunch and cocktail parties. Full menu on any party with tight food cost from BEO'S. Culinary Concepts, San Diego, CA 5/14 to 6/15Event Chef Responsible for prep work in the kitchen. Packing all items for the event, controlling staff, cooking, training new staff. Working with the front of the house to create the key to a truly memorable event. Giving each guest an event to remember. Plated events, buffet events and everything in between, my goal is to please my guest first and ensure the ongoing events for the company. Center for the Arts, Escondido, CA 08/11 to 5/14Executive Chef Responsible for opening and closing duties. Developing interesting and innovative menus. Ensure all menu recipes are followed according to menus, BEO's and to the guest satisfaction. Ensure that all sanitation procedures are followed; comply with all state, local and OSHA regulations. Attend BEO, safety and ER meetings as well as purchase required products. Assist in monthly inventories, FIFO, training kitchen staff, minimize waste and organize the kitchen. EDUCATIONDiploma in Culinary Arts & Operations, Escoffier School of Culinary Arts 2021 Culinary School Graduate Sept 2023AS Degree in Culinary artsVolunteer Experience AYSO 1463, American Youth Soccer Organization. 9 Seasons. Asst Coach U 10 Boys Spring Select, U10 Girls Fundamental Skills coach, Asst Coach U12 Boys, Defense Coach U14 Boys Team,Head Coach U 12 Boys Team, U13 Club Boys coach and U13/14 Spring Select Head Coach, U15 Boys Select National Team head coach. Advance Coach and Advance Ref Candidate. Referee Instructor; Basic and Intermediate Ref. Key Board Member, Referee Admin and Sponsorship Coordinator. |
