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Click here or scroll down to respond to this candidateCandidate's Name
EMAIL AVAILABLEPHONE NUMBER AVAILABLEFort Lauderdale, Street Address
PROFILEDynamic and results-driven culinaryprofessional with a strong background inculinary arts, adept at creating innovative anddelectable dishes while effectively managingkitchen staff and inventory. Proven ability tomaintain high standards of food safety andsanitation. Bilingual in English and Spanish,enhancing communication with diverse teamsand customers. Seeking to leverage myexpertise in a challenging role where I cancontinue to grow professionally, contribute toculinary excellence, and lead a team towardsachieving exceptional dining experiences.Instagram: @chefdelaneyySKILLSHigh- Volume ManagementEfficient in busy shifts and new openings.Menu Development: Creates innovativemenu items and specials.Knife Skills: Advanced proficiency in foodpreparation.Quick Decision Making: Effective underpressure.Work Ethic: Dedicated and reliable.Continuous Improvement: Committed togrowth and excellence.Food Safety: Adheres to high sanitationstandards.Multitasking: Handles multiple taskseffectively.Sales Growth: Drives profitability throughstrategic actions.Location Management: Manages multiplerestaurant sites.Team Development: Mentors and trainsstaff effectively.PROFESSIONAL HISTORYSous ChefMoxies Fort Lauderdale, FL (03/2023 to Current)Contributed to the successful opening of a $12 million restaurant.Managed high-volume service, achieving $100,000 in weekly food sales.Acted as head chef to ensure service continuity and quality.Played a key role in hiring new kitchen staff, assessing experience and team fit.Directed high-volume food preparation in a fast-paced environment.Sous ChefTimpano Italian Chophouse Las Olas (07/2022 to03/2023)Managed inventory, ordering products, and controlling food costs.Upheld health and cleanliness standards.Reduced food waste through effective inventorymanagement.Mentored staff for demanding kitchen roles.Sous ChefCasa d'Angelo (08/2021 to 07/2022)Ultimately responsible for ensuring the kitchen meets all regulations and guidelinesControlling and directing the food preparation processProving that each dish and ingredient meets quality standardsOpening and closing the restaurantSous ChefPatrizias of New York (01/2021 to 08/2021)All inventory orderingAssisting head chef with development of menu items, creating dishes that offer variety and qualitySchedulingUphold kitchen organization and safety standards. |
