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Click here or scroll down to respond to this candidateCandidate's Name
Orlando, FL Street Address PHONE NUMBER AVAILABLEEMAIL AVAILABLEFOCUS STATEMENTTalented kitchen leader and team motivator successful at maintaining staff focus, efficiency and productivity in high-volume, fast-paced operations. Experienced with all types of cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. EDUCATION Bachelor of Science: Computer Information Systems (In progress) High School DiplomaSKILLS SUMMARY Menu Creation Creativity Pastry Relationship Management Proven ability to work peacefully and efficiently under pressure InventoryCERTIFICATIONS Serv SafeEMPLOYMENT HISTORYBayhill Country Club Orlando, FLChef of Cuisine March 2023-June 2024 Ensuring that all food meets the highest quality standards and is served on time Set up location in line with restaurant guidelines Planning the menu and designing the plating presentation for each dish Coordinating kitchen staff, and assisting them as required Creating new recipes to regularly update the menu Manage daily operations Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues Manage relationships with suppliers Maintain health and safety Supervise a kitchen staff of 10+ Transformed kitchen to made from scratch operation dropping food cost Citrus Club Orlando, FLSous Chef Feb 2018/March 2023 Collaborated with the head chef to direct food preparation Produced high-quality plates, considering both design and taste Oversaw and supervised the kitchen staff Assisted with menu planning, inventory, and supply management Communicated with GM to help establish specific roles and duties for management staff to streamline operations Checked each food item for freshness and provided feedback to kitchen supervisor for removal Walt Disney World Orlando, FLPrep Chef Nov 2014/Nov 2017 Labeled and stock all ingredients on shelves so they can be organized and easily accessible Measured ingredients and seasonings to be used in cooking Planed menu, assured quality control, and minimized waste Complied with and enforced sanitation regulations and safety standards Florida Convention Hotel Orlando, FLSous Chef Nov 2011/Nov 2014 Planned menu, assured quality control, and minimized waste Supervised 20+ kitchen staffCabbage Key Fort Myers, FLExecutive Sous Chef Jul 2004/Nov 2013 Supervised 28 cooks/chefs Managed back house operations Performed purchasing functions Specialized in Italian and French cuisineMiramar Lakes Estero, FLSous Chef Jun 2004/Jul 2005 Managed and supervised 6 cooks Reviewed BEOs 10 days prior to function Ensured employee compliance with safety, sanitation hygiene and appearance standard |
