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Click here or scroll down to respond to this candidateHGCandidate's Name
EMAIL AVAILABLE PHONE NUMBER AVAILABLE Memphis, TN Street Address
Innovative Sous Chef with a knack for enhancing kitchen productivity and eciency through eective task management. Possess specialized skills in inventory control, menu development, and food safety compliance. Excel in leadership, communication, and problem-solving to deliver exceptional dining experiences. I can handle myself in any Kitchen, I have over 30 yr of experience. I graduated valedictorian of my culinary class. Customer ServiceFood PreparationMenu MemorizationEmployee SchedulingFood SafetyPortion ControlWorkow OptimizationCost ControlInventory ManagementDish preparationFood presentationKitchen ManagementTown Village Audubon Park Memphis,TNSous Chef06/2019 - CurrentMy responsibilities are handling menu's every week. Ordering stock, prepping, cooking. Checking inventory. Making sure food is been prepared properly. Checking food temps.Monitored inventory levels to ensure adequate supplies on hand. Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.Adjusted recipes as needed to accommodate dietary restrictions or allergies.Performed weekly inspections of all equipment for safety compliance. Maintained accurate records for cost analysis purposes. Complied with all health department regulations regarding proper food handling methods.Memphis Country Club Memphis, TNSaute Cook02/2013 - 06/2019My responsibilities were cooking, prepping, and preparing My own food. Check with Chef or Sou chef to see what the special was for the week. Cleaned and organized the saut station before and after shifts. Seasoned foods with herbs, spices, salt, pepper, garlic powder per recipe guidelines.Monitored the temperature of hot holding units to ensure all food items were held at safe temperatures.Maintained updated knowledge of menu items including ingredients used in each dish and special requests from customers that may require modications to recipes or preparation methods.Plated dishes according to presentation guidelines established by chefs or supervisors.Removed trash from work stations regularly throughout shift periods. SummarySkillsExperienceFollowed health code regulations regarding sanitation practices while handling food items during preparation processes.Restocked supplies as needed during service hours ensuring adequate levels were maintained at all times.Sauted proteins such as chicken, beef, pork, seafoods, and tofu with various sauces or marinades to order specications. Prepared a variety of ingredients such as meats, vegetables, and starches for sauting according to recipes.AutoZone Headquarters Memphis, TNLine Cook/Main Grill Cook04/2010 - 02/2013My responsibilities were breakfast line Cook, and prep cook. Grill cook for lunch. And Omelette station for breakfast when our regular person wasn't there.Ensured that all dishes were prepared according to recipe specications. Performed basic knife skills such as dicing onions or slicing meats. Assisted in prep work such as washing vegetables or butchering meat when needed.Communicated eectively with other sta members regarding orders and menu changes.Inspected equipment for cleanliness prior to use every shift. Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.Monitored product freshness and rotation dates to maintain quality assurance standards.Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.Maintained accurate records of daily production sheets including waste logs.Organized the storage area to ensure that all necessary items were readily accessible.Memphis Westin Hotel DowntownMemphis, TNBanquet/Director of Catering08/2007 - 04/2010My responsibilities I cooked, prepped, prepared for banquets, groups, NBA TEAMS, . I sat up banquet rooms with tables and chairs. Vacuum the rooms, dust, clean tables and chairs. I also cooked in the restaurant. Omelette station etc ...Developed banquet menus and coordinated with catering sta to ensure successful execution of events.Directed the setup of tables, chairs, linens, china, glassware, and other equipment as needed for each event.Coordinated with vendors to secure necessary supplies or services for events.Developed standard operating procedures for banquet operations which included menu planning, stang needs.Communicated eectively with colleagues on operational matters related to banquets or special events.Maintained inventory records of linen, tableware, decorations, furniture rental items for banquet functions.Circulated within assigned areas to assess and address customer needs, eectively prioritizing tasks during peak hours.Institute of Culinary Education Pasadena, CAAssociate of Arts in CookingEducation and Training04/1993California State University - Long Beach Long Beach, CA Bachelor of Science in Business Administration05/1991Hillcrest High School Memphis, TNHigh School Diploma06/1986 |
