Top 50 Sous Chef Skills

high Demand

• Developed two to four daily specials introducing new menu items and evaluating customer response.
• Prepared daily specials, soups and sauces for busy summer season, expedited 500 - 600 covers.
• Presented daily specials to the serving staff informing them on taste, description, and d cor.
• Collaborated with Executive Chef and Executive Sous Chef in creating new menu items and daily specials.
• Created and prepared daily specials and performed duties of all stations behind the line.

• Create daily specials and cater to individual requests on a per guest basis.
• Prepared daily specials for busy summer season, expedited 200 - 1500 covers.
• Work directly with the executive chef on menu changes, and daily specials.
• Assisted with menu development which included daily specials and new menu items.
• Created daily specials twice per day and changed menus accordingly.

• Introduced new concepts to the menu and created daily specials.
• Plan Daily Specials, assure quality control, and minimize waste
• Created daily specials and menu additions.
• Developed menu and daily specials.
• Created daily specials for various stations/

• Open, Close, Prep, Line, Expo, Produce Ordering, Training New Employees, Daily Specials
• Worked with Executive Chef on all aspects of kitchen management Created daily specials using Pikes Place Farmers Market to develop product knowledge
• Created the daily specials menu.
• Manage more than 10 employees Daily specials Work with vendors and order all protein, and supplies needed for the restaurant.
• Prepared daily specials for lunch and dinner Worked with owner/restaurant manager to change menu each season.

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high Demand

• Standardize innovative production recipes to maintain consistent cuisine and guest satisfaction.
• Worked with the finest ingredients, always challenging with a variety of seasonal ingredients along with diversity of cultures cuisine.
• Lead and Presenter of exotic food display themed carving stations, buffets and butler pass service cuisine.
• Provided the skills necessary to produce outstanding and traditional Irish cuisine in a time-honored Irish pub.
• Assist with food costs, ordering and timely menu changes for southwestern and continental cuisines.

• Served as the culinary chef responsible for preparing and presenting quality Italian cuisine.
• Managed employees while Executive Chef and Chef Cuisine were not on shift.
• Assume the role of Chef De Cuisine when needed & necessary.
• Expanded Knowledge in the areas of fresh seafood and fusion cuisine.
• Have a kosher division and a full Indian cuisine menu.

• Planned and directed food preparation for refined southern cuisine.
• Reported to Executive Sous Chef and Chef de Cuisine.
• Specialized in preparing American cuisine with Southern flair.
• Prepared foreign cuisines for clientele Prepared Easter Mediterranean cuisine, with emphasis on Turkish ingredients.
• Prepared and customized innovative entrees and cuisine for holidays, private clients and corporate V.I.P for special occasions.

• Worked closely with Chef Roy Yamaguchi and acquired insights and techniques for his specialty Hawaiian Fusion cuisine.
• Performed purchasing function for this $7 million upscale establishment specializing in Italian and korean cuisine.
• Smoked Salmon, Pork Roulade, or any other global cuisine etc.
• Organized special events, Acted as Chef de Cuisine when necessary.
• Oversee all production for the Caf Restaurant, specializing in Mediterranean cuisine.

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high Demand

• Demonstrated continuous commitment to reducing food and labor costs by controlling inventory and ordering and managing labor by reducing overtime.
• Supervised all shifts, managed food and labor costs and upheld professional standards in Wolfgang Puck Fine Dining Group.
• Played integral role in cost savings/food cost reduction by accurately monitoring and reporting food / labor costs and waste.
• Coordinate the purchasing of all food and maintain menus, maintaining approved food costs and labor costs.
• Handled special event planning, managed catering staff, and, controlled food and labor costs.

• Lead role in budget management, labor costs as well as maintaining kitchen supply requirements.
• Optimized profits by controlling food, beverage and labor costs on a daily basis.
• Managed food and labor costs in Main Kitchen, Buffet, Banquets and Steakhouse
• Assisted in ordering, purchasing, cost control, food and labor costs.
• Reduced labor costs 25% through the effective use of capacity planning.

• Managed back of house labor cutting staff to keep labor costs low.
• Maintained tight labor costs and an average 27% food cost.
• Streamlined job duties and processes in order to save labor costs.
• Demonstrated continuous commitment to reducing food and labor costs.
• Involved in maintaining budgeted food and labor costs.

• Managed labor costs, schedules and productivity.
• Monitored food and labor costs.
• Controlled Food and Labor Costs.
• Helped cut labor costs due to my hard work ethic and need for less cooks on "down times."
• Train staff Control labor costs Order stock Prepare food for daily showcase and run catering production Manage kitchen with 10 Staff members

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high Demand

• Motivated, coached and monitored staff performance ensuring great customer service and excellent food quality.
• Engage with one hundred percent satisfaction within customer service leaving every customer highly satisfied.
• Trained employees in customer service and food preparation procedures coinciding with high-end establishment standards.
• Developed relationships with high government agents per customer service.
• Developed and maintained exceptional customer service standards.

• Provided excellent service and properly portioned foods according to the menu, with a high standard of customer service details.
• Provided customer service and food preparation expertise for 5 Star/5 Diamond facility and Aspen's #1 hotel.
• Greeted customers and provided excellent face-to-face customer service to customers within the establishment and over the phone.
• Provided superb customer service to ensure all guests had an excellent experience while at the restaurant.
• Front Case, Hot Bar/Noodle Bar, assisted in quality of customer service and satisfaction.

• Provide customer service, utilizing my interpersonal skills, to customize menus and party experience.
• Skilled at organizing merchandise, communicating with employees, and providing excellent customer service.
• Cashier, food prep, customer service, dish washing, fry station.
• Provide courteous and informative customer service in an open kitchen format.
• Trained kitchen staff to provide excellent customer service.

• Scratch baked all desserts and breads daily All duties pertaining to excellent food service, presentation and customer service.
• Key player in Hilton's grand opening welcoming guests and serving their needs Customer Service Representative.
• Promoted twice within two years of employment due to excellent customer service skills and nutrition expertise.
• Provide exemplary customer service while serving and interacting with house members.
• Graduate of Harrah's University Extensive Customer Service Grill Chef/Prep Cook Trainer 50+ Employees

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high Demand

• Experienced grill, saute, and Sous Chef(relief) at a fine dining French-American theme restaurant.
• Saute, Garde Mange, Butchering Tenderloin and other meats.
• Worked sautee, grill and salad stations as needed.
• Saute, grill and Expo/Plating.
• Operate all stations on the line including fry, Prep, Sautee, Pantry, and Grille.

• Work Sautee, Fry, and, Grill Stations.
• Line cook, Prep cook And saut
• Developed popular daily specials with personally sourced ingredients for broiler and saut stations.
• Cooked from the daily menu, for larger banquets, this includes, broiling, saut ing and grilling.
• Directed arts and crafts for residents twice a month and showed residents on how to bake and saut .

• Cross trained several positions including fry, pantry, prep, grill, and saut stations.
• Trained all new individuals on grill, fish, saut , pantry, and expo station.
• Worked all stations on the line, excelled at Grill and saut .
• Worked all stations including grill, saut and pantry.
• Worked saut , salad station and expedited.

• Expedite Orders Work Sautee, Grill, Broiler, and Fryer Stations.
• Worked grill, fish, saut , pantry, and expo stations.
• Managed saut station and training oversaw production of high-volume establishment for this $1.5 million upscale restaurant specializing in Nuevo Latino Cuisine
• Line Cook - Nick's Fish Market Prepared sauces and salads and worked the saut station.
• Prepared American style/Fine dining cuisine * Ordering and inventory * Operated saut station

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high Demand

• Developed skills in restaurant environment including food handling, equipment operation and safety standards.
• Comply with and enforce sanitation regulations and safety standards.
• Monitor sanitation practices and follow kitchen safety standards.
• Enforced safety standards and reported any unsafe conditions.
• Observed compliance with sanitation regulations and safety standards.

• Maintain sanitation and safety standards.
• Managed the preparation of timely and tasty food production while adhering to food safety standards at a busy casual dining establishment.
• Assisted in the enforcement of health and safety standards and prevention of health code violations within the kitchen.
• Sanitized and organized the kitchen to ensure hygiene and food safety standards were meet.
• Maintained a clean working environment and prepared food to food safety standards.

• Provided cooking and dining and culinary areas, maintaining safety standards.
• Maintain sanitation, health, and safety standards in work areas.
• Take part in monthly Food quality and Safety Standards Essential.
• Maintained health and safety standards in restaurant at all times.
• Recognized the need for and emphasized strict food safety standards.

• Maintained health and safety standards required by the restaurant.
• Ensured adherence to health codes and safety standards.
• Maintain safety standards outlined by the company.
• Manage employees to ensure quality, production and safety standards are being met maintained.
• Comply with and enforce sanitation regulations and safety standards.Maintain a positive and professional approach with coworkers and customers.

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high Demand

• Directed purchasing and procurement, facilitating daily line-ups and training sessions with staff members, and executing quarterly reviews.
• Hired, trained, and managed all staff members to execute quality food in Concord's single fine-dining restaurant.
• Coached and mentored 30 staff members by offering constructive feedback and taking interest in their long-term career growth.
• Involved in delegating responsibilities to the staff members and ensuring proper food turnout within a designated time frame.
• Managed, trained, and mentored new staff members to improve efficiency and quality of product and services.

• Managed 25-50 staff members for convention kitchen and providing food services for up to 2,500 guests.
• Perpetuated proper safety, sanitation, and food handling from all staff members.
• Oversee kitchen staff members on preparation, timing and execution of food.
• Assure all staff members follow all safety and proper food handling measures.
• Ensured that all staff members maintained health code standards and food quality.

• Managed daily kitchen operations with 35 staff members.
• Involved in scheduling and payroll for staff members.
• Trained and supervised staff members at food stations.
• Developed and trained new staff members.
• Supervised daily activities of staff members.

• Disciplined underperforming staff members and provided incentives for staff members to go above and beyond the expectations of their particular roles.
• Trained and coached new staff members on how to prepare menu items to standard.
• Trained new kitchen staff members in order to provide best quality of food.
• Organized kitchen to maximize efficiency of service while instilling urgency in staff members Organized Sunday Brunch buffets and catered onsite weddings
• Developed personally from lead line cook to Sous Chef (2005 promoted) Successfully managed 25 staff members within the company.

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high Demand

• Assure servers/chefs have everything they need to assure client is happy with food and buffet set up.
• Supervised and trained a staff of 15 with the executive chefs and owners.
• Helped hire current team, complete change over from old chefs team.
• Maintain appropriate ingredient levels in pantry for use by chefs during classes.
• Supervised 25 member team including two Sous chefs and support staff.

• Assisted executive chef with training of new store chefs and managers.
• Assisted Sous Chefs in directing all back of the house operations.
• Controlled back of the house operations in chefs absence.
• Managed Chefs feature book, for future menu items.
• Managed each chefs station to ensure quality and efficiency.

• Hire, train, and direct fifty cooks/chefs.
• Train and direct multiple cooks/chefs.
• Train all new cooks to the specs of the chefs.
• Worked in an extremely fast paced environment alongside several other chefs to produce top quality foods to loyal customers.
• Hosted and cooked for Earl's chefs tables, created marketing statergies and responsible for guest relations.

• United States Was the Sous Chef for two different chefs with Copper Falls.
• Cover corporate chefs and all chefs cost control and minumize product waste.
• Experienced and observed master chefs from Japan in the Bouley test kitchen.
• Prepare daily mise en place according to Chefs standards.
• Worked under Chefs Christian Hartonnian & Chef Larry Fenale.

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high Demand

• Cooked and prepared meals closely following menu recipes in an extremely fast paced/ high volume microbrewery.
• Supervised a kitchen staff of 10 in a high volume dining hall with various outlets and diverse range of food choices.
• Expedited service of dishes, overseeing the entire line during dinner service, in a fast paced, high volume environment.
• Experience in high volume upscale banquets and plated dinners, setting up and breaking down said, functions.
• Lead cast in high volume environment with an average of 1200 guests per meal period.

• Ensured quality service and foods in a very high volume venue with a staff of 18
• Executed services for all food stations in short order lines and high volume restaurants.
• Managed 15 people and oversaw production of high volume fine dining establishment.
• Prepared a high volume of food orders for up to 1,200 guests.
• Analyzed menus delegated and prepared for high volume parties and banquets.

• Prepared meals in a high volume kitchen with exceptional precision.
• Cooked fresh food in a high volume environment.
• Inventory control for a high volume upscale restaurant.
• Perform well in high volume/high stress situations.
• Asked for assistance during high volume times.

• Worked in high volume restaurant.
• Prepare entrees, specialty dishes, and desserts in a high volume restaurant; creating unique menu items and plate presentations.
• Award winning, contemporary, high profile, high volume Italian restaurant.
• Gained fine dining knowledge in high volume setting
• expedited hotline during high volume business times, assisting all stations to generate the best service and quality.

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average Demand

• Implemented new promotional menu concepts and designed special events and catering.
• Consult with members on large scale banquets, weddings, and unique special events, including a member event serving 1000.
• Oversee the preparation of both daily meals in the club house, and food for banquets, weddings and special events.
• Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
• Completed daily food preparations along with planning menus for special events, guest bands, and weekly corporate meetings.

• Recommended menu items to the Executive Chef for new dish development, holidays, special events and promotions.
• Advised students in academics and learning performance and assisted with campus tours, orientations, and special events.
• Worked banquets, special events, and assisted Chef instructors, on the education floor.
• Developed recipes and menus with departmental managers for special events and large catered events.
• Managed special events including wedding receptions & private parties; serving buffet or seated.

• Presented appetizing food items for large groups and special events, i.e.
• Handled all catering for special events, board meetings and dinners.
• Catered all special events as well as menu costing.
• Organize and create menu's for special events.
• Organize banquets and special events with executive chef.

• Coordinated special events, banquet and brunch menus.
• Catered for Party's and Special Events.
• Managed food delivery for 200+ guests for special events Reviewed weekly inventory charts and recorded facility needs.
• organized special events in the restaurant, including receptions, promotions and corporate luncheons.
• assumed chef role in chefs absence .developed the menu for special events.

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average Demand

• Led projects in organizing daily operations, ordering and inventory forecasts, and maintaining sanitary procedures.
• Managed daily operations including menu planning, purchasing, ordering, food preparation and inventory.
• Maintained standards of cleanliness of daily operations.
• Maintained health-related documentation of daily operations.
• Managed daily operations of restaurant, participate in menu development, retrain staff on food presentation, and train new hires.

• Organized prep and production lists for daily operations including catering orders, retail needs, and large scale special events.
• Managed the daily operations of the two restaurants, room service for 92 suites, banquet production and employee cafeteria.
• Train and supervise the daily conduct of the staff and support them in daily operations.
• Opened the restaurant for daily operations and was responsible for ensuring proper closing procedures.
• Assisted Executive Chef in all aspects of daily operations of restaurant.

• Second in charge of the daily operations in the kitchen.
• Work side by side with management staff organizing daily operations.
• Ensured employees are cross-trained to support successful daily operations.
• Assist Chef Manager in daily operations of the kitchen.
• Manage the daily operations of the kitchen.

• Assist Executive Chef in daily operations.
• Set up for daily operations.
• Executed daily operations of restaurant procedures Inspected food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
• Assist in running daily operations of kitchen in 100 seat capacity, $3.6 million revenue neighborhood Gastropub.
• Assist Executive Chef with Daily Operations of a Country Club Restaurant and Function Rooms

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average Demand

• Used software program (Event Master) to keep track of inventory, budgeting, cost control, and invoice reconciliation.
• Trained 40 crew members provided continuous coaching on recipe instructions presentation sanitation food safety and cost control.
• Cost Control Labor and Food Cost for not only Restaurant but for Catered Events.
• Handled inventory, pricing, daily menu changes and cost control.
• Assisted in inventory, food cost, and labor cost control.

• Conducted weekly Food, paper and nutritional products cost controllable.
• Maintained quality and cost control to company specs.
• Inventory, product ordering, and cost control.
• Conducted monthly inventories, pricing and cost controls.
• Stock and Cost control Accomplishments Lead cook.

• Trained in cost controlling and yield charts.
• Focus on portion and cost control.
• Implemented cost controls for food ordering.
• Assisted in preparation of daily menu specials for fine dining establishment Maintained food cost control, time management, and quality control
• Grill, converse, and served high Government officials VIP dishes Inventory and cost control while facilitating kitchen security procedures.

• Planned and developed menus in line with forecasted budgets and food cost controls.
• Inventory and cost control Work directly with farmers to purchase produce
• Hired and trained all staff Assisted with menu planning Responsible for cost, quality, production and food cost control
• Staff supervision Utilize and ensure kitchen sanitation, hygiene and safety procedures Inventory, ordering and cost controls
• Cost controls, food/ labor Butchery Inventory/ purchasing/ waste controls

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average Demand

• Supervised staff, expedited ordering and inventory control, oversaw kitchen maintenance and prepared schedules.
• Inventory control and menu development.
• Focus on all aspects of management including; team building, strategy development, personal development, cost and inventory control.
• Meet financial objectives by controlling cost, waste and inventory controls without sacrificing quality or quantity (portion sizes).
• Maintained the food cost and inventory control, planned menus, created recipes, coached and trained 50 FTE employees.

• Collaborated closely with the Executive Chef of the Professional Sports Catering Company on inventory control, purchasing and menu planning.
• Organize and rotate products in the freezer, dry storage and walk in cooler, as well as inventory control.
• Collaborate with executive chef in purchasing and inventory control, monitor food cost containment and reduction.
• Inventory control, food cost analysis and management, Health Inspection Contact and Sanitation Control.
• Collaborate with Executive Chef on inventory control, employee training, and restaurant closing.

• Collaborate with Executive Chef on inventory control, employee concerns, and operations.
• Assisted with menu design, ordering food and supplies and inventory control.
• Worked with Executive Chef to establish budgeting and inventory controls.
• Aided in inventory control, ordering, and menu writing.
• Ordered food supplies and managed inventory control.

• Assisted with ordering and inventory control.
• Inventory control and loss prevention.
• Inventory control Checked, ordered and maintained inventory for kitchen to ensure catering/events were exceeded for customer expectations.
• oversee operations of kitchen, ordering, inventory control, menu development, cost control, training of kitchen staff
• Inventory control and ordering of food and supplies to run a full time catering kitchen.

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average Demand

• Trained employees in areas such as line cooks, cooks, pastry chefs, and garnishee salad personnel.
• Worked the line with line cooks to ensure food was cooked to order to proper specifications.
• Assisted the Executive Chef by liaising between him the customers, line cooks and food servers.
• Trained line cooks on all stations, assisted with scheduling, wrote daily menus.
• Trained and managed new employee line cooks and achieved significant improvements in their productivity.

• Manage and train line cooks on station sanitation, prep, and production.
• Helped train over fifteen line cooks for the ballparks individual concession stands.
• Work and maintain the organization of the line and supervise line cooks.
• Supervised and trained new line cooks, and kitchen staff.
• Worked side-by-side with line cooks and responsible for employee scheduling.

• Trained new line cooks, Implement effective procedures and policies.
• Coordinate Line Cooks * Menu Development and Planning * Cost Analysis
• Prepare meals for patrons * Aid in managing line cooks
• Train line cooks on executing items on their stations.
• Trained line cooks basic French cooking techniques.

• Prepped line cooks and bakers.
• Run the line with 4 line cooks.
• Supervised line cooks, made nightly specials, soups, sauces, saut ed during dinner
• Supervised line cooks and P.M banquet staff along with sanitation crew.
• Created new recipes and updated existing menu to reflect more consistent quality service Responsible for ordering and inventory Trained new line cooks

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average Demand

• Plan dessert and breakfast pastries menu with the executive Pastry Chef after studying her techniques, preferences, and style.
• Make all meals from scratch including breakfast pastries, pancakes, scones, biscuits, and more.
• Assisted with baking breads, cheesecakes, and dessert pastries and breakfast pastries.
• Baked rolls and challah breads, breakfast pastries, desserts Supervised kitchen sanitation and safety Trained new kitchen workers

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average Demand

• Trained new FOH as well as BOH to completely focus on delivering a high quality customer experience.
• Run all day to day BOH operations for high volume fine Dining Room and employee dining room.
• Established daily prep lists and par levels for usage in both FOH and BOH areas.
• Supervised BOH shifts for restaurant achieving $500k in yearly sales revenue.
• Assisted in hiring process and conducted interviews for FOH and BOH staff.

• Organized and executed weekly event with Chefs, BOH and FOH managers.
• Created daily features, evaluating and educating both FOH and BOH staff.
• Managed, trained, hired, and developed BOH kitchen staff
• Maintained a positive attitude between FOH and BOH employees.
• Preformed weekly inventory of all BOH required items.

• Managed FOH and BOH for all events.
• Assisted in training of all BOH employees.
• Manage over 100 BOH team members daily.
• Trained and oversaw BOH staff.
• Conduct interviews for BOH applicants.

• Worked directly under Chef Paul in culinary training as a Sous Chef and trained for lead Expeditor cooking position in BOH.
• Worked every position in BOH in two years and was promoted to Manzanas a Sous Chef.
• Trained and supervised all boh staff.
• Staff of 40 BOH with 3 sous chefs.
• Hold preshift meeting with FOH and BOH.

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average Demand

• Supported and assisted the Executive Chef in routine and specific tasks to maintain high food quality and presentation.
• Developed menus and pricing; verified portion control and consistently attained high food quality standards.
• Supervised the preparation and service of food, while maintaining high food quality and presentation.
• Created and sustained high food quality and appearance at Louisville's most prominent attraction.
• Help with the planning of menus and meals Maintain high food quality and presentation.

• Maintain high food quality, review delivered products and ensure proper storage.
• Maintained high food quality and presentation.
• Managed kitchen operations when EC was not present Ensuring proper portion sizes and consistently attained high food quality standards.
• Maintained high food quality and presentation *Trained and oversaw kitchen employees on procedures, preparation and cleaning duties.
• Maintained high food quality and presentation, insuring health code standards were met andensured customers were served effectively.

• Verified proper portion sizes and consistently attained high food quality standards.Consistently kept a clean environment by adhering to all sanitation requirements.
• Managed kithen staff by recruiting, training and supervising.Verified proper portion sizes and maintained high food quality standards.
• Assist chef Inventory Manage food expenditure Train and oversee kitchen workforce Menu planning Maintain high food quality

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average Demand

• Directed menu design and recipe development, considering seasonal availability of ingredients and potential customer count.
• Assist with recipe development, especially for internationally themed events.
• Worked directly on recipe development and menu selection.
• Worked on recipe development for the original / base menu as well as the daily specials and the seasonal menu changes.
• Managed production kitchen, menu design, recipe development, and opened a restaurant extension of the catering business.

• Direct daily operations (vendors, inventory, cost savings, recipe development, and consistency).
• Lead menu creation and recipe development to stand out as a top destination in the area.
• Cook, prep, clean, inventory, scheduling, menu creating, recipe development.
• Assist with menu and recipe development of our seasonal menus with the Executive Chef.
• Cooked using local port ingredients and traditional recipes along with new recipe development.

• Consulted with Chef on menu creation, recipe development, and budgeting.
• Worked with Executive chef in menu planning and recipe development.
• Spearhead for all menu and recipe development.
• Created new menu items and recipe development.
• Helped with recipe development in the opening of STK Atlanta Supervised up to 14 employees in a shift.

• Bar Mercado- Santiago, Chile Specialized in kitchen team management, control of inventory, menu/recipe development.
• Assisted in recipe development for Michael Mina's recipe exchange for new market/ restaurant concept.
• Opened new fine dining restaurant Menu and recipe development, staff training and management
• Assisted Executive Chef in recipe development Lead catering team in execution of high volume contracts
• Buffet and Banquet Chef * Recipe Development * Maintained Kitchen Operations and Sanitation Standards

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average Demand

• Managed the operation of kitchen including food preparation, physical maintenance, and inventory functions to ensure quality standards were met.
• Lead a ten (10) member staff in their pursuit of guest service excellence and exceptional food quality standards.
• Ensured that prepared food met quality standards, while also estimating actual food requirements, before being served to customers.
• Committed to high quality standards and utilizing my experience and expertise in preparing a broad range of fine cuisine.
• Work with culinary team to ensure that all menu items are prepared and presented at high quality standards.

• Executed our menus to meet quality standards set up by the food and beverage director.
• Reduced food cost percent from 58% to 38% without sacrificing quality standards.
• Establish presentation technique and quality standards, and plan and price menus.
• Ensured that all food served is arranged properly and met quality standards.
• Ensured all food items comply with portion size and quality standards.

• Inspected all deliveries and product to meet the highest quality standards.
• Evaluate food products to ensure that quality standards are consistently attained.
• Verified proper portion sizes and consistently attained high food quality standards.
• Provide high quality standards of food preparation and presentation.
• Ensured food met all quality standards and sanitation standards.

• Coordinated with chef on quality standards.
• Completed all audit and quality standards documentation.
• Created recipes and maintained recipe compliance Exceeded quality standards for company guidelines Maintained Food & Labor budgets
• moved the business through new menu items faster times and better quality standards to #1 on trip advisor.
• March 2006 Responsibilities included: Oversaw recipe and quality standards, food production and food expediting.

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average Demand

• Supervised, trained and scheduled up to 50 staff for restaurant meal service, room service and catering.
• Created hotel style room service for culinary department feeding 5 to 6 hundred patients each meal period.
• Control the cook's line servicing three outlets and room service from 7:00 am to midnight.
• Managed all banquets, Room service, special events, weddings, cocktail parties and receptions.
• Supervised and coordinated activities of banquets, restaurant dining room, lounge and room service.

• Manage three-meal-a-day restaurant, room service, lobby bar and specialty restaurant food production.
• Maintained service and sanitation standards in restaurant, bar/lounge and room service areas.
• Directed 24 hour Room Service, Butcher Shop, and Cornucopia Bistro Dining.
• Supervised operations for two Restaurants, Banquets, Club Lounge and room service.
• Managed proficiency of cooks, overseeing restaurant, banquets, and room service.

• Full Service Dining, Lounge, Room Service and Catering Operations.
• Check in produce and deliveries; Assist in room service.
• Opened restaurant on weekends, cooked Sunday brunch and room service
• Developed room service menu and daily chef specials.
• Directed food preparation and service for Aaria, room service, banquets and outside pool area.

• Opened and organized a la carte/room service, breakfast and lunch.
• Help with banquet and Room service order..
• Managed three outlets within the hotel, including: Hana Lounge, Ember Grille, room service.
• Supervised production for all foodservice outlets, including banquets, Winsors Restaurant, and Room Service.
• Directed all operations pertaining to the hotline for the Plumeria Beach Caf , banquet functions, and room service.

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average Demand

• Organize and prepare all banquet and specialty functions; maintain ordering, purchasing, HACCP, OSHA and sanitation practices.
• Ensured that all staff understands all local, state and federal health, sanitation and HACCP regulations.
• Assist Executive Chef with ordering, inventory, costing menus, tastings, and maintaining HACCP records.
• Maintain daily HACCP and Serve Safe to ensure a safe work environment and production of food.
• Installed model work standards with purpose to efficiently plan meals, HACCP guidelines & training.

• Train and oversee kitchen workforce on recipe procedures, cleaning & HACCP duties.
• Monitor food handling and storage procedure to ensure HACCP are being followed.
• Maintained records including daily production sheets, temperature logs and HACCP reports.
• Ordered and prepped food, oversaw adherence to HACCP standards.
• Supervised sanitary duties to meet HACCP guidelines.

• Prepared daily production sheets and HACCP logs.
• Maintained healthy and food HACCP guidelines.
• Implemented and managed proper HACCP regulations
• Managed main restaurant in hotel during breakfast and lunch shifts Monitored HACCP program and kept records of all logs.
• Helped develop and implement a standardized HACCP plan Oversaw all food ordering, delivery, and inventory controls.

• Drafted and created an approved HACCP plan for NYCDOH to get Sous Vide operational at Hudson.
• Maintained all sanitary regulations and HACCP plans for one small commercial kitchen.
• Filed all haccp, refrigerator, and freezer logs.
• Implement policy and procedure and HACCP procedures 10.
• Peovided HACCP plan Prepared meals to proper temp.

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average Demand

• Aided executive chef with food/supply ordering and monthly inventory/food cost estimating.
• Ensured accuracy of monthly inventory to accurately control food cost.
• Assisted with monthly inventory and concentration on product quality assurance.
• Assisted management with monthly inventory control and weekly stock ordering.
• Assisted with food/supply ordering and monthly inventory/food cost estimating.

• Complete product ordering and monthly inventory.
• Controlled monthly inventory, delegated basic kitchen tasks, and ensured a safe working environment for a team of 15 employees.
• Controlled, zoned and organized entire prep kitchen, maintained all pastry budgets, costing, and monthly inventory.
• Maintained communication between kitchen staff and the front of the house, conducted daily purchase analysis and monthly inventory.
• Monitored monthly inventory levels and reconciled with sales and purchasing to derive a food cost averaging 26.7%.

• Maintain daily purchasing, weekly scheduling, monthly inventory, food and labor costs.
• Managed all evening personnel and performed the monthly inventory duties.
• Reported monthly inventory of fresh and dry food supplies.
• Assisted the Executive Chef in weekly and monthly inventory.
• Executed monthly inventory with all managers to control costs.

• Conduct monthly inventory with multiple storage areas.
• Order food supplies, do monthly inventory.
• Manage staff during breakfast, lunch and dinner, Coordinated events and manage a monthly inventory.
• Supervised kitchen staff Maintained food and labor cost and performed monthly inventory.
• Count monthly inventory * Ensure proper product rotation * Employee Scheduling * Monitor labor percentage * Delegate detail cleaning chores

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average Demand

• Managed the animation building restaurant and cafeteria.
• Created daily menus for banquet functions, prepared meals for restaurant, cafeteria as well as daily banquet functions.
• Worked stations including pizza, omelet, soup, salad, sandwich, and dessert at a busy cafeteria.
• Managed and supervised all kitchen and cafeteria staff over two operational shifts (12 associates at a time).
• Assist in plate up on catering events, set up buffet line in cafeteria and Doctors Lounge.

• Work independently to produce specialty dishes for Doctors Lounge and promotional entrees for cafeteria.
• Supervised corporate cafeteria at Dell Inc. including supervising 6 line employees.
• Prepare food for patients and cafeteria customers.
• Serve food in cafeteria setting.
• Implemented serv-safe procedures throughout the cafeteria.

• Supervised the process of making sure that the Garden Buffet and Cafe restaurant employees had all mise en place was ready.
• Worked directly with Corporate Chef and maintained all areas of the kitchen and caf .
• Assisted with the set-up and grand opening of Dollar Tree's Corporate Caf .
• Handled cooking the saut station for both the OM Cafe, and the Parlor (two separate menus.)
• Oversee food production for the 24-7 Caf .

• Implemented an employee caf menu and assisted with new menu development Reconfigured walk-in cooler organization
• Work in panty, creating sandwiches, fruit salad, and various green salads Demonstration cooking in caf and Doctors Lounge.
• Trained and oversaw production kitchen including caf , restaurant, and shared mise en place.
• Manage staff, ordering, inventory, prepare meals for Caf & Telios Prep School.
• Cooked a la carte orders in the caf on a daily basis.

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average Demand

• Manage Garde Manger and Banquet kitchen associates and production for the hotel's restaurants, marketplace, lounge and banquet functions.
• Proved versatility by serving in several capacities during employment: Chef Saucier, Chef Garde Manger, and Sous Chef.
• Prepared and supervised others during daily food preparation Including all hot line and some Garde Manger production.
• Assisted with Banquet & Garde Manger Chef's to ensure success of all culinary departments.
• Assisted daily at every station from expediting to Garde Manger to meats + fish.

• Managed hot line, grill and garde manger stations per chef's specifications.
• Worked as restaurant chef in Dallas and Garde Manger Chef in Louisville.
• Assisted in preparation of garde manger production and presentation.
• Worked in pastry, garde manger and hot line.
• Started as Garde Manger prep to Sous Chef.

• Worked hot side as well as garde manger.
• Trained garde manger and pastry staff.
• Hire, train, and direct six to 15 line cooks, garde mangers, and dish persons.
• Executed Garde Manger and appetizer production for catered events Worked action and craving stations for catered events
• Lead cook in Garde Manger, overseeing line cooks in all aspects of preparation for cold side of service line.

• Worked grill, saute , fry, garde manger stations and expedited for dinner service.
• Supervised Banquet Staff Oversaw Garde Manger Staff
• Worked on, and created dishes for all stations including grill, saut , garde manger, and deserts.
• Cook and plate various desserts * Plate desserts for various events * Raw Bar, Garde Manger
• Started out as garde manger and was promoted to saut shortly after.

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low Demand

• Assumed responsibility of daily ordering and weekly inventory.
• Completed monthly and weekly inventory.
• Prepared mass volume meals, weekly inventory, daily production sheets, purchasing and supervised all outlets of the dining hall.
• Performed weekly inventory and entered into database and Responsible for training of current and all new employees.
• Conducted weekly inventory of bakery provisions, worked with purchasing manager and vendors to maintain pars.

• Managed weekly inventory and food costs, including ordering of products for demanding high-end catering company.
• Maintained a weekly inventory in excess of $15,000, ordering food and checking in deliveries.
• Supervised and assisted in creating 1,800 daily meals, weekly inventory and ordering.
• Performed weekly inventory to ensure food cost goals were being obtained.
• Completed a weekly inventory to assure no loss of product.

• Submitted daily food orders and weekly inventory levels.
• Conducted weekly inventory of all perishable food items.
• Maintained weekly inventory for food and beverage.
• Ordered produce, performed weekly inventory.
• Enhanced creativity level by offering diversity in menu selections available at the Inn Responsible for bi-weekly inventory control

• Cooked all orders, weekly inventory Prime rib, Seafood, Pasta, Onion soup and Appetizers Specialist.
• Coordinated and Managed the Holiday Large Party program * Weekly inventory and food costing.
• Created fine dining menus with original dining recipes Organized and managed special dining events Maintained weekly Inventory/budgeting and monthly schedules
• Conduct weekly inventory Ordering while maintaining restaurant guidelines Organization, cleanliness, and functionality of the kitchen at all times.
• Direct employees and assign daily work Prepare menu and foods for the lunch and dinner buffet Submit weekly inventory orders

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low Demand

• Developed weekly specials based on available, seasonal ingredients
• Planned menus, assured quality control, created weekly specials, minimized waste, and supervised/trained other cooks in the kitchen.
• Planned and created weekly specials with focus on utilizing in-house product to minimize food waste.
• Determine nightly and weekly specials and how to present food in creative, decorative displays.
• Execute weekly specials, as well as specialized menus for larger events.

• Update our weekly specials and prepare fresh baked take away desserts.
• Helped create weekly specials and co-created a daily happy hour menu.
• Assisted in the development of daily and weekly specials.
• Assisted the chef in daily and weekly specials.
• Assist in menu creating for weekly specials.

• Source seasonal products and developed weekly specials.
• Developed weekly specials and new menu items.
• Implemented and trained staff on weekly specials.
• Created Weekly Specials with limited resources.
• Create and cost out weekly specials.

• Prepare and create weekly specials.
• Designed daily specials for the restaurant as well as weekly specials for Noir, Regatta Bar and Pronto.
• prepared all daily food, created all weekly specials, prepared menu and taught monthly cooking classes
• Prepared nightly menus and weekly specials * Developed specials for all stations.
• Produced weekly specials and assisted with remodeling food production and service methods .

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low Demand

• Communicate with FOH leaders and staff to expedite flow of food from kitchen to guest and make as flawless as possible.
• Manage all BOH staff as well as direct and educate FOH staff on day to day menu changes.
• Create weekly features for my outlet based on seasonality and present to the FOH staff.
• Worked with FOH manager to make nightly specials; created soups & special needs menus.
• Supervised a staff of 15 kitchen personnel, while assisting overseeing the FOH staff.

• Assisted Executive Chef with menu-descriptions for BOH and FOH, menu training demonstrations.
• Collaborated with Chef and FOH, planned and developed recipes for menus.
• Supervised FOH and provided excellent customer service in a fast paced environment.
• Helped orchestrate and facilitate a solid working relationship between FOH and BOH.
• Partnered with the FOH management for daily specials and customer satisfaction.

• Assisted General Manager with any problems in FOH.
• Closed restaurant daily with the FOH manager.
• Conducted monthly BOH and FOH inventory.
• Worked closely with head chef and GM in managing all staff (BOH, FOH, porters).
• Manage a staff of 25 for BOH and 15 for FOH.

• Managed a staff of over 100 employees FOH and BOH.
• Created all SOP's for BOH and FOH positions.
• Conducted daily pre-shift meetings with FOH to ensure customer satisfaction.
• Communicate effectively with foh and boh to ensure efficent service.
• helped in menu development -maintained great FOH/BOH leadership -in charge of daily operations Alfa

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low Demand

• Managed product inventory while working closely with vendors to ensure competitive pricing and superior quality with a preference to local suppliers.
• Maintain product inventory by monitoring food levels and ordering daily.
• Inspected quality of received products and performed product inventory.
• Maintain product inventory, ordering, cleanliness and organization.
• Managed product inventory to maintain food cost efficiency.

• Maintained product inventory according to company standards.
• Monitor food expenditure Perform product inventory.
• Assisted executive chef with managing product inventory, and food preparation and presentation for events with up to 300 guests.
• Supervised and instructed back of the house staff, perform product inventory, and assisted staff with daily preparation.
• Rotate products to avoid spoilage, monitor food expenditures and perform product inventory.

• Assisted in food and product inventory and introduced different herbs and ingredients.
• Analyzed and tracked daily product inventory, product purchasing and product receiving.
• Monitored food expenditure, product inventory, and trained kitchen personnel.
• Perform product inventory in addition to rotating products to avoid spoilage.
• Perform and track product inventory.

• Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.
• Make daily requisitions, market list & product inventory - Hotel of 322 Rooms include 5 Food & Beverage sectors.
• Prepare and bake all desserts and breads for Room Services and banquet Maintain product inventory shelf life for stored food
• Performed product inventory and maintained walk in cooler.
• Assist in meal production Plan and cost menus Maintain product inventory via electronic ordering

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low Demand

• Skilled in making a variety of sauces, meat carving, plating, fruit carving, and efficient knife skills.
• Prepare food for service, demonstrating proper knife skills, safety procedures, health standards, and storage methods.
• Trained other employees on knife skills, recipes, corporate policies and procedures, food safety and sanitation procedures.
• Have done various types of training staff on Knife safety, safe handling of foods and rotation of stock.
• Trained culinary exchange students on the cold bar, knife skills, salads, and fruits.

• Wash and disinfected kitchen area, table, tools, knifes, and equipment.
• Worked with new cooks/interns and taught them stations, service and knife cuts.
• Used knife skills to make advanced cuts for presentation purposes.
• Developed organization and knife skills to reduce food prep time.
• Maintain understanding of professional cooking and knife handling skills.

• Knife skills on a regular basis.
• Perfected knife and cutting equipment skills.
• Use of good knife skills.
• CORE ACCOMPLISHMENTS Serve safe certified and have taught classes on food handling and knife skills.
• Knife and cooking skills The ability to quickly pick up computer skills where needed.

• Knife Audits 6 times at day Interviewing and recruiting personal
• knife skills and cooking skill.
• Set high standards for the food, and clean work environment Skills Used Management skills, knife skills, computer skills,
• knife skills, menu prep, food cost, ordering, opening cook
• Knife skills -Time management -Menu/recipe memorization -Plating skills -Heavy kitchen machinery -Saut skills -Kitchen line work

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low Demand

• Improved overall productivity by organizing and up keeping food storage areas.
• Managed personnel up to 200 employees, food cost, and general kitchen sanitation, including food preparation and storage areas.
• Inspected the daily maintenance and work order logs of the dining facility to include kitchen areas and dry storage areas.
• Received and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
• Assisted with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.

• Ensured proper cleanup of all areas, and unused food was tagged and placed in appropriate storage areas.
• Organized the walking and other food storage areas to ensure FIFO and sanitation guidelines were being met.
• Assisted with the cleaning and preparation of workstations, barge in coolers and all storage areas.
• Maintained a clean and sanitary work area throughout the kitchen, walk-ins and storage areas.
• Maintain proper health and sanitation conditions in all kitchens, walk-ins and storage areas.

• Maintained cool and dry storage areas in above average conditions to industry standards.
• Place clean dishes, utensils, or cooking equipment in storage areas.
• Store food in designated containers and storage areas to prevent spoilage.
• Maintained organization of multiple walk in coolers and dry storage areas.
• Helped maintain organization of all storage areas in the restaurant.

• Created order sheets to work cohesively with storage areas.
• Implemented organization of coolers and dry storage areas.
• Stock and arrange cooler freezer and storage areas.
• Maintained and inventoried all storage areas and walk-ins.
• Inspect storage areas to insure that the best sanitation is maintained and that all equipment is functioning properly.

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low Demand

• Supervised food preparation to ensure proper consistency, flavor, presentation and efficient portion control.
• Provided innovative menu development by standardizing recipes and establishing portion control.
• Maintained inventory control and portion control.
• Reduced the food waste by implementing portion control, changed serving methods to enhance proper service methods and standardized recipes.
• Ensured that the highest level of quality, portion control, and plate presentation is always adhered to.

• Maintained an organized kitchen while teaching the importance of sanitation, cross contamination, and portion control.
• Helped control food cost by using portion controls on product, and cross utilization of menu items.
• Managed kitchen staff to ensure proper techniques, food quality and portion control was executed.
• Reduced food cost by 20% by total product utilization and portion control.
• Followed recipes, portion controls, and presentation specifications set by the restaurant.

• Supervised 15-20 employees per shift and enforced quality, consistency and portion controls.
• Initiated food portion control and standardized recipes to achieve consistency and cost control.
• Established quality standard of cooking methods, presentation techniques and portion control.
• Follow recipes, portion controls, and presentation specifications according to guidelines.
• Developed new menu ideas, recipe planning, and portion control.

• Controlled food cost budgets through strategic portion control and purchasing.
• Time management and portion control, and food management.
• Maintained quality and portion control.
• Performed daily line checks to ensure food quality and proper portion control.
• Supervised cooks throughout food preparation and portion control to deliver consistent high quality buffet or la carte meals for guests.

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low Demand

• Supervised approximately 15 cooks daily to ensure quality of product.
• Form lasting relationships with vendors to ensure quality and profitability.
• Negotiated purchasing vendor contracts to ensure quality versus price.
• Supervised of Kitchen staff to ensure quality food preparation, service, dish washing, and kitchen clean-up are completed satisfactorily.
• Placed orders with all food purveyors in an effort to ensure quality of product at the most competitive prices.

• Assist in other areas of the kitchen as needed to ensure quality of product to customer.
• Assign work schedules, following work requirements, to ensure quality and timely delivery of service.
• Assist in all areas that is needed to ensure quality and service for the guests.
• Provided hands on training to Executive Chefs to ensure quality control and company standard adherence.
• Conduct banquet organizations, planning and meeting with costumers to ensure quality and satisfaction.

• Tasted and maintained food on all work stations to ensure quality and consistency.
• Managed accounts and had communication with various vendors to ensure quality and variety.
• Facilitated timing of line to ensure quality dishes for each patron.
• Examined receipt of supplies and foodstuffs to ensure quality and quantity.
• Taste the food as its cooked to ensure quality and consistency.

• Sample sauces and food to ensure quality and taste standards.
• Preformed daily line checks to ensure quality of products.
• Plate all dishes and ensure quality at all other stations on the line prior to expo.
• Expedited nightly A La Carte service to ensure quality of food preparation, and presentation
• Worked on the line to ensure quality and tempo of kitchen operations.Able to multi-task in a fast pace environment.

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low Demand

• Manage 15 kitchen staff and 8 stewards in preparation of large parties, specialty dishes, desserts, and cleaning duties.
• Cook meals and catered for large parties - _ Managed kitchen three nights per week _ Helped contribute to new menu
• Assisted Chef with large parties for local government, local doctors, holiday parties, anniversary parties, etc.
• Prepare quality food for a high quality restaurant Cater to large parties Menu planning, cost control and kitchen management
• Served up to 300 people nightly on weekends and also catered large parties up to 200 people.

• Have learned how to properly corral and lead both AM/PM kitchen teams in assisting with large parties.
• Head of pantry including cold/hot appetizers, fresh pastas, deserts, and large parties/functions.
• Planned, set up, priced, and executed all events and large parties.
• Managed catered events for large parties and conferences of up to 700 guests.
• Coordinated menu selections for groups, large parties and private events.

• Developed special menus for large parties and events.
• Helped to plan and execute large parties.
• Executed service for large parties and corporate functions
• Expedite the turnout of large parties.
• Catered large parties and events.

• Provided excellent customer service that was recognized by management * Organized and managed large parties alongside executive chef
• Created and executed menus and canap s for large parties ranging from 10 to 150 guests.
• Served as assistant to Head Chef Prepare catered meals for large parties, meetings, etc.
• plan, prep and order food for large parties in the club.
• Managed culinary students activities and progress Prepared several food dishes and prepared for large parties Coordinated menus and arrangements

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low Demand

• Ordered products for stocking inventory; meats, produce, seafood and dry goods etc At different par levels.
• Supervised kitchen staff, ordered dry goods and produce, opening and closing duties, scheduling, prep work.
• Receive and inspect delivery from vendors like meats, produce, dry goods and cleaning supplies.
• Inventory, ordering, and organizing of dry goods, produce, and specialty items.
• Handled ordering and receiving of dry goods, meat, fish.

• Inventory control of meat, fish, produce and dry goods.
• Ordered and inventoried fresh food as well as dry goods.
• Maintained and ordered frozen, fresh, and dry goods.
• Take daily inventory of all produce and dry goods.
• Inventoried and maintained dry goods and vending storage rooms.

• Handled weekly inventory of dry goods & perishables.
• Produce and dry goods inventory rotation and orders.
• Order all necessary food and dry goods.
• Placed vegetable and dry goods orders daily.
• Produce, Meats, Dairy, Bread, Fish and Dry goods.

• Order produce, dairy, meat, and dry goods.
• Order produce, fish, dry goods and US foods
• Butcher (fish, meat and poultry) Order produce, dairy, meat, fish and dry goods.
• Order produce, fish, dry goods, and Sysco products.
• Produce, proteins, dry goods) Additional Responsibilities -Expediting dinner service.

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low Demand

• Involved in planning the daily prep list and responsible for clarifying the objectives to the employees before starting tasks.
• Create and complete all prep lists for each day and complete all chef prep during each shift.
• Assisted in the creation of new menu items, purchasing, and the writing of prep lists.
• Organized the kitchen duty list, oversaw daily prep list for lunch, dinner and banquets.
• Prepared sauce lists and prep lists for AM cooks, Prep staff and Butchers.

• Manage prep list and food inventory, ensuring walk-in is fully-stocked and organized.
• Order guides, production sheets, prep lists, station diagrams.
• Improved production rates through delegation and standardization of daily prep lists.
• Created prep lists, costing system and cleaning close to open.
• Managed nightly prep list for the next day's business.

• Created prep lists for staff and handled ordering of ingredients.
• Maintained prep lists, inventory, food and labor costs
• Allocated prep lists to staff of six.
• Place orders and write prep lists
• Enter invoices for NBO, creating the daily prep list, organizing walkin and freezer rotating and FIFO.

• assisted with ordering, prep lists, and production.
• Cut fish, paperwork,produce, prep list, closer.
• Performed all opening duties including preparing daily soups, specials, prep lists, placing orders, and labor control.
• Directed culinary staff in daily tasks, ensured timelines and prep lists were met.
• Opened the Caf in the spring of 2001 -Set up prep lists.

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low Demand

• Supervised line cooks, as well as prep cooks to ensure overall food quality is maintained and hygienic standards are upheld.
• Manage back of house staff of 12-14 line cooks, prep cooks and dishwashers and insured daily task were done.
• Lead a kitchen staff of up to 10 individuals including chefs, prep cooks, and utility workers.
• Prepared and maintained the station used for prep cooks also maintained sanitary working environment at all times.
• Supervised 20 cooks and prep cooks, 6 dishwashers, and an overnight cleaning crew.

• Trained and managed three prep cooks and achieved significant improvements in their productivity.
• Supervised kitchen staff including prep cooks, wait staff, and dishwashers.
• Assisted head chef by interviewing and hiring line cook and prep cooks.
• Assist prep cooks with portion control, and preparing daily soups.
• Trained and managed culinary team of 15+ chefs and prep cooks.

• Prepared and maintained the station used for prep cooks.
• Supervised a team of 30+ line and prep cooks.
• Trained, and supervised cooks and prep cooks.
• Helped manage prep cooks on a daily basis.
• Managed the line cooks and prep cooks.

• Trained line cooks and prep cooks.
• Assisted prep cooks with associated duties
• Directed and supervised prep cooks.
• Hired, trained, developed and supervised a staff of 30 line and prep cooks to the sbe culture.
• Managed the whole fish, Simple line cooks, prep cooks, and porters/dishwashers.

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low Demand

• Utilized standardized ingredients and measurements to maintain consistent cuisine and continual guest satisfaction.
• Played an instrumental role in guest satisfaction and repeat/referral business.
• Decreased payroll cost without sacrificing guest satisfaction.
• Created unique menu items and plate presentations, as well as, standardizing recipes to maintain consistent cuisine and guest satisfaction.
• Facilitated team meetings to improve guest satisfaction and boost employee moral resulting in positive reputation and feedback for the hotel.

• Observed and speak to guests and service staff to ensure guest satisfaction; monitor and handle guest complaints.
• Raised Guest Satisfaction Survey scores to record high levels with unmatched food quality and flawless execution.
• Designed and created menu items using seasonal and specialty goods to increase guest satisfaction and enjoyment.
• Create recipes and production sheets to maximize consistency, overall guest satisfaction and control costs.
• Emphasized on teamwork and having fun, while providing excellent guest satisfaction.

• Improved food quality, associate moral, and overall all guest satisfaction
• Established a high level of excellence in quality and guest satisfaction.
• Maximized table turns and rotated seating for maximum guest satisfaction.
• Maintained a high level of guest satisfaction and customer service.
• Created and implemented specials that drove improvement in guest satisfaction.

• Improved guest satisfaction survey scores by 17%.
• Maintain a very high guest satisfaction rate.
• Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
• Set and create goals for guest satisfaction using market matrixs to measure effect.
• Maintained an 8+ JDPower score in guest satisfaction Recognized for employee of the month on occasion.

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low Demand

• Managed all culinary operations including kitchen supply and inventory, maintaining government regulations, and monitoring customer satisfaction.
• Manage the day-to-day culinary operations of a table service restaurant with specific responsibilities of culinary education and training.
• Ensured proper safety and achievement of high sanitation standards in all culinary operations.
• Assisted Executive Chef with supervision of all culinary operations.
• Coordinated daily culinary operations while reporting directly to owner.

• Volunteered as hurricane crew leader of culinary operations.
• Planned, organized and supervised culinary operations.
• Trained in culinary operations and front-of-house management.
• Assist in overseeing the culinary operations within the caterer leading a crew of up to 50+ people including the delivery drivers.
• Develop menus, train staff, and direct all culinary operations for a high end $15M rehabilitation center.

• Managed the culinary operations of a popular Latin influenced steak & seafood restaurant and night club.
• Assisted the executive chef to plan, organize, direct, and control all culinary operations.
• Served as the department head for culinary operations in the absence of executive chef.
• Assist the Culinary Partner in the direction and oversight of all culinary operations.
• Managed attendance, purchase, cost control on all culinary operations in needs.

• Assist with pool menu and functioning of AM culinary operations in hotel.
• Manage all the daily culinary operations for the restaurant and banquet functions.
• Oversee and direct all culinary operations related to banquets.Production of food managing quality and presentation.
• Lead and direct culinary operations for account located at Seattle University.
• Directed all aspects of culinary operations in absence of executive chef .

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low Demand

• Demonstrated high standards with restaurant functions, food quality and profitability.
• Ensured that high standards of sanitation and cleanliness was maintained throughout the kitchen areas at all times.
• Assist in nightly and regular clean tasks to maintain high standards in cleanliness and sanitation.
• Maintained high standards of quality food production and portion control in food preparation and serving.
• Verified quality of raw or cooked food products to ensure adherence to high standards.

• Supervised, inspected and assisted with ensuring high standards of sanitation and kitchen cleanliness.
• Selected to train and mentor new chefs to maintain high standards of quality.
• Maintained high standards of quality control, hygiene, and health and safety.
• Maintained high standards with assisting cooks with different menus and providing great.
• Ensured that the high standards of food safety and sanitation are followed.

• Helped maintain high standards in food excellence for this 100 seat restaurant.
• Maintained a very clean, organized kitchen with very high standards.
• Maintain high standards of food, service, and sanitation.
• Assisted owners with maintaining high standards in a busy atmosphere.
• Implemented high standards in food quality and presentation.

• Maintained high standards to ensure member satisfaction.
• Helped Chef set and maintain high standards.
• Maintained high standards throughout the restaurant.
• Maintained high standards of sanitation, food storage (label and dating) Consistently positive attitude
• Maintained and organized coolers, prep areas Created visually pleasing product Trained new employees, implementing high standards throughout

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low Demand

• Planned and controlled the amounts and quality of food items on the Hot Line during the day.
• Worked on the hot line for main galley cooking dinner items per order for the main restaurant.
• Order inventory and also set up and the hot line and work each station.
• Implement systems and employee break structure to hot line, pantry, dish.
• Worked at every station including hot line, lead wok and steamer.

• Implement new menu items for the hot line and prep cooks.
• Expedited hot line, Delegate tasks to all kitchen staff.
• Maintained cleanliness of hot line throughout the shift.
• Prepared items for hot line dinner service.
• Designed the structure of the hot line

• Handled cold and hot lines.
• Inventory control Assistance in overseeing the kitchen Hot line and pantry cooking Daily prep works Pop-up events with Chef Laurent Quenioux
• Worked with Chef Roland Passot on hot line, preparing entrees at this renowned French restaurant.
• Worked a hot line station daily Administrative duties including scheduling, purchasing, staff training and closing
• performed expediting duties directing hot line operations, serving as coordinator between kitchen and waitstaff.

• Expedite all food from hot line as well as pantry station.
• Produced and maintained garde manager section of the hot line.
• Work hot line, manage employees, take orders, recieve orders, manage walkins and coolers,
• Start to finish opening of kitchen and restaurant Kitchen staff trainer Responsible for overseeing the hot line productivity Ordering and inventory coordinator
• Base cooking and prep work Ordering food and receiving orders Preparing sandwiches on the hot line Taking inventory and rotating stocks

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low Demand

• Assisted with inventory management, maintaining information in computer databases and other standardized reports as needed.
• Procured inventory, inventory management, and special ordering.
• Implemented various process and procedures for inventory management, including creating order guides, PAR lists, and a vendor directory.
• Handled all aspects of food service management including food costing, pricing, inventory management, and vendor relationship management.
• Assisted in inventory management, creating daily production list, organizing and managing the service and production kitchens.

• Saute, Broiler, Inventory management, Menu Planning, Delegating labor and work review....
• Lead open and closing shifts, employee scheduling and discipline, food orders and inventory management
• Assist with inventory management and procurement and cost control, as well as menu development.
• Inventory management, weekly product ordering, and update all staff of current stock.
• Oversee ordering, production and inventory management to maintain a 38% food cost.

• Handled Food cost and inventory management, in tandem with the executive chef.
• Managed test-kitchen recipe writing, schedule tracking, and inventory management.
• Support the Head Chef's inventory management and food purchasing responsibilities.
• Cash and Quality Control, day to day inventory management.
• Assisted Chef with inventory management and purchase orders.

• Supervised salaried and hourly staff Responsible for inventory management, budgeting, planning, and product development
• Assisted Executive Chef in all aspects of food preparation * Inventory management * Prepared cocktails and served food to customers
• Maintain kitchen operation and cleanliness Inventory management and ordering Creating daily soups and specials Employee scheduling
• Trained with Owner, Master Chef learned best practices Daily prep Daily cooking Party setup/ Menu design Inventory management Vendor management
• Line Cook Ordering Inventory Management Special Events Prep Carving Station for Special Event Pastry Chef - Dessert and Bread Production

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low Demand

• Work closely with several businesses to arrange VIP accommodations for executive travelers.
• Coordinated and executed outdoor fine dining banquets on the estate, ranging from VIP dinners to Weddings of 400+ guests.
• Have created daily entrees for guests aside from set menus for private dinners and VIP clientele and catering events.
• Collaborated with Executive Chef to develop and manage all procedures, daily meals, and special VIP events.
• Help execute large banquet functions throughout the year and the week of tournament as well and VIP dinners.

• Respond and adhere to parental requests for VIP student's special dietary needs.
• Prepared and Executed VIP party of 300 guests featuring soft shell crab.
• Prepared healthy, enjoyable breakfasts and dinners for guests and VIP's
• Created menus for VIP dinners and carried out the event.
• Help plan and execute VIP member dinners for 800+ covers.

• Performed large-scale food preparation for buffet and VIP banquet functions.
• Prepare food for VIP students with special dietary requirements.
• Organize parties for VVIP's and International customers.
• Designed specialty menus for VIP events.
• Managed staff of eight cooks in Banquet Kitchen; oversaw offsite catering, production planning and special VIP events.

• Estimated attendances from 300-2000, and all high end VIPs and staff like HBO and Hardknocks Crew.
• Consulted with Executive Chef in the planning and execution of VIP functions, buffet displays and receptions.
• Merged floristry talent with garnishee artistry for major impact and praise on VIP event.
• Create and execute all VIP catering events of up to 500 ppl.
• Design menus for the Cafe Prepare daily Hors d' oeuvres for the VIP Room approved time and order all product

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low Demand

• Maintained company standards and commitment to quality.
• Led A Team To Deliver All Corporate, Private And Airline Catering Account Needs, Regularly Exceeding Company Standards.
• Comply with Company Standards of Service and assists in assuring the same from all kitchen staff and restaurant personnel.
• Supervised and directed kitchen staff ensuring that methods were sanitary, efficient, and compliant with company standards.
• Support, train and hold associates accountable for company standards of performance and attendance with progressive counseling.

• Informed and demonstrated new employees of the company standards in the kitchen to ensure maximum efficiency.
• Trained employees, maintained food quality, and ensured adherence to company standards and policies.
• Ensured quality control for three meals daily at accounts, adhering to company standards.
• Trained and developed staff to company standards in quality, procedures, and presentation.
• Ensured all food was received, stored and prepared according to company standards.

• Worked directly under the Executive Chef assuring company standards.
• Hired and trained employees to company standards.
• Adhere and enforce company standards and policies.
• Maintain and exceed company standards set.
• Maintained company standards and food quality.

• Manage shift to company standards.
• Reinforce company standards with employees.
• Assisted in other casino restaurants to manage kitchen operations and counsel employees to Boyd Gaming Company standards.
• Managed kitchen staff, conducted scheduling, evaluations and enforced company standards & house policies.
• Implemented all new Ameristar recipes and guidelines to company standards.

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low Demand

• Assisted Executive Chef with every aspect of daily restaurant operations including food/supply ordering and inventory control.
• Organize restaurant operations for effective and efficient service as well as overall coordination and control.
• Assisted in daily restaurant operations including culinary operations and staff management.
• Organize off-premise catering events, while running daily restaurant operations.
• Worked all facets of restaurant operations including menu development.

• Handled restaurant operations regarding food purchasing and labor payroll.
• Perform all assigned tasks essential to restaurant operations.
• Involved in every aspect of restaurant operations.
• Shared responsibility for all back-of-the-house restaurant operations.
• Assisted kitchen manager with restaurant operations.

• Managed staff and restaurant operations for facility that seated 250 and generated $5M in annual sales.
• Supported chef in managing restaurant operations in a high-volume $5 million fine dining Italian restaurant.
• Assisted in multiple restaurant operations and created menus for the hotel with nine outlets.
• Directed activities of up to 20+ back-of-house staff engaged in daily restaurant operations.
• Act as a support system for all areas of the restaurant operations.

• Assisted with restaurant operations a week prior to and during grand opening.
• Managed a team of 10 employees in day to day restaurant operations
• Open to close complete restaurant operations.
• Assist owner in restaurant operations.
• Selected by Chef from Scarlett Cove to be Sous Chef and assisted with every aspect of daily restaurant operations.

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low Demand

• Practice sanitation requirements on a regular basis.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Placed orders on a regular basis, ensuring product was rotated to provide clientele with the freshest possible food.
• Worked with the Executive Chef, review food and labor costs of entire operation on a regular basis.
• Develop and update training guides for all staff on a regular basis and with new menus.

• Assist Executive Chef in the preparation of all catering engagements on a regular basis.
• Cook food, either on a regular basis or for special functions only.
• Created daily specials and in charge of ordering food on a regular basis.
• Assisted with customer and company complaints and questions on a regular basis.
• Detail cleaning of kitchen surfaces and equipment on a regular basis.

• Conducted inventory on a regular basis to ensure proper par levels.
• Worked with over 200 covers for dinner on a regular basis.
• Interview and assess on-call staff of 30+ on a regular basis.
• Created new and exciting menu options on a regular basis.
• Place orders on a regular basis for the department.

• Created nightly specials on a regular basis.
• Conduct employee training on a regular basis.
• Track shrink on a daily basis Ensure all Kroger policies and procedures are followed on a regular basis.
• Ensured that all equipment was in proper operational condition and was cleaned on a regular basis.
• Interacted with contract client, Raytheon, on a regular basis.

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