Amir Slater
Detroit,MI
Summary
Adaptable and enterprising Chef with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time. 22 years experience.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Sous Chef
Andiamo Group
Livonia, MI
06.2016 - Current
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with staff members to create meals for large banquets.
- Mentored kitchen staff to prepare each for demanding roles.
- Cultivated positive relationships with vendors to source best ingredients at best prices.
- Acted as head chef when required to maintain continuity of service and quality.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Corporate Trainer
Yolk - One Arts Plaza
Dallas, TX
05.2014 - 06.2016
- Collected information about company objectives and employee deficiencies in order to assess training needs.
- Led cross-functional training for external and internal clients.
- Conducted evaluations and observed employee performance to identify areas of needed improvement.
- Coached new staff on store procedures, policies and customer service.
Sous Chef
Santorini Estiatorio Detroit
Detroit, MI
03.2011 - 06.2013
- Planned and directed high-volume food preparation in fast-paced environment.
- Monitored and controlled overhead and production costs with responsibility for profit and loss.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Disciplined and dedicated to meeting high-quality standards of the Grecian culture.
Education
Associate of Science - Culinary Arts
Henry Ford College
Dearborn, MI06.2010
High School Diploma -
Detroit Northern
Detroit, MI06.1998
Skills
- Equipment Inspection and Maintenance
- Price Negotiation
- Decision Making
- Sanitation and Cleaning
- Creative Thinking
- Staff Supervision and Coordination
- Cooking Technique Demonstrations
- Team Leadership
- Quality Control
- Recipe Development
- Food Preparing, Plating and Presentation
- Supply Ordering
- Menu Planning
- Current in Culinary Trends
Certification
ServSafe
American Culinary Federation
Timeline
Sous Chef
Andiamo Group
06.2016 - Current
Corporate Trainer
Yolk - One Arts Plaza
05.2014 - 06.2016
Sous Chef
Santorini Estiatorio Detroit
03.2011 - 06.2013
Associate of Science - Culinary Arts
Henry Ford College
High School Diploma -
Detroit Northern