A D
Houston
Summary
At Houston Country Club, I spearheaded kitchen operations, enhancing dining experiences through innovative menu development and meticulous sanitation standards. My leadership fostered a team-oriented environment, significantly elevating customer satisfaction. Expert in kitchen management and food safety, my tenure is marked by a commitment to excellence and continuous culinary advancement.
Overview
12
12
years of professional experience
Work History
Executive Sous Chef
Houston Country Club
03.2023 - Current
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Developed and implemented staff training programs to elevate culinary skills and knowledge.
- Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
- Verified compliance in preparation of menu items and customer special requests.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
Banquet Chef
Houston Country Club
01.2020 - 03.2023
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Practiced safe work habits to avoid possible injury to self or other employees.
- Learned menu items produced by assigned station to achieve proper quantities.
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Ordered food and supplies used to prepare meals for 1000+ people.
- Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
- Led pre-event tastings with clients, providing personalized attention and building trust in the culinary experience provided for their guests.
- Managed food inventory, ensuring optimal freshness and minimizing waste for cost-effective operations.
- Reduced food waste by implementing efficient portion control practices during plating processes.
- Wrote, maintained and updated banquet menu specifications, recipes and production forecasts.
- Monitored business volume forecast and planned manpower, productivity and costs accordingly.
- Coordinated efforts with other departments such as front-of-house staff or beverage managers to ensure seamless execution during events.
- Collaborated with event planners to customize menu offerings based on client preferences and dietary restrictions.
- Delivered exceptional service at high-profile events, exceeding client expectations and garnering repeat business opportunities.
- Continuously researched and experimented with new culinary techniques, staying current on industry trends to ensure competitive offerings at events.
- Developed cost-effective meal plans while maintaining high standards of quality and presentation.
- Implemented creative presentation techniques that elevated the visual appeal of each dish served at banquets or special occasions.
- Improved kitchen efficiency by streamlining the preparation process for large-scale events.
- Maximized flavor profiles by incorporating seasonal ingredients into banquet menu offerings.
- Maintained kitchen equipment in optimal working condition and requested repairs when needed.
- Achieved success in meeting tight deadlines for multiple simultaneous events through effective time management skills.
- Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.
- Trained and mentored junior chefs, fostering a team-oriented environment focused on producing high-quality dishes.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Monitored food production to verify quality and consistency.
- Disciplined and dedicated to meeting high-quality standards.
- Assisted with menu development and planning.
- Worked closely with front-of-house staff to facilitate excellent customer service.
AM Sous Chef
Houston Country Club
01.2019 - 01.2020
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
Rounds Chef
Houston Country Club
01.2018 - 01.2019
- Collaborated with staff members to create meals for large banquets.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Was able to effectively work all areas of the kitchen to provide help or cover other managers days off.
- Coordinated with team members to prepare orders on time.
Garde Manger Chef
Houston Country Club
01.2016 - 01.2018
- Assumed responsibility for creating visually appealing hors d''oeuvres displays during banquets or private events, enhancing overall event presentation.
- Streamlined prep work processes for improved efficiency, reducing waste and saving time in a high-volume kitchen environment.
- Maintained a clean and organized workstation at all times, adhering to strict sanitation protocols for safe food handling practices.
- Ensured optimal freshness of ingredients through proper storage and rotation procedures, maintaining the highest quality standards.
- Monitored quality of raw and cooked food products to uphold health code standards.
- Determined food organization and presentation, establishing decorative food displays and directing staff in proper orientation.
- Enhanced plate presentation by employing creative garnishing techniques and attractive food arrangements.
Restaurant Chef
Houston Country Club
01.2013 - 01.2016
- Collaborated with front-of-house staff to provide exceptional service, ensuring seamless communication between departments.
- Continually expanded culinary repertoire through ongoing research, experimentation, and professional development opportunities to enhance the restaurant''s overall offerings.
- Trained new kitchen staff in proper cooking techniques, safety procedures, and sanitation standards.
- Contributed to a positive workplace culture through open communication and constructive feedback among team members.
- Consistently met dietary needs of guests with allergies, intolerances, or preferences by creating customized dishes without compromising taste or presentation.
- Developed weekly specials that were created with fresh, local ingredients.
- Ensured consistent taste by standardizing recipes and measuring ingredients accurately across all dishes served at the restaurant.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes with fresh ingredients.
- Developed signature recipes that increased brand recognition and customer loyalty to the restaurant.
- Coordinated catering events for special occasions, tailoring menus to meet client preferences while exceeding expectations for quality and presentation.
- Mentored junior chefs in culinary techniques and proper kitchen etiquette, fostering a supportive team environment.
- Implemented diverse cooking methods into creating dishes and demonstrated these techniques to culinary personnel for educational purposes.
- Improved kitchen efficiency by streamlining processes, reducing prep time, and optimizing food storage methods.
- Trained and coached culinary team, resulting in improved employee knowledge and increased productivity.
- Adapted quickly to changing demands during peak hours, executing multiple orders simultaneously without sacrificing quality or attention to detail.
- Assisted in budget preparation for food purchasing expenses by reviewing previous business trends and forecasting future needs.
- Demonstrated strong leadership skills by delegating responsibilities fairly and appropriately according to each team member''s knowledge and experience.
- Oversaw cleaning and maintenance of kitchen to boost safety and prevent accidents.
- Maintained well-organized mise en place to keep work consistent.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Placed orders to restock items before supplies ran out.
Education
Associate of Arts - Culinary Arts
The Art Institute of Houston
Houston, TX03.2010
Skills
Kitchen Management
Menu development
Sanitation Standards
Food presentation
Fine-dining expertise
Staff Scheduling
Food Safety
Kitchen Staff Management
Recipes and menu planning
Food Prep Planning
ServSafe Certification
Catering and Events
Timeline
Executive Sous Chef
Houston Country Club
03.2023 - Current
Banquet Chef
Houston Country Club
01.2020 - 03.2023
AM Sous Chef
Houston Country Club
01.2019 - 01.2020
Rounds Chef
Houston Country Club
01.2018 - 01.2019
Garde Manger Chef
Houston Country Club
01.2016 - 01.2018
Restaurant Chef
Houston Country Club
01.2013 - 01.2016
Associate of Arts - Culinary Arts
The Art Institute of Houston
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