Adam Sutherland
McKinney
Summary
Dynamic Sous Chef with a proven track record at Twin Rivers, showcasing exceptional kitchen leadership and team motivation. Expert in menu development and food safety, I significantly enhanced customer satisfaction and reduced food waste, demonstrating a 20% cost saving. Renowned for innovative culinary skills and fostering a collaborative environment, I excel in delivering high-quality dining experiences.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Sous Chef
North Park Health and Rehabilitation Center
10.2024 - 12.2024
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Maintained strict adherence to dietary restrictions, crafting creative alternatives that catered to diverse customer needs.
- Assisted with menu development and planning.
- Trained and managed kitchen personnel and supervised related culinary activity.
Sous Chef
Village On The Park
10.2023 - 10.2024
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Maintained strict adherence to dietary restrictions, crafting creative alternatives that catered to diverse customer needs.
- Coordinated with front-of-house staff to ensure cohesive dining experience, addressing any customer concerns with prompt and effective solutions.
- Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
- Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
- Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
- Implemented cost-saving strategies without compromising on quality, carefully selecting suppliers and negotiating better prices.
- Monitored food production to verify quality and consistency.
- Assisted with menu development and planning.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Modified recipes to accommodate dietary restrictions and allergies.
Sous Chef
Twin Rivers
09.2022 - 10.2023
- Ensured high-volume orders were completed promptly, maintaining quality and presentation standards.
- Guided kitchen staff in performing multiple prep tasks efficiently.
- Directed detailed kitchen activities within a fast-paced atmosphere.
- Effectively controlled stock, contributing to cost savings.
- Created innovative menu items in collaboration with executive chef.
- Maintained high standards of hygiene, resulting in favorable health inspection results.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Upheld strict quality control measures on dishes, contributing to an excellent reputation with guests.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Collaborated during menu development discussions, presenting novel ideas that enhanced guest satisfaction.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Created alternative recipe options to address diverse dietary needs and allergies.
- Implemented food cost and waste reduction initiatives to save money.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Evaluated food products to verify freshness and quality.
- Set up and broke down kitchen for service.
- Participated in food tastings and taste tests.
- Coordinated with team members to prepare orders on time.
- Utilized culinary techniques to create visually appealing dishes.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Assisted with menu development and planning.
- Implemented cost-saving strategies without compromising on quality, carefully selecting suppliers and negotiating better prices.
- Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
- Fostered culture of excellence within culinary team, leading by example in maintaining high standards of food safety and hygiene.
- Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
- Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
- Significantly reduced preparation times by optimizing kitchen layout and equipment placement.
- Maintained strict adherence to dietary restrictions, crafting creative alternatives that catered to diverse customer needs.
- Contributed to budget planning and cost management to ensure consistent profitability while maintaining quality and service standards.
Dietary Cook
Cotton Wood Creek Rehabilatation Center
08.2016 - 08.2022
- Measured ingredients precisely to maintain flavor consistency.
- Consistently met health department criteria for a clean and safe work environment.
- Apportioned and delivered menu items tailored to residents' specific nutritional needs.
- Managed tasks effectively by prioritizing according to patient requirements for prompt meal delivery.
Education
High School Diploma -
Green Wood Highschool
Clarksville, TN12.2006
Skills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Safe food handling
- Food presentation
- Menu planning
- Food preparation
- Customer service
- Kitchen organization
- Cooking techniques
- Allergen awareness
- Safety management
- Supervising food prep
- Knife skills
- Ingredient knowledge
- Mentoring and coaching
- Menu development
- Safe handling
- Menu memorization
- Staff training
- Detail-oriented
- Butchery skills
- Cost control
- Employee scheduling
- Kitchen management
- Portion control
- Vendor relationship management
- Ordering and requisitions
- Equipment usage
- Staff motivation
- Plating
- Sanitation procedures
- Order delivery practices
- Recipes and menu planning
- Special diets
- Garnishing and plating
- Garnishing techniques
- Kitchen equipment operation
- Pasta making
- Food spoilage prevention
- Catering background
- Pastry skills
- Culinary trends
- Recipe creation
- Foodservice
- Seafood preparation
- Performance improvement
- Sauce preparation
- Food preparation supervision
- Dish preparation
- Motivational team management
- Kitchen staff management
- Special dietary requirements
- Cleaning and sanitation
- Food handler certification
- Meal preparation
- Food prep planning
- Quality control
- Portion and cost control
- Delegating work
- Team Training
- Food preparing, plating, and presentation
- Supply ordering
- Hiring, training, and development
- Staff scheduling
- Sanitation guidelines
Certification
Food Manager and Certified Dietary Manager from University of North Dakota
Timeline
Sous Chef
North Park Health and Rehabilitation Center
10.2024 - 12.2024
Sous Chef
Village On The Park
10.2023 - 10.2024
Sous Chef
Twin Rivers
09.2022 - 10.2023
Dietary Cook
Cotton Wood Creek Rehabilatation Center
08.2016 - 08.2022
Food Manager and Certified Dietary Manager from University of North Dakota
High School Diploma -
Green Wood Highschool
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