Adriana Ellis
Big Sky,MT
Summary
Passionate and spirited professional with experience in the food service and hospitality industry. Equipped to apply experience in the development of menu preparation related to classic techniques and nutrition. I have a passion and vision to execute healthful food.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Sous Chef
Big Sky Resort
Big Sky, MT
11.2023 - Current
- Collaborated on menu development and tested various recipes.
- Created a positive work environment by encouraging teamwork among staff members.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
Restaurant Chef
Xanterra Travel Collection
Yellowstone National Park County (historical), WY
08.2023 - 11.2024
- Developed new dishes in collaboration with other chefs and culinary staff.
- Analyzed financial data such as sales reports to determine profitability levels of menu items.
- Monitored inventory levels to ensure sufficient stock was available at all times.
- Supervised cooks to ensure proper portioning, arranging and garnishing of food items on plates prior to service.
- Implemented new methods for improving efficiency in the kitchen operations.
Catering Sous Chef
College Fresh
Orlando, FL
01.2022 - 07.2022
- Coordinated with vendors to obtain necessary supplies for catered events on time and within budget.
- Assisted with menu planning, recipe development, and food cost analysis.
- Improved performance of team members resulting in high-quality meals produced daily.
Assistant Kitchen Manager
Island Wing Company
Orlando, FL
04.2018 - 01.2022
- Created and executed new systems to improve accuracy in tracking inventory levels and optimizing ordering procedures.
- Successfully balanced labor costs with business needs by generating and adjusting weekly schedules in accordance with ongoing demands.
- Ensured smooth flow of information between front-of-house and back-of-house staff on a regular basis.
Education
Hospitality & Restaurant Operations Management
Auguste Escoffier School of Culinary Arts
Boulder, COSome College (No Degree) - Psychology
Stetson University
Deland, FLSkills
- Vendor Relationship Management
- Inventory Management
- Dish preparation
- Employee Scheduling
- Cost Control
- Recipe creation
- Culinary Trends
- Menu Planning
- Detail Oriented
- Menu development
Certification
- Manager ServSafe
- ACF Certification (CCC)
Timeline
Sous Chef
Big Sky Resort
11.2023 - Current
Restaurant Chef
Xanterra Travel Collection
08.2023 - 11.2024
Catering Sous Chef
College Fresh
01.2022 - 07.2022
Assistant Kitchen Manager
Island Wing Company
04.2018 - 01.2022
Hospitality & Restaurant Operations Management
Auguste Escoffier School of Culinary Arts
Some College (No Degree) - Psychology
Stetson University
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