Adrienne Erb

Sous Chef

Southern Food Company

02.2021 - 07.2024

Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
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.
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.
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.
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.
Collaborated with staff members to create meals for large banquets.
Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
Maintained up-to-date knowledge of current culinary trends and techniques.
Monitored food and labor costs to verify budget targets were met.
Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
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.
Worked closely with front-of-house staff to facilitate excellent customer service.
Trained and managed kitchen personnel and supervised related culinary activity.
Utilized culinary techniques to create visually appealing dishes.
Coordinated with team members to prepare orders on time.
Disciplined and dedicated to meeting high-quality standards.
Set up and broke down kitchen for service.
Implemented food cost and waste reduction initiatives to save money.