Agnus Girinshuti
Sous Chef
Dayton,OH
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 7-year background in high-end restaurant industry.
Overview
7
7
years of professional experience
3
3
Languages
Work History
Owner/Operator Truck Driver
Myslef
12.2017 - Current
- Managed day-to-day business operations.
- Operated with safety and skill to avoid accidents and delays
- Promoted a safe work environment by adhering to company policies and federal regulations governing commercial vehicle operations.
- Improved overall organizational productivity by implementing efficient time management techniques for both driving hours and non-driving tasks
- Inspected trucks for malfunctions and reported vehicles to management for corrective action.
- Coordinated efficient routes for optimal delivery scheduling and maximum daily performance.
- Spoke professionally with customers regarding complaints, gathering all necessary information to make educated decisions and address issues.
- Prepared annual budgets with controls to prevent overages.
- Achieved cost savings for business operations through effective fuel management strategies and preventative maintenance programs.
- Completed preventive maintenance and mechanical repairs on vehicles.
Sous Chef
Brio Tuscan Grille
09.2023 - 05.2024
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Acted as head chef when required to maintain continuity of service and quality.
- Monitored food and labor costs to verify budget targets were met.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Coordinated with team members to prepare orders on time.
- Monitored food production to verify quality and consistency.
- Evaluated food products to verify freshness and quality.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Implemented food cost and waste reduction initiatives to save money.
- Developed close relationships with suppliers to source best ingredients.
- Set up and broke down kitchen for service.
Grill Manager
Bravo Italian Restaurant & Bar
01.2020 - 08.2023
- Created promotional events such as themed nights or special discounts which attracted more customers during slower periods thus boosting revenue.
- Consistently met or exceeded sales goals through effective team leadership and motivation.
- Ensured a safe and clean work environment by enforcing strict adherence to health and safety regulations.
- Collaborated with other managers to develop cross-training programs, increasing staff versatility and productivity.
- Managed grill station, ensuring optimal cooking temperatures were maintained for consistent results in taste and texture of dishes served.
- Reduced food waste by implementing effective inventory management and portion control techniques.
- Stored and handled goods correctly to maintain freshness and condition.
- Adjusted gas and electric grills to specified temperatures for quality food output.
- Grilled meats and seafood to customer specifications.
- Provided support to crew members through all facets of food preparation and delivery.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Coordinated with catering staff to deliver food services for special events and functions.
Education
Bachelor of Sciences in Information Technology - Information Management
Adventist University of Central Africa
Skills
Food Safety
Employee Scheduling
Team Leadership
Food presentation
Portion Control
Supervising Food Prep
Kitchen Organization
Safety Management4
Catering background
Garnishing Techniques
Menu Planning
Cooking techniques
Menu Memorization
Cost Control
Food Preparation
References
Sylvie Sibomana, Nurse Practitioner at Signify Health, 937-559-6205
Disclaimer
I assert that the above given information is true and exact.
Timeline
Sous Chef
Brio Tuscan Grille
09.2023 - 05.2024
Grill Manager
Bravo Italian Restaurant & Bar
01.2020 - 08.2023
Owner/Operator Truck Driver
Myslef
12.2017 - Current
Bachelor of Sciences in Information Technology - Information Management
Adventist University of Central Africa