Summary
Overview
Work History
Education
Skills
Accomplishments
Certification
Languages
Timeline
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Alan Tucson

Albuquerque,NM

Summary

Dynamic Sous Chef with a proven track record at Ex Novo Brewery Downtown, excelling in menu development and food presentation. Adept in inventory management and team leadership, I enhanced kitchen productivity and reduced waste, while fostering a collaborative environment that elevated guest satisfaction and garnered positive reviews.

Culinary professional with comprehensive experience in high-pressure kitchen environments, driving quality and efficiency. Known for exceptional culinary skills and ability to innovate while maintaining consistency. Reliable team collaborator with focus on achieving culinary excellence and adapting to evolving needs.

Knowledgeable Sous Chef with strong history in culinary arts and effective kitchen management. Proven ability to enhance menu offerings and streamline kitchen operations. Demonstrated expertise in team leadership and creative problem-solving.

Experienced with high-volume kitchen environments, food preparation, and team coordination. Utilizes advanced culinary techniques and efficient kitchen management to ensure high standards. Track record of fostering cohesive team dynamics and maintaining consistent quality in fast-paced settings.

Adaptable and enterprising Sous Chef with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.

Overview

19
19
years of professional experience
1
1
Certificate

Work History

Sous Chef

Ex Novo Brewery Downtown
07.2024 - 08.2025
  • Assisted in food preparation and cooking processes to maintain kitchen efficiency.
  • Learned and applied food safety and sanitation practices daily.
  • Supported inventory management by tracking ingredient availability and freshness.
  • Collaborated with team members to execute menu items during peak service hours.
  • Adapted quickly to changing kitchen demands and special requests from patrons.
  • Maintained cleanliness of workstations and kitchen equipment per health regulations.
  • Prepared garnishes and presented dishes according to restaurant standards for visual appeal.
  • Engaged in continuous learning to improve culinary skills and techniques in a fast-paced environment.
  • 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.
  • 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.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.

Sous Chef

Hotel Chaco Level 5
04.2023 - 05.2024
  • Assisted in menu development, focusing on seasonal ingredients and local sourcing.
  • Prepared and executed daily specials, ensuring consistency and quality across all dishes.
  • Collaborated with front-of-house staff to enhance customer dining experiences through effective communication.
  • Maintained inventory levels, tracking supplies to minimize waste and ensure optimal food cost management.
  • Trained kitchen staff on food safety practices and proper cooking techniques to uphold health regulations.
  • Implemented new plating techniques, improving presentation standards for all menu items served.
  • Streamlined preparation processes, reducing order fulfillment time without compromising quality.
  • Contributed to team meetings, offering insights into kitchen operations and potential improvements in workflow.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.

Sous Chef

Scalo Northern Italian Grill
07.2021 - 08.2022
  • Prepared and executed daily specials, ensuring consistency and quality across all dishes.
  • Assisted in menu development, focusing on seasonal ingredients and local sourcing.
  • Collaborated with front-of-house staff to enhance customer dining experiences through effective communication.
  • Maintained inventory levels, tracking supplies to minimize waste and ensure optimal food cost management.
  • Trained kitchen staff on food safety practices and proper cooking techniques to uphold health regulations.
  • Implemented new plating techniques, improving presentation standards for all menu items served.
  • Streamlined preparation processes, reducing order fulfillment time without compromising quality.
  • Contributed to team meetings, offering insights into kitchen operations and potential improvements in workflow.
  • 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.

Sous Chef

Luminaria at the Inn and Spa at The Loretto
02.2012 - 11.2015
  • Assisted in menu development, focusing on seasonal ingredients and local sourcing.
  • Prepared and executed daily specials, ensuring consistency and quality across all dishes.
  • Collaborated with front-of-house staff to enhance customer dining experiences through effective communication.
  • Maintained inventory levels, tracking supplies to minimize waste and ensure optimal food cost management.
  • Trained kitchen staff on food safety practices and proper cooking techniques to uphold health regulations.
  • Implemented new plating techniques, improving presentation standards for all menu items served.

Supervisor

Main Street Restaurant Route 66 Casino
03.2006 - 12.2011
  • Oversaw daily operations to ensure adherence to safety standards and efficient workflow.
  • Mentored team members, enhancing skills and promoting a collaborative work environment.
  • Implemented process improvements that increased productivity and reduced operational delays.
  • Coordinated staff schedules, optimizing resource allocation for maximum efficiency.

Education

Associate of Arts - Culinary Arts

CNM
Albuquerque, NM
05-2005

Skills

  • Team leadership
  • Kitchen leadership
  • Food safety
  • Inventory management
  • Safe food handling
  • Food presentation
  • Menu planning
  • Food preparation
  • Customer service
  • Kitchen organization
  • Cooking techniques
  • Supervising food prep
  • Safety management

Accomplishments

  • Promoted to sous chef in only 3 months.
  • Developed tasting menus for new fine dining business.
  • Managed 15 kitchen staff in restaurant with 550-seat capacity.
  • Created complete fine dining restaurant menu alongside executive chef.
  • Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.
  • Increased productivity by revamping workflow and restructuring line.
  • Resolved product issue through consumer testing.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Won "Semi Finalist SW James Beard Nomination" award for excellence of menu, ingredients and quality.

Certification

  • CSC - Certified Sous Chef

Languages

Spanish
Limited Working

Timeline

Sous Chef

Ex Novo Brewery Downtown
07.2024 - 08.2025

Sous Chef

Hotel Chaco Level 5
04.2023 - 05.2024

Sous Chef

Scalo Northern Italian Grill
07.2021 - 08.2022

Sous Chef

Luminaria at the Inn and Spa at The Loretto
02.2012 - 11.2015

Supervisor

Main Street Restaurant Route 66 Casino
03.2006 - 12.2011

Associate of Arts - Culinary Arts

CNM

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