Alex Azan
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 12 -years background in high-end restaurant industry.
Overview
8
8
years of professional experience
Work History
Sous Chef
Compass/Flik Hospitality, Royal Caribbean Group
10.2021 - Current
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Monitored food and labor costs to verify budget targets were met.
- Collaborated with staff members to create meals for large banquets.
- Assisted with menu development and planning.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Culinary Supervisor
Hyatt Regency
02.2020 - 03.2022
- Established day's priorities and delegated tasks, taking into account daily events, business levels and forecasts.
- Supported team to reach common goals.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Maximized team productivity by expertly delegating tasks to kitchen staff.
- Scheduled and rotated staff for adequate coverage and fair distribution of workload.
- Set and oversaw weekly and special event menu plans.
Banquet Chef
Davidson Hospitality Group
09.2019 - 04.2020
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
- Produced 11 Million in revenue
- Maintained kitchen equipment in optimal working condition and requested repairs when needed.
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
- Ordered food and supplies used to prepare meals for 1500 people.
- Wrote, maintained and updated banquet menu specifications, recipes and production forecasts.
- Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
Culinary Supervisor
Davidson Hospitality Group
09.2015 - 08.2019
- Established day's priorities and delegated tasks, taking into account daily events, business levels and forecasts.
- Supported team to reach common goals.
- Anticipated guest's needs and responded to and acknowledged guests and resolved concerns.
- Followed company, safety, security policies and procedures.
Banquet Chef
Davidson Hospitality Group
09.2017 - 02.2018
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.
- Wrote, maintained and updated banquet menu specifications, recipes and production forecasts.
- Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
Banquet Chef
Davidson Hospitality Group
06.2015 - 09.2017
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.
- Disciplined and dedicated to meeting high-quality standards.
- Modified recipes to accommodate dietary restrictions and allergies.
- Coordinated with team members to prepare orders on time.
Education
High School Diploma -
Miami Job Corps Center
Homestead, FL06.2011
Skills
- Complex Problem-Solving
- Food Preparing, Plating and Presentation
- Organization and Prioritization
- Temperature Monitoring
- Chef Assistance
- Staff Supervision and Coordination
- Hiring, Training and Development
- Create Recipes
- Inventory Management
Timeline
Sous Chef
Compass/Flik Hospitality, Royal Caribbean Group
10.2021 - Current
Culinary Supervisor
Hyatt Regency
02.2020 - 03.2022
Banquet Chef
Davidson Hospitality Group
09.2019 - 04.2020
Banquet Chef
Davidson Hospitality Group
09.2017 - 02.2018
Culinary Supervisor
Davidson Hospitality Group
09.2015 - 08.2019
Banquet Chef
Davidson Hospitality Group
06.2015 - 09.2017
High School Diploma -
Miami Job Corps Center
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