Summary
Overview
Work History
Education
Skills
References
Timeline
Generic

Alexander Yuska

St Petersburg,United States

Summary

Passionate, spirited and classically trained culinary professional that is skilled in building relationships and overseeing high-performing teams. Well versed in monitoring and evaluating purchases, staffing, production and inventory to control food and labor costs and in turn, minimizing waste. Maintains federal, state and local food sanitation and safety procedures/standards. I have overseen and helped train and develop chefs to adhere to and perform in compliance with specified company standards. I have learned how to anticipate ingredient needs and arrange re-stock to facilitate productive kitchen flow while upholding business standards.

Overview

18
18
years of professional experience

Work History

Executive Sous Chef

OCC Roadhouse and Museum
Clearwater, FL
05.2021 - Current
  • Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
  • Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
  • Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
  • Monitored food costs on a weekly basis to maintain target profit margins.
  • Trained new employees in food safety and sanitation regulations.
  • Performed quality assurance checks on all finished products before they left the kitchen area.
  • Ordered food supplies, maintained inventory, and managed budgeting of resources.
  • Maintained accurate records of invoices related to food purchases for accounting purposes.
  • Managed multiple projects simultaneously while ensuring deadlines were met in a timely manner.
  • Created cost-effective menus that increased customer satisfaction and profitability.
  • Coordinated catering events from start to finish including menu selection, staffing needs, equipment rentals.
  • Provided support during high volume periods such as holidays or special events by managing extra help scheduling.
  • Implemented strategies to reduce waste and improve efficiency in the kitchen operations.
  • Evaluated employee performance through monthly reviews and established corrective action plans when necessary.
  • Cultivated relationships with vendors to secure cost-effective ingredients for recipes.
  • Ensured compliance with local health department regulations by performing routine inspections.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.

Chef De Cuisine

Tradewinds Island Grand Resort
St. Petersburg, FL
11.2015 - 05.2021
  • Created recipes that kept customers coming back for more.
  • Managed staff of cooks, dishwashers, and other kitchen personnel.
  • Analyzed financial statements to identify cost-saving opportunities.
  • Developed and implemented new menu items to meet customer needs.
  • Supervised food production to ensure quality standards were met.
  • Ensured compliance with food safety regulations.
  • Trained new hires in proper kitchen procedures.
  • Provided guidance and direction on plating techniques for staff.
  • Ordered supplies and equipment when necessary.
  • Managed budget, labor and direct operating expenses for operation.
  • Trained kitchen workers on culinary techniques.
  • Distributed food to service staff for prompt delivery to customers.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.

Line Cook/Manager

Outback Steakhouse
St. Petersburg, FL
08.2006 - 11.2015
  • During the progression of my time with the company I became well versed in a multitude of areas including but not limited to: sauté, fry, salad composition, and early morning prep work
  • Inspected supplies, equipment, and work areas to ensure conformance to established standards.
  • Directed, supervised, and trained line cooks in preparation of dishes according to recipes and established standards.
  • Conducted regular meetings with kitchen staff members to discuss new menu items or changes in procedures.
  • Scheduled shifts for line cooks based on projected business volume and staffing needs.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.

Education

Bachelors - Culinary

The Art Institute Of Tampa
12.2015

Skills

  • Vendor Relationship Management
  • BOH Operations
  • Inventory Management
  • Hiring, Training, and Development
  • Safe Food Handling
  • Banquets and Catering
  • Team Leadership
  • Food Service Safety Training
  • Strong Work Ethic
  • Dietary Restrictions
  • ServSafe Certification
  • Coaching and Mentoring

References

References available upon request.

Timeline

Executive Sous Chef

OCC Roadhouse and Museum
05.2021 - Current

Chef De Cuisine

Tradewinds Island Grand Resort
11.2015 - 05.2021

Line Cook/Manager

Outback Steakhouse
08.2006 - 11.2015

Bachelors - Culinary

The Art Institute Of Tampa

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Alexander Yuska