Alonzo Roberts
Springfield,IL
Summary
Dynamic Sous Chef with proven expertise at Hilton Garden Inn/Wyndham, excelling in team leadership and inventory management. Achieved significant cost savings by reducing food waste and enhancing food presentation. Skilled in safe food handling and culinary techniques, fostering a high-quality dining experience through effective training and collaboration with staff.
Overview
28
28
years of professional experience
Work History
Sous Chef
Hilton Garden Inn/ Wyndham
Springfield, Illinois
05.1996 - 06.2024
- Supervised kitchen staff to ensure efficient food preparation and service quality.
- Implemented daily specials based on seasonal ingredients and customer preferences.
- Maintained inventory levels, reducing food waste through effective stock management.
- Trained new team members on culinary techniques and safety protocols.
- Collaborated with front-of-house staff to enhance guest dining experiences.
- Developed standardized recipes, ensuring consistency in food presentation and taste.
- Monitored kitchen operations to comply with health regulations and safety standards.
- 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.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Skills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Safe food handling
- Food presentation
- Food preparation
- Cooking techniques
- Allergen awareness
- Safety management
- Knife skills
- Ingredient knowledge
- Safe handling
- Supervising food prep
- Kitchen organization
- Customer service
Timeline
Sous Chef
Hilton Garden Inn/ Wyndham
05.1996 - 06.2024