Amanda Denys
Conway,AR
Summary
Passionate Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Executive Chef
The Rogue Rouindabout
Conway, AR
02.2023 - 04.2024
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Monitored costs associated with food production and labor expenses to maintain budgetary goals.
- Tracked waste management procedures to minimize losses due to spoilage or other factors.
- Performed cost analysis on existing recipes to determine if changes should be made in order to reduce expenses while maintaining quality standards.
- Established relationships with local farmers markets for sourcing fresh produce for menu items.
- Created menus based on seasonal ingredients and customer preferences.
- Ensured food safety by monitoring temperature control points, date marking, and rotating stock.
- Ordered food supplies every week to restock inventory, remaining aware of budgets.
- Educated culinary staff on all current safety and food regulations to keep kitchen compliant.
Lead Line Cook
The Library Kitchen and Lounge
Little Rock, AR
05.2022 - 10.2023
- Maintained cleanliness in the kitchen area by adhering to health and safety regulations.
- Managed a team of kitchen staff including assigning tasks and monitoring performance.
- Performed other related duties as assigned by the Head Chef or Kitchen Manager.
- Kept up-to-date records of orders placed, received, stored, used, discarded or returned.
- Planned, prepared and cooked meals according to restaurant specifications.
- Ensured proper food safety standards were met at all times.
Line Cook/Kitchen Prep Cook
The Fold Botanas and Bar
Little Rock, AR
02.2020 - 10.2023
- Performed basic knife skills such as dicing onions or slicing meats.
- Plated dishes according to restaurant presentation standards before delivering them to customers.
- Worked closely with management team in order to meet budget goals while maintaining high quality standards.
- Inspected equipment for cleanliness prior to use every shift.
- Stocked and restocked kitchen supplies as needed.
- Organized the storage area to ensure that all necessary items were readily accessible.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
Sous Chef
Sauced Bar and Oven
Little Rock, AR
06.2018 - 08.2020
- Collaborated with Executive Chef to create innovative dishes for special events.
- Assisted in menu development and recipe testing.
- Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
KM
Local Lime
Little Rock, AR
06.2016 - 11.2018
- Developed relationships with local farmers, suppliers in order to source fresh produce, meats at competitive prices.
- Monitored labor costs associated with kitchen operations and made adjustments as needed to maintain budget goals.
- Managed the ordering of all kitchen supplies and maintained par levels for each item.
- Scheduled employees based on operational needs while adhering to applicable labor laws.
- Ordered specialty ingredients as needed for specific menu items or special requests from customers.
- Ensured compliance with all health department regulations and sanitation standards.
- Inspected work areas periodically to identify potential safety issues or sanitation violations.
Kitchen Manager
Heights Taco and Tamale
Little Rock, AR
01.2014 - 06.2016
- Collaborated with chefs to create innovative recipes that utilized fresh ingredients from local suppliers.
- Managed employee relations by providing guidance on job duties as well as disciplinary actions when needed.
- Monitored sanitation practices to ensure that all employees adhere to health department regulations.
- Created weekly schedules for kitchen staff members based on anticipated business volume.
- Developed and implemented kitchen policies, procedures and quality standards.
- Assisted in developing menus according to seasonal availability of ingredients as well as customer preferences.
Kitchen Supervisor
Gaylord Opryland Resort & Convention Center
Nashville, TN
09.2009 - 10.2015
- Performed regular inspections of storage areas, coolers, freezers, ovens.
- Resolved customer complaints regarding food quality or service issues.
- Coordinated with other departments to ensure timely delivery of meals to guests.
- Monitored inventory levels of ingredients, supplies and equipment.
- Ordered necessary supplies and equipment to maintain efficient operations in the kitchen.
- Maintained a clean working environment by delegating tasks appropriately among staff members.
- Worked closely with front-of-house personnel during peak hours ensuring customer satisfaction.
Education
Associate of Arts - Business
University of The Ozarks
Clarksville, AR04-2034
Bachelor of Arts -
Le Cordon Bleu College of Culinary
Atlanta, GA03-2009
High School Diploma -
St Joseph
Conway, AR04-1996
Skills
- Forecasting and planning
- Inventory Management
- Customer Service
- Food and beverage pairing
- Order Management
- Safe Food Handling
- Hiring, Training, and Development
- Food preparation techniques
- Menu Planning
- Budgeting and cost control
- Ingredients Selection
- Food Prep Planning
- Kitchen Staff Management
- Banquets and catering
- BOH Operations
Certification
- HACCAP
- Serv Safe
References
References available upon request.
Timeline
Executive Chef
The Rogue Rouindabout
02.2023 - 04.2024
Lead Line Cook
The Library Kitchen and Lounge
05.2022 - 10.2023
Line Cook/Kitchen Prep Cook
The Fold Botanas and Bar
02.2020 - 10.2023
Sous Chef
Sauced Bar and Oven
06.2018 - 08.2020
KM
Local Lime
06.2016 - 11.2018
Kitchen Manager
Heights Taco and Tamale
01.2014 - 06.2016
Kitchen Supervisor
Gaylord Opryland Resort & Convention Center
09.2009 - 10.2015
Associate of Arts - Business
University of The Ozarks
Bachelor of Arts -
Le Cordon Bleu College of Culinary
High School Diploma -
St Joseph