Amber Norris
Paramount
Summary
Dynamic culinary professional with extensive experience as a Sous Chef at Los Coyotes, excelling in team leadership and food safety. Proven track record in developing innovative menu items and optimizing inventory management, resulting in reduced waste and enhanced customer satisfaction. Adept at training staff and maintaining high culinary standards in fast-paced environments.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Sous Chef
Los Coyotes
03.2021 - 12.2024
- Assisted in daily kitchen operations, ensuring timely meal preparation and service standards.
- Collaborated with head chef to develop seasonal menu offerings, enhancing customer satisfaction and dining experience.
- Trained junior kitchen staff on cooking techniques and food handling procedures, fostering skill development.
- Maintained cleanliness and organization of kitchen equipment and workspace, adhering to health and safety regulations.
- Monitored inventory levels and ordered supplies as needed, optimizing ingredient availability for menu execution.
- Implemented efficient food preparation processes, reducing waste while maintaining quality standards.
- Coordinated with front-of-house staff to ensure seamless service during peak hours, enhancing overall operational flow.
- Developed new recipes based on customer feedback, contributing to increased patronage and repeat business.
- 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.
Lead Line Cook
Hotel Figueroa
01.2018 - 10.2021
- Supervised kitchen staff to ensure efficient food preparation and timely service.
- Developed and executed daily menu items, focusing on seasonal ingredients and customer preferences.
- Trained junior cooks on cooking techniques, safety standards, and kitchen protocols.
- Streamlined inventory management processes to reduce waste and improve ingredient utilization.
- Implemented quality control measures to maintain high culinary standards and presentation consistency.
- Resolved operational challenges swiftly, enhancing overall kitchen productivity and team morale.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Line Cook
Veggie Grill
03.2014 - 11.2018
- Prepared high-quality dishes following standardized recipes and presentation guidelines.
- Collaborated with kitchen staff to maintain efficient workflow during peak service hours.
- Monitored inventory levels, ensuring timely replenishment of ingredients and supplies.
- Trained and mentored junior cooks on food preparation techniques and safety standards.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
Education
Associate of Arts - Culinary …
Los Angeles Trade Technical College
Los Angeles, CA06.2017
Skills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Food presentation
Certification
Serv safe
Languages
Spanish
Native or Bilingual
Timeline
Sous Chef
Los Coyotes
03.2021 - 12.2024
Lead Line Cook
Hotel Figueroa
01.2018 - 10.2021
Line Cook
Veggie Grill
03.2014 - 11.2018
Associate of Arts - Culinary …
Los Angeles Trade Technical College