Andre Johnson Sr.
Dorchester,Massachusetts
Summary
Proven leader and skilled Sous Chef at House of Blues, adept in kitchen leadership and food safety. Excelled in reducing food waste, enhancing menu innovation, and mentoring staff, leading to increased guest returns and positive reviews. Expert in inventory management and food presentation, consistently maintaining high standards and profitability.
Overview
13
13
years of professional experience
Work History
Sous Chef
House of Blues
10.2018 - 01.2024
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- 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.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Collaborated with staff members to create meals for large banquets.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
Master Grill Operator
Hard Rock Cafe
03.2013 - 10.2018
- Cleaned and maintained kitchen equipment regularly.
- Provided support to crew members, facilitating quick food preparation and delivery.
- Grilled meats and seafood to customer specifications.
- Cooked regular menu items and seasonal offerings according to corporate standards and guidelines.
- Prepared average of 100 orders each shift.
Head Chef
Fort Norfolk Retirement Community
04.2011 - 01.2012
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
Education
High School Diploma -
Kellum High
Virginia Beach, VA06.1988
Skills
- Team Leadership
- Kitchen leadership
- Food Safety
- Inventory Management
- Food presentation
- Menu Planning
- Food Preparation
- Safe Food Handling
Timeline
Sous Chef
House of Blues
10.2018 - 01.2024
Master Grill Operator
Hard Rock Cafe
03.2013 - 10.2018
Head Chef
Fort Norfolk Retirement Community
04.2011 - 01.2012
High School Diploma -
Kellum High
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