Andrew Birt
Racine,WI
Summary
Detail-oriented individual with exceptional communication and project management skills. Proven ability to handle multiple tasks effectively and efficiently in fast-paced environments. Recognized for taking proactive approach to identifying and addressing issues, with focus on optimizing processes and supporting team objectives.
Overview
15
15
years of professional experience
Work History
Sous Chef
Butcher and Barrel
01.2024 - 07.2024
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- 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.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
Batch Cook
Yings Kitchen
01.2023 - 12.2023
- Conducted daily inspections of storage areas to monitor ingredient freshness and discard expired items as needed.
- Trained new staff on proper batch cooking techniques, improving overall team efficiency and productivity.
- Reduced waste by properly storing leftover ingredients for future use or repurposing into new dishes.
- Enhanced meal quality by carefully measuring ingredients and consistently following recipes.
Food Preparation Worker
Racine Unified School District
02.2022 - 01.2023
- Managed inventory levels effectively, minimizing food waste while maintaining adequate supplies of fresh ingredients.
- Kept workstation and equipment clean, organized, sanitized, and sufficiently stocked.
- Managed time to juggle multiple meal preparations for school meals simultaneously and complete job duties on time.
Line Cook
Pepis Bar and Grill
09.2022 - 12.2022
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Sous Chef
Sodexo at Carthage Collage
05.2019 - 04.2021
- Company Overview: Sodexo provides integrated food services and facilities management
- Website: http://www.sodexousa.com
- Responsible for the preparation and service of large cafeteria dinning facility serving around 1,500 students for breakfast lunch and dinner
- One of three Sous Chefs supervising staff and maintaining a safe work environment while preparing quality food that is safe to eat, and tastes good
- Sodexo provides integrated food services and facilities management
- Website: http://www.sodexousa.com
Action Chef
Sodexo at ADP Headquarters
06.2017 - 05.2019
- Company Overview: Sodexo provides integrated food services and facilities management
- Website: http://www.sodexousa.com
- Responsible for running action station in a large corporate cafeteria
- Duties include preparing and presenting meals that are sautéed and served to order while interacting with guests
- Sodexo provides integrated food services and facilities management
- Website: http://www.sodexousa.com
Sous Chef
Amanda’s
09.2015 - 06.2017
- Company Overview: A fine dining restaurant in Hoboken
- Website: http://www.amandasrestaurant.com
- In charge of a large kitchen staff in a fine dining Hoboken landmark
- Responsible for ordering ingredients, designing menus, creating specials, catering large parties, supervising staff, and expediting the line
- Working with executive chef William Crouse
- A fine dining restaurant in Hoboken
- Website: http://www.amandasrestaurant.com
Sous Chef
Rob’s Bistro
12.2009 - 08.2014
- Company Overview: A restaurant specializing in classic French cuisine
- Website: http://www.robsbistro.com
- Assisted in the preparation of classic French cuisine
- Responsible for ordering ingredients, creating seasonal menus and running the line, under executive chef, and owner Rob Ubhaus
- A restaurant specializing in classic French cuisine
- Website: http://www.robsbistro.com
Education
Grand Diploma - Culinary Arts
The French Culinary Institute
New York, NY01.2009
Skills
- Supervising food prep
- Food safety
- Kitchen organization
- Garnishing techniques
- Sanitation procedures
Timeline
Sous Chef
Butcher and Barrel
01.2024 - 07.2024
Batch Cook
Yings Kitchen
01.2023 - 12.2023
Line Cook
Pepis Bar and Grill
09.2022 - 12.2022
Food Preparation Worker
Racine Unified School District
02.2022 - 01.2023
Sous Chef
Sodexo at Carthage Collage
05.2019 - 04.2021
Action Chef
Sodexo at ADP Headquarters
06.2017 - 05.2019
Sous Chef
Amanda’s
09.2015 - 06.2017
Sous Chef
Rob’s Bistro
12.2009 - 08.2014
Grand Diploma - Culinary Arts
The French Culinary Institute
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