Andrew Souvanna
Charleston,SC
Summary
Motivated Chef dedicated to sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients.
Overview
12
12
years of professional experience
Work History
Sous Chef
Kiawah Island Club
Charleston, SC
01.2019 - Current
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- 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.
- Developed daily specials utilizing seasonal ingredients.
- Trained new hires in proper cooking techniques and recipes.
- Maintained accurate records for cost analysis purposes.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
- Trained kitchen workers on culinary techniques.
- Supervised kitchen food preparation in demanding, high-volume environments.
Executive Chef
O-Ku Charleston
Charleston, SC
05.2016 - 09.2018
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Created daily specials based on seasonal ingredients and customer feedback.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Controlled labor costs through effective use of staff scheduling techniques.
- Maintained excellent relationships with local farmers to secure fresh produce for menu items.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Designed innovative dishes that incorporated global flavors into traditional cuisine.
- Coordinated with front-of-house staff regarding reservations and table management.
- Participated in industry conferences and culinary competitions as a representative of the restaurant.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
Head Chef
Ganbei Restaurants
Lexington, SC
03.2014 - 03.2016
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
Executive Sous Chef
Sunny Sushi & Lounge
Wilmington, NC
06.2012 - 08.2014
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
- Created cost-effective menus that increased customer satisfaction and profitability.
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
Education
High School Diploma -
Lexington High School
Lexington, SC01-2011
Skills
- Employee Scheduling
- Workflow Optimization
- Menu Memorization
- Vendor Relationship Management
- Dish preparation
- Inventory Management
- Staff Training
- Performance Improvement
- Cooking techniques
- Positive and professional
- Menu development
- Food presentation
- Kitchen Organization
- Farm to table
- High-quality ingredients
- Seafood Preparation
- Detail Oriented
- Mentoring and Coaching
Timeline
Sous Chef
Kiawah Island Club
01.2019 - Current
Executive Chef
O-Ku Charleston
05.2016 - 09.2018
Head Chef
Ganbei Restaurants
03.2014 - 03.2016
Executive Sous Chef
Sunny Sushi & Lounge
06.2012 - 08.2014
High School Diploma -
Lexington High School
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