Andrew Tomko
Uniontown,PA
Summary
Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals. Quality-driven Sous Chef maintains complete understanding of kitchen operations, equipment and sanitation. Demonstrates organizational skills, budgeting experience and full knowledge of financial reports. Hires, trains and manages staff to provide employees with adequate guidance and resources to accomplish established objectives.
Overview
17
17
years of professional experience
Work History
Sous Chef
Maywood Grill
Farmington, PA
08.2014 - Current
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Supervised cooks and other kitchen personnel during meal services.
- Trained kitchen workers on culinary techniques.
- Trained new hires in proper cooking techniques and recipes.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Performed as head chef to maintain team productivity and restaurant quality.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Assisted with interviewing, hiring and training kitchen personnel.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
Sous Chef
Nemacolin Woodlands Resort
Farmington, PA
06.2007 - 08.2014
- Created a positive work environment by encouraging teamwork among staff members.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Supervised cooks and other kitchen personnel during meal services.
- Trained kitchen workers on culinary techniques.
- Trained new hires in proper cooking techniques and recipes.
- Assisted in menu development and recipe testing.
- Complied with all health department regulations regarding proper food handling methods.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored food products, driving quality, freshness and integrity.
- Monitored inventory levels to ensure adequate supplies on hand.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Performed as head chef to maintain team productivity and restaurant quality.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
Education
High School Diploma -
Connellsville Area Senior High School
Connellsville, PA06-2007
Skills
- Employee Scheduling
- Food Preparation
- Inventory Management
- Food Safety
References
References available upon request.
Timeline
Sous Chef
Maywood Grill
08.2014 - Current
Sous Chef
Nemacolin Woodlands Resort
06.2007 - 08.2014
High School Diploma -
Connellsville Area Senior High School