Anthony Beck
Dorchester center,MA
Overview
8
8
years of professional experience
1
1
Certification
Work History
Sous Chef
Four Seasons Hotel
04.2024 - 03.2026
- Monitored food production to verify quality and consistency.
- Full menu development and planning.
- Modified recipes to accommodate dietary restrictions and allergies.
- Implemented food cost and waste reduction initiatives to save money.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Assist banquets team when Banquet Chef was off.
- Disciplinary actions for team members.
Banquets Chef De Partie
Four Seasons Hotel
04.2023 - 04.2024
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Scheduled and managed cooks when Banquet Chef was unavailable.
- Attend BEO meetings to go over requests, restrictions, equipment and needs of groups.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Operated all kitchen equipment safely to prevent injuries.
- Participated in food tastings.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Assisted with menu development and planning.
Cook 1
Four Seasons Hotel
01.2022 - 04.2023
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Communicated closely with servers to fully understand special orders for customers.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Sous Chef
STK
02.2021 - 01.2022
- Inventory of all kitchen products.
- TimePro employee verification and validation.
- Purchasing of goods.
- Inputting of invoices.
- COG breakdown.
- Expo of apps and main pass.
- Off-site production, distribution and networking.
- Open/Stock line for daily production.
- Discuss specific tasks needing completion throughout day.
- Delegate tasks to ensure smooth/timely completion.
- Line quality check.
- Employee disciplinary actions.
- New venue opening setup, training and administration.
Cook
Perrys Steakhouse & Grille
10.2020 - 01.2021
- Prepare station for service.
- Produce product to order.
- Setup line.
- Close down line.
- Rotate products used for safety.
- Assist team where needed.
- Tableside dessert production and presentation.
Lead Line Cook
Yard House
07.2019 - 10.2020
- Full line setup.
- Daily prep.
- Rotate amongst station for quality and speed of dish preparation.
- Delegation of tasks amongst other employees.
- Clean/sanitize line.
- Equipment maintenance.
- Find immediate solutions for unknown issues that arise..
Operations Manager
Goin' South Food Truck
03.2019 - 01.2020
- Book locations for service.
- Design menu specified for targeted clientele.
- Organize/produce shopping list.
- Schedule prep/travel/production/clean up per service.
- Produce products for efficient service.
- Maintain food truck/equipment.
- Manage finances.
- Log waste.
- Find use for leftover products to create new dish.
Kitchen Lead
Friday's
09.2018 - 07.2019
- Full line setup.
- Daily prep.
- Rotate amongst stations for quality and speed of dish preparation.
- Delegation of tasks amongst kitchen staff.
- Line cleaning.
- Equipment maintenance/cleaning.
- Find solutions to unknown issues that arose.
- Rotate kitchen staff as needed for spikes in service.
- Assign closing duties.
- Ensure food safety procedures are upheld.
- Train employees on new stations.
- Cut employees as service slows.
- Check final tasks completed by employees.
- Recap day's events, production and employee's strengths/ares for improvement with closing manager.
Education
Culinary Arts
Le Cordon Bleu
Dallas, TXBusiness Management
Texas Wesleyan
Fort Worth, TXSkills
- Avero
- TimePro
- ADP
- Birchstreet
- P&L
- BEO review
Certification
- Servsafe Manager
- Servsafe Allergen
Timeline
Sous Chef
Four Seasons Hotel
04.2024 - 03.2026
Banquets Chef De Partie
Four Seasons Hotel
04.2023 - 04.2024
Cook 1
Four Seasons Hotel
01.2022 - 04.2023
Sous Chef
STK
02.2021 - 01.2022
Cook
Perrys Steakhouse & Grille
10.2020 - 01.2021
Lead Line Cook
Yard House
07.2019 - 10.2020
Operations Manager
Goin' South Food Truck
03.2019 - 01.2020
Kitchen Lead
Friday's
09.2018 - 07.2019
Culinary Arts
Le Cordon Bleu
Business Management
Texas Wesleyan