Anthony Betts II
Detroit,MI
Summary
Exceptionally talented professional in restaurant industry offering dynamic skills in unique meal preparation, as well as creative presentation and plating. Experienced Chef de Partie with background working in various diverse, high-volume establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory.
Overview
11
11
years of professional experience
Work History
Chef De Partie
Bert's Marketplace
02.2023 - Current
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Coordinated with team members to prepare orders on time.
Sous Chef
Pantheon Gentleman's Club
04.2021 - 11.2022
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Monitored food and labor costs to verify budget targets were met.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Planned promotional menu additions based on seasonal pricing and product availability.
Pizza Chef
Krazy Pizza
05.2012 - 04.2021
- Operated pizza oven and other kitchen equipment safely to protect team members from harm and equipment from damage.
- Created specialty pizzas to diversify menu and promote restaurant.
- Fostered positive working environment through effective communication and time management.
- Prepared dough from scratch using old world recipe and added toppings, cheese, and sauce for unique pies.
- Wiped down counters and food prep stations using bleach and clean cloths.
- Prepared raw materials for cooking by cutting vegetables and preparing dough.
- Topped pizzas with right ingredients based on orders utilizing recipe-directed amounts and distribution methods.
- Maintained pizza-making and kitchen equipment to keep items in good working condition and kitchen operating smoothly.
- Used pizza cutter to slice pizzas according to size and customer specifications.
Education
Culinary Arts Professional Certification - Culinary Arts
Dorsey School of Business
Southgate, MIHigh School Diploma -
Trombly Alternative High School
Detroit, MI06.2003
Skills
- Product Availability
- Counter Sanitization
- Consistent Supervision
- Operational Processes
- Cooking and Baking
- Food Stock and Supply Management
- Food Preparing, Plating and Presentation
- Cook Consistent Dishes
- Vendor Collaboration
- High-Volume Environments
- Timely Food Delivery
- Special Events
Timeline
Chef De Partie
Bert's Marketplace
02.2023 - Current
Sous Chef
Pantheon Gentleman's Club
04.2021 - 11.2022
Pizza Chef
Krazy Pizza
05.2012 - 04.2021
Culinary Arts Professional Certification - Culinary Arts
Dorsey School of Business
High School Diploma -
Trombly Alternative High School