Anthony Vega
Miami,FL
Summary
Motivated 5 year Sous Chef with 19 years of culinary experience 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. Dedicated and collaborative with a strong focus on teamwork.
Overview
6
6
years of professional experience
Work History
Sous Chef
Rusty Pelican Restaurant
Miami, FL
12.2021 - Current
- Supervised cooks and other kitchen personnel during meal services.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
- Monitored inventory levels to ensure adequate supplies on hand.
- Performed weekly inspections of all equipment for safety compliance.
- Contributed to the successful execution of catered events from start to finish.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
Sous Chef
Tap 42
Miami, FL
01.2019 - 11.2021
- Trained kitchen workers on culinary techniques.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Prepared workstations with ingredients and tools to increase efficiency.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Distributed food to service staff for prompt delivery to customers.
Skills
- Kitchen Management and staff training
- Strong communication and leadership skills
- Ability to work in high-pressure environments
- Menu development and recipe creation
- High standards of food and safety and sanitation
- Inventory control and cost management
- Creativity in food presentation
- Effective control of high volume order processing
Languages
Spanish
Native/ Bilingual
References
References available upon request.
Timeline
Sous Chef
Rusty Pelican Restaurant
12.2021 - Current
Sous Chef
Tap 42
01.2019 - 11.2021