Armand Milande
Las Vegas,United States
Summary
Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards. to leverage a proven knowledge of food sanitation and safety, customer satisfaction, and food production skills to successfully fill the Sous Chef, Chef De Partie, Saucier at your company. Frequently praised as adaptable by my peers, I can be relied upon to help your company achieve its goals. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations.
Overview
5
5
years of professional experience
Work History
Chef De Partie
Station Casinos
Las Vegas, Nevada
04.2024 - Current
- Planned, prepared and cooked meals according to restaurant specifications.
- Adhered to portion controls and presentation specifications.
- Modified standard recipes to address customer requests for substitutions or allergen concerns.
- Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
- Adjusted seasonings to ensure flavors were balanced throughout each dish.
- Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
Chef De Partie
Bouchon, Thomas Keller Restaurant Group
Las Vegas, United States
09.2022 - 11.2023
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Managed food usage with proper stock rotation to prevent spoilage.
- Plated completed foods paying special attention to the overall presentation and necessary garnishes.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Abided by company standards in terms of portion and serving sizes.
- Improved performance of team members resulting in high-quality meals produced daily.
Seasonal Chef De Partie
Glacier Park Lodge
Glacier National Park, United States
05.2022 - 08.2022
- Cleaned and maintained kitchen equipment regularly
- Cooked regular menu items and seasonal offerings according to corporate standards and guidelines
- Prepared food items such as meats, poultry, and fish for frying purposes
- Grilled meats and seafood to customer specifications
- Maintained well-organized Mise en Place to keep work consistent
- Collaborated with staff members to create meals for large banquets
- Worked closely with head chef to create banquet menu for 150-200 wedding guests
- Created & revised menus and designed corresponding recipes for Glacier Park Lodge.
Prep Cook
Kumi Japanese Restaurant, The Mandalay Bay
Las Vegas, United States
07.2021 - 02.2022
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation
- Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator
- Received shipments and placed items on proper shelves to restock and organize restaurant pantry
- Maintained food safety and sanitation standards.
Lead Line Cook
Jinya Ramen Bar
Henderson, United States
12.2020 - 06.2021
- Created identical dishes numerous times daily with consistent care, attention to detail and quality
- Maintained well-stocked stations with supplies and spices for maximum productivity
- Uphold optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
Kitchen Lead
Pepper Lunch
Las Vegas, United States
01.2020 - 12.2020
- Train workers in food preparations, and in service, sanitation, and safety procedures
- Recommend measures for improving work procedures and workers performance to increase service quality
- Assign duties, responsibilities, and workstations
- Purchase or requisition of food supplies and equipment needed to ensure quality and timely delivery of services
- Restock kitchen supplies, rotate food, and stamp the time and date on food in coolers
- Following standardized recipes.
Education
Associate of Applied Science - Culinary Arts
College of Southern Nevada
Las Vegas, NV05.2023
Skills
- Adaptable
- High-pressure environment
- Kitchen Staff Management
- Special Events and Catering
- Resilience
- Ability to multitask
- Willingness to learn
- High-Volume Environments
- Teamwork and Collaboration
- Team Leadership
- Menu Planning
- Handling Meat and Meat Production
- Coordinating Kitchen Staff
- Standards Compliance
- Quality Control
- Cost Control and Budgeting
Languages
Indonesian
Native/ Bilingual
Timeline
Chef De Partie
Station Casinos
04.2024 - Current
Chef De Partie
Bouchon, Thomas Keller Restaurant Group
09.2022 - 11.2023
Seasonal Chef De Partie
Glacier Park Lodge
05.2022 - 08.2022
Prep Cook
Kumi Japanese Restaurant, The Mandalay Bay
07.2021 - 02.2022
Lead Line Cook
Jinya Ramen Bar
12.2020 - 06.2021
Kitchen Lead
Pepper Lunch
01.2020 - 12.2020
Associate of Applied Science - Culinary Arts
College of Southern Nevada