Asisa Burll
Cincinnati,OH
Summary
Looking for a career in a place where growth is possible.
High-performing Chef offering 8+ years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Looking forward to shaking your hand
Overview
8
8
years of professional experience
1
1
Certification
Work History
Chef de Cuisine
Belterra Park Casino
07.2023 - Current
- Menu planning and development: Creates and refines menus, incorporating innovative dishes while staying aware of culinary trends and seasonal ingredients.
- Staff management: Hires, trains, and supervises all kitchen staff, delegating tasks and fostering a high-performance environment.
- Operations oversight: the daily flow of the kitchen, from a la carte service to banquets and catering.
- Quality control: Ensures all food is prepared consistently to the highest standards by monitoring preparation, taste-testing dishes, and conducting quality checks on ingredients.
- Inventory and cost management: Oversees food procurement, manages inventory, negotiates with vendors, and makes financial decisions to control food costs without compromising quality.
- Food safety and sanitation
Culinary lead sous chef
Great Wolf Lodge
11.2023 - 08.2024
- Beverage cart, snack bar, halfway house, dining room, banquets and private parties, BEOs, booked and ran team outings and budgets, deposits and payments, reduced and controlled expenses to surpass revenue goals
- Hired and managed a team of 30+ employees
- Developed department's first incentive performance plan to motivate staff; resulted in a 23% increase in sales
- Trained, coached and mentored staff to ensure smooth adoption of new programs as well as old; worked directly with the GM and owners to achieve great results and customer owner satisfaction.
- Started innovative programs to increase employee loyalty and reduce turnover
Executive expo
THUNDERDOME Restaurant Group
10.2022 - 03.2023
- Applied technical knowledge and industry experience to related functions within the value stream, focusing on the accurate and efficient completion of all assigned jobs.
- Identified process and systems improvements, participated in teams and coordinated ad hoc projects to improve and support order management.
- Partook in product presentation improvement projects mitigating customer complaints and improving satisfaction.
- Coordinated section changes, trained new employees and implemented cost reducing measures by implementing lean philosophy by reducing activities that drive up cycle times or cost money unnecessarily.
Prep Lead
Maple wood bar and grill
04.2022 - 03.2023
- Prepared all live seafood and adhered and maintained all company Food Safety & Sanitation guidelines.
- Completed all Hot/Cold food assignments in a thorough, efficient and timely manner.
- Demonstrated skills upon completion of training foundational understanding of products carried preparation and serving suggestions.
- General Cleaning & Maintenance of work area including sweeping, mopping and stock replenishment.
Event Coordinator
3CDC / Cincinnati Center City Development Corporation
07.2021 - 12.2021
- Negotiated and booked venues, transportation, hotel rooms, F&B, speakers, A/V, entertainment, etc.
- Managed Scheduling Event Venue needs including but not limited to event staffing, catering contact, building operations, event set-up and break-down.
- Prepared Event Stats, material and content for the speaker
- Created, staffed and coordinated booths for every event
- Track and report costs, sales, and other various event statistics for each event
GM Manager
Monroe premium outlet mall
10.2019 - 03.2020
- Implemented a more efficient cleaning program throughout the mall and residential towers, then trained and delegated the responsibilities.
- Improved savings in labor expenses YOY by saving over $68,000 in overtime pay by hiring the right people, giving the team the tools needed, and increasing the retention.
- Increased the overall cleanliness score of the mall YOY by 1.39% by implementing an inspection program and incentive.
Team Lead
AGR GROUP
12.2017 - 03.2018
- Tailored events according to the personal tastes and budgets of clients, managing and exceeding expectations.
- Maintained a portfolio of vendors/clients, serving as primary point of contact.
- Collaborated with vendors to meet client expectations; available on-demand 24/7
- Created and managed budgets of $50,000+ for events. Always delivered on time, under budget.
Education
broadcasting -
Ohio Media School
12.2019
Associate of Arts - Hospital Administration
University of Cincinnati
Cincinnati, OH05-2019
No Degree - Culinary
American Culinary Federation
Cincinnati, OH11-2024
Skills
- Pricing
- Upselling
- Team development
- Performance management
- Human resources
- Account Management
- Business Development
- Cold Calling
- Supervising experience
- Customer Service
- Branding
- Payroll
- Organizational skills
- Restaurant management
- Recruiting
- Head chef experience
- Plating
- Event Planning
- Demo
- Communication skills
- Budgeting
- Merchandising
- Fast learner
- People person
- Very organized
- Fine-dining
- Food presentation
Certification
- Food Handler Certification, ServSafe
- American culinary federation (ACF cert)
- Certified Dietary Manager
Authorized To Work
Authorized to work in the US for any employer
Timeline
Culinary lead sous chef
Great Wolf Lodge
11.2023 - 08.2024
Chef de Cuisine
Belterra Park Casino
07.2023 - Current
Executive expo
THUNDERDOME Restaurant Group
10.2022 - 03.2023
Prep Lead
Maple wood bar and grill
04.2022 - 03.2023
Event Coordinator
3CDC / Cincinnati Center City Development Corporation
07.2021 - 12.2021
GM Manager
Monroe premium outlet mall
10.2019 - 03.2020
Team Lead
AGR GROUP
12.2017 - 03.2018
broadcasting -
Ohio Media School
Associate of Arts - Hospital Administration
University of Cincinnati
No Degree - Culinary
American Culinary Federation