Summary
Overview
Work History
Education
Skills
Certification
Timeline
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Aundre Wright

Las Vegas,NV

Summary

Self-motivated professional with more than ten years of experience supporting kitchen operations. Quality-focused and efficient Sous Chef adept at preparing and plating food in high energy fast-paced kitchens. Seeking to bring strong supervisory food prep and organizational skills in collaboration with a leading chef in the culinary world. A hardworking and enthusiastic Chef trained in every facet of successful work. Stays on top of current and expected demands, quickly realigning tasks to handle needs. Dedicated to first-rate communication and team success. Dependable Cook with expertise preparing foods in fast-paced settings. Team-minded professional knowledgeable in food safety, attractive presentation and stock management. Efficient multitasker with talents in recipe management and development.

Overview

6
6
years of professional experience
1
1
Certification

Work History

Cook

Distill
08.2023 - Current
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.

Restaurant Owner

Le Wrights Kitchen
09.2020 - 12.2022
  • Perform monthly inventory duties plate and recipe costing and approve menu designs
  • Recruit interview hire train and supervised front- and back-of-house employees
  • Initiate and maintain excellent vendor relationships
  • Manage daily kitchen operations and create standards that exceed safety and health regulations; identify and provide solutions for any problem areas
  • Page 2
  • Managed payroll, daily deposits, and cost controls.
  • Set employee schedules, delegated work, and monitored food quality and service performance.
  • Maintained positive relationships with local community and government officials.

Lead Line Cook

Burnt Offerings
11.2019 - 05.2020
  • Cooking in a clean environment following recipes for all soups, and sauces
  • Following health codes, and safety rules.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

Lead Line Cook

Wynn Las Vegas
05.2017 - 11.2019
  • Cooking in a neat, and clean Fine Dining environment
  • Following recipes for all soups, and sauces, also following all health code, and safe cooking rules, also preparing lots of meals for gluten free, and people with allergies.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.

Education

Some College (No Degree) - Skills & Abilities Management

Southfield High School
Southfield

Skills

  • Food Plating and Presentation
  • Sous Vide Technique
  • Kitchen Equipment Operation
  • Quality Assurance and Control
  • Cleaning and Organization
  • Safe Food Handling Procedures
  • Culinary Arts
  • High-Volume Production Capabilities
  • Menu Marketing Expertise
  • Food Preparation and Safety

Certification

  • Le'Cordon Bleu Training - 2001

Timeline

Cook

Distill
08.2023 - Current

Restaurant Owner

Le Wrights Kitchen
09.2020 - 12.2022

Lead Line Cook

Burnt Offerings
11.2019 - 05.2020

Lead Line Cook

Wynn Las Vegas
05.2017 - 11.2019

Some College (No Degree) - Skills & Abilities Management

Southfield High School

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Aundre Wright