Austin Johnson
Clermont,FL
Summary
Expert Chef de Cuisine with fortes in portion and cost control. Directs kitchen of 25 waitstaff, dishwashers, cooks and bussers. Consistently works weekends and evenings. Focused and disciplined with well-tuned palate.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Chef De Cuisine
Bluestar Resort & Golf
10.2022 - 08.2023
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Created menus and designed corresponding recipes for Schaefer's Mill.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Sous Chef
BlueStar Resort & Golf
10.2021 - 10.2022
- 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.
Sous Chef
Bluestar Resort & Golf
05.2022 - 07.2022
- Mentored kitchen staff to prepare each for demanding roles.
- Collaborated with staff members to create meals for large banquets.
- 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.
Sous Chef/Lead Line Cook
The Southern On 8th
12.2020 - 10.2021
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
Lead Line Cook
Ruby Tuesday
12.2017 - 12.2020
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Education
High School Diploma -
Lake Minneola High School
Minneola, FL04.2018
Skills
- Organization and Prioritization
- Kitchen Sanitation
- Cost Control
- Cleaning and Sanitation
- Staff Recruiting and Hiring
- Inventory and Supply Management
- Critical Thinking
Certification
ServeSafe Manager
Timeline
Chef De Cuisine
Bluestar Resort & Golf
10.2022 - 08.2023
Sous Chef
Bluestar Resort & Golf
05.2022 - 07.2022
Sous Chef
BlueStar Resort & Golf
10.2021 - 10.2022
Sous Chef/Lead Line Cook
The Southern On 8th
12.2020 - 10.2021
Lead Line Cook
Ruby Tuesday
12.2017 - 12.2020
High School Diploma -
Lake Minneola High School
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