Summary
Overview
Work History
Education
Skills
Certification
Affiliations
Timeline
Generic

AUTUMN TURCHETTA

Las Vegas,NV

Summary

Exceptional leadership skills with extensive experience in motivating teams and management. Results-driven with the ability to direct and organize disciplined, producing teams. Creative mind pushing the envelope in menu and flavor development. Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 10 years background in high-end restaurant industry. Adaptable and enterprising sous chef with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.

Overview

16
16
years of professional experience
1
1
Certification

Work History

Sous Chef

Leoncito
12.2023 - Current
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • Maintained up-to-date knowledge of current culinary trends and techniques.

Owner/Chef

Captivated Kitchen
01.2015 - Current
  • Chef for private events serving 6-30 people
  • Weekly meal prep for 20+ clients
  • Customized meal plans for dietary restrictions and/or athletic performance for clients
  • Event cakes including wedding, birthday, gender reveal, and bachelorette
  • Specialize in sushi, vegan, and paleo cuisine.
  • Managed day-to-day business operations.
  • Consulted with customers to assess needs and propose optimal solutions.
  • Enhanced operational efficiency and productivity by managing budgets, accounts and costs.
  • Recruited, hired and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
  • Provide quotes and realistic expectations for private parties and events of between 20-250 guests.

Executive Sous Chef

Thomas Cuisine
12.2020 - 11.2023
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Established and updated staff schedules and assignments to optimize coverage of peak times.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Verified compliance in preparation of menu items and customer special requests.
  • Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
  • Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Placed orders to restock items before supplies ran out.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Assisted customers in planning corporate events, social galas and gourmet dinners.
  • Generated employee schedules, work assignments and determined appropriate compensation rates.
  • Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
  • Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
  • Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
  • Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
  • Evaluated employee performance regularly providing guidance towards improvement as necessary.
  • Managed inventory control, reducing food waste and optimizing budget allocation.
  • Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.

Sales State Specialist

Intoxalock
04.2020 - 12.2020
  • Assist customer with questions regarding process and installation
  • Maintain availability and sales numbers daily, weekly, bi-weekly, and monthly
  • Member of the diversity and inclusion committee
  • Top earner in Circle of Excellence.

Logistics Account Executive

Total Quality Logistics
09.2019 - 04.2020
  • Maintain sales goals of $5,000 per week in revenue
  • Approach new customers through cold calling B2B and converting business accounts
  • Establish new relationships and cultivate existing ones
  • Responsible for understanding the needs of B2B customers and problem solving to find solutions to situations before they becomeproblems.

Sales Executive

Box Office Ticket Sales
06.2018 - 08.2019
  • Meeting and surpassing monthly sales goals of $100K +- Oversee training and quality assurance of team of 15
  • Manage 100 calls per shift and convert 30 orders per shift
  • Actively aware of events, tours, and games to make sales suggestions according to their needs
  • Confident people skills resulting in building rapport with customers

Revenue Team Lead

Resortcom International
05.2016 - 06.2018
  • Responsible for meeting company monthly revenue goals
  • Developed and implemented a comprehensive strategy to improve revenue, successfully exceeding goals
  • Oversee and drive energy and morale for call center of 60 agents
  • Accountable for managing sales and incentive budgets
  • Responsible for weekly sales training and development of 60 agents
  • Setting goal, providing expectations, and establishing new andinventive ways to execute
  • Partner with other department managers to execute sales process and meet call center goals
  • Work weekly with call center director and upper management for specialty projects.

Sushi Chef

Roys Hawaiian Fusion
11.2014 - 05.2016
  • Sushi chef in popular fine dining restaurant in Las Vegas
  • Created innovative fresh fish entrees, including sushi rolls
  • Prepped for daily service
  • Assured quality control and freshness of food
  • Assisted with orders and inventory.

Customer Support Team Lead/Support Admin

01.2011 - 09.2014

Customer Service Team Lead/Support Admin

HIT Web Design
09.2008 - 12.2011
  • Responsible for the call control, and sales training of entry level customer service agents
  • Responsible for the production of a team of up to 25 agents
  • Responsible for de-escalating customers and coordinating with other departments to handle the issues
  • Worked with BBB and other highly escalated customers alongside CFO of HIT Web Design to resolve issues
  • Worked with other department managers to ensure that issues are taken care of in a timely manner.

Education

Associates - Culinary Arts

Le Cordon Bleu College of Culinary Arts

Bachelors - Sociology

Utah Valley University

Skills

  • Employee Training
  • Kitchen Equipment Operation
  • Vendor Relations
  • Equipment Maintenance
  • Fine Dining Expertise
  • Food Preparation and Safety
  • Order Delivery Practices
  • Special Events
  • Coaching and Mentoring
  • Catering and Events
  • Servsafe Certification
  • Restaurant Operation
  • Team Leadership
  • Kitchen leadership
  • Food Safety
  • Inventory Management
  • Food presentation

Certification

Southern Nevada Health District - Food Handlers PermitNEHA-Professional Food Manager Certification

Affiliations

Three Square Food BankChefs for KidsVice President of Utah County DO SOMETHINGSecretary of Provo Lady Steelers Rugby ClubServed LDS mission in Chile, AntofagastaMember of Dead Chefs Society at Le Cordon Bleu

Timeline

Sous Chef

Leoncito
12.2023 - Current

Executive Sous Chef

Thomas Cuisine
12.2020 - 11.2023

Sales State Specialist

Intoxalock
04.2020 - 12.2020

Logistics Account Executive

Total Quality Logistics
09.2019 - 04.2020

Sales Executive

Box Office Ticket Sales
06.2018 - 08.2019

Revenue Team Lead

Resortcom International
05.2016 - 06.2018

Owner/Chef

Captivated Kitchen
01.2015 - Current

Sushi Chef

Roys Hawaiian Fusion
11.2014 - 05.2016

Customer Support Team Lead/Support Admin

01.2011 - 09.2014

Customer Service Team Lead/Support Admin

HIT Web Design
09.2008 - 12.2011

Associates - Culinary Arts

Le Cordon Bleu College of Culinary Arts

Bachelors - Sociology

Utah Valley University

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