Balla Camara
Brooklyn,NY
Summary
Culinary professional with robust background in managing kitchen operations and delivering exceptional dining experiences. Recognized for fostering team collaboration and achieving consistent results under pressure. Known for flexibility and reliability in dynamic kitchen environments, with focus on innovative menu development and staff training.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Senior Sous Chef
The Standard East Village
05.2024 - Current
- 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.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Coordinated special events catering orders while ensuring timely delivery of high-quality products to clients'' satisfaction.
- Verified payroll, vacation and sick time hours to support staff.
Sous Chef
The Standard East Village
08.2023 - 05.2024
- Oversaw cleanliness of each station in kitchen.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Planned and directed high-volume food preparation in fast-paced environment.
- Evaluated employee performance and provided constructive feedback to support ongoing development within the team.
- Participated in BEO menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
Chef De Partie
The Rainbow Room
02.2015 - 11.2021
- Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
Education
Associate Of Business Administration - Business Administration And Management
CUNY BMCC
New York, NY05.2012
Skills
- Safe Food Handling Practices
- Sanitization Protocols
- Task Delegation
- High-Volume Environments
- Event Catering
- Allergen awareness
- Mentoring and Coaching
- Cost Control
- Compliance
- Staff Supervision and Coordination
- Hiring, Training, and Development
- Attention to Detail
- Payroll Management
- Quality Assurance
- Food Handler Certification
- Kitchen leadership
- Inventory Management
Certification
- Food Handlers Certification
Timeline
Senior Sous Chef
The Standard East Village
05.2024 - Current
Sous Chef
The Standard East Village
08.2023 - 05.2024
Chef De Partie
The Rainbow Room
02.2015 - 11.2021
- Food Handlers Certification
Associate Of Business Administration - Business Administration And Management
CUNY BMCC
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