Bamgali Kourouma
New York,Bronx
Summary
Talented kitchen leader and team motivator successfully maintained staff focus and productivity in high-volume, fast-paced operations. I was experienced with cuisine, sourcing ingredients, controlling budgets, and boosting restaurant profiles. Conversational [Language] skills. Gifted Sous Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenges creating tasty meals for successful establishments.
Overview
8
8
years of professional experience
Work History
Head Chef
Two Hands
05.2020 - Current
- Use appropriate communication channels- 7Shifts, Trello, daily meetings or reports, one-on-one to communicate with managers and staff
- Assist management in the selection, orientation and training process and supervision of kitchen staff
- Applicable daily checklists are adhered to and complete each shift- opening, closing, cleaning
- Assist management with day-to-day operations of the kitchen so that standards of service and quality are met
- Ensure Prep lists, ordering lists, cleaning schedules and other applicable daily operations sheets are updated and relevant or communicated to management
- Oversee all prep levels at the end of shift in order to prioritize prep tasks and/or make decisions based on stock amounts required
- Created special dishes that when approved were featured as daily entrée specials -Ensuring the kitchen is always meeting DOH guidelines
- Ensuring the restaurant achieves an A grading in its annual inspection
- Kitchen and food storage areas are kept in a clean and organized state throughout the day
- Write the weekly schedule, ensuring that it is on budget and the restaurant is efficiently staffed
- Review and revise menus quarterly (every three months) to reflect food trends, customer feedback, seasonal availability and accurate costing
- Oversee the work of the Kitchen Manager by ensuring food is prepped, cooked and plated correctly
- Oversee the food ordering by the Kitchen Manager (order food when needed)
- Ensuring that food costs stay in the desired cost range
- Responsible for communication, organization and execution of all catering & private events at the restaurant
- Ordering and Maintenance: Monitor stock ordering to ensure par levels are met and oversee all prep levels in order ensure an adequate amount of product is available for service and as needed
- Interview, select, train and oversee training of all kitchen staff including CDC and Sous Chefs to ensure their leadership, mentoring, and technical skills continuously develop
- Review the weekly, monthly and yearly expense reports in collaboration with the Management Team and create quarterly and annual budgets inline with targets and financial reports and identify where improvements can be made in each
- Use sales budget projections to assist in accurately scheduling labor needs to achieve wage targets
- Accurate invoice and expense documentation, adhering to invoicing protocols, checking for price fluctuations and categorization of products for accurate bookkeeping
- Review the weekly, monthly, and yearly expense reports in collaboration with the management team to ensure that annual budgets are in line with targets and financial report expectation
- Monitor and training on standard recipe preparation and service presentation of dishes to ensure consistency, minimize waste, and obtain accurate food costs to meet a dish profit margin of kitchen75% profit minimum on each dish (COGS)
- Taking care of catering, events, and buyout
Saute Cook/ Garde Manager
P.F. Chang's To Go
05.2020 - 01.2021
- Covered, dated, rotated and properly stored food items to preserve quality and freshness.
- Organized server tickets to expedite food orders.
- Sauteed and seasoned meats, pastas and vegetables to customer taste preference.
- Maintained neat appearance and clean uniform to project professionalism to customers.
- Set up and maintained saute station to facilitate kitchen operations.
- Prepared sauces and garnishes to complement sauteed menu items.
- Adhered to safety procedures for operating and cleaning kitchen tools and machinery to avoid injury.
Cook II
abc kitchen
03.2018 - 03.2019
- Line cook
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
Sous Chef
Niche Niche
01.2017 - 01.2018
- 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.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
Rounds Cook
Junior's Cheesecake
02.2017 - 09.2017
- Maintained a clean and organized workspace, adhering to strict health and safety guidelines.
- Worked closely with the executive chef on menu development, incorporating seasonal ingredients for fresh offerings.
- Demonstrated adaptability by quickly learning new techniques or recipes when required, showcasing culinary versatility as a rounds cook.
- Consistently met or exceeded the restaurant''s quality standards by following detailed recipes and plating instructions.
- Managed multiple tasks simultaneously while remaining focused under pressure during busy shifts.
- Trained new hires on kitchen protocols and best practices, fostering a supportive work environment for all staff members.
- Assisted in inventory management and minimized waste by accurately tracking ingredient usage.
- Consistently met or exceeded restaurant''s quality standards by following detailed recipes and plating instructions.
- Participated in weekly meetings with fellow cooks to discuss areas of improvement and implement necessary adjustments.
Education
High School Diploma -
Suny Bronx Eoc
1666 Bathgate Ave ,NY 1045705.2017
Skills
- Nutritional knowledge
- Food Safety
- Kitchen Management
- Team Management
- Menu development
- Menu Planning
- Culinary expertise
- Food Safety Regulations
- Food presentation
- Cost Reduction
Skills
Cleaning / Sanitation, Food Safety Knowledge, Advanced Knife Skills, Basic Knife Skills, 200 Covers Per Night
Languages
French
Native or Bilingual
Spanish
Limited Working
Timeline
Head Chef
Two Hands
05.2020 - Current
Saute Cook/ Garde Manager
P.F. Chang's To Go
05.2020 - 01.2021
Cook II
abc kitchen
03.2018 - 03.2019
Rounds Cook
Junior's Cheesecake
02.2017 - 09.2017
Sous Chef
Niche Niche
01.2017 - 01.2018
High School Diploma -
Suny Bronx Eoc
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