Open To Work
Ben Callow
New Albany,IN
Work Preference
Summary
Assisted in daily kitchen operations to support culinary team. Collaborated with staff to maintain high standards of food quality. Contributed to restaurant management tasks to enhance customer satisfaction.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Sous Chef
Steak and Bourbon
11.2024 - 03.2026
- Supervised kitchen staff, ensuring compliance with food safety regulations and best practices.
- Developed and executed innovative menu items, enhancing guest satisfaction and dining experience.
- Managed inventory control systems, reducing food waste through efficient stock management.
- Trained and mentored junior chefs, fostering a collaborative team environment and skill development.
- Collaborated with front-of-house staff to ensure seamless service during high-volume dining periods.
Sous Chef
Naive
11.2023 - 11.2024
- I am in charge of a staff of 8. I do scheduling, ordering, and write prep lists. I maintain fresh product and do quality checks of all the prep. I monitor food cost and labor cost.
Private dining and catering chef
The Exchange
11.2021 - 11.2023
- I was responsible for all prep and execution for private dining event along with off sure catering events for between 15 and 250 guests. I was expected to keep track of multiple BEOs a week.
Sous Chef
Galt House Hotel
11.2018 - 11.2021
- I was mostly on charge of the walkers exchange restaurant but also helped in swizzle fine dining steak house. I did ordering, scheduling, and quality control.
Education
Associate's Degree - Culinary
Kaiser University
01-2011
Skills
Team leadership
Kitchen leadership
Food safety
Inventory management
Cost control
Certification
Food safety certification
Timeline
Sous Chef
Steak and Bourbon
11.2024 - 03.2026
Sous Chef
Naive
11.2023 - 11.2024
Private dining and catering chef
The Exchange
11.2021 - 11.2023
Sous Chef
Galt House Hotel
11.2018 - 11.2021
Associate's Degree - Culinary
Kaiser University