Bernard B. Rapp
Sarasota
Summary
Dynamic professional seeking to leverage extensive experience and skills for significant career advancement. Proven track record of driving results through innovative problem-solving and strategic thinking. Committed to continuous growth and development, with a passion for contributing to organizational success. Eager to embrace new challenges that align with long-term career aspirations.
Overview
17
17
years of professional experience
Work History
Sous Chef
The Green Orchid
04.2023 - Current
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Sous Chef
Kinley’s
03.2021 - 05.2023
- 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.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
Sous Chef
Cafe Gabbiano
06.2019 - 05.2020
- Lunch/Dinner/ Brunch Lead Line Chef
- Actions included; Daily set-up of the lunch line, daily prep lists - cooler inventory, specials, staff training, event catering, culinary competitions, ordering
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
Sous Chef
Flemings Prime Steakhouse
11.2015 - 06.2019
- Developed menu and maintained all functions of BOH
- Actions included; Banquets and off site catering, Sous Chef duties
- Supervised 15 employees, all BOH
- Handled all weekly food orders and inventory
Sous Chef
Pub 32 Gastropub
02.2017 - 07.2017
- Developed core menu items. Supervised 6 line cooks, banquet chef, prep cooks and dishwashers.
- Completed and organized weekly schedules.
- Executed a thorough monthly inventory and was in charge of daily food orders.
Prep Supervisor
South Restaurant
04.2014 - 01.2017
- Created a culture of continuous improvement within the prep team, encouraging open communication and collaboration to achieve excellence in all aspects of kitchen operations.
- Assisted with hiring decisions by participating in interviews and providing input on potential new hires'' skills and experience levels.
- Managed daily scheduling of prep tasks, ensuring efficient allocation of resources and timely completion of all assignments.
- Collaborated with executive chef on menu development, incorporating seasonal ingredients for optimal freshness and variety.
- Enhanced kitchen efficiency by implementing streamlined prep processes and improving workflow management.
Sous Chef
Kinley’s
08.2008 - 03.2014
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Education
Florida State Food Handlers Management/ Serve Safe Certified - undefined
08.2025
Graduate - undefined
Brown Jug Bartending Academy
01.1990
Journalist - undefined
United States Navy
01.1989
Graduate - undefined
AJ Dimond High School
01.1986
Skills
- Full knowledge of all mother sauces; butchering of fish and meats
- Influences include Classic French, Oriental, Italian, Nouvelle and Contemporary American Cuisine
- Fabrication and preparation of domestic and exotic produce
- Able to follow house recipes and bring innovative and creative ideas to menu
LANGUAGES
English
Military Phonetic Alphabet
Kitchen Spanish
Jive
Timeline
Sous Chef
The Green Orchid
04.2023 - Current
Sous Chef
Kinley’s
03.2021 - 05.2023
Sous Chef
Cafe Gabbiano
06.2019 - 05.2020
Sous Chef
Pub 32 Gastropub
02.2017 - 07.2017
Sous Chef
Flemings Prime Steakhouse
11.2015 - 06.2019
Prep Supervisor
South Restaurant
04.2014 - 01.2017
Sous Chef
Kinley’s
08.2008 - 03.2014
Florida State Food Handlers Management/ Serve Safe Certified - undefined
Graduate - undefined
Brown Jug Bartending Academy
Journalist - undefined
United States Navy
Graduate - undefined
AJ Dimond High School
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