Oczavius Jerome Knight
Washington,US
Summary
Sous Chef with 10 years of culinary experience, adept in kitchen management, food safety, and customer service. Demonstrates expertise in menu planning, inventory control, and team leadership, driving innovation and sustainability in culinary operations. Committed to enhancing dining experiences and eager to advance in a dynamic culinary environment.
Overview
10
10
years of professional experience
Work History
Executive Sous/Sous Chef/Kitchen Manager
Kaia | Ned's Club DC
12.2024 - Current
- Serve as lead in roles of Executive Sous, Sous Chef and Kitchen Manager for Pan-Asian restaurant
- Oversee daily kitchen operations with managing both sushi and hot line cooks.
- Manage weekly food ordering, inventory and minimizing food waste.
- Mentor, train and evaluate kitchen staff, fostering a positive work environment and promoting professional growth.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Collaborate with head sushi chef to provide the highest quality of ingredients for sushi dishes for guests.
- Create a healthy and productive relationship between kitchen and front-of-house teams to ensure consistent quality of service for dine-in guests.
- Partner with Executive Chef on strategies to further improve the flow of service for the restaurant, as well as revamp recipes and new plating techniques.
- Provide assistance to Executive Chef & Executive Sous Chef of Banquets with private dinners and events, plated, passed and buffet offerings.
Catering Chef
Compass Group - Institute for Defense Analyses
07.2024 - 12.2024
- Prepare ingredients, ensuring safety and boosting kitchen efficiency.
- Serve customers promptly, resolving issues to enhance satisfaction.
- Maintain cleanliness, fostering a hygienic and productive environment.
- Collaborate with staff to deliver outstanding dining experiences.
Catering Chef Manager
Compass Group - Dominion Energy Virginia
08.2022 - 07.2024
- Oversee food prep, ensuring quality and safety, boosting client satisfaction.
- Coordinate safe food transport, improving delivery reliability.
- Implement storage procedures, extending food freshness.
- Implement rigorous quality control measures, ensuring consistent food quality and presentation across all catering events and daily operations.
- Partner with Executive Chef to revamp menu offering for off sight clients.
Sous Chef/Kitchen Manager
Uptown Alley Richmond
07.2021 - 08.2022
- Manage inventory, reducing waste and optimizing supply levels.
- Resolve customer issues promptly, improving dining experience.
- Foster synergy between kitchen and front-of-house teams, enhancing overall restaurant efficiency.
- Partner with Executive Chef to revamp menu offerings.
- Optimize inventory management systems, significantly reducing waste and operational costs.
- Analyze customer feedback to drive continuous improvement in food quality.
- Mentor, train and evaluate kitchen staff, fostering a positive work environment and promoting professional growth.
- Provide seamless leadership in Executive Chef's absence.
Banquet Cook III
Richmond Marriott Short Pump
10.2019 - 07.2021
- Prepare and present dishes, ensuring high-quality standards and customer satisfaction.
- Manage action stations efficiently, contributing to smooth event operations.
- Maintain stock levels, ensuring uninterrupted kitchen workflow.
- Operate kitchen appliances for food preparation, adhering to safety protocols.
- Ensure food storage met company standards, maintaining freshness and quality.
Line Cook
Latitude Seafood Co
05.2019 - 11.2019
- Prepare diverse dishes ensuring quality and safety.
- Collaborate with chefs to enhance kitchen efficiency.
- Maintain organized storage for optimal workflow.
Banquet Cook
Omni Richmond Hotel
07.2015 - 05.2019
- Prepare meals for Washington Redskins, ensuring quality and safety standards.
- Maintain organized kitchen and storage, enhancing efficiency.
- Collaborate with chefs to deliver consistent culinary excellence.
- Foster seamless teamwork with pastry, sous, and executive sous chefs, ensuring efficient kitchen operations and exceptional culinary output for diverse banquet events.
Education
Double Major - Psychology, African American Studies
Virginia Commonwealth University
Richmond, VAHonors Diploma -
Lakeland High School
Suffolk, VACourses -
Compass Group USA
Courses -
Global University for Lifelong Learning
06.2024
Skills
- Attention to detail
- Time Management
- Food Presentation
- Works well under pressure
- Team oriented
- Kitchen staff management
- Creativity
- Communication
- Knife work
- Food safety
- Pastry & baking
- Organization
- Problem solving
Timeline
Executive Sous/Sous Chef/Kitchen Manager
Kaia | Ned's Club DC
12.2024 - Current
Catering Chef
Compass Group - Institute for Defense Analyses
07.2024 - 12.2024
Catering Chef Manager
Compass Group - Dominion Energy Virginia
08.2022 - 07.2024
Sous Chef/Kitchen Manager
Uptown Alley Richmond
07.2021 - 08.2022
Banquet Cook III
Richmond Marriott Short Pump
10.2019 - 07.2021
Line Cook
Latitude Seafood Co
05.2019 - 11.2019
Banquet Cook
Omni Richmond Hotel
07.2015 - 05.2019
Courses -
Compass Group USA
Courses -
Global University for Lifelong Learning
Double Major - Psychology, African American Studies
Virginia Commonwealth University
Honors Diploma -
Lakeland High School
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