Carl Lee
North Dinwiddie,Virginia
Summary
Dynamic Executive Sous Chef with a proven track record at Atrium Hospitality, excelling in kitchen management and menu development. Achieved significant cost savings through effective budget management and waste reduction. Renowned for fostering a collaborative team environment while upholding high sanitation standards and delivering exceptional culinary experiences.
Overview
9
9
years of professional experience
Work History
Executive Sous Chef
Atrium Hospitality
Hampton, Va
01.2022 - 02.2024
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Assisted with menu development and planning.
- Monitored food production to verify quality and consistency.
Sous Chef
Aramark/ODU
Norfolk, VA
01.2021 - 01.2022
- 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.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Executive Chef
Compass Group USA
Tampa, FL
10.2017 - 01.2021
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
Chef
Parkhurst Dining
Baltimore, MD
12.2014 - 09.2017
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Designed and executed catering menus for high-profile events, adapting offerings to meet diverse client needs.
Education
Matoaca High School
Matoaca, Va06.1989
Skills
- Kitchen management
- Menu development
- Sanitation standards
Timeline
Executive Sous Chef
Atrium Hospitality
01.2022 - 02.2024
Sous Chef
Aramark/ODU
01.2021 - 01.2022
Executive Chef
Compass Group USA
10.2017 - 01.2021
Chef
Parkhurst Dining
12.2014 - 09.2017
Matoaca High School