Carly Elkhoury

As a Sous Chef at Franklin Oyster Bar, I am a key leader in the kitchen, overseeing daily operations with a focus on brunch service, inventory management, and menu development. Working in a compact, high-energy seafood-focused restaurant, I ensure seamless service, maintain organization, and collaborate with the team to deliver exceptional dining experiences. I also played a pivotal role in the restaurant's opening, contributing to its operational setup and culinary vision.

• Brunch Service Management: Lead brunch service, managing a team of two cooks to execute high-quality dishes under time pressure, ensuring consistency and guest satisfaction.
• Daily Prep Oversight: Supervise morning crew and manage daily preparation tasks, ensuring all ingredients and stations are ready for service in a fast-paced environment.
• Inventory and Ordering: Handle inventory tracking and place orders for ingredients, with a focus on fresh seafood, to maintain stock levels and minimize waste.
• Menu Development: Collaborate with the head chef to design and refine menus, incorporating seasonal ingredients and innovative seafood dishes that reflect the restaurant’s vision.
• Organization in a Compact Space: Maintain a highly organized kitchen in a small workspace, optimizing storage, workflow, and cleanliness to ensure efficiency and safety.
• Restaurant Opening Contribution: Assisted in the opening of Franklin Oyster Bar, helping establish kitchen operations, workflows, and standards from the ground up.

• Led a team of 8–10 kitchen staff, overseeing dinner service operations to ensure high-quality execution in a fast-paced, fine-dining environment.
• Designed and implemented weekly dinner menus and innovative specials, emphasizing seasonal ingredients and member preferences to enhance dining experiences.
• Managed inventory, conducted regular stock assessments, and placed orders to maintain optimal ingredient levels while minimizing waste.
• Coordinated daily prep and service workflows, ensuring seamless operations and adherence to safety and sanitation standards.
• Trained and mentored kitchen staff, fostering a collaborative and efficient team environment to deliver consistent culinary excellence.

• Line Cook & Expeditor (2020–2022): Prepared high-quality dishes under tight timelines and expedited orders to ensure smooth communication between front and back of house, enhancing service efficiency.
• Poolside Grill Chef (2019–2020): Managed all aspects of the poolside grill, including menu planning, food preparation, and staff supervision, delivering exceptional casual dining experiences for club members.
• Line Cook (2018–2019): Executed precise cooking techniques across various stations, contributing to the kitchen’s high standards in a fine-dining setting.
• Expeditor (2017–2018): Facilitated effective coordination between kitchen and service staff, ensuring timely and accurate delivery of dishes during peak service hours.
• Banquet Server & Front Desk (Summer 2014): Provided exceptional service at banquets and supported front desk operations, demonstrating versatility and strong guest interaction skills.
• Poolside Grill Server (Summer 2014): Delivered attentive service at the poolside grill, building strong communication and customer service skills in a high-volume environment.

Note: Took a two-year break from 2015–2017, returning with a focus on culinary roles and progressing to leadership positions.

• Mastered quick-service breakfast preparation, efficiently cooking high-volume orders in a fast-paced diner environment to meet customer demand.
• Executed daily prep work, including preparing soups and specials using existing menu items, ensuring consistency and quality in all dishes.
• Adapted to a high-energy kitchen, honing skills in time management, precision, and multitasking to support seamless service during peak hours.

• Coordinated ticket firing and holding as an expeditor, ensuring smooth communication between kitchen and front-of-house staff to maintain efficient service in a busy Italian restaurant.
• Performed basic prep tasks, including ingredient preparation and station setup, gaining foundational culinary skills and supporting kitchen operations.
• Assisted with dishwashing duties several days a week, contributing to kitchen cleanliness and operational flow while earning additional income.
• Developed strong multitasking and time management skills in a fast-paced environment, laying the groundwork for future culinary roles.

• Operated efficiently on a fast-paced moving assembly line, assembling dashboards for Jeep Cherokee vehicles with precision.
• Collaborated with a team to meet strict production deadlines, ensuring consistent quality and adherence to safety and manufacturing standards.
• Developed strong time management and multitasking skills, maintaining accuracy and efficiency in a high-volume production environment.

• Processed financial transactions, including deposits, withdrawals, and loan payments, with accuracy and efficiency in a member-focused credit union environment.
• Actively engaged in sales of financial products and services, meeting sales targets and earning commission-based bonuses through effective customer interactions.
• Provided exceptional customer service, addressing member inquiries and resolving issues promptly to enhance satisfaction and loyalty.
• Developed strong skills in cash handling, sales, and customer relationship management in a fast-paced, detail-oriented setting.

• Conducted door-to-door sales of subscriptions for Oakland Press, Detroit News, and other newspapers, achieving sales targets in a commission-based role.
• Engaged with potential customers, effectively communicating the value of newspaper subscriptions to drive sales and build community relationships.
• Demonstrated resilience and self-motivation, working independently in various neighborhoods to meet daily and weekly sales goals.
• Developed strong interpersonal and persuasive communication skills in a performance-driven, customer-facing environment.