Carolyn Ganey
WILMINGTON,NC
Summary
Dynamic culinary professional with extensive experience as a Sous Chef at Portersneck Village, excelling in menu planning and food safety. Proven track record in enhancing dish presentation and customer satisfaction, while effectively mentoring staff and managing inventory. Recognized for innovative menu development that increased guest return rates and positive reviews.
Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Overview
15
15
years of professional experience
Work History
Sous Chef
Portersneck Village
10.2021 - Current
- Supervised daily kitchen operations, ensuring adherence to food safety and sanitation standards.
- Trained and mentored junior staff on culinary techniques and kitchen protocols.
- Developed seasonal menus, incorporating local ingredients and customer preferences.
- Collaborated with front-of-house team to ensure seamless service and customer satisfaction.
- Implemented new cooking methods, enhancing dish presentation and flavor profiles.
- Managed inventory control, reducing waste through efficient stock rotation practices.
- Conducted quality checks on food preparation, maintaining high standards of taste and appearance.
- Coordinated special events and catering services, delivering tailored culinary experiences for guests.
- 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.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
Owner/Operator
Self-employeed
11.2010 - 04.2020
- Developed and implemented operational procedures to enhance customer service and streamline workflow.
- Trained and mentored staff on food safety protocols and customer interaction best practices.
- Managed inventory levels using point-of-sale systems to optimize supply chain efficiency.
- Analyzed sales trends to adjust menu offerings and pricing strategies for increased profitability.
- Cultivated relationships with local suppliers to ensure quality ingredients and reduce costs.
- Oversaw daily operations, ensuring compliance with health regulations and company standards.
- Managed payroll, daily deposits, and cost controls.
- Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
- Set employee schedules, delegated work, and monitored food quality and service performance.
- Maintained positive relationships with local community and government officials.
- Ensured compliance with all health department regulations, maintaining a safe environment for both employees and patrons alike.
- Optimized menu offerings based on customer feedback, leading to better sales performance and high levels of repeat business.
- Recruited, hired, and trained talented staff to fill vacancies.
- Cultivated a positive dining atmosphere by maintaining a clean and inviting establishment.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
Education
High School Diploma -
Newington High School
Newington, CTSkills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Food presentation
- Menu planning
- Food preparation
- Customer service
- Kitchen organization
- Safety management
- Supervising food prep
- Ingredient knowledge
- Mentoring and coaching
- Menu memorization
- Detail-oriented
- Employee scheduling
- Kitchen management
- Equipment usage
- Staff motivation
- Plating
- Recipes and menu planning
- Garnishing and plating
- Kitchen equipment operation
- Motivational team management
- Kitchen staff management
- Delegating work
Timeline
Sous Chef
Portersneck Village
10.2021 - Current
Owner/Operator
Self-employeed
11.2010 - 04.2020
High School Diploma -
Newington High School