Carroll Walters
Sous Chef
Fredericksburg,VA
Summary
Adaptable and enterprising Sous Chef with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time. Gifted Sous Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment.
Overview
4
4
years of professional experience
1
1
Certification
4
4
years of post-secondary education
Work History
Assistant Culinary Manager
Little Angela’s Italian Cuisine
10.2022 - Current
- Developed, implemented, and managed business plans to promote profitable food and beverage sales.
- Correctly calculated inventory and ordered appropriate supplies.
- Excelled in every store position and regularly backed up front-line staff.
- Trained restaurant employees to prepare food, operate cash registers and keep restaurant clean throughout shift.
- Assigned tasks to employees and oversaw opening and closing of restaurant.
- Communicated with health inspectors during inspections and resolved issues found.
- Monitored employee food handling, safety and uniform requirements.
- Cross-trained crew members on different duties to increase coverage.
- Checked and monitored inventory levels to reorder items.
- Coached crew during food preparation, controlled production levels and tracked waste to manage costs.
- Motivated staff to perform at peak efficiency and quality.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Oversaw food preparation and monitored safety protocols.
- Implemented effective inventory control systems to reduce food spoilage and waste.
Sous Chef
Jubilations
Fredericksburg, Virginia
03.2021 - 04.2022
- Organized professional with expertise in managing resources and optimizing performance. Proficient in providing valuable insights and supporting decision-making processes. Committed to enhancing productivity and contributing to overall success.
- Proven ability to learn quickly and adapt to new situations.
- Strengthened communication skills through regular interactions with others.
- Self-motivated, with a strong sense of personal responsibility.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
Education
High School Diploma -
James Monroe High
The Bronx, NY 09.1985 - 06.1989
Skills
- Menu pricing
- Quality ingredient usage
- Staff development
- Vendor relations
- Food preparation
- Food safety
- Special event planning
- Nutrition
- Sanitation standards
- Cost control
- Menu specifications
- Kitchen operations
- Recipe creation
- Waste reduction
- Food presentation
- Allergy awareness
- Culinary techniques
Certification
- Certified [Job Title], [Company Name] - [
Timeline
Assistant Culinary Manager
Little Angela’s Italian Cuisine
10.2022 - Current
Sous Chef
Jubilations
03.2021 - 04.2022
High School Diploma -
James Monroe High
09.1985 - 06.1989
- Certified [Job Title], [Company Name] - [Timeframe]Sous Chef,Little Angela's Italian Cuisine 2yeras
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