Casaan Saunders
Mount Vernon,NY
Summary
Results-focused [Chef} with [15] years of experience in fast-paced kitchen settings. Skilled in cooking, cost controls, management, crew training and development. Talented at creating exciting and innovative menus based on in-season ingredients.
Overview
13
13
years of professional experience
Work History
Chef De Cuisine/Sous Chef
Half Moon Restaurant
Dobbs Ferry, New York
07.2023 - Current
- Developed daily specials utilizing seasonal ingredients
- Contributed to the successful execution of catered events from start to finish.
- Supervised cooks and other kitchen personnel during meal services
- Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Analyzed financial statements to identify cost-saving opportunities.
- Improved performance of team members resulting in high-quality meals produced daily.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Monitored inventory levels and placed orders as needed.
- Determined portion sizes for all dishes served in the restaurant.
Sous Chef
Sleepy Hollow Country Club
New York, NY
04.2020 - 05.2023
- Supervised all kitchen food preparation in demanding, high-volume environment.
- Oversaw kitchen employee scheduling to meet all coverage needs and avoid wasted labor.
- Purchased ingredients from local farms to benefit environment and reduce costs [8]%.
- Monitored and improved performance of [12] team members resulting in [600] meals produced daily.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
- Trained new hires in proper cooking techniques and recipes.
- Collaborated with Executive Chef to create innovative dishes for special events.
Sous Chef
Trump National Golf Club Westchester
Briarcliff Manor, NY
02.2018 - 03.2020
- Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
- Performed mise en place daily to efficiently prepare signature dishes.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
- Ensured accurate completion of prep lists and production sheets on a daily basis.
Sous Chef
Empire City Casino
New York, NY
04.2012 - 01.2018
- Check the quality of raw or cooked food products to ensure that standards are met.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Check the quantity and quality of received products.
- Order or requisition food or other supplies needed to ensure efficient operation.
- Supervised all kitchen food preparation in demanding, high-volume environment.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Oversaw kitchen employee scheduling to meet all coverage needs and avoid wasted labor.
- Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
Education
A.A - Accelerated Culinary Arts
MONROE COLLEGE
4 2006
Skills
- Budgeting
- Butchery
- Cooking
- Purchasing
- Receiving
- Special Events
- Recruiting and Training
- Food allergy Understanding
- Vegan Knowledge
- Food Safety
Timeline
Chef De Cuisine/Sous Chef
Half Moon Restaurant
07.2023 - Current
Sous Chef
Sleepy Hollow Country Club
04.2020 - 05.2023
Sous Chef
Trump National Golf Club Westchester
02.2018 - 03.2020
Sous Chef
Empire City Casino
04.2012 - 01.2018
A.A - Accelerated Culinary Arts
MONROE COLLEGE