Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

C Bryan Lathrem

Cincinnati,OH

Summary

Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals.

Overview

9
9
years of professional experience
1
1
Certification

Work History

Sous Chef

The Ridge Ohio
Batavia, OH
10.2022 - Current
  • Complied with all health department regulations regarding proper food handling methods.
  • Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
  • Established standard procedures for plating presentations.
  • Analyzed customer feedback to identify areas of improvement in service or product quality.
  • Trained new hires in proper cooking techniques and recipes.
  • Coordinated ordering, receiving, storage, and distribution of food items.
  • Ensured food preparation and presentation met high standards of quality and sanitation.
  • Assisted in menu development and recipe testing.
  • Collaborated with Executive Chef to create innovative dishes for special events.
  • Contributed to the successful execution of catered events from start to finish.
  • Monitored inventory levels to ensure adequate supplies on hand.
  • Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.

Sous Chef

Hyatt Regency
Lexington, KY
12.2015 - 07.2024
  • Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
  • Complied with all health department regulations regarding proper food handling methods.
  • Supervised cooks and other kitchen personnel during meal services.
  • Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
  • Established standard procedures for plating presentations.
  • Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
  • Enforced portion control guidelines to minimize costs associated with overproduction.
  • Trained new hires in proper cooking techniques and recipes.
  • Coordinated ordering, receiving, storage, and distribution of food items.
  • Ensured food preparation and presentation met high standards of quality and sanitation.

Sous Chef

Mariott Northeast
Cincinnati, OH
09.2021 - 09.2022
  • Supervised cooks and other kitchen personnel during meal services.
  • Established standard procedures for plating presentations.
  • Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
  • Trained new hires in proper cooking techniques and recipes.
  • Ensured food preparation and presentation met high standards of quality and sanitation.
  • Collaborated with Executive Chef to create innovative dishes for special events.
  • Assisted in menu development and recipe testing.
  • Contributed to the successful execution of catered events from start to finish.
  • Developed daily specials utilizing seasonal ingredients.
  • Adjusted recipes as needed to accommodate dietary restrictions or allergies.
  • Monitored inventory levels to ensure adequate supplies on hand.
  • Assisted with interviewing, hiring and training kitchen personnel.
  • Created diverse cuisines for full restaurant, special event, catering and tasting menus.

Education

Associate of Arts - Culinary Arts

Sullivan University
Lexington, KY
07-2017

Skills

  • Food Preparation
  • Cost Control
  • Vendor Relationship Management
  • Employee Scheduling
  • Customer Service
  • Portion Control
  • Food Safety
  • Inventory Management
  • Dish preparation
  • Special dietary requirements
  • Mentoring and Coaching
  • Vendor Relations
  • Performance Improvement
  • Garnishing and Plating
  • Safe Food Handling
  • Cooking techniques
  • Supervising Food Prep
  • Recipe creation
  • Food presentation
  • Positive and professional
  • Ordering and Requisitions
  • Kitchen Equipment Operation
  • Catering background
  • Special diets
  • Team Leadership
  • Sauce preparation
  • Kitchen Management
  • Seafood Preparation
  • Sanitation Procedures
  • Knife Skills
  • Menu Planning
  • Menu development

Certification

  • Serv Safe Certified (Managers}

Timeline

Sous Chef

The Ridge Ohio
10.2022 - Current

Sous Chef

Mariott Northeast
09.2021 - 09.2022

Sous Chef

Hyatt Regency
12.2015 - 07.2024

Associate of Arts - Culinary Arts

Sullivan University

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C Bryan Lathrem