Charles Petty
New York
Summary
I'm an efficient and skilled sous chef with 10+ years of experience in high-volume restaurant environments, specializing in kitchen management and food preparation. My ability to work hard and pay for education shows my resourcefulness, drive, and determination to accomplish my goals. My decision to move to North Carolina and graduate with honors after living on a small island in the Bahamas proves my determination and perseverance. Even more, surviving in NYC within itself is an accomplishment. With my years of hospitality expertise and connections to both countries, I hope to expand and blend cultures and cuisines. I would create an environment where all workers feel welcomed and empowered.
Overview
15
15
years of professional experience
Work History
Sous Chef
Electric Lemon / Equinox Hotel
10.2024 - Current
- Assist executive chef with menu planning, recipe development, and food preparation for a high-volume restaurant
- Managed a team of 45 line cooks and kitchen staff, ensuring efficient workflow and adherence to quality standards
- Collaborate with suppliers to source fresh ingredients and maintain inventory levels, resulting in consistent availability of key ingredients
- Implement new cooking techniques and recipes to enhance menu offerings and attract customers
- Train new kitchen staff on proper food handling procedures, cooking techniques, and safety protocols
- Oversee food plating presentation to ensure visually appealing dishes that met customer expectations
- Managed food costs by accurately portioning ingredients during preparation while minimizing waste
- Conduct regular inspections of equipment functionality; coordinated repairs or replacements as needed
- Develop innovative garnishing techniques that enhanced the visual appeal of dishes
Sous Chef
ilili Restaurant
08.2022 - 09.2024
- Managing and leading over 50 BOH employees in a shift.
- Expediting over 400 covers on a busy Saturday night.
- Placing food orders from eight different food companies and vendors at the end of the shift.
- Making sure that all food items and produce arrive in excellent condition.
- Confirming that all tasks and responsibilities have been fulfilled by the line cooks and the prep staff.
- Ensuring that all time cards and POT information are completed.
- Ensuring that all staff comply and follow the company's rules and regulations.
- Learning and managing the catering and delivery operations is a great accomplishment.
- Distributing tips and simple EON accounting.
- Being tech and Excel savvy.
- Interacting with clients, attending to their needs, and promptly resolving problems.
- Ensuring that all catering orders are well coordinated and delivered on time.
Sous Chef
Chapman's Food and Spirits
08.2019 - 06.2022
- While attending SCC, I worked at Chapman's Food and Spirits for work-based training. I started out working sauté, one of the busiest stations, then eventually mastered the grill. Chapman's was a high-volume restaurant. So, Once again, I had to maintain a certain level of speed for hours on end. Here I became more familiar with the American style of food. I became more familiar with scheduling, food ordering, and front-of-house operations.
Private Chef
Porch Ladies
04.2020 - 04.2022
- I had the honor of serving as a private chef for six women once a week while attending culinary school and working. Once a week, I would create a menu and teach the ladies how to execute the menu items.
Jr. Sous Chef
French Leave Resort, Autograph Collection
09.2015 - 06.2019
- I was hired as a Jr. sous chef and later got promoted to Sous Chef within a month. It was my first time opening a brand-new restaurant. From my perspective, it was a bit challenging. I worked along with two other chefs for three weeks straight without a day of opening up this brand-new restaurant. Eventually, Marriott bought the hotel, and we became a part of the umbrella. My skills became more precise and my professionalism was taken up a notch because I was now working for corporate. I would assist with monthly inventory and take charge of the night shift when the executive and other sous were off. I had the opportunity to manage a BOH crew of nine.
Jr. Sous Chef
Playa Largo Resort & Spa
08.2017 - 10.2017
- While working at French Leave, an island resort, I was offered the opportunity to be a part of another resort opening. Since my position was only temporary, I was a part of three different restaurants, and so I was submerged in three different cuisines.
Line Cook
Atlantis, Paradise Island
06.2014 - 05.2015
- I worked as a cook at Todd English's brand-new restaurant, Olives. It was a five-star restaurant that served over 1,000 dinners in an evening. I worked every station, something that most of my coworkers could not do at my age. This is where I learned how fine dining works and how much effort is required to make a flavorsome meal and quality over quantity. Since Olives was a part of corporate, I mastered the skills of professionalism and consistency.
Line Cook
Señor Frog's
05.2013 - 05.2014
- My greatest accomplishment here was working with different personalities. Learning how to maneuver and work with others can be challenging. Working here is where I developed and built my memory and speed. Eventually, I was moved to the busiest station, "Grill," where I became one of three cooks who were able to work at that station.
Line Cook
Coco di Mama
04.2011 - 05.2013
- This is where it all began. I worked with two unique and talented Italian chefs. As a young cook, I was taught how to make authentic Italian dishes like spaghetti carbonara and linguine frutti di mare. I eventually became the lead cook and continued to become more familiar with Italian cuisine.
Education
Associate's degree - Culinary Arts
Sandhills Community College
Southern Pines, NC05.2022
Pilot License - Aviation
Sunstate Aviation
Orlando, FL05.2013
High school diploma or GED - undefined
CEH
Bahamas05.2008
Skills
- Negotiation
- Computer skills
- Hotel experience (7 years)
- POS (10 years)
- Menu Planning (4 years)
- Banquet Experience
- Time Management
- Labor Cost Analysis (6 years)
- Purchasing (6 years)
- Food Safety (10 years)
- Cleaning Experience (10 years)
- Leadership (6 years)
- Office experience (5 years)
- Cake Decorating (6 years)
- Pricing (6 years)
- Marketing (2 years)
- Restaurant Experience (10 years)
- Meat Cutting (6 years)
- Employee Orientation
- Supervising Experience (6 years)
- Travel planning
- Meal Preparation (1 year)
- Team management
- Sales
- Event planning (2 years)
- Guest Services
- Organizational skills
- Kitchen Experience (10 years)
- Food Preparation (10 years)
- Kitchen Management Experience (6 years)
- Outdoor work
- Cooking (10 years)
- Restaurant management (5 years)
- Communication skills
- Time management
- Culinary Experience (5 years)
- Conflict management (6 years)
- Microsoft Excel (4 years)
- Wine sales
- Inventory Control (6 years)
- Restaurant Management (6 years)
- Profit & Loss (6 years)
- Linux
- Microsoft Office
- Payroll (3 years)
- Merchandising
- Phone etiquette
- Food Service Management (6 years)
- Catering (1 year)
- Wine knowledge
- Customer service (10 years)
- Management (6 years)
- Food Production (10 years)
Timeline
Sous Chef
Electric Lemon / Equinox Hotel
10.2024 - Current
Sous Chef
ilili Restaurant
08.2022 - 09.2024
Private Chef
Porch Ladies
04.2020 - 04.2022
Sous Chef
Chapman's Food and Spirits
08.2019 - 06.2022
Jr. Sous Chef
Playa Largo Resort & Spa
08.2017 - 10.2017
Jr. Sous Chef
French Leave Resort, Autograph Collection
09.2015 - 06.2019
Line Cook
Atlantis, Paradise Island
06.2014 - 05.2015
Line Cook
Señor Frog's
05.2013 - 05.2014
Line Cook
Coco di Mama
04.2011 - 05.2013
High school diploma or GED - undefined
CEH
Associate's degree - Culinary Arts
Sandhills Community College
Pilot License - Aviation
Sunstate Aviation