Summary
Overview
Work History
Education
Skills
Certification
Personal Information
Languages
Languages
References
Timeline
Generic

Alphonse Ngoh

Conroe,TX

Summary

Passionate Executive sous Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling menus. Experienced at overseeing and managing kitchen staff. Also, skilled at managing and guiding multiple simultaneous meal prep tasks. Diversely knowledgeable on all aspects of commercial kitchen operations.

Overview

7
7
years of professional experience
1
1
Certification

Work History

Executive Sous Chef

Dolce Niente Ristorante Italiano
Houston, TX
04.2023 - Current
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Created cost-effective menus that increased customer satisfaction and profitability.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Implemented strategies to reduce waste and improve efficiency in the kitchen operations.
  • Ensured compliance with local health department regulations by performing routine inspections.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Monitored food costs on a weekly basis to maintain target profit margins.
  • Oversaw the daily cleaning of all cooking surfaces, utensils, and equipment according to health codes.
  • Trained new employees in food safety and sanitation regulations.

Kitchen Manager

The Stand-American Classics Redefined
The Woodlands, TX
03.2021 - 03.2023
  • Worked in close collaboration with team members to ensure customers received high-quality service.
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Delegated work to staff, setting priorities and goals.
  • Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
  • maintained clear communication between back of the house and front of the house staff.
  • Responsible for opening and closing procedures.
  • Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
  • Motivated kitchen staff by establishing goals to increase productivity and quality.
  • Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.

Chef /Kitchen Manager

Stamp Proper Foods
Los Angeles, CA
01.2020 - 03.2021
  • Supervised food preparation staff to deliver high-quality results.
  • Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
  • Prepared high-quality dishes according to established recipes.
  • Maintained a clean work environment by adhering to sanitation policies and procedures.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
  • Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
  • Used learning tools and programs to develop and maintain knowledge of food products, promotions and sales functions.

Sous Chef/Kitchen Manager

Craig's LA
West Hollywood, CA
03.2019 - 04.2021
  • Started as a pasta cook then worked into the sous chef/Kitchen manager position.
  • Conducted inventory, orders and preps based on weekly forecast, working the line and expo, managing all aspects of kitchen food prep and service operations alongside executive chef and general manager.
  • Liaised closely with kitchen and front-of-house personnel.
  • Ensured food preparation and presentation met high standards of quality and sanitation.
  • Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
  • Supervised cooks and other kitchen personnel during meal services.
  • Determined schedules and staff requirements necessary to prepare and plate food.
  • Assisted in menu development and recipe testing.

Lead Cook/Supervisor

MP Taverna
Irvington, NY
06.2017 - 02.2019
  • Trained under chef Michael Psilakis
  • Learned each station/Set up work stations prior to opening to minimize prep time.
  • Assisted management in training new staff members within their department when applicable, prepare ingredients for service including but not limited chopping, portioning, mixing, etc.
  • Received and stored food and supplies.
  • Made meals in accordance with company standards and requirements.
  • Developed strategies to reduce waste and increase efficiency within the kitchen.
  • Monitored food preparation to ensure quality standards were met.
  • Trained new cooks on proper food handling techniques.

Education

High school diploma -

Skills

  • Kitchen Management
  • Cooking
  • Food Preparation
  • Culinary Techniques
  • Safe Food Handling
  • Banquets and Catering
  • Meal Preparation
  • Profit & Loss
  • Knife skills
  • Hiring, Training, and Development
  • Management
  • Labor Cost Analysis
  • Shift Management
  • Menu Planning
  • Food Prep Planning
  • Kitchen experience
  • Hospitality
  • Menu Development
  • Restaurant experience
  • Profit & loss
  • Conflict management
  • Sanitation Standards
  • Food Presentation
  • Food Preparation Techniques
  • Team Leadership
  • Forecasting and Planning
  • Staff Scheduling
  • Quality Assurance
  • Bilingual
  • Microsoft word
  • Microsoft Excel

Certification

  • ServSafe
  • Food Handler Certification

Personal Information

Willing To Relocate: Anywhere

Languages

  • French
  • English
  • Some Spanish

Languages

English
Full Professional
French
Native/ Bilingual
Spanish
Professional

References

References available upon request.

Timeline

Executive Sous Chef

Dolce Niente Ristorante Italiano
04.2023 - Current

Kitchen Manager

The Stand-American Classics Redefined
03.2021 - 03.2023

Chef /Kitchen Manager

Stamp Proper Foods
01.2020 - 03.2021

Sous Chef/Kitchen Manager

Craig's LA
03.2019 - 04.2021

Lead Cook/Supervisor

MP Taverna
06.2017 - 02.2019

High school diploma -

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Alphonse Ngoh