Cherise Cox
Charlotte,NC
Summary
Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state and local food sanitation and safety standards.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Sous Chef
CO Asian
Charlotte, NC
03.2023 - Current
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Coordinated ordering, receiving, storage, and distribution of food items.
- 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.
- Performed weekly inspections of all equipment for safety compliance.
- Complied with all health department regulations regarding proper food handling methods.
- Created a positive work environment by encouraging teamwork among staff members.
Kitchen Manager/Asst GM
Fox and Hound Bar and Grille
Charlotte, NC
01.2022 - 03.2023
- With Scheduling, ordering, inventory, Prepare dishes, schedule maintenance on equipment, hire, and train employees
- Make sure we have an inspection ready restaurant every day
- Prep food.
- Developed and implemented kitchen policies, procedures and quality standards.
- Trained new kitchen staff on proper food handling techniques and safety regulations.
- Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
- Maintained accurate records of food costs, labor costs, waste management and other related expenses.
- Monitored sanitation practices to ensure that all employees adhere to health department regulations.
- Created weekly schedules for kitchen staff members based on anticipated business volume.
- Resolved customer complaints in a timely manner while maintaining a positive attitude towards guests at all times.
- Inspected equipment regularly to identify necessary repairs or replacements.
- Analyzed financial data including sales reports, budgeting information and cost analysis reports to make operational decisions.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Managed employee relations by providing guidance on job duties as well as disciplinary actions when needed.
- Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.
- Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
- Performed weekly inventories of food items stored in refrigerators or freezers.
- Oversaw meal preparation and monitored food handling to encourage safety.
- Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
- Maximized team performance by training new employees on proper food handling and restaurant protocols.
- Maintained budgeted food costs using tools within inventory management system.
- Received, organized and rotated paper goods and food ingredients.
- Planned kitchen staff schedules to maximize coverage and encourage collaboration.
- Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
- Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
Executive Chef Restaurant Consultant
Lila Café and Halal Bros Grill
New York, NY
01.2016 - 01.2021
- Ordering , inventory, new menu concepts for specials.
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Created daily specials based on seasonal ingredients and customer feedback.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Worked closely with purchasing manager to control food costs while maintaining product quality standards.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Analyzed customer feedback data to improve existing recipes or create new ones.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Performed financial analysis and recommended effective methods to cut costs.
- Controlled labor costs through effective use of staff scheduling techniques.
- Tracked sales figures for each dish served in order to identify popular items.
- Coordinated with front-of-house staff regarding reservations and table management.
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
Education
Culinary Arts and Restaurant Management -
Culinary Academy of Long Island
01.2010
Skills
- Food Stock and Supply Management
- Sanitation Guidelines
- Hiring, Training, and Development
- Team Leadership
- Food and Beverage Pairing
- Budgeting and Cost Control
- Staff Scheduling
- Banquets and Catering
- Inventory Management
- Forecasting and Planning
- Restaurant Operations
- Quality Assurance
- BOH Operations
- Performance Assessments
- Vendor Relationship Management
- Menu Planning
- Coaching and Mentoring
- Food spoilage prevention
- Performance assessments
Personal Information
Title: Executive Chef, Restaurant Manager, Catering Manager
Certification
- Servsafe
Affiliations
- Studying for Master Chef exam
References
References available upon request.
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Quote
If the doors of perception were cleaned, everything would appear to man as it is: infinite.
William Blake
Timeline
Sous Chef
CO Asian
03.2023 - Current
Kitchen Manager/Asst GM
Fox and Hound Bar and Grille
01.2022 - 03.2023
Executive Chef Restaurant Consultant
Lila Café and Halal Bros Grill
01.2016 - 01.2021
Culinary Arts and Restaurant Management -
Culinary Academy of Long Island