CHEVIS ROBINO-AH NEE
Portland,OR
Summary
Experienced and versatile sous chef with 10+ years in high-volume, fast-paced kitchens. Proven leader with strengths in team management, menu development, and operational efficiency. Adept at maintaining food quality, cost control, and a collaborative kitchen culture. Passionate about delivering exceptional dining experiences through precision, creativity, and consistency.
Overview
15
15
years of professional experience
Work History
Sous Chef
Hey Luigi
Portland, Oregon
06.2025 - Current
- Supervised kitchen staff and ensured adherence to safety standards.
- Trained new culinary team members on kitchen procedures and techniques.
- Created a positive work environment by encouraging teamwork among staff members.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
Executive Sous Chef
King Tide Fish & Shell
Portland, OR
05.2024 - 05.2025
- Directed kitchen team, boosting morale and productivity through clear communication and leadership.
- Assisted with creative menu development and ensured consistency of food quality during daily service.
- Maintained accurate inventory, ordered supplies, and tracked invoices to control costs.
- Coordinated BEO execution and ensured compliance with local labor and safety regulations.
Line Cook (Various Roles)
Yaowarat | Bollywood Theater
Portland, OR
08.2020 - 05.2024
- Handled daily mise en place, knife work, and high volume line execution with speed and accuracy.
- Expedited orders and maintained quality during busy shifts.
- Provided prep support across multiple stations and maintained a clean, organized kitchen.
Lead Line Cook
Ecliptic Brewing
Portland, OR
04.2022 - 11.2023
- Oversaw hotline operations, performed daily quality checks, and ensured readiness before service.
- Collaborated on seasonal menu items, and placed food and supply orders as needed.
- Trained new team members and acted as the point of contact for issue resolution during service.
- Assisted with labor planning and back of house efficiency improvements.
Sous Chef
Fête
Honolulu, HI
08.2018 - 08.2020
- Managed daily kitchen operations and staff, supporting the Executive Chef and Chef de Cuisine.
- Led prep for large events and private dinners, ensuring smooth execution from start to finish.
- Maintained kitchen cleanliness, inventory, and food safety compliance.
- Assisted with food ordering, station management, and staff development.
Previous Culinary Roles
Bazaar Meat, Le Cirque, Carbone, Bouchon Bistro
Las Vegas, NV
01.2011 - 08.2018
- Developed techniques in garde manger, sauté, pasta, and meat stations, as well as expediting services.
- Worked in high-end, fine dining environments, ensuring plating precision and service timing.
- Contributed to daily prep, temperature logging, and execution of dishes under pressure.
- Maintained cleanliness and organization while collaborating across stations.
Skills
- Kitchen leadership and team training
- Menu and recipe development
- High-volume service execution
- Inventory and cost control
- Event coordination
- Food safety and sanitation
- Microsoft Office suite proficiency
References
Alexander Diestra
Executive Chef, The Heathman Hotel
(503) 860-9215
Timeline
Sous Chef
Hey Luigi
06.2025 - Current
Executive Sous Chef
King Tide Fish & Shell
05.2024 - 05.2025
Lead Line Cook
Ecliptic Brewing
04.2022 - 11.2023
Line Cook (Various Roles)
Yaowarat | Bollywood Theater
08.2020 - 05.2024
Sous Chef
Fête
08.2018 - 08.2020
Previous Culinary Roles
Bazaar Meat, Le Cirque, Carbone, Bouchon Bistro
01.2011 - 08.2018