Summary
Overview
Work History
Education
Skills
Timeline
Chevonne Hicks

Chevonne Hicks

Valparaiso,IN

Summary

Dedicated Industry professional with a history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.

Overview

23
23
years of professional experience

Work History

Store Manager

M and M Beauty Supply
08.2020 - Current
  • Order products, Manage employees, Create relations with owners to buy and sell products, Customer service, Number 1 wig seller

Assistant Manager

Food 4 Less
04.2010 - 03.2020
  • Decorated custom cakes, Ordered products, Scheduled employees, Customer service

Owner/Manager

Sugar High Catering
05.2005 - 01.2014
  • Catered large events (parties, debates, weddings), Networked with local political figures, leaders, residents

Sous Chef

Radisson Star Plaza
05.2005 - 03.2010
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.

Sous Chef

Koko Taylor’s Steakhouse
08.2001 - 08.2005
  • Mentored kitchen staff to prepare each for demanding roles.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

Education

Associate Of Arts And Sciences - Restaurant And Culinary Management

Cooking And Hospitality Institute of Chicago, Chicago, IL
05.2003

BS in Biology - Biology

The University of Alabama, Tuscaloosa, AL
03.2002

Skills

  • Retail Management
  • Store Management Experience
  • Recruiting
  • Catering
  • Food Safety
  • Sales Management
  • Payroll
  • Banquet Experience
  • Supervising Experience
  • Leadership
  • Kitchen Management Experience
  • Assistant Manager Experience
  • Inventory Control
  • Budgeting
  • Culinary Experience
  • Shift Management
  • Food Preparation
  • Menu Planning
  • Talent Recruitment
  • Partnership Building
  • Shift Scheduling
  • Team Development
  • Payroll Management
  • Store Merchandising
  • Customer Service Management
  • Employee Training
  • Supply Ordering
  • Project Management
  • POS Systems
  • Retail Inventory Management
  • Hourly shift management
  • Store displays
  • Opening and closing procedures
  • Multitasking and Organization
  • Team Leadership
  • Employee Terminations
  • Friendly and Positive
  • Inventory Oversight
  • Vendor Management
  • Problem-Solving
  • Customer Response
  • Employee Scheduling
  • Delegating Work
  • Retail Merchandise Quality Standards
  • Customer Service
  • Order Management
  • Training and mentoring

Timeline

Store Manager - M and M Beauty Supply
08.2020 - Current
Assistant Manager - Food 4 Less
04.2010 - 03.2020
Sous Chef - Radisson Star Plaza
05.2005 - 03.2010
Owner/Manager - Sugar High Catering
05.2005 - 01.2014
Sous Chef - Koko Taylor’s Steakhouse
08.2001 - 08.2005
Cooking And Hospitality Institute of Chicago - Associate Of Arts And Sciences, Restaurant And Culinary Management
The University of Alabama - BS in Biology, Biology

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Chevonne Hicks