Christian Landreth
Greenville,GREENVILLE
Summary
30 years experience, professional training
Overview
8
8
years of professional experience
Work History
Lead Line Chef
Atrium Hospitality
Greenville, SC
02.2022 - Current
- Followed recipes and food presentation standards at [Business Name].
- Restocked food items throughout shift to provide head chef with proper ingredients for dishes.
- Operated fryer and cooked meats on grill.
- Assisted head chef in preparing and serving food.
- Complied with sanitation and nutrition regulations and safety standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Maintained well-organized mise en place to keep work consistent.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Cleaned kitchen counters, refrigerators and freezers.
- Assisted with routine stock rotation to keep ingredients fresh.
- Rotated through all prep stations to learn different techniques.
Sous Chef
Greenville Country Club
Greenville, SC
11.2019 - 10.2020
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Executive Chef
Crepe Du Jour
Greenville, SC
01.2017 - 09.2019
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
Executive Chef
Davanis
Greenville, South Carolina
11.2012 - 01.2017
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
Education
No Degree - Culinary Arts
Greenville Technical College
Greenville, SCNo Degree - Associate Program
Auguste Escoffier School of Culinary Arts
Boulder, COSkills
- Portion Standards
- High-Volume Environments
- Special Events and Catering
- Food Rotation
- Chef Support
- Instruction and Delegation
- Quality Control and Oversight
Accomplishments
maintained a 4.0 grade average, best in the upstate award , taste of the nation winner recipent
Timeline
Lead Line Chef
Atrium Hospitality
02.2022 - Current
Sous Chef
Greenville Country Club
11.2019 - 10.2020
Executive Chef
Crepe Du Jour
01.2017 - 09.2019
Executive Chef
Davanis
11.2012 - 01.2017
No Degree - Culinary Arts
Greenville Technical College
No Degree - Associate Program
Auguste Escoffier School of Culinary Arts