Cornelius Murry
Kansas City,MO
Summary
Dedicated and enthusiastic professional with a strong work ethic and team-oriented approach. Exceptional at collaborating with colleagues and thriving in diverse settings. Skilled in swiftly addressing issues to deliver positive outcomes. Adept at fostering and leading a creative, industrious team environment. Proficient in crafting a broad spectrum of culinary delights.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Sous Chef
Aixois French Bistro
Kansas City, MO
09.2023 - 02.2024
- Lead the kitchen in achieving smooth overall service
- Prep lists, taking inventory daily/ordering product, creating lunch and dinner specials daily
- Working the final step of executing food service, reviewing BEOs for catering making sure we have the product and that it's prepared.
Sous Chef
Homestead Country Club
Prairie Village, KS
08.2022 - 09.2023
- Design menus for 'Club Grill' and special events
- Monitor food costs, minimizing waste
- Oversee procurement for kitchen and dining, excluding beverages
- Administer hiring through Paycom and Indeed profiles
- Conduct comprehensive training for culinary team on menu execution
- Draft kitchen staff schedules and control labor expenses
- Compile detailed reports on inventory, food costs, and labor expenditures.
Sous Chef
Miyagi's on Sunset
Los Angeles, CA
01.2018 - 06.2020
- Managed evening kitchen operations
- Educated staff on culinary techniques
- Collaborated with the head chef to develop innovative menu selections
- Controlled food costs through inventory management and waste reduction
- Procured ingredients for the hot kitchen
- Ensured quality control for all served meals.
Sous Chef
Paramount Studios
Los Angeles, CA
04.2014 - 12.2017
- Directed craft services for multiple production sets 26, 27, 28
- Crafted menus for various award show events
- Coordinated food services with the Watertower
- Kept food costs within target percentages
- Communicated with various production crews to provide the variety and requested cuisine for different tier of staff, i.e extra's, director, principle actors etc by offering a broad selection from casual fare to upscale options.
Line cook - Chef de Cuisine
The Glacier Club
Durango, CO
05.2011 - 01.2013
- Worked the line for dinner service
- Developed daily specials, including fish and soup selections
- Ensured supreme quality food preparation for a high-end membership club
- Frequently led dinner service operations
- Worked alongside esteemed chefs to refine culinary offerings.
Education
Some college -
El Camino Community College District
06.2004
Auguste Escoffier School of Culinary Arts
Skills
- Resourceful
- Detail oriented
- A idea person
- Able to take direction without question
- A extremely quick learner
- Catering
- Banquet Experience
- Time Management
- POS
- Labor Cost Analysis
- Inventory Control
- Restaurant Management
- Menu Planning
- Meat Cutting
- Great with knife and fish
- Food Service Management
- Purchasing
- Profit & loss
- Pricing
- Microsoft Office
- Presentation skills
Certification
- Food Safety Certification
- ServSafe
Additional employment and references
Century Plaza Hotel (Beverly hills), Doubletree hotel Durango, Sushitarian Durango hot kitchen and sushi chef, Fantasee yachts, Marina Del Rey, Randy's steakhouse Durango, Ryan Bagby, 503-258-7208, Jeff Clark, 316-204-8893, Will Dowle, 858-833-5460
Timeline
Sous Chef
Aixois French Bistro
09.2023 - 02.2024
Sous Chef
Homestead Country Club
08.2022 - 09.2023
Sous Chef
Miyagi's on Sunset
01.2018 - 06.2020
Sous Chef
Paramount Studios
04.2014 - 12.2017
Line cook - Chef de Cuisine
The Glacier Club
05.2011 - 01.2013
Some college -
El Camino Community College District
Auguste Escoffier School of Culinary Arts
- Food Safety Certification
- ServSafe
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