Da'Lecia Sanford
Trotwood,Ohio
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Conversational Spanish skills. Forward-thinking professional offering more than 5 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times.
Overview
4
4
years of professional experience
1
1
Certification
Work History
Line Chef
Sea Island Resort
04.2022 - 08.2022
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Assisted head chef in preparing and serving food.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Prepped daily menu items to quickly deliver upon request.
- Placed orders to restock items before supplies ran out.
- Followed recipes and food presentation standards at Sea Island.
- Operated fryer and cooked meats on grill.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Maintained well-organized mise en place to keep work consistent.
- Seasoned and marinated cuts of meat, poultry and fish.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
Line Chef
Loose Ends Brewing
05.2021 - 08.2021
- Assessed issues with faulty equipment and utilized troubleshooting methods to alleviate problems and restore optimal production levels.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Created new recipes and updated existing ones to reflect changing trends and customer preferences.
- Operated grills, fryers and ovens to cook food items.
- Trained and assisted new kitchen staff members.
Manager
MVCTC Culinary Cafe
08.2019 - 05.2021
- Managing employees, ensuring orders go out and ensuring the kitchen runs effectively
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Maximized quality assurance by completing frequent line checks.
- Monitored food temperature, discarding items not stored correctly.
- Assisted in setting up and breaking down kitchen stations.
- Maintained speed of service for food orders while minimizing errors and complaints.
- Maintained kitchen productivity, guaranteeing timely preparation, and serving of dishes in alignment with customer specifications.
Lead Chef
Fox Run Senior Living
12.2020 - 04.2021
- Developed, maintained and utilized diverse client base.
- Negotiated prices, terms of sales and service agreements.
- Presented professional image consistent with company's brand values.
- Identified new business opportunities through cold calling, networking, marketing and prospective database leads.
- Plated and presented all dishes to match established restaurant standards.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Handled portion control activities according to specified instructions provided by chef.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Crew Trainer
Fazolis
04.2019 - 12.2020
- Cook and plate entrees, ensure food safety, manage portion sizes etc...
- Maintained current knowledge of all team position requirements.
- Mentored junior employees to improve performance, food safety, and customer service.
- Set positive example for team members by providing high-quality, efficient service.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Provided coaching and mentoring to employees.
- Trained other employees in customer service, food safety, and performance requirements.
- Taught new team members correct procedures for all areas of operations.
Education
Associate of Arts - Culinary Arts
The Culinary Institute of America
1946 Campus Dr, Hyde Park, NY 1253804.2023
High School Diploma -
Trotwood-Madison High School
4440 N Union Rd, Trotwood, OH 4542605.2021
Culinary Certification - Culinary Arts
Miami Valley Career Technology Center
6800 Hoke Rd, Clayton, OH 4531505.2021
Skills
- Equipment Operation: Broiler, Deep-Fryer, Steamer, 6 and 2 Top Ranges, Hot Holding Unit, Convection Oven, Conveyor Oven, Cold Unit, Slicer, Coffee/Tea Maker, Ice machine, Bench/Table Mixer, Food Processor, Flattop Griddle, Commercial Dish Machine, 3 Compartment Sink, Induction/Propane Burner, Blender, Gas Grill, Steamer, Hand Tools
- Production Stations: Entrée (poultry, beef, veal, pork, lamb, seafood), Soups/Stocks, Sauces, Breads, Cold Desserts, Short Order, Salads, Beverages, Vegetables, Starches, Cakes, and Pizza
- Ordering and Receiving
- Cleanliness and Sanitation
- Bulk Food Preparation
- Kitchen Staff Management
- Hospitality Management
- Food Hygiene and Safety
- Servsafe Certified
- Train Staff
- BOH Operations
- Food Preparing, Plating and Presentation
Certification
- ServSafe Manager Certification
- Fire Safety
- First Aid/CPR Certification
- MSDS Information Certification: Chemical Cleaning Agents, Caustics, Detergents Management: Leadership, Problem Solving
- Media/Information/Communication/Technology Literacy, Operations, Entrepreneurship Service Certification
- Station Certification: Server, Busser, Cashier, Host/Hostess, Dining Room Supervisor, Food Runner/Expeditor Certifications
- OSHA Occupational Safety and Health Administration (OSHA) – 10 Hour Construction Safety Class
- ServSafe ServSafe Food Handler's Certification
Additional Information
- Awards and Activities: FCCLA Competition, April 2020 - In this event, some classmates and I individually created poster board projects with the topic being Culinary based, I chose Nutrition, I gathered information from my Family and I over what we ate for over a course of a month, I then would present it to a group of judges and competed with students from all over the region and got gold (which is the highest ranking) I then would be going on to the National competition but Covid had everything get shut down.
- The Culinary Institute of America: Black Culinary Society Events: James Hemings Dinner 2021 - Here we produced a 3 course meal to honor the late James Hemings on behalf of BCS and to shed light on the foods he created whilst being a chef for Thomas Jefferson.
- The Culinary Institute of America: Black Culinary Society Events: 'Remember Me' Dinner 2022 - During this event, we created a 5-course dinner replicating what black veterans would eat during war, especially in the south. This event was created to honor our black veterans who went to war during World War II.
Timeline
Line Chef
Sea Island Resort
04.2022 - 08.2022
Line Chef
Loose Ends Brewing
05.2021 - 08.2021
Lead Chef
Fox Run Senior Living
12.2020 - 04.2021
Manager
MVCTC Culinary Cafe
08.2019 - 05.2021
Crew Trainer
Fazolis
04.2019 - 12.2020
Associate of Arts - Culinary Arts
The Culinary Institute of America
High School Diploma -
Trotwood-Madison High School
Culinary Certification - Culinary Arts
Miami Valley Career Technology Center