Damien Ali
Mount Sinai,NY
Summary
Sous Chef supporting fast-paced restaurant and banquet operations, with a focus on Italian-American and fusion cuisine incorporating Asian, Thai, and French cooking techniques. Bringing steady organization from high-volume kitchen work, the Sous Chef ensures accurate prep, plating, and service execution under pressure. Known for clean, safe kitchen habits that enhance guest satisfaction across varying service demands.
Overview
4
4
years of professional experience
Work History
Sous chef
Willow creek country club
Mount Sinai New York
10.2025 - Current
- Prepare 10 banquet and event dishes per shift while maintaining timing, presentation, and kitchen standards.
- Coordinate daily kitchen prep to keep ingredients, stations, and service timelines organized.
- Supervise line activity and support cooks with clear direction during service periods.
- Review food presentation and portion consistency before dishes leave the kitchen.
- Support menu planning by testing recipes and adjusting preparation methods for kitchen execution.
Line cook
Jean George’s 425
Mid town manhattan
08.2024 - 09.2025
- Supported 5 station setups per shift while adapting quickly to a fast-paced New York kitchen.
- Kept the kitchen clean and organized to support smooth service and efficient daily operations.
- Prepared ingredients and completed mise en place to keep service moving during busy kitchen shifts.
- Executed recipes accurately and followed direction from experienced chefs in a fast-paced environment.
Line Cook
The Walt Disney World Company
Orlando
03.2023 - 10.2023
- Followed ServSafe and food safety practices to support clean, compliant station setup and reliable meal service.
- Coordinated with kitchen staff to keep orders moving smoothly and support timely delivery in a high-volume environment.
- Adapted dishes for food allergies and dietary restrictions while delivering a safe, guest-focused dining experience.
Student Advisor
The Culinary Institute of America
Hyde Park
01.2023 - 04.2023
- Assist peers with class scheduling and timely resolution of campus questions.
- Provide clear guidance that supports students through routine academic and campus matters.
- Maintain a smooth academic experience by answering questions promptly and directing students to the right resources.
Line Cook
Willow Creek Country Club
Mount Sinai
05.2022 - 08.2022
- Prepared line items consistently for daily dining and banquet service in a fast-paced club kitchen.
- Maintained kitchen workflow by organizing station setup, mise en place, and recipe execution before service.
- Handled food safety, ServSafe standards, and HACCP protocols while supporting consistent kitchen sanitation.
- Coordinated with kitchen staff to keep service moving smoothly and support menu changes as needed.
- Adapted dishes for dietary restrictions and food allergies while maintaining quality and presentation standards.
Education
Associate's Degree - Culinary Arts
The Culinary Institute of America
Hyde Park04.2024
2 Year Degree - Culinary Arts
Eastern Suffolk BOCES
Islip09.2022
High School - undefined
Mount Sinai High School
Mount Sinai06.2022
Skills
- Servsafe
- Food safety
- Culinary arts
- Kitchen management
- Menu development
- HACCP protocols
- Food cost control
- Inventory ordering
- Station setup
- Mise en place
- Banquet service
- Food preparation
- Recipe execution
- Dietary accommodation
- Team coordination
Personal Information
Title: Culinary Professional
Awards
Student of the Year - American Culinary Federation
Additional information
- Awards
- Student of the Year - American Culinary Federation
Timeline
Sous chef
Willow creek country club
10.2025 - Current
Line cook
Jean George’s 425
08.2024 - 09.2025
Line Cook
The Walt Disney World Company
03.2023 - 10.2023
Student Advisor
The Culinary Institute of America
01.2023 - 04.2023
Line Cook
Willow Creek Country Club
05.2022 - 08.2022
High School - undefined
Mount Sinai High School
2 Year Degree - Culinary Arts
Eastern Suffolk BOCES
Associate's Degree - Culinary Arts
The Culinary Institute of America