Desser Erwin
Jacksonville
Summary
Dynamic Executive Sous Chef with a proven track record at Southern Table Hospitality, excelling in menu development and inventory management, seeking a position in the food distribution industry. Expert in training staff, resolving conflicts, ordering and inventory control, ensuring high-quality food, and exceptional customer service. Adept at cost management, leading teams to enhance culinary standards and operational efficiency.
Overview
11
11
years of professional experience
Work History
Executive Sous Chef
Southern Table Hospitality
Saint Augustine
07.2021 - Current
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Resolved conflicts between kitchen staff members and provided guidance as needed.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Created interview questionnaires, job descriptions and advertisements, pre-screening protocols and post-interview assessments.
Head Chef/Manager on Duty
Blue Water Terrace
Christiansted
10.2017 - 07.2021
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Addressed customer complaints promptly and professionally while maintaining high standards of customer service.
- Prepared meals in a timely manner while upholding food quality and customer satisfaction.
Head Cook/ Shift Manager
Deep End Bar and Grille
Christiansted
03.2014 - 09.2017
- Served as lead cook, guiding and assisting training of less experienced cooks.
- Consulted with executive chef regarding menu changes or other matters related to the kitchen.
- Kept kitchen, cooking utensils and storeroom clean and neat.
- Addressed customer feedback regarding food quality and presentation.
- Ensured compliance with all relevant laws and regulations regarding food safety.
Education
High School Diploma -
St. Croix Educational Complex
St. Croix, USVI06-2015
Skills
- Inventory management
- Menu development
- Food safety
- Staff training
- Culinary skills
- Customer service
- Team leadership
- Conflict resolution
- Cost management
- Quality control
References
Thomas Detten (904) 217-9591
Relationship: Former Supervisor
Ruth Cresenzo (336) 269-0123
Relationship: Mentor
Timeline
Executive Sous Chef
Southern Table Hospitality
07.2021 - Current
Head Chef/Manager on Duty
Blue Water Terrace
10.2017 - 07.2021
Head Cook/ Shift Manager
Deep End Bar and Grille
03.2014 - 09.2017
High School Diploma -
St. Croix Educational Complex