Dewi Dahran
Brooklyn,NY
Summary
Innovative, New York based Executive Sous Chef known for high productivity and efficiency in task completion. Possess specialized skills in menu development, kitchen team leadership, and inventory management. Excel in time management, problem-solving, and communication, ensuring seamless kitchen operations and superior dining experiences.
Overview
7
7
years of post-secondary education
11
11
years of professional experience
Work History
Executive Sous Chef
Win Son Restaurant
New York, NY
02.2023 - Current
- Expedited high-volume dinner services and high-profile events, enhancing guest satisfaction and operational flow.
- Developed seasonal menus inspired by Taiwanese cuisine and local ingredients.
- Supervised kitchen staff, fostering a culture of culinary excellence and adherence to standards.
- Managed food inventory, maintaining quality and compliance with safety regulations to uphold restaurant reputation.
- Monitored food costs on a weekly basis to maintain target profit margins.
Catering Manager
Cait on a Plate
New York, NY
08.2020 - 10.2023
- Coordinated logistics for food delivery and service, ensuring timely execution across various venues.
- Supervised daily activities to enhance operational efficiency and streamline service delivery.
- Developed menus tailored to customer preferences and dietary requirements.
Event Chef
Brooklyn Winery
New York, NY
02.2019 - 03.2020
- Prepare and serve multiple courses for up to 200 guests in a high pace event environment.
- Oversaw preparation for multiple large events simultaneously, ensuring seamless execution.
- Assisted the Chef de Cuisine in expediting service.
Senior Line Cook
Little Park
New York, NY
09.2017 - 02.2019
- Strong training in upscale dining and plating.
- Managed off-site, large party events ranging from 50 – 350 guests.
- Maintained cleanliness and organization of kitchen workspace.
Senior Line Cook
Locanda Verde
New York, NY
06.2015 - 06.2017
- Maintained strict adherence to product freshness, food safety, refrigeration, and sanitation standards to ensure quality dining experiences.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Prepared high-quality dishes using fresh, seasonal ingredients.
- Maintained cleanliness and organization in kitchen and work areas.
- Assisted in menu development with innovative culinary ideas.
Education
Associates of Science - Digital Marketing
Borough of Manhattan City College
New York, NY 08.2019 - 06.2021
Associate of Arts - Culinary Arts & Restaurant Management
Santa Barbara City College
Santa Barbara, CA 08.2012 - 05.2014
High School Diploma - Fine Arts/Illustration Received Advanced Arts
High School of Art & Design
New York, NY 09.2008 - 06.2012
Skills
- Team leadership
- High volume service
- Menu development
- Culinary cost control
- Event logistics coordination
- Effective communication
- Hiring, training, and development
Pronouns
(she/her)
Timeline
Executive Sous Chef
Win Son Restaurant
02.2023 - Current
Catering Manager
Cait on a Plate
08.2020 - 10.2023
Associates of Science - Digital Marketing
Borough of Manhattan City College
08.2019 - 06.2021
Event Chef
Brooklyn Winery
02.2019 - 03.2020
Senior Line Cook
Little Park
09.2017 - 02.2019
Senior Line Cook
Locanda Verde
06.2015 - 06.2017
Associate of Arts - Culinary Arts & Restaurant Management
Santa Barbara City College
08.2012 - 05.2014
High School Diploma - Fine Arts/Illustration Received Advanced Arts
High School of Art & Design
09.2008 - 06.2012