DIDIER THIERS
Walkertown,NC
Summary
Culinary leader directing high-volume kitchen operations, training staff, and maintaining food quality and sanitation standards. Manages inventory ordering, tracks stock, processes invoices, and oversees equipment upkeep. Supports efficient daily service through operational discipline and clear team communication.
Overview
1
1
Language
14
14
years of professional experience
Work History
Executive Sous Chef
OUTWEST STEAKHOUSE
Kernersville, North Carolina
06.2025 - Current
- Led kitchen staff and assigned tasks across food production stages.
- Prepared seasonal dishes that met company standards and menu requirements.
- Managed ordering, inventory tracking, invoice processing, payment settlement, and equipment upkeep.
- Reviewed recipes and set menu prices based on food, labor, and overhead costs.
- Completed financial analysis and recommended strategies to optimize costs.
- Reduced waste and supported daily kitchen operations, enhancing workflow efficiency.
- Mediated disputes among kitchen staff to promote a positive work environment. and provided guidance.
Sous Chef
Quaintance-Weaver Management
Greensboro, NC
01.2025 - 06.2025
- Collaborated with executive chef and culinary team to develop seasonal menus, enhancing guest dining experiences.
- Trained kitchen staff on sanitation, safety, and recipe standards.
- Managed inventory ordering and receiving for kitchen supplies and ingredients, maintaining stock levels and freshness.
- Conducted daily kitchen prep for Quaintance-Weaver Hospitality dining operations, ensuring efficiency and quality.
Sous Chef
OUTWEST STEAKHOUSE
01.2020 - 01.2025
- - Managed daily kitchen staff and service operations, ensuring adherence to food quality standards set by executive chef. - Oversaw kitchen staff operations, fostering teamwork and clear communication to enhance service delivery. - Prepared daily prep lists, tracked inventory, and submitted food orders. - Developed costed daily specials while upholding cleanliness and sanitation standards during service and closing.
- Supervised kitchen operations for Quaintance-Weaver Management dining venues.
- Trained line cooks on recipes, plating, and service standards.
- Coordinated prep work, station setup, and kitchen timing.
COOK
OUTWEST STEAKHOUSE
01.2013 - 01.2020
- Prepared grilled steaks, burgers, and sides for busy steakhouse service.
- Assembled entrées according to house recipes and presentation standards.
- Monitored food temperatures and upheld sanitation standards to ensure safe kitchen environment.
- Organized and prioritized food orders to expedite kitchen operations and improve service flow. to expedite food from kitchen according to cook time and delivery time.
- Oversaw food order process to enhance accuracy and ensure timely delivery. to ensure timely delivery.
- Guided junior cooks on food preparation methods and techniques.
- Mentored and trained under guidance from CIA-educated owner chef for 10 plus years.
Education
ASSOCIATE IN APPLIED SCIENCE - CULLINARY ARTS
GUILFORD TECHNICAL COMMUNITY COLLEGE
Greensboro, NC12-2024
Skills
- Microsoft Excel and Outlook proficiency
- ServSafe certification
- ManageFirst certification
- Leadership skills
- Compassionate demeanor
- Conversational Spanish
- Punctual attendance
- Kitchen equipment operation
Personal Information
Title: CHEF
Languages
Spanish
Professional
Timeline
Executive Sous Chef
OUTWEST STEAKHOUSE
06.2025 - Current
Sous Chef
Quaintance-Weaver Management
01.2025 - 06.2025
Sous Chef
OUTWEST STEAKHOUSE
01.2020 - 01.2025
COOK
OUTWEST STEAKHOUSE
01.2013 - 01.2020
ASSOCIATE IN APPLIED SCIENCE - CULLINARY ARTS
GUILFORD TECHNICAL COMMUNITY COLLEGE