Dieuvaillant Fonrose
Winter Haven,Florida
Summary
Hardworking Sous-Chef bringing detail-oriented approach to food preparation and handling. Reliable individual possessing excellent communication and problem-solving strengths. I am a dedicated Sous-Chef experienced in Restaurant environments. Focused and collaborative team player skillful in communicating and translating customer requests. Offering deep understanding of food safety, OSHA and health code requirements, ServSafe Certified. And, I a creative Lead Cook with 9 years of kitchen experience. Proficient in menu planning and delegating kitchen tasks to appropriate employees. Talented at staying calm and efficient in stressful situations and monitoring cook safety.
Overview
9
9
years of professional experience
Work History
Lead Cook
Harbor Chase Assisted Living
Orlando, FL
08.2023 - Current
- I prepare soups of the day; this is a daily procedure to get the soup of the day done and ready. Prepare other food items for lunch, dinner and supper. i cooked to order, getting tickets from servers using a flat grill to make foods. i sautéed, cut vegetables, as needed, and prepare other meals per my executive chef.
• I assist the Chef with overall culinary direction and development of the team, while promoting collaboration and a lively work environment
• I supervise the daily operation and execution of all menu categories and recipes to ensure the quality and efficiency for every dish
• Continue to grow in your culinary career by working in a variety of kitchens and locations without ever having to leave the company
• Create dishes from around the world with endless ingredients at your fingertips
Sous Chef
Holiday Inn Hotel Sandton
Orlando, FL
06.2015 - 08.2021
- Cook every meal depending on number of tickets. Prepare meals such as soup of the day and other prep as needed.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Created a positive work environment by encouraging teamwork among staff members.
Education
Associate of Arts - Hospitality Management
Auguste Escoffier School of Culinary Arts
Boulder, CO01-2025
High School Diploma -
Auburndale Senior High School
Auburndale, FL06-1991
Skills
Food Processing
- Recipe Creation
- Menu Preparation
- Kitchen Sanitation
- Kitchen Organization
- Employee Supervision
- Meal Preparation
- Training Management
Languages
English
Professional
Creole
Professional
Timeline
Lead Cook
Harbor Chase Assisted Living
08.2023 - Current
Sous Chef
Holiday Inn Hotel Sandton
06.2015 - 08.2021
Associate of Arts - Hospitality Management
Auguste Escoffier School of Culinary Arts
High School Diploma -
Auburndale Senior High School