Dieysha Banks
Baton Rouge,LA
Summary
Accomplished Sous Chef at Queen Eats and Royal Treats, adept in kitchen leadership and food safety, streamlined operations by implementing inventory management techniques, enhancing food presentation, and fostering team collaboration. Elevated customer service standards, achieving significant improvements in kitchen efficiency and safety.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Sous Chef
Queen Eats and Royal Treats
10.2018 - Current
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
Lead Kitchen Manager
Portobellos Restaurant
01.2015 - 08.2018
- Maintained a clean and sanitary kitchen environment, adhering to strict safety and hygiene standards.
- Streamlined scheduling processes to optimize labor costs while ensuring adequate coverage during peak hours.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen and dining areas.
- Established strong vendor relationships for reliable delivery of fresh ingredients at competitive prices without compromising quality.
- Developed creative menu offerings, incorporating seasonal ingredients and diverse cuisine styles to appeal to varied tastes.
Deli Clerk
HI Nabor Supermarket
01.2008 - 06.2010
- Greeted customers at counter to fulfill requests and answer questions.
- Precisely measured, weighed, sliced, and packaged deli products according to customer requests while minimizing waste.
- Maintained a safe working environment by adhering to food safety guidelines and promptly addressing any hazards.
- Prevented food spoilage by monitoring dates, rotating stock, and following proper storage procedures.
- Improved workflow efficiency by effectively multitasking, prioritizing tasks, and communicating with team members.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Responded to telephone inquiries regarding available products and services and helped customers make appropriate choices.
- Took special orders for event catering and party trays, assisting customers by recommending additional items, condiments, and garnishes.
Education
GED -
Baker High School
Baton Rouge, LA05.2004
Skills
- Team Leadership
- Kitchen leadership
- Food Safety
- Inventory Management
- Safe Food Handling
- Food presentation
- Customer Service
- Kitchen Organization
Certification
Food Safety Certification
Timeline
Sous Chef
Queen Eats and Royal Treats
10.2018 - Current
Lead Kitchen Manager
Portobellos Restaurant
01.2015 - 08.2018
Deli Clerk
HI Nabor Supermarket
01.2008 - 06.2010
GED -
Baker High School
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