Dillon Carr
Van Nuys,US
Summary
Highly effective sous chef proficient in operating in fast-paced, demanding environments. Adaptable professional with a proven track record of successfully handling any challenge. With 9 years of experience in the high-end restaurant industry, skilled in creating exceptional culinary experiences and ensuring customer satisfaction.
Overview
11
11
years of professional experience
Work History
Sous Chef
Ivy Park Living
08.2023 - 12.2023
- 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.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Chef
Ballast Point
10.2022 - 08.2023
- Collaborated with fellow cooks to develop new menu items, increasing customer satisfaction and repeat business.
- Utilized strong organizational skills to manage multiple priorities simultaneously under pressure during busy shifts.
- Trained new hires, fostering a positive team environment and contributing to overall staff development.
- Demonstrated versatility in cooking styles, adapting quickly to different menu offerings or specials as required.
- Consistently met high volume demands while maintaining impeccable quality control standards for all dishes prepared.
Chef
Risu
02.2021 - 03.2022
- Maintained well-organized mise en place to keep work consistent.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Placed orders to restock items before supplies ran out.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Sous Chef / Team Leader
320 Main
04.2017 - 10.2020
- 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.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
Line Cook
Aji Japanese Restaurant
12.2015 - 06.2017
- Fryer, Grill, Pantry, Dishwasher
Cashier/Sales
SCSB Investments
10.2012 - 11.2015
- Coordinate daily operations, Effectively driven sales with production staff, Maintain overview of work-in-progress to produce at optimum efficiency, Act as liaison between executive personnel and staff, Budget each project to ensure profitability, Scheduling, Daily accounting and bank deposits, Cashier, Membership account
Education
High School Diploma -
Whitney High School
01.2015
Skills
- Supervising Food Prep
- Food Safety
- Kitchen Organization
- Garnishing Techniques
- Safe Food Handling
- Sanitation Procedures
- Fryer
- Grill
- Saute Skills
- Butchery skills
- Knife Skills
- Food handling
Timeline
Sous Chef
Ivy Park Living
08.2023 - 12.2023
Chef
Ballast Point
10.2022 - 08.2023
Chef
Risu
02.2021 - 03.2022
Sous Chef / Team Leader
320 Main
04.2017 - 10.2020
Line Cook
Aji Japanese Restaurant
12.2015 - 06.2017
Cashier/Sales
SCSB Investments
10.2012 - 11.2015
High School Diploma -
Whitney High School
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