Donald Ross

Sous Chef

Sodexo Live

03.2023 - Current

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.
Planned and directed high-volume food preparation in fast-paced environment.
Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
Developed close relationships with suppliers to source best ingredients.
Modified recipes to accommodate dietary restrictions and allergies.
Implemented food cost and waste reduction initiatives to save money.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Evaluated food products to verify freshness and quality.
Set up and broke down kitchen for service.
Participated in food tastings and taste tests.
Disciplined and dedicated to meeting high-quality standards.
Coordinated with team members to prepare orders on time.
Utilized culinary techniques to create visually appealing dishes.