Dondre
Winder,GA
Summary
Innovative Sous Chef with a knack for enhancing kitchen productivity and efficiency through effective task management. Possess specialized skills in inventory control, menu development, and food safety compliance. Excel in leadership, communication, and problem-solving to deliver exceptional dining experiences.
Overview
9
9
years of professional experience
Work History
Sous Chef
West Egg Cafe
Atlanta, GA
11.2017 - Current
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Supervised food preparation staff to deliver high-quality results.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Trained new hires in proper cooking techniques and recipes.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Created a positive work environment by encouraging teamwork among staff members.
- Assisted in menu development and recipe testing.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Contributed to the successful execution of catered events from start to finish.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Monitored food products, driving quality, freshness and integrity.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Liaised closely with kitchen and front-of-house personnel.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Trained kitchen workers on culinary techniques.
- Established standard procedures for plating presentations.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Cook
Ruby Tuesday
Winder, Georgia
08.2015 - 02.2018
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Managed portion control using correct utensils during preparation and plating.
- Coordinated with wait staff to ensure timely delivery of meals to customers.
- Set up and performed initial prep work for soups, sauces and salads.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Set up work stations prior to opening to minimize prep time.
- Requested supplies and equipment orders, explaining needs to managers.
- Inspected kitchens for sanitary conditions before the start of each shift.
- Prepared and served meals by reviewing recipes and combining and cooking ingredients.
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Used standardized recipes and other instructions to prepare food.
- Adhered to food safety standards when storing and preparing foods.
Education
High School Diploma -
Senatobia High School
Senatobia, MS05-2014
Skills
- Mentoring and coaching
- Kitchen equipment operation
- Vendor relations
- Food presentation
- Foodservice
- Menu development
- Team leadership
- Safe handling
- Safe food handling
- Performance improvement
- Verbal and written communication
- Staff training
- Kitchen management
- Kitchen leadership
- Positive and professional
- Line inspections
- Ordering and requisitions
- Heavy lifting
- Order delivery practices
- Staff motivation
- Food preparation supervision
- Sanitation procedures
- Detail-oriented
- Operations support
- Food safety
- Safety management
- Kitchen organization
Timeline
Sous Chef
West Egg Cafe
11.2017 - Current
Cook
Ruby Tuesday
08.2015 - 02.2018
High School Diploma -
Senatobia High School