DONTE SIMMS
Humble
Summary
A Chef / Mgr that has directed high-volume kitchen operations in fine dining, institutional dining, and entertainment venues, ensuring exceptional culinary standards. And loves to teach and help everyone grow.
Overview
22
22
years of professional experience
1
1
Certification
Work History
Sous Chef
OTG Management Inc
Houston, TX
05.2025 - Current
- Supervised kitchen staff to ensure compliance with food safety standards and operational efficiency.
- Monitored food preparation quality, maintaining high standards for presentation and taste consistency.
- Implemented workflow improvements that increased productivity during peak service hours.
- Reduced food waste and costs through effective inventory management.
- Oversaw daily operations across three food concepts.
Executive Sous Chef
Pinstripes
Houston, TX
03.2022 - 04.2025
- Directed kitchen operations for a multi-revenue facility (dining, entertainment, banquets).
- Reduced food waste and overall food cost through optimized inventory management.
- Supervised and mentored 18 staff, implementing cross-training that cut overtime hours by 20%.
- Completed weekly P&L reports.
Executive Sous Chef
Chartwell School Dining Service (Texas A&M)
College Station, TX
08.2021 - 03.2022
- Managed food service for 5,500+ daily patrons across multiple meal periods.
- Controlled labor expenses by optimizing staff schedules for 15 team members.
- Assisted with large-scale procurement and ordering.
- Expedited service lines, ensuring timely delivery of 2,200 daily meals.
Sous Chef
Perry’s Steakhouse
Sugarland, TX
03.2021 - 09.2021
- Coordinated line operations and quality control for fine dining service ($85–$120 average check).
- Trained and certified 8 new staff in proprietary preparation techniques.
- Reduced operational waste by 8% through par level optimization and inventory rotation.
- Managed daily inventory, ordering, and receiving processes.
Jr. Sous Chef
Prime Rib Steakhouse (Live Casinos & Hotel)
03.2013 - 06.2019
- Oversaw hotel dining, room service, and banquet functions.
- Improved ticket times by 15% through workflow optimization.
- Controlled budgets with efficient inventory management strategies.
Education
Associate of Occupational Studies - Culinary Arts
Auguste Escoffier School of Culinary Arts
Austin, TX02-2026
Diploma - Culinary Arts & Operations
07-2025
Skills
Assisted in menu planning by utilizing farm-to-table principles Developed knife skills to enhance food preparation efficiency Supported recipe costing to ensure budget adherence
Assisted in managing inventory levels to maintain optimal stock Supported food cost reduction initiatives through effective resource allocation Aided in implementing food safety and sanitation protocols
Assisted in training team members to enhance skills and knowledge Supported cross-functional collaboration to improve project outcomes Aided in optimizing workflows to increase efficiency
Certification
Food Manager Certification
Timeline
Sous Chef
OTG Management Inc
05.2025 - Current
Executive Sous Chef
Pinstripes
03.2022 - 04.2025
Executive Sous Chef
Chartwell School Dining Service (Texas A&M)
08.2021 - 03.2022
Sous Chef
Perry’s Steakhouse
03.2021 - 09.2021
Jr. Sous Chef
Prime Rib Steakhouse (Live Casinos & Hotel)
03.2013 - 06.2019
Associate of Occupational Studies - Culinary Arts
Auguste Escoffier School of Culinary Arts