DORTHY NELSON
Sanford,FL
Summary
Dedicated and detail-oriented Assistant Sous Chef with a passion for culinary arts and a solid commitment to
supporting kitchen operations. Skilled in food preparation, ingredient sourcing, and kitchen organization.
Proficient in following recipes, assisting chefs with various tasks, and maintaining cleanliness and hygiene
standards. A team player with excellent communication skills, able to thrive in fast-paced environments while
ensuring the highest quality of food service. Eager to contribute to a dynamic culinary team and assist in
creating memorable dining experiences for the guests.
Overview
8
8
years of professional experience
Work History
ASSISTANT SOUS CHEF
Topolino's Terrace And Primo Piatto
Orlando, FL
01.2020 - Current
- Assisted the Sous Chef in preparing and presenting high-quality dishes to customers.
- Monitored food supplies and placed orders as needed.
- Supervised kitchen staff, including scheduling shifts and assigning tasks.
- Ensured compliance with sanitation regulations and safety standards.
- Maintained accurate inventories of food, equipment, and other supplies.
- Instructed kitchen staff in proper cooking methods, portion sizes, garnishing, and presentation of food.
- Developed recipes for new dishes in collaboration with the Sous Chef.
ASSISTANCE SOUS CHEF
Grand Floridian Resort and Spa- Walt Disney World
Orlando, FL
01.2017 - 12.2019
- Assisted Head Chef in planning, preparing and cooking meals for up to 200 guests.
- Maintained cleanliness of work area and equipment according to health regulations.
- Conducted quality control inspections on prepared food items prior to serving.
- Assisted in developing new menu items based on customer feedback.
- Worked concierge in every station at Boma and Mara
- Promotion to 1st cook within 6 months (Ref. Chef Wendy S. Welcovitz)
CULINARY TEAM
Animal Kingdom Lodge
Orlando, FL
01.2016 - 01.2017
- Provided guidance and support to culinary team members, ensuring they had the necessary resources to complete tasks.
- Ensured all kitchen staff maintained a high standard of food safety and sanitation practices.
- Developed menus and recipes in collaboration with chefs, while adhering to budgetary constraints.
- Trained new culinary team members on proper techniques, equipment use, and safety protocols.
Education
Associate of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Arts
08.2012
Skills
- Bilingual in Spanish
- Food Preparation
- Guest services
- Quality Control
- Certified Serv-Safe Food Protection
- Proper Storage and Preservation
- Team Contribution
- Strategic planning and analysis
- Certified In Project Management
Timeline
ASSISTANT SOUS CHEF
Topolino's Terrace And Primo Piatto
01.2020 - Current
ASSISTANCE SOUS CHEF
Grand Floridian Resort and Spa- Walt Disney World
01.2017 - 12.2019
CULINARY TEAM
Animal Kingdom Lodge
01.2016 - 01.2017
Associate of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Arts
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