DWAYNE MARAGH
Bloomfield,CT
Summary
Self-motivated professional with more than ten years of experience leading and training kitchen operations. Quality-focused and efficient Sous Chef highly skilled in preparing and plating food in high energy fast-paced kitchens. Seeking to bring strong food prep and organizational skills in collaboration with a leading chef in the culinary industry.
Overview
18
18
years of professional experience
Work History
Line Cook
Hartford Club
09.2012
- Assisted with operations of restaurant in preparation for banquets and functions
- Set up and stocking stations with all necessary supplies
- Cooked menu items in cooperation with the rest of the kitchen staff.
Sous Chef/Line Cook
Seabury At Home Active Life Plan Community
12.2019 - Current
- Work alongside Executive Chef to select fresh food products and create menu items that are traditional and local
- Ensure consistency in preparation of all food items for ala-carte and buffet
- Lead operations of restaurant in food preparation for HealthCare and functions
- Manage and organize temperature food logs for healthcare department
- Maintain proper working conditions of all equipment and ensure that storage areas meet health and safety standards
- Improved product quality, reduced waste, and increased profitability
- Maintained positive and professional approach with coworkers and customers.
Sous Chef
Wampanoag Country Club
04.2016 - 11.2019
- Responsible for hiring, training and mentoring Junior Chefs and other kitchen staff
- Assist Head Chef with menu items, recipes, methods of preparations and presentation standards
- Manage daily operations of restaurant to include but not limited to; banquet service for up to 500 people, purchase food and restaurant supplies, schedule staff, and plan menus
- Make sure food preparation and storage areas meet health and safety standards
- Improved product quality, reduced waste, and increased profitability.
Line Cook
Hartford Marriott
10.2012 - 05.2017
- Operated la Carte restaurant
- Cooked on range helping with (BEO) sheet
- Prepared all food items in hygienic and timely manner
- Followed recipes, piece controls and presentation specifications as set by restaurant management
- Restocked all items as required throughout shift.
Grill Chef
Flying Bridge Restaurant
05.2011 - 09.2012
- Operated grill per customer’s order
- Assisted with operation of restaurant in preparation for banquets and functions
- Ensured that food comes out simultaneously, in high quality and in a timely fashion
- Complied with nutrition and sanitation regulations and safety standards
- Maintained a positive and professional approach with coworkers and customers.
Restaurant Chef
Rock House Hotel
02.2011 - 05.2011
- Managed the daily operations of the pushcart restaurant
- Ordered supplies for the restaurant inventory
- Ensured that dishes are timed correctly for parties of restaurant patrons
- Complied with health and sanitation guidelines.
Executive Sous Chef
Grand Palladium Hotel Resort and Spa
06.2008 - 02.2010
- Managed seven A La Carte Restaurants and two buffet lines
- Interviewed candidates for available positions in the restaurant
- Manage the daily operations of the restaurant
- Managed and supervised staff in production of lunch and dinner
- Purchased food and supplies, scheduled staff, and planned menus
- Prepared and served banquets for up to 1500 people
- Order supplies for the restaurant inventory
- Make sure food preparation and storage areas meet health and safety standards
- Improved product quality, reduced waste, and increased profitability.
Sous Chef
South Seas Island Resort
12.2005 - 09.2007
- Sous Chef for two A La Carte restaurants
- Operated the sauté station and assisted in the banquet kitchen
- Prepared basic components of each dish on our menu using our proven recipes
- Memorized and utilized our serving portion sizes and all basic meal prep procedures used in the kitchen
- Ensured that the kitchen, all food prep areas, and all food storage areas meet restaurant cleaning standards
- Worked with team of cooks to do portion prep work for other shifts when needed
- Monitored product freshness and rotated out old product based on a schedule created by the restaurant.
Education
SERV Safe Certification
Runaway Bay Heart Hotel Training Institute
01.2005
Runaway Bay Heart Hotel Training Institute
01.2003
Skills
- Kitchen Operations
- Server Communication
- Ingredient inspection
- Food presentation
- Leadership
- Creativity
- Detailed-oriented
- Time management
- Handles pressure
Timeline
Sous Chef/Line Cook
Seabury At Home Active Life Plan Community
12.2019 - Current
Sous Chef
Wampanoag Country Club
04.2016 - 11.2019
Line Cook
Hartford Marriott
10.2012 - 05.2017
Line Cook
Hartford Club
09.2012
Grill Chef
Flying Bridge Restaurant
05.2011 - 09.2012
Restaurant Chef
Rock House Hotel
02.2011 - 05.2011
Executive Sous Chef
Grand Palladium Hotel Resort and Spa
06.2008 - 02.2010
Sous Chef
South Seas Island Resort
12.2005 - 09.2007
SERV Safe Certification
Runaway Bay Heart Hotel Training Institute
Runaway Bay Heart Hotel Training Institute
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