Dylan Woodbery
Asheville,NC
Summary
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
5
5
years of professional experience
Work History
Sous Chef
Filo/ Post 70
04.2021 - 02.2023
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Monitored food and labor costs to verify budget targets were met.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Sous Chef
Nani's Rotisserie
07.2020 - 03.2021
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Monitored food and labor costs to verify budget targets were met.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Modernized work processes to reduce guest wait times and boost daily output.
- Assisted with menu development and planning.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Brunch Chef
Sovereign Remedies
11.2017 - 03.2020
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Participated in food tastings and taste tests.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Modified recipes to accommodate dietary restrictions and allergies.
- Set up and broke down kitchen for service.
- Assisted with menu development and planning.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Education
High School Diploma -
Asheville High School
Asheville, NC2003
Skills
- Knife Skills
- Labor and Food Cost Control
- Salad Preparation
- Fish and Seafood Preparation
- Fowl and Game Preparation
- Menu Item Memorization
- Team Oriented
- Sanitization Protocols
- Ingredients Measuring
- Washing and Storing Dishes
- Sauces Mixing
- Cleaning and Organization
Timeline
Sous Chef
Filo/ Post 70
04.2021 - 02.2023
Sous Chef
Nani's Rotisserie
07.2020 - 03.2021
Brunch Chef
Sovereign Remedies
11.2017 - 03.2020
High School Diploma -
Asheville High School