Elise Terry
Eldersburg,MD
Overview
11
11
years of professional experience
Work History
Sous Chef
Sage Dining Services
Roland Park, MD
01.2018 - 11.2022
- As a Sous Chef I was able to cultivate varying skills within the realm of food services.
- This experience included preparing and stocking stations with daily prepared, fresh items while managing several stations with employees under my supervision.
- Working at multiple accounts throughout my employment with Sage, I was fortunate to experience a varied environment and staff.
- I enjoyed assisting the Food Service Director with ordering for daily operations in addition to special events.
- Caterings and holiday events, including Prom and family dinners, were also a part of the weekly duties.
- Partnering with coworkers, we opened a cafe which focused on specialty drinks for students and staff.
- It was a highlight of my working experience with Sage.
- Greater Baltimore Area, Roland Park Country School
Executive Chef
The Highland Tavern
Highland, MD
04.2016 - 11.2017
- Schedule employees to ensure appropriate coverage based on Customer Volume while avoiding unnecessary employee overlap.
- Place daily and weekly orders of food, chemicals, and various supplies.
- Meet with Vendors to negotiate pricing and lower food cost.
- Work Grill, Sauté, and Fry stations regularly as well as assist with expediting and serving Customers.
- Create exciting daily specials, write cost proposals for special events, and new menus.
- Highland MD
Meat & Cheese Lead
Roots Market
Clarksville, MD
09.2013 - 04.2016
- Stock rotation and packaging red meat, seafood and cheese products for sale.
- Spearheaded Cheese and wine pairing events with Red Wine & Beer, Clarksville.
- Place weekly orders for Poultry, Pork, beef and cheese items and daily orders for seafood and pre-packaged products.
- Assist in training and managing new employees.
- Alert managers to expected delivery dates and report items shorted by distributors.
- Utilization of broad knowledge of certified humane and organic meat as well as GAP, Monterey Bay Seafood Watch, and certified non-GMO.
- Reduce loss and maintain par levels while transporting product daily from Olney store to Clarksville.
- Minimize loss by properly butchering and utilizing scraps in unique ways.
- Clarksville - Olney, MD
Sous Chef
Venegas Prime Filet
Fulton, MD
08.2011 - 06.2013
- Executed lunch, dinner, and brunch menus on all stations.
- Filled in during the absence of an executive chef while the company was being sold.
- Tweaked menu when items became unavailable due to sale.
- Managed several employees to ensure that the line was set for service and kept sanitary.
- Experienced in produce and seafood ordering, writing schedules, event menu planning, weekend special creation.
- Communicated with other managers to guarantee guest satisfaction.
- Fulton, MD
Timeline
Sous Chef
Sage Dining Services
01.2018 - 11.2022
Executive Chef
The Highland Tavern
04.2016 - 11.2017
Meat & Cheese Lead
Roots Market
09.2013 - 04.2016
Sous Chef
Venegas Prime Filet
08.2011 - 06.2013
Accomplishments
- Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.
- Promoted to sous chef in only 5 months.
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Skills
- Dish preparation
- Plating
- Station oversight
- Performance improvement
- Cooking techniques
- Kitchen leadership
- Supervising food prep
- Positive and professional
- Safe food handling
- Knife skills
- Line inspections
- Equipment usage
- Detail-oriented
- Food safety
- Catering background
- Kitchen equipment operation
- Vendor relations
- Staff training
- Food presentation
- Special diets
- Safety management
- Inventory management
- Order delivery practices
- Customer service
- Kitchen organization
- Portion control
- High-quality ingredients
- Employee scheduling
- Sauce preparation
- Ordering and requisitions
- Food preparation supervision
- Seafood preparation
- Compliance
- Heavy lifting
- Verbal and written communication
- Sanitation procedures
- Food preparation
- Foodservice
- Kitchen management
- Recipes and menu planning
- Menu memorization
- Food spoilage prevention
- Safe handling
- Team leadership
- Menu planning
- Garnishing and plating
Summary
Adaptable and enterprising Sous Chef with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.