Emily Hall
Bozeman,MT
Summary
Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards. Strong worth ethic, adaptability and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills. Devoted to giving every customer a positive and memorable experience.
Overview
5
5
years of professional experience
1
1
Certification
Work History
Kitchen Manager
Hachi Sushi Pub
Bozeman, MT
08.2023 - Current
- Managed all aspects of kitchen operations, including meal preparation, cooking techniques, portion control, and plate presentation.
- Performed routine inspections of refrigerator and freezer contents to ensure accurate stock levels.
- Increased efficiency by maintaining adequate inventory levels for the kitchen.
- Instructed new hires on food safety protocols and regulations.
- Established and maintained positive relationships with vendors and suppliers.
Sous Chef
Revelry
Bozeman, MT
08.2021 - 08.2023
- Worked closely with the Executive Chef to craft unique and innovative culinary creations for special functions.
- Created daily specials using fresh, seasonal ingredients.
- Participated in the development of menus and conducted recipe testing.
- Monitored food products, ensuring their quality, freshness, and integrity.
- Supervised cooks and other kitchen personnel during meal services.
- Adapted recipes to suit specific dietary requirements and allergies.
- Directed kitchen operations for high-volume food preparation environments.
- Assisted with interviewing, hiring and training kitchen personnel.
- Facilitated effective communication between kitchen and front-of-house teams.
Line Cook
Westward Social
Big Sky, MT
05.2019 - 07.2021
- Operated and maintained a diverse range of kitchen appliances including blenders, ovens, grills, and stand mixers.
- Ensured freshness of food and ingredients through quality checks, inventory management, and stock rotation.
- Acquired expertise in essential knife techniques including breakdown of produce and butchery of meat/fish.
- Maintained accurate records of daily production sheets and waste logs.
- Ensured that all dishes were prepared according to recipe specifications.
- Mentored and trained staff to improve overall quality and performance through teaching cooking skills and kitchen maintenance.
Education
Associate of Arts -
Lonestar College
Kingwood, TX05-2014
Skills
- Kitchen Organization
- Farm to table
- Menu development
- Positive and professional
- Food Safety
- Special dietary requirements
- Team Leadership
- Detail Oriented
Certification
- ServSafe Certification 5/23/2023
Timeline
Kitchen Manager
Hachi Sushi Pub
08.2023 - Current
Sous Chef
Revelry
08.2021 - 08.2023
Line Cook
Westward Social
05.2019 - 07.2021
Associate of Arts -
Lonestar College
- ServSafe Certification 5/23/2023
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