Enry Allen
New Orleans,LA
Summary
High-performing Chef offering 11 years of restaurant experience. Excellent communication, leadership, and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
7
7
years of professional experience
Work History
Sous Chef
Antoine’s
New Orleans , Louisiana
10.2021 - Current
- Planned and directed high-volume food preparation in fast-paced environment.
- Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
- Mentored kitchen staff to prepare each for demanding roles.
- Collaborated with staff members to create meals for large banquets.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Sous Chef
Butcher And The Boar
Minneapolis, MN
02.2015 - 12.2019
- Supervised all kitchen food preparation in demanding, high-volume environment.
- Adjusted seasonal plans to source local ingredients and align special dishes with area events.
- Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
- Built strong vendor relationships to bring in top ingredients at optimal prices.
Line Cook
Oceanaire Seafood Room
Minneapolis, MN
09.2014 - 02.2015
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Verified proper portion sizes and consistently attained high food quality standards.
- Grilled meats and seafood to customer specifications.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
Line Cook
McCormick & Schmick's Seafood & Steaks
Minneapolis, MN
05.2013 - 09.2014
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
Education
Bachelor of Arts - Culinary Arts
The International Art Institute Of Minnesota
Minneapolis, MN06.2016
Skills
- Recipes and menu planning
- Stocking and Replenishing
- Food Preparation and Safety
- Order Delivery Practices
- Menu Development
- Plating
Timeline
Sous Chef
Antoine’s
10.2021 - Current
Sous Chef
Butcher And The Boar
02.2015 - 12.2019
Line Cook
Oceanaire Seafood Room
09.2014 - 02.2015
Line Cook
McCormick & Schmick's Seafood & Steaks
05.2013 - 09.2014
Bachelor of Arts - Culinary Arts
The International Art Institute Of Minnesota
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