Motivated Sous Chef with 20 plus years experience polished in keeping kitchen staff on task and handling high-volume ala carte and banquet service. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing Member experience. Works with Executive Chef to ensure proper preparation and execution of all food items. Ensuring food costs meet company goals and Member satisfaction. With a focus on professional conduct, sanitation, and productivity.
Overview
12
12
years of professional experience
Work History
Sous Chef
Terrace Inn & 1911 Restaurant
Petoskey, MI
10.2023 - 01.2025
Plated food according to restaurant artistic guidelines to promote attractive presentation.
Observed food safety and sanitation protocols to reduce germ spread.
Adjusted recipes as needed to accommodate dietary restrictions or allergies.
Established new standard procedures for cleaning and sanitation.
Sous Chef
Little Harbor Club
Harbor Springs , MI
01.2019 - 11.2023
Trained kitchen workers on culinary techniques.
Performed as head chef to maintain team productivity, department objectives, and standards.
Work with staff to ensure artistic guidelines, and procedures meet the executive chefs expectations.
Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
Conducted frequent line checks to keep food at proper temperatures, food integrity and freshness meet standards.
Streamlined kitchen processes to shorten wait times and serve additional guests.
Developed delicious customized menu items for catered functions, delivering exceptional food and service for plated, buffet and family-style.
Managed shift of 10 cooks, bakers and kitchen helpers.
Executive Housekeeping Manager
Birchwood Farms Golf and Country Club
Harbor Springs, MI
04.2016 - 12.2018
ensured Washed and polished glass windows and doors to keep entryways clear and professiona l.
Inspected and evaluated physical condition of establishment to submit recommendations to management regarding painting, repairs and reallocation of space.
Delegated tasks for completion, performed inspections and resolved housekeeping complaints promptly.
Ordered supplies through approved vendors and submitted invoices for payments.
Assigned tasks for completion, inspected work and resolved housekeeping complaints promptly.
Exceeded quality service goals by managing team productivity and workflow to implement continuous improvement.
Reviewed employee performance and devised improvement plan to achieve goals.
Created schedules, shift reports and other business documentation to coordinate housekeeping needs.
Submitted repair requests to maintenance team to reduce operating costs and improve energy-saving strategy.
Lead Line Cook
Birchwood Farms Golf and Country Club
Harbor Springs, MI
04.2013 - 04.2016
Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
Retained consistent quality and high accuracy when preparing identical dishes every day.
Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
Operated fryers and grills according to instructions to maintain safety and food quality.
Adhered to portion controls and presentation specifications.
Cooked multiple orders simultaneously during busy periods.