Summary
Overview
Work History
Education
Skills
Timeline
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Fedler Fertilus

Chef
Miami Gardens,FL

Summary

Seasoned Sous Chef specializing in greek mediterranean cuisine. Successful 12 year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service. Gifted Sous Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.

Overview

14
14
years of professional experience
4
4
years of post-secondary education

Work History

Chef Supervisor

Aaron’s Catering
Miami , FL
03.2020 - Current
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Collaborated with staff members to create meals for large banquets.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Monitored food and labor costs to verify budget targets were met.
  • Utilized culinary techniques to create visually appealing dishes.

Chef De Partie

Luxurious Catering
Miami Beach , FL
12.2021 - 05.2023
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Acted as head chef when required to maintain continuit
  • Mentored kitchen staff to prepare each for demanding roles.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Monitored food and labor costs to verify budget targets were met.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Hired, managed, and trained kitchen staff.
  • Placed orders to restock items before supplies ran out.
  • Maintained well-organized mise en place to keep work consistent.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Chef De Partie

St Regis Hotel
Bar Harbor, FL
08.2018 - 03.2020
  • Open new greek restaurant develop new menu
  • Acted as head chef when required to maintain continuity of service and quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Led daily staff meetings to communicate expectations and review safety procedures.

Lead Cook

St Regis Hotel
Bass Harbor, Fl
11.2014 - 08.2018
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Prepared ingredients ahead of time to promote efficiency in dish garnishing.
  • Coordinated line cook break schedules to avoid delays during busy periods and maintain adequate coverage.
  • Delegated jobs within kitchen depending on restaurant traffic and employee skill.

1st Cook

Westin Hotel
Fort Lauderdale, FL
01.2010 - 11.2014
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Communicated closely with servers to fully understand special orders for customers.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Seasoned and cooked food according to recipes or personal judgment and experience.

Education

Bachelor Of Applied Arts And Science - Business Administration And Management

Katherine Flor
Gonaive Haiti
09.2004 - 07.2008

Skills

Recipes and menu planning

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Timeline

Chef De Partie

Luxurious Catering
12.2021 - 05.2023

Chef Supervisor

Aaron’s Catering
03.2020 - Current

Chef De Partie

St Regis Hotel
08.2018 - 03.2020

Lead Cook

St Regis Hotel
11.2014 - 08.2018

1st Cook

Westin Hotel
01.2010 - 11.2014

Bachelor Of Applied Arts And Science - Business Administration And Management

Katherine Flor
09.2004 - 07.2008

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