Genevieve White
Baltimore,MD
Summary
Motivated Sous Chef polished in keeping kitchen staff on task, handling high-volume work, while keeping safety at the forefront. A generalized worker who can adapt to any work environment while being knowledgeable about sourcing ingredients, maintaining budgets, keeping staff moral, and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals.
Overview
25
25
years of professional experience
Work History
Sous Chef
Baltimore Convention Center/Volume Service
Baltimore , MD
2010.04 - 2023.06
- Prep foods such as specific menu dishes, vegetables, salads, fruits, meats, poultry, & desserts
- Manage food preparation & collaborate with executive chef
- Using kitchen knives and equipment such as grills, oven, steamers a warmers in food preparation
- Maintain all inventories with first-in-first-out principles to ensure freshness and reduce waste
- Collaborated with front-of-the-house management to update menus and direct sales of specific dishes
- Enhanced employee retention and morale by tactfully promoting team environment, emphasize guest relations, and instituting a positive means of dealing with stress in a high-volume operation
- Keeping the work station and kitchen equipment clean, organized, and sanitized
- Assign to traveling duties to assist other chefs for large, upscale events, ranging from 500 - 50,000 guests
- Serv Safe Certified.
Assistant Manager
Popeyes
Baltimore , MD
1998.05 - 2003.09
- Created reports on sales trends, inventory levels, and financial data.
- Developed a system for tracking inventory and ordering supplies as needed.
- Assisted in the development of operational strategies to ensure efficient and productive operations.
- Supervised daily operations including scheduling shifts, assigning duties.
- Conducted regular performance reviews for employees to identify areas of improvement.
- Followed company security procedures for handling large sums of money.
- Operated cash register efficiently and accurately, processed payments by cash, check, credit card, gift card or automatic debit.
- Issued receipts, refunds, credits or change due to customers.
- Ensured compliance with all safety regulations within the store environment.
- Kept records of purchases; maintained orderly appearance of checkout area; restocked supplies as needed.
Kitchen Hand
State of Maryland
Jessup , MD
- Inspected kitchen equipment for proper functioning before use.
- Communicated effectively with co-workers regarding daily tasks assigned.
- Sanitized surfaces with approved cleaning solutions after each task was completed.
- Maintained inventory of kitchen supplies and equipment needs.
- Received deliveries of food items and stored them properly.
- Kept records of food waste to track usage levels.
- Organized storage areas for efficient access to items when needed.
- Operated dishwashers to sanitize dishes and silverware.
- Stocked shelves with food supplies, such as canned goods and dry ingredients.
- Followed recipes accurately while adhering to portion control standards.
- Set up serving trays for others.
- Swept and mopped floors to maintain cleanliness in the kitchen area.
- Disposed of garbage according to health regulations.
- Checked temperatures of freezers, refrigerators and hot holding units regularly to ensure food safety standards were met.
Education
Frederick Douglas High School
Skills
- Multitask
- Food Preparation
- Cost Control
- Workflow Optimization
- Employee Scheduling
- Inventory Management
- Customer Service
- Vendor Relationship Management
- Kitchen Management
- Team Leadership
- Detail Oriented
- Sales Planning
- Operations Support
Accomplishments
- Safe Serve Certification
Timeline
Sous Chef
Baltimore Convention Center/Volume Service
2010.04 - 2023.06
Assistant Manager
Popeyes
1998.05 - 2003.09
Kitchen Hand
State of Maryland
Frederick Douglas High School
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