Gerald Zickefoose
Austin,TX
Summary
Dedicated and experienced Sous Chef with a passion for culinary excellence. Adept at collaborating with the Executive Chef to develop creative menus and deliver exceptional dining experiences. Skilled in leading kitchen operations, training, and motivating kitchen staff, and maintaining high standards of food quality, presentation, and safety. Proven expertise in managing inventory, reducing costs, and ensuring smooth kitchen operations. Seeking to contribute my passion for culinary leadership skills to a dynamic kitchen team in a reputable restaurant.
Overview
5
5
years of professional experience
1
1
Certification
Work History
Sous Chef
Bunkhouse Group
04.2021 - Current
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Monitored food and labor costs to verify budget targets were met.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Modernized work processes to reduce guest wait times and boost daily output.
- Assisted with menu development and planning.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Line Cook
Fox Restaurant Concepts
06.2019 - 03.2021
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Plated and presented all dishes to match established restaurant standards.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Followed health, safety and sanitation guidelines while preparing and serving food.
Line Cook
Mellow Mushroom Pizza
11.2018 - 05.2019
- Developed innovative, creative menu items and recipes.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Verified proper portion sizes to consistently attain high food quality standards.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Prepared food items in compliance with recipes and portioning control guidelines.
Education
High School Diploma -
Bradwell Institute
Hinesville, GA05.2014
Skills
- Food Preparation
- Workflow Optimization
- Cost Control
- Employee Scheduling
- Menu Memorization
- Vendor Relationship Management
- Inventory Management
- Food Safety
- Team Leadership
- Performance Improvement
- Kitchen Leadership
- Menu Planning
- Line Inspections
- Mentoring and Coaching
- Catering Background
- Kitchen Equipment Operation
- Equipment Usage
Certification
Manager Food Handler's Certified
Languages
Spanish
Limited Working
Timeline
Sous Chef
Bunkhouse Group
04.2021 - Current
Line Cook
Fox Restaurant Concepts
06.2019 - 03.2021
Line Cook
Mellow Mushroom Pizza
11.2018 - 05.2019
High School Diploma -
Bradwell Institute
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