Godfrey Norman
Detroit,MI
Summary
Seasoned Executive Sous Chef with a proven track record at Eddie Merlot’s, enhancing kitchen operations and team performance. Expert in health & hygiene compliance and staff leadership, I significantly improved efficiency and customer satisfaction. Skilled in high-volume food production and adept at fostering a collaborative environment, my leadership consistently delivers exceptional culinary experiences.
Overview
20
20
years of professional experience
Work History
Executive Sous Chef
Eddie Merlot’s
Detroit, USA
12.2023 - Current
- Ensure food safety by properly storing, labeling, and disposing of ingredients in compliance with health regulations
- Uphold strict sanitation standards throughout the kitchen, ensuring all surfaces, utensils, and equipment are sanitized and organized
- Collaborate with the culinary team to prepare dishes according to specific recipes, maintaining consistency in quality and presentation
- Support in the training and development of new kitchen staff, providing guidance on cooking techniques, kitchen procedures, and safety standards
- Assist in garnishing, plating, and presenting dishes, ensuring each plate meets the restaurant's high-quality standards
- Maintain cleanliness and organization of the kitchen, ensuring workstations are efficient and safe
- Oversee food inventory, assist in ordering, and manage stock levels to reduce waste and optimize resources
- Contribute to scheduling and team management, ensuring the kitchen operates smoothly during peak times
Executive Sous Chef
Kona Grill
Troy, USA
12.2020 - 11.2023
- Led kitchen operations, ensuring efficient food preparation, high-quality food orders, and adherence to kitchen procedures
- Supervised a high-performing kitchen team, providing ongoing training, feedback, and leadership to optimize team performance
- Maintained a spotless, sanitized kitchen environment while monitoring and ensuring proper cleaning protocols were followed
- Conducted regular kitchen audits to identify maintenance issues and ensured swift repairs of malfunctioning equipment to minimize downtime
- Implemented cost-control measures, including inventory management and waste reduction strategies, improving kitchen efficiency
- Enforced health and safety regulations, ensuring all kitchen staff were trained in accident prevention and emergency protocols
- Collaborated with front-of-house staff to deliver excellent customer service and resolve any issues promptly, maintaining a positive guest experience
Executive Sous Chef
Mancy’s Steakhouse
Toledo, USA
01.2016 - 12.2020
- Supported the Executive Chef in managing all aspects of kitchen operations, ensuring efficiency, quality, and consistency in every dish
- Supervised and mentored kitchen staff, providing guidance, training, and maintaining a positive, motivated work environment
- Collaborated with the Executive Chef to develop seasonal and innovative menu items, ensuring the menu stays fresh and aligned with the culinary vision
- Oversaw food preparation, ensuring all dishes met the restaurant’s high standards for taste, presentation, and quality
- Assisted with inventory management, including ordering supplies, organizing storage, and ensuring ingredients were stored correctly to minimize waste
- Maintained strict adherence to food safety regulations, ensuring the kitchen complied with all health codes and safety protocols
- Supported in managing food costs, labor expenses, and maintaining profitability while delivering high-quality food and service
Assistant Manager
J. Alexander’s
Troy, USA
02.2005 - 12.2015
- Spearheaded daily kitchen operations, ensuring food quality, preparation, and presentation met restaurant standards
- Worked collaboratively with team members to ensure high-quality dishes, customer satisfaction, and efficient kitchen operations
- Led by example in adhering to food safety guidelines, ensuring sanitation practices were maintained throughout the kitchen
- Assisted in managing kitchen staff schedules, delegating tasks, and training new hires in cooking procedures and safety protocols
- Coordinated inventory and ordering, reducing waste and ensuring ingredient availability
- Contributed to creating a positive work environment, addressing conflicts, and ensuring effective communication with other departments
Education
Culinary Arts Training -
Wayne Community College (WCC)
Skills
- Kitchen Operations Management
- Staff Leadership & Training
- Inventory Control & Waste Reduction
- Customer Service Excellence
- Health & Hygiene Compliance
- Team Communication & Collaboration
- High-Volume Food Production
- Equipment Maintenance & Troubleshooting
- Conflict Resolution & Problem-Solving
Additional Information
Authorized to work in the U.S. for any employer.
Timeline
Executive Sous Chef
Eddie Merlot’s
12.2023 - Current
Executive Sous Chef
Kona Grill
12.2020 - 11.2023
Executive Sous Chef
Mancy’s Steakhouse
01.2016 - 12.2020
Assistant Manager
J. Alexander’s
02.2005 - 12.2015
Culinary Arts Training -
Wayne Community College (WCC)
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