Griffin Tabacco
san diego,CA
Summary
Quality-driven Sous Chef maintains complete understanding of kitchen operations, equipment and sanitation. Demonstrates organizational skills, budgeting experience and full knowledge of financial reports. Hires, trains and manages staff to provide employees with adequate guidance and resources to accomplish established objectives.
Overview
6
6
years of professional experience
Work History
Sous Chef
Scuderie Italia
San Diego, CA
03.2022 - 09.2024
- Operated the pizza oven, ensuring pizzas were cooked to order.
- Prepared dough and sauce for pizzas according to recipes.
- Assisted other cooks in preparing salads, sandwiches, desserts and appetizers.
- Ensured compliance with health and safety regulations in the kitchen area.
- Stocked shelves with necessary ingredients for making pizzas.
- Checked temperature of ovens prior to use to ensure optimal cooking temperatures.
- Organized storage areas for unused ingredients or supplies.
- Performed daily maintenance tasks on kitchen equipment such as cleaning fryers or grills.
- Rotated stock items so that oldest product was used first.
- Measured ingredients accurately using measuring cups or scales.
- Cut toppings such as pepperoni, mushrooms or onions into small pieces ready for use on pizzas.
- Assisted in loading and unloading food items from delivery trucks.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Stocked and restocked kitchen supplies as needed.
- Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
- Developed instructional materials and tools to support the training program for line cooks.
- Conducted on-the-job training sessions to demonstrate proper food preparation techniques and methods.
- Created testing procedures to evaluate the performance of trainees in a timely manner.
- Assisted in creating menus and recipes to ensure quality standards were met.
- Directed, supervised, and trained line cooks in preparation of dishes according to recipes and established standards.
- Ensured food items were prepared in a timely manner while adhering to quality control standards.
- Maintained inventory of ingredients such as cheese, vegetables, meats and spices.
- Handled customer orders in a timely manner, ensuring accuracy of order.
Sauté Cook
Milagro Restaurant and Bar
Key West, FL
04.2018 - 12.2019
- Trained and mentored new sauté cooks on proper cooking techniques, food safety protocols, and kitchen etiquette.
- Monitored the temperature of hot holding units to ensure all food items were held at safe temperatures.
- Prepared a variety of ingredients such as meats, vegetables, and starches for sautéing according to recipes.
- Cleaned and organized the sauté station before and after shifts.
- Stocked supplies such as spices, condiments, sauces, and garnishes in preparation for service.
- Sautéed proteins such as chicken, beef, pork, seafoods, and tofu with various sauces or marinades to order specifications.
- Seasoned foods with herbs, spices, salt, pepper, garlic powder per recipe guidelines.
- Tasted prepared dishes to ensure they met quality standards before plating them up for customers.
- Plated dishes according to presentation guidelines established by chefs or supervisors.
- Inspected work areas for cleanliness prior to beginning shift duties.
- Followed health code regulations regarding sanitation practices while handling food items during preparation processes.
- Communicated effectively with co-workers in order to maintain efficient workflow throughout the shift period.
- Assisted other team members when needed during busy periods or times of high volume orders from customers.
- Maintained updated knowledge of menu items including ingredients used in each dish and special requests from customers that may require modifications to recipes or preparation methods.
- Adjusted heat sources accordingly based on type of ingredients being cooked in order to achieve desired results without burning or overcooking foods.
- Restocked supplies as needed during service hours ensuring adequate levels were maintained at all times.
- Removed trash from work stations regularly throughout shift periods.
- Executed proper techniques when preparing menu item ingredients.
- Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
- Performed workstation prep prior to shift start.
Education
GED -
Ged.com
Online08-2022
Skills
- Customer Service
- Vendor Relationship Management
- Inventory Management
- Menu Memorization
- Cost Control
- Food Safety
- Portion Control
- Detail Oriented
References
References available upon request.
Timeline
Sous Chef
Scuderie Italia
03.2022 - 09.2024
Sauté Cook
Milagro Restaurant and Bar
04.2018 - 12.2019
GED -
Ged.com
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