Guysell Dixson
Florissant,Mo
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 20-year background in high-end restaurant industry.
Overview
21
21
years of professional experience
Work History
Sous Chef
Lutheran Senior Services, Inc.
04.2013 - Current
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Coordinated with vendors to order supplies and maintain high quality standards.
- 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.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Led daily staff meetings to communicate expectations and review safety procedures.
- 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.
- Managed and motivated employees to be productive and engaged in work.
- Accomplished multiple tasks within established timeframes.
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
- Cross-trained existing employees to maximize team agility and performance.
- Communicated clearly with employees, suppliers and stakeholders to keep everyone on same page and working toward established business goals.
- Controlled costs to keep business operating within budget and increase profits.
- Assisted in recruiting, hiring and training of team members. cool
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Interacted with guests to obtain feedback on product quality and service levels.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Restaurant Sous Chef
Ameristar Casino:Star Club
06.2011 - 11.2012
- To oversee a 3million dollar operation by controlling proper staffing level and proper rotation of food and food safety
- Deliver high quality food to the Top players on property and developing menu that are fresh and healthy
- Perform inventory, ordering, food preparation and customer relation.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Maintained up-to-date knowledge of current culinary trends and techniques.
Chef De Party, Reporting Chef
Ameristar Casino Conference Center
01.2008 - 06.2011
- Manage an operation of a 3 to 4 million dollar conference center and hotel kitchen
- Some of my responsibilities are food and paper good purchasing, daily kitchen operations, over seeing proper food preparation and storage, time management of kitchen staff, assist in menu writing, and customer relation and food safety.
- Shared ServSafe knowledge with others to improve efficiency and quality of food served in banquet environment.
- Lifted and carried items weighing up to 50 pounds to set up for meal production.
- Enforced compliance with company policies, legal requirements and best practice standards to guarantee cleanliness, efficiency and safety of prepared dishes.
- Acted as head chef when required to maintain continuity of service and quality.
Cook II, Reporting Chef
Landmark Buffet, 1 Ameristar Casino
01.2004 - 01.2006
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Food handler
Ryan’s Steakhouse
01.2003 - 01.2004
- Guest service, sauté cook, broiler cook, stirs fry station cook, pizza baker, and carver.
Education
Bachelor of Science - Information Technology
Southern New Hampshire University
Hooksett, NH06.2023
Associate of Applied Science - Hospitality Studies: Hotel and Restaurant Management
Forest Park Community College
St Louis, MO05.2009
Associate of Applied Science - Hospitality Studies: Baking and Pastry Art
Forest Park Community College
St Louis, MO05.2009
Associate of Applied Science - Hospitality Studies: Culinary Arts
Forest Park Community College
St Louis, MO05.2009
Skills
- Budgeting and Cost Control
- Collaborative Relationships
- Profit Target Achievement
- Vendor Relations
- High-Volume Environments
- Garnishing and Plating
- Order Delivery Practices
- Kitchen Preparation
- Inventory Management
- Stocking and Replenishing
- High-Quality Ingredients
- Disciplinary Action
- Guest Satisfaction
- Menu Planning
- Food Preparation and Safety
- Kitchen Management
- Commanding Leadership Style
- Coaching and Mentoring
- Staff Training
- Safety Management
- Operations Support
- Recruiting and Hiring
- Restaurant Operation
- Performance Improvement
- Verbal and Written Communication
- Team Leadership
- Employee Performance Oversight
- Corrective Actions
- Dietary Requirements
- Consistent Presentations
- Safety and Sanitation Standards
- Complex Problem-Solving
- Servsafe Certified
Accomplishments
- Increased productivity by revamping workflow and restructuring line.
- Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.
- 2nd place "Taste of Webster-Kirkwood 2015 and 2016 Chef War" award for excellence of menu, ingredients and quality.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Achieved menu reposting through effectively helping with breaking down all recipes to the cent to provide a low cost menu for residents.
Bowling, Fishing, spending time with family
During my free time the most important thing for me is spending time with my family watching movies, going bowling or fishing. Food was the center of my world until my daughters were born. So whenever I can, they are my priority.
Timeline
Sous Chef
Lutheran Senior Services, Inc.
04.2013 - Current
Restaurant Sous Chef
Ameristar Casino:Star Club
06.2011 - 11.2012
Chef De Party, Reporting Chef
Ameristar Casino Conference Center
01.2008 - 06.2011
Cook II, Reporting Chef
Landmark Buffet, 1 Ameristar Casino
01.2004 - 01.2006
Food handler
Ryan’s Steakhouse
01.2003 - 01.2004
Bachelor of Science - Information Technology
Southern New Hampshire University
Associate of Applied Science - Hospitality Studies: Hotel and Restaurant Management
Forest Park Community College
Associate of Applied Science - Hospitality Studies: Baking and Pastry Art
Forest Park Community College
Associate of Applied Science - Hospitality Studies: Culinary Arts
Forest Park Community College
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