Summary
Overview
Work History
Education
Skills
Timeline
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Hansel Gordon

Margate,FL

Summary

Over 25 + years of Professional Experience in Culinary Arts. Recognized throughout career for being a visionary chef using experience and knowledge of the marketplace and the competitor landscape to significantly increase revenue and operational efficiency. Solid organizational, communication and team building skills. Adept at conveying complex menu concepts in a simple and compelling manner. Expertise in Culinary Art trends such as food preparation, menu development, event planning/catering, and inventory purchasing/control. Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 25 + year background in Country club and restaurant industry.

Overview

25
25
years of professional experience

Work History

SOUS CHEF

St Andrews County Club
08.2006 - 03.2023
  • Assisted executive chef in Kitchen operations, food and stock ordering and kitchen supervision
  • Co-managed busy kitchen of over 50-line cooks, fry cooks, pastry chefs, grillers and prep cooks while operating in fast-paced environment
  • Planned menu items and directed food presentation and expediting
  • Acted as liaison between executive chef and back of the house employees, in addition to Initiating training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

LINE COOK/KITCHEN MANAGER

Tap House Pub & Grill
01.2002 - 07.2006
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
  • 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.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.

LINE COOK

Crabby Jacks
09.1998 - 08.2005
  • 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.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Grilled meats and seafood to customer specifications
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Transitioned between breakfast and lunch service.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Handled portion control activities according to specified instructions provided by chef.
  • Prepared average of Number orders each shift.
  • Developed process that reduced waste and improved supply turnover.
  • Maintained smooth and timely operations in preparation and delivery of meals.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Set up workstations and prepped Type food for dishes to increase productivity during busy mealtimes.
  • Adapted meals based on FOH tickets while maintaining accuracy and speed of preparation.
  • Prepared operational reports and analyses and made appropriate recommendations to address progress and negative trends.

Education

High School Diploma -

Boyd H. Anderson High School
Lauderdale Lakes, FL

Skills

  • Menu Design
  • Meal Preparation
  • Special Events Catering and Planning
  • Inventory Control
  • Kitchen Management
  • Staff Management
  • Purchasing
  • Business/Revenue Growth
  • Team Building
  • Training Analysis
  • Cost Reduction

Timeline

SOUS CHEF

St Andrews County Club
08.2006 - 03.2023

LINE COOK/KITCHEN MANAGER

Tap House Pub & Grill
01.2002 - 07.2006

LINE COOK

Crabby Jacks
09.1998 - 08.2005

High School Diploma -

Boyd H. Anderson High School

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Hansel Gordon