Harrison Flanders
Chef And Service Supervisor
Chamblee,GA
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 6-year background in mid to high-end restaurant industry.
Overview
11
11
years of professional experience
4
4
years of post-secondary education
1
1
Certification
2
2
Languages
Work History
Production Cook/Sous Chef
Amundsen-Scott Base, South Pole Station
10.2022 - 11.2023
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with staff members to create meals for large banquets.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Led daily staff meetings to communicate expectations and review safety procedures.
Production Cook
McMurdo Station Antarctica
08.2022 - 10.2022
- Observed food safety, proper cleaning and good hygiene practices to prevent food-borne illnesses.
- Developed process that reduced waste and improved supply turnover.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
- Safely operated all kitchen equipment to avoid job injuries and mishaps.
- Portioned out food and measured ingredients properly to prepare recipes.
Server/Chef
Okiburo Tsukamen
07.2019 - 03.2020
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Line Cook
Umi Sushi
09.2018 - 03.2019
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with staff members to create meals for large banquets.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Noodle Chef/ Line Cook
Doraku Sushi
06.2016 - 09.2017
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared average of three-hundred orders each shift.
- Developed process that reduced waste and improved supply turnover.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
Shift Lead Supervisor/Server
The Consulate Atlanta
04.2016 - 03.2017
- Prepared shift summary reports for supervisor and communicated regularly on goals and progress.
- Trained new employees and delegated daily tasks and responsibilities.
- Evaluated employee skills and knowledge regularly, training, and mentoring individuals with lagging skills.
- Resolved customer complaints and issues and offered thoughtful solutions to maintain customer satisfaction.
Line Cook/Prep Cook
Miyako Japanese Cuisine
03.2013 - 08.2016
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Led shifts while preparing food items and executing requests based on required specifications.
Education
High School Diploma -
Oviedo High School
Oviedo, FL 01.2011 - 05.2015
Associate of Arts - Culinary
Culinary Institute of America
Hyde Park, NY 05.2001 -
Skills
High-volume dining
Hospitality service expertise
Order accuracy
Dining area maintenance
Food spoilage prevention
Food station setup
Food preparation and safety
Stocking and replenishing
Sanitation guidelines
Signature dish creation
Kitchen equipment operation and maintenance
Menu planning
Employee training and development
Certification
CervSafe
Timeline
Production Cook/Sous Chef
Amundsen-Scott Base, South Pole Station
10.2022 - 11.2023
Production Cook
McMurdo Station Antarctica
08.2022 - 10.2022
Server/Chef
Okiburo Tsukamen
07.2019 - 03.2020
Line Cook
Umi Sushi
09.2018 - 03.2019
Noodle Chef/ Line Cook
Doraku Sushi
06.2016 - 09.2017
Shift Lead Supervisor/Server
The Consulate Atlanta
04.2016 - 03.2017
Line Cook/Prep Cook
Miyako Japanese Cuisine
03.2013 - 08.2016
High School Diploma -
Oviedo High School
01.2011 - 05.2015
Associate of Arts - Culinary
Culinary Institute of America
05.2001 -