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
2022.10 - 2023.11
- 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
2022.08 - 2022.10
- 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
2019.07 - 2020.03
- 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
2018.09 - 2019.03
- 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
2016.06 - 2017.09
- 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
2016.04 - 2017.03
- 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
2013.03 - 2016.08
- 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 2011.01 - 2015.05
Associate of Arts - Culinary
Culinary Institute of America
Hyde Park, NY 2001.05 -
Skills
High-volume dining
Certification
CervSafe
Timeline
Production Cook/Sous Chef
Amundsen-Scott Base, South Pole Station
2022.10 - 2023.11
Production Cook
McMurdo Station Antarctica
2022.08 - 2022.10
Server/Chef
Okiburo Tsukamen
2019.07 - 2020.03
Line Cook
Umi Sushi
2018.09 - 2019.03
Noodle Chef/ Line Cook
Doraku Sushi
2016.06 - 2017.09
Shift Lead Supervisor/Server
The Consulate Atlanta
2016.04 - 2017.03
Line Cook/Prep Cook
Miyako Japanese Cuisine
2013.03 - 2016.08
High School Diploma -
Oviedo High School
2011.01 - 2015.05
Associate of Arts - Culinary
Culinary Institute of America
2001.05 -
CervSafe
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