Harry Lormeus
North Lauderdale
Summary
Experienced Sous Chef excelling in fast-paced, high-pressure environments. Demonstrated adaptability in overcoming obstacles effortlessly. Possessing a solid 15-year history in the upscale restaurant sector, adept at delivering exceptional culinary experiences.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Sous Chef
Weston Resorts
01.2017 - Current
- Maintained all inventories with first-in-first-out principles to ensure freshness and reduce waste.
- Scheduled kitchen staff for daily operations and trained staff on portion control and safe food storage practices.
- Mentored cooks to improve their technical abilities and efficiency.
- Collaborated with front-of-house management to update menus and direct sales of specific dishes.
- Maintained spotless walk-in coolers and ensured all refrigeration units were properly functioning.
- Managed an Fifteen-person kitchen team,ensuring compliance with quality standards and safety protocols.
- Reduced kitchen waste by 20%,saving $60k annually.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Planned and directed high-volume food preparation in fast-paced environment.
- Implemented food cost and waste reduction initiatives to save money.
Executive Chef
Fusion Latin Cuisine
01.2013 - 08.2016
- Lead shift meetings and delegate tasks to kitchen staff.
- Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws.
- Followed proper food handling methods and maintained correct temperature of all food products.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Hired, managed, and trained kitchen staff.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Education
Associate of Arts - Food
Atlantic Technical College
Coconut Creek, FL01.2010
Skills
- Bilingual (English/Spanish)
- Focus on production portion and cost control
- Food preparation supervision
- Cost control
- Recipes and menu planning
- Kitchen management
- Station oversight
- Plating
- Employee scheduling
- Vendor relations
- Motivational team management
- Mentoring and coaching
- Food safety
- Staff training
- Catering background
- Safe Serve Certified
Personal Information
Title: Sous Chef
Certification
Manger of the Year 2023 and 2024
Timeline
Sous Chef
Weston Resorts
01.2017 - Current
Executive Chef
Fusion Latin Cuisine
01.2013 - 08.2016
Associate of Arts - Food
Atlantic Technical College
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