HJ Dillard Jr
Fort Wayne,IN
Summary
Seasoned Sous Chef specializing in Italian and Soul Food cuisine. Successful 20 year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service. Enthusiastic Sous Chef eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top-quality foods.
Overview
18
18
years of professional experience
Work History
Concession Sous Chef
ARAMARK Sports And Entertainment
Fort Wayne , IN
06.2021 - 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.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members ( six or more)on culinary techniques to improve productivity and increase kitchen workflows.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
- Collaborated with staff members to create meals for large banquets.
- Collaborated with over 10 vendors to source desired recipe ingredients while maintaining tight cost controls.
- Cultivated positive relationships with vendors to source best ingredients at best prices.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Disciplined and dedicated to meeting high-quality standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Obtained fresh, local ingredients to lower grocery costs.
Lead First Cook
Aramark Campus, LLC
Saginaw, MI
09.2003 - 08.2020
- Prepared 50+ orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity for more than 1,000 people.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Maintained well-stocked stations with supplies and spices for maximum productivity for 8 different stations.
- Created identical dishes 30 times daily with consistent care, attention to detail and quality.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Transitioned between breakfast and lunch service.
Education
Associate of Applied Science -
Art Institute of Michigan
Novi, MI05.2011
GED -
Grand Rapids Job Corp
Grand Rapids, MI06.1995
Skills
- Sanitation and Cleaning
- Team Collaboration
- Food Preparing, Plating and Presentation
- Staff Recruiting and Hiring
- Food and Beverage Service
- Food Production Timing
- Food Production
Timeline
Concession Sous Chef
ARAMARK Sports And Entertainment
06.2021 - Current
Lead First Cook
Aramark Campus, LLC
09.2003 - 08.2020
Associate of Applied Science -
Art Institute of Michigan
GED -
Grand Rapids Job Corp
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