HORACE SAM
Blue Ridge,GA
Summary
Culinary Professional
Seeking a culinary position in a team oriented work environment with growth and potential to utilize skills and abilities to help maintain the reputation of the establishment to promote and encourage guest loyalty through delicious flavorful cuisine. Energetic professional with twenty plus years’ experience in the food and beverage industry. Dependable and efficient manager of high volume kitchens as well as smaller establishments. Hardworking individual with a passion for food who enjoys preparing mouthwatering dishes and takes pleasure seeing happy faces enjoy well prepared, delicious meals
Overview
28
28
years of professional experience
Work History
Chef De Cuisine/Executive Chef
Harvest On Main
Blue Ridge, GA
04.2015 - Current
- Experience planning menus, purchasing and product inventory.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Supervised and enhanced work of 20-person team producing more than 100 plates per day
- Implemented successful cross-marketing strategies such as food and wine pairings
- Forecasted seasonal staffing levels and interviewed and hired new staff members
- Created menus and designed corresponding recipes.
- Oversaw preparation of creatively designed recipes.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters
Head Chef
Dominick’s Italian Restaurant
Winter Springs, FL
01.2012 - 01.2015
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Supervised and enhanced work of 20 person team producing more than 100 plates per day.
Kitchen Supervisor
Villas of Grand Cypress
Orlando, FL
01.2011 - 01.2014
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Sous Chef
Piazza Rialto
Altamonte Springs, FL
01.2005 - 01.2010
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Planned and directed high-volume food preparation in fast-paced environment.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Kitchen Manager
Nursing Home & Rehabilitation Center Hunter’s Creek
Orlando, FL
01.2002 - 01.2004
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Wiped down counters using sanitizing spray to prevent cross-contamination among food items.
Sous Chef
American Grill
, NY
01.1998 - 01.2002
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Planned and directed high-volume food preparation in fast-paced environment.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Line Cook, Chef
Cedar Tavern
New York, NY
01.1994 - 01.1998
- Consistent food preparation, compliance with recipes, cooking, portioning and waste control guidelines
- Kitchen and staff management including recruitment, selection, orientation, training, scheduling, supervision, coaching, evaluation and discipline as required
- Maintenance of high food quality standards and verification of proper portion sizes
- Menu development, pricing and special dishes to increase revenue / customer satisfaction
- Health care facility experience including preparation and oversight of special diets for inpatient residents
- Assist and support executive Chef in routine and daily tasks including product inventory and rotation
- Train and oversee kitchen workforce on recipe procedures, preparation and cleaning duties
- Perform responsibilities as requested by, , Sous Chef, Kitchen Manager and Proprietors.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
- Prepared average of 80 orders each shift
Education
Certificate in Culinary Arts -
Culinary Institute of America
SafeServe Certificate updated yearly - undefined
Flushing High School
1990
Skills
- Equipment Inspection and Maintenance
- Food Preparing, Plating and Presentation
- Staff Recruiting and Hiring
- Relationship Building
- Creative Thinking
- Menu Planning
- Current in Culinary Trends
- Standards Compliance
- Team Collaboration
- Cooking Technique Demonstrations
- Recipe Development
- Vendor Relationships
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Quote
The way to get started is to quit talking and begin doing.
Walt Disney
Timeline
Chef De Cuisine/Executive Chef
Harvest On Main
04.2015 - Current
Head Chef
Dominick’s Italian Restaurant
01.2012 - 01.2015
Kitchen Supervisor
Villas of Grand Cypress
01.2011 - 01.2014
Sous Chef
Piazza Rialto
01.2005 - 01.2010
Kitchen Manager
Nursing Home & Rehabilitation Center Hunter’s Creek
01.2002 - 01.2004
Sous Chef
American Grill
01.1998 - 01.2002
Line Cook, Chef
Cedar Tavern
01.1994 - 01.1998
Certificate in Culinary Arts -
Culinary Institute of America
SafeServe Certificate updated yearly - undefined
Flushing High School
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