Summary
Overview
Work History
Education
Skills
Timeline
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Ieasha Green

Kemah,TX

Summary

Forward-thinking young professional offering more than 8 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven culinary skills.

Overview

9
9
years of professional experience

Work History

Executive Sous Chef

Maggiano's Little Italy
05.2023 - Current
  • Streamlined kitchen operations for increased efficiency and improved food quality.
  • Managed inventory control, reducing food waste and optimizing budget allocation.
  • Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
  • Maintained high standards of food presentation by supervising plating techniques during service hours.
  • Balanced labor costs by effectively scheduling kitchen staff according to business needs.
  • Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
  • Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
  • Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
  • Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
  • Controlled food costs and oversaw quality, sanitation, and safety processes.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Trained and managed kitchen personnel and supervised related culinary activity.

Executive Sous Chef

Fox Restaurant Concept
08.2020 - 01.2023
  • Enhanced dining experience by creating innovative and visually appealing current menu items.
  • Streamlined kitchen operations for increased efficiency and improved food quality.
  • Developed and implemented staff training programs to elevate culinary skills and knowledge.
  • Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients
  • Created gameplans for New Menu Rollout/Seasonal Rollouts.
  • Mentored students on externships from Escoffier.
  • Developed a strong company culture focused on employee engagement, collaboration, and continuous learning opportunities.
  • Increased employee retention by offering competitive compensation packages and fostering a supportive work environment that prioritized professional development opportunities for staff members.
  • Optimized kitchen staffing levels to maintain a balance between efficient service delivery and cost management, reducing labor costs without compromising quality or guest satisfaction.
  • Motivated team of 20 employees to maintain high standards of food preparation and efficiency for 8-10 hours per shift.


Sous Chef

True Food Kitchen
04.2018 - 06.2020
  • Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Developed strong relationships with local vendors, securing fresh ingredients.
  • Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Mentored kitchen staff to prepare each for demanding roles.

Culinary Manager

Cheddars Scratch Kitchen
02.2015 - 04.2018
  • Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
  • Reduced food waste and costs with careful menu planning and portion control.
  • Contributed to the restaurant''s reputation for excellence by consistently delivering high-quality dishes that delighted guests and earned rave reviews.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.

Education

High School Diploma -

Robert E Lee High School
Baytown, TX
06.2013

Skills

  • Nutrition Knowledge
  • Conflict Resolution
  • Staff Training
  • Time Management
  • Vendor Relations
  • Inventory Management
  • Menu Pricing
  • Waste Reduction
  • Customer Service
  • Team Leadership
  • Recipe Creation
  • Quality Assurance
  • Problem Solving
  • Kitchen Management
  • Cost Control
  • Multitasking
  • Menu Development
  • Adaptability
  • Allergy Awareness
  • Safety Compliance
  • Sanitation Standards
  • Food Presentation
  • Recipes and Menu Planning
  • Restaurant Operations

Timeline

Executive Sous Chef

Maggiano's Little Italy
05.2023 - Current

Executive Sous Chef

Fox Restaurant Concept
08.2020 - 01.2023

Sous Chef

True Food Kitchen
04.2018 - 06.2020

Culinary Manager

Cheddars Scratch Kitchen
02.2015 - 04.2018

High School Diploma -

Robert E Lee High School

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Ieasha Green