James Doble
Shakopee,MN
Summary
Adaptable and enterprising Sous Chef with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time. Strong communication and interpersonal skills with good understanding of seamless dining experience for customers. Creative and dedicated to staying up-to-date with food trends.
Overview
9
9
years of professional experience
Work History
Sous Chef
Josefina
Wayzata, MN
11.2023 - Current
- Managed kitchen workflows to enhance food preparation processes and ensure timely service delivery.
- Created and launched new menu offerings aimed at enhancing the overall dining experience.
- Directed inventory control processes to reduce waste while maintaining high standards of ingredient quality.
- Designed and implemented weekly staff schedules, ensuring alignment with labor needs and operational efficiency.
- Refined food preparation processes to accelerate service delivery while maintaining high quality standards.
- Directed high-volume food preparation operations to guarantee prompt order fulfillment and uphold quality and presentation excellence.
- Collaborated with executive chef to enhance menu offerings, aiming to boost guest return rates and improve customer feedback.
- Optimized workflow processes to boost kitchen productivity and ensure efficient task delegation among team members.
- Implemented rigorous quality assurance measures for all dishes to enhance customer satisfaction and uphold restaurant standards.
- Collaborated in menu planning sessions to introduce innovative dishes that received positive feedback from guests.
- Established and nurtured open communication channels with front-of-house management teams to mitigate risks impacting guest satisfaction.
Sous Chef
BB’s Live Fire Grill & Steakhouse
Minneapolis, MN
03.2023 - 11.2023
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- 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.
- Monitored food and labor costs to verify budget targets were met.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
General Manager
Med Box Grill
Chanhassen, MN
05.2017 - 03.2023
- Developed and implemented strategies to increase sales and profitability.
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
- Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
- Implemented operational strategies and effectively built customer and employee loyalty.
- Developed and maintained relationships with customers and suppliers through account development.
- Formulated policies and procedures to streamline operations.
- Provided thoughtful guidance to personnel in navigating and resolving snags in productivity.
Cook
Med Box Grill Food Truck
Minneapolis-St. Paul
04.2017 - 12.2019
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Managed opening and closing shift kitchen tasks.
- Prepared and served various food items in fast-paced Food Truck environment.
Education
High School Diploma -
Shakopee Senior High School
Shakopee, MN03.2017
Skills
- Coordinated labor management activities, ensuring effective resource allocation and compliance with regulations
- Exhibited reliability and perseverance in completing projects and meeting deadlines effectively
- Developed strategies for effective cost management to enhance overall profitability
- Monitored and analyzed inventory levels to support timely replenishment and reduce stock discrepancies
- Conducted regular inspections and training sessions to promote food safety awareness among staff
- Developed and executed strategies for workflow optimization, resulting in increased productivity and reduced bottlenecks
- Oversaw food preparation activities, focusing on efficiency and quality control in meal production
- Achieved exceptional dining experiences through meticulous food presentation Enhanced customer satisfaction by delivering visually stunning dishes Elevated culinary standards by implementing innovative garnishing methods
Timeline
Sous Chef
Josefina
11.2023 - Current
Sous Chef
BB’s Live Fire Grill & Steakhouse
03.2023 - 11.2023
General Manager
Med Box Grill
05.2017 - 03.2023
Cook
Med Box Grill Food Truck
04.2017 - 12.2019
High School Diploma -
Shakopee Senior High School