Summary
Overview
Work History
Education
Skills
Timeline
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AJ Sisty

Tecumseh,MI

Summary

Dynamic Executive Sous Chef with a proven track record at Tippens, excelling in menu development and quality assurance. Expert in inventory management and food safety, I have successfully streamlined processes to enhance efficiency and reduce waste, consistently delivering exceptional culinary experiences that delight patrons and drive repeat business.

Overview

9
9
years of professional experience

Work History

Executive Sous Chef

Tippens
Ann Arbor, MI
01.2022 - 04.2025
  • Streamlined ordering processes.
  • Examined goods.
  • Drafted comprehensive and precise schedules.
  • Organized meal ingredients for efficient cooking workflow.
  • Performed quality assurance checks on all finished products before they left the kitchen area.
  • Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.

Executive Sous Chef

Mac arcadian seafood
Saline, MI
01.2017 - 03.2022
  • Specialized in high-temperature broiling.
  • Skillfully managed all tasks at the sauté station.
  • Processed and prepared incoming whole fish efficiently.
  • Coordinated and managed order preparation at the expo
  • Suggested serving portions to eliminate waste and leftovers.
  • Cleaned and sanitized kitchen equipment, utensils and workstations.
  • Purchased and stored ingredients and food supplies, keeping enough goods on hand to meet daily demands.
  • Garnished plates with edible decorations before serving meals.

Head Line Chef

U of M Culinary Team athletics
Ann Arbor, MI
04.2016 - 03.2020
  • Coordinated mass production for a group of 9,000 sports participants.
  • Reduced waste by implementing systems such as portion control procedures.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Coordinated catering services for special events within the facility. Game day suites.
  • Prepared 1,500 meals every year for the Chad Foundation on Glick Field.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Organized special events such as banquets or catering services when required.
  • Developed recipes and menus to meet consumer demand and align with culinary trends.

Education

High School Diploma -

Tecumseh High School
Tecumseh, MI
05-2008

Skills

  • Food safety
  • Inventory management
  • Menu development
  • Quality assurance
  • Culinary techniques
  • Portion control

Timeline

Executive Sous Chef

Tippens
01.2022 - 04.2025

Executive Sous Chef

Mac arcadian seafood
01.2017 - 03.2022

Head Line Chef

U of M Culinary Team athletics
04.2016 - 03.2020

High School Diploma -

Tecumseh High School

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AJ Sisty