Kareen Mures
Sous Chef/Kitchen Manager
Brooklyn,NY
Summary
Experienced culinary professional with comprehensive experience in high-pressure kitchen environments, driving quality and efficiency. Known for exceptional culinary skills and ability to innovate while maintaining consistency. Reliable team collaborator with focus on achieving culinary excellence and adapting to evolving needs.
Overview
8
8
years of professional experience
1
1
Language
Work History
Sous Chef
Golden Age Hospitality
05.2025 - Current
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment, placed order with local vendors.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Collaborated with executive chef to develop innovative menu items.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Monitored food production to verify quality and consistency.
Sous Chef/Lead Line Cook
Major Food Group
06.2017 - 05.2025
- Worked at a Michelin Star, AAA Diamond Rating Awards, New York Times.
- Worked at The Grill,Lobster Club, Carbone, Torrisi, ZZ's Club.
- Promoted From Line Cook, Lead Line Cook to Sous Chef, manage to worked in different venues and opening restaurants, events parties and catering to celebrities.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Developed new recipes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Participated in food tastings and taste tests.
- Oversee daily preparation of food production.
- Handled portion control activities according to specified instructions provided by chef.
- Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Received recognition for outstanding performance in maintaining a clean, organized workspace that met health department guidelines.
- Prepared family meal for staff.
Education
Associate of Arts -
Culinary Tech Center
New York, NY 05.2001 -
High School Diploma -
Bradwell Institute
Hinesville, Ga 05.2001 -
Skills
Food preparation
Food safety
Customer Service
High Volume Foodservice
Vendor relationship management
Mentoring and coaching
Positive and professional
Microsoft Office
Pos System Toast Retail
Timeline
Sous Chef
Golden Age Hospitality
05.2025 - Current
Sous Chef/Lead Line Cook
Major Food Group
06.2017 - 05.2025
Associate of Arts -
Culinary Tech Center
05.2001 -
High School Diploma -
Bradwell Institute
05.2001 -