Keith Reese
Chef
Augusta,GA
Summary
Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets, and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals.
Quality-driven Sous Chef maintains complete understanding of kitchen operations, equipment and sanitation. Demonstrates organizational skills, budgeting experience and full knowledge of financial reports. Hires, trains and manages staff to provide employees with adequate guidance and resources to accomplish established objectives.
Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards.
Motivated professional dedicated to sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients.
Innovative Sous Chef with a knack for enhancing kitchen productivity and efficiency through effective task management. Possess specialized skills in inventory control, menu development, and food safety compliance. Excel in leadership, communication, and problem-solving to deliver exceptional dining experiences.
Overview
32
32
years of professional experience
2000
2000
years of post-secondary education
Work History
Sous Chef/Supervisor
Sodexo Augusta University
Augusta, GA
01.2021 - 01.2023
- Supervised kitchen staff to maintain high food quality and safety standards.
- Developed new menu items in collaboration with culinary team and management.
- Managed food inventory and ordering to ensure timely kitchen operations.
- Trained kitchen workers on culinary techniques.
- Complied with all health department regulations regarding proper food handling methods.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Performed weekly inspections of all equipment for safety compliance.
Executive Chef
Arsenal Taproom
Augusta, Georgia
02.2020 - 01.2021
- Developed seasonal menus highlighting local ingredients and craft beer pairings.
- Managed daily kitchen operations ensuring quality and consistency in food preparation.
- Trained and supervised kitchen staff in food safety and cooking techniques.
- Collaborated with front-of-house team to enhance customer dining experiences.
- Implemented cost control measures to optimize ingredient usage and reduce waste.
- Oversaw inventory management, maintaining stock levels for efficient service delivery.
- Established relationships with local suppliers to source fresh produce and meats.
- Conducted regular kitchen inspections to uphold cleanliness and safety standards.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
Executive Sous Chef
Westlake Country Club
Augusta, GA
03.2011 - 10.2019
- Supervised daily kitchen operations and ensured quality standards were met.
- Managed inventory levels and ordered supplies to maintain optimal stock.
- Developed and refined recipes to enhance menu offerings for members.
- Trained and mentored culinary staff on techniques and best practices.
- Collaborated with front-of-house teams to ensure smooth service delivery.
- Implemented food safety protocols to maintain a clean kitchen environment.
- Coordinated special events, creating tailored menus for member occasions.
- Assisted in budgeting and cost control for kitchen operations effectively.
- Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
Education
Associate's Degree - Culinary Arts
Augusta Technical College
Augusta, Georgia, GA 05.2009 - 06.2011
T.W. Josey High School
Augusta, GASkills
- Menu development
- Food safety compliance
- Inventory management
- Cost control measures
- Knife Skills
- Morale Booster
- Team Player
- Staff training
- Kitchen operations
- Event coordination
- Effective communication
- Problem solving
- Attention to detail
- Portion control
- Ingredient knowledge
- Team leadership
- Safe food handling
- Kitchen leadership
Accomplishments
- Won Best Student Chef 2011 For Events 2020 During Masters Week.
- Worked Alongside Kent Raftburn During Masters Week At The 1018 Club Hospitality House for 3 years
- Ice Carvings With Chef Eddie Walker
References
References available upon request.
Timeline
Sous Chef/Supervisor
Sodexo Augusta University
01.2021 - 01.2023
Executive Chef
Arsenal Taproom
02.2020 - 01.2021
Executive Sous Chef
Westlake Country Club
03.2011 - 10.2019
Associate's Degree - Culinary Arts
Augusta Technical College
05.2009 - 06.2011
T.W. Josey High School