Summary
Overview
Work History
Education
Skills
Timeline
Generic

Kobe Posas

Little Elm

Summary

Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 7-year background in fast-paced , elevated cuisine.

Overview

6
6
years of professional experience

Work History

Sous Chef

Goodsurf
05.2024 - Current
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Coordinated with vendors to order supplies and maintain high quality standards.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Monitored food and labor costs to verify budget targets were met.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • 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.

Kitchen Manager/Corporate Travel Trainer

Puttery
05.2022 - 05.2024
  • Training and overseeing new chefs across the company and country. Teaching inventory, scheduling, ordering, invoicing as well as helping with recipes and techniques and any other necessary skills needed to run and manage kitchens efficiently and flawlessly.
  • Assisting in menu development.
  • Successfully opened and trained 7+ stores.
  • Checked and tested foods to verify quality and temperature.
  • Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
  • Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
  • Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
  • Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
  • Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
  • Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
  • Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.

Line Cook

Puttery
07.2021 - 05.2022
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Plated and presented all dishes to match established restaurant standards.
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.

Line Cook

TopGolf
01.2019 - 07.2021
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Managed ticket times making sure food was served on time during times of high/intense volume.

Food Runner

TopGolf
03.2018 - 01.2019
  • Handled high-pressure situations calmly and professionally during peak hours or unexpected rushes at the restaurant.
  • Maintained speed of service for food orders while minimizing errors and complaints.
  • Delivered correct food items to tables according to order documentation.
  • Managed multiple tasks simultaneously, prioritizing duties effectively for maximum productivity.
  • Greeted customers and provided outstanding customer service.
  • Collaborated with the kitchen staff to ensure accuracy of orders, minimizing order errors and complaints.
  • Cleared tables immediately after guests left in preparation for next party.
  • Assisted servers in attending to guests'' needs, ensuring a smooth service flow during peak hours.
  • Garnished dishes and quickly delivered items to customers to minimize wait times.
  • Promoted teamwork among front-of-house and back-of-house staff, fostering a positive work environment.

Education

High School Diploma -

Little Elm High School
Little Elm, TX
05.2020

Skills

  • Team Leadership
  • Scheduling
  • Food Safety
  • Cost Control
  • Inventory Management
  • Safe Food Handling
  • Food presentation
  • Menu Planning
  • Cooking techniques
  • Ordering and Requisitions
  • Vendor Relationship Management
  • Portion Control
  • Safety Management

Timeline

Sous Chef

Goodsurf
05.2024 - Current

Kitchen Manager/Corporate Travel Trainer

Puttery
05.2022 - 05.2024

Line Cook

Puttery
07.2021 - 05.2022

Line Cook

TopGolf
01.2019 - 07.2021

Food Runner

TopGolf
03.2018 - 01.2019

High School Diploma -

Little Elm High School

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Kobe Posas