Kurt Alexander
Brooklyn,NY
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. Fourteen-year background in high-end restaurant industry Capable of managing multi-faceted kitchen while different occasions are being held, keeping staff calm and executing task with minimal stress
Overview
17
17
years of professional experience
Work History
Sous Chef
RA @google+
09.2021 - Current
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Participated in food tastings and taste tests.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
CDC/CHEF OPERATOR
DIG INN
04.2018 - 03.2020
- Hire and train new employees
- Maintain food cost of %21
- Implement new recipes sent from Headquarters
- Run specials keeping in guidelines of company
- Create schedule and keep within labor budget to run successful location
- Work along side employees to create positive work environment to help them flourish.
- Managed day-to-day business operations.
- Consulted with customers to assess needs and propose optimal solutions.
- Skilled at working independently and collaboratively in a team environment
- Self-motivated, with a strong sense of personal responsibility
Chef
Ellary’s Greens
03.2013 - 04.2018
- Manage and support different kitchen locations
- Hire and train new kitchen employees
- Kept steady food cost in range of %22-25
- Manage staff of 15 cooks, dishwashers and porters
- Change menu in keeping with change of season
- Maintaining good reputation with local farmers and commercial vendors
- Maximized kitchen use plus staff and kept labor cost with budgeted range.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Sous Chef/Chef
Tutu Bar
08.2012 - 02.2013
- Managed small kitchen staff of 5 cook and 2 dishwashers
- Hire and train staff for BOH
- Implemented new dishes to keep in the concept of the existing menu
- Made necessary changes to provide the cooks with step to get an A rating from the health department.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
Sous chef/chef
PLEIN SUD
04.2009 - 07.2012
- MANHATTAN
- Hire and train kitchen staff
- In charge of weekly scheduling, inventory and lunch service
- Managed food for all catered events
- Worked with chef on daily specials and menu changes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
Sous Chef
COUNTRY NYC
05.2006 - 05.2008
- Assist chef in daily menu changes for fine dinning restaurant
- Manage café staff of 14 cooks and 6 dishwasher
- Create daily/weekly special for café dinning room
- Other duties include: inventory, scheduling and ordering.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Acted as head chef when required to maintain continuity of service and quality
Education
Certificate - Automotive Technology
Lincoln Technical Institute - Whitestone Queens
Whitestone, NY5.2010
AOS - Culinary Arts And Restaurant Management
New York Restaurant School
New York, NY06.2000
Skills
- Able to work with different people at all skill levels
- Able to work under pressure and keep level head
- Proficient with working with Toast menu ordering system
- Great organizational and problem solving skills
- Consistent Supervision
- Servsafe Certified
- Kitchen Management
- Staff Supervision and Coordination
- BOH Operations
- Coaching and Mentoring
- High-Volume Environments
Timeline
Sous Chef
RA @google+
09.2021 - Current
CDC/CHEF OPERATOR
DIG INN
04.2018 - 03.2020
Chef
Ellary’s Greens
03.2013 - 04.2018
Sous Chef/Chef
Tutu Bar
08.2012 - 02.2013
Sous chef/chef
PLEIN SUD
04.2009 - 07.2012
Sous Chef
COUNTRY NYC
05.2006 - 05.2008
Certificate - Automotive Technology
Lincoln Technical Institute - Whitestone Queens
AOS - Culinary Arts And Restaurant Management
New York Restaurant School
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