Summary
Overview
Work History
Education
Skills
Timeline
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Kyle Slusarek

Mission Viejo

Summary

Motivated Sous Chef practiced in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction.

Overview

17
17
years of professional experience

Work History

Sous Chef

Dove Canyon Country Club
Trabuco Canyon
02.2022 - Current
  • Ensured food preparation and presentation met high standards of quality and sanitation.
  • Assisted in menu development and recipe testing.
  • Coordinated ordering, receiving, storage, and distribution of food items.
  • Monitored inventory levels to ensure adequate supplies on hand.
  • Developed daily specials utilizing seasonal ingredients.
  • Trained new hires in proper cooking techniques and recipes.
  • Collaborated with Executive Chef to create innovative dishes for special events.
  • Maintained accurate records for cost analysis purposes.
  • Contributed to the successful execution of catered events from start to finish.
  • Established standard procedures for plating presentations.
  • Complied with all health department regulations regarding proper food handling methods.

Cook

Annandale Golf Club
Pasadena
05.2015 - 06.2020
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Cleaned food preparation areas, cooking surfaces, and utensils.
  • Stocked and restocked kitchen supplies as needed.
  • Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
  • Followed health and safety standards to ensure safe working environment for employees and customers alike.
  • Communicated effectively with other staff members regarding orders and menu changes.
  • Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Carried pans and trays of food to and from work stations, stove and refrigerator.

Line Cook

IPic Theaters
Pasadena
07.2013 - 04.2015
  • Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
  • Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
  • Adhered to sanitation policies at all times when handling food products.
  • Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
  • Kept stations stocked and ready for use to maximize productivity.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Set up workstations with needed ingredients, utensils and cooking equipment.
  • Carried pans and trays of food to and from work stations, stove and refrigerator.
  • Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.

Line Cook

Eat Drink Americano
Los Angeles
06.2012 - 07.2013
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Cleaned food preparation areas, cooking surfaces, and utensils.
  • Adhered to sanitation policies at all times when handling food products.
  • Cooked multiple orders simultaneously during busy periods.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.

Shift Leader

Togos Baskin Robbins
La Crescenta, CA
09.2007 - 06.2012
  • Ensured staff was properly trained on all aspects of their job duties, including safety protocols.
  • Assisted in training new employees on shift operations.
  • Scheduled team members for shifts based on business needs and customer demand.
  • Maintained an organized work environment by delegating tasks to staff as needed.
  • Inspected food preparation areas to ensure proper sanitation standards were met at all times.
  • Verified that cash drawers contained correct amounts of money during opening and closing shifts.
  • Adhered to all health code regulations while preparing food items for customers.
  • Managed inventory levels by monitoring stock levels, ordering supplies when necessary, and ensuring product quality was up to standard prior to use or sale.
  • Supervised the cleaning of dining areas, restrooms, kitchen equipment, floors., in order to maintain a safe and sanitary environment for customers and staff alike.
  • Provided exceptional customer service and maintained a positive attitude throughout the shift.

Education

High School Diploma -

Crescenta Valley High School
La Crescenta, CA
06-2008

Skills

  • Food Safety
  • Food Preparation
  • Vendor Relationship Management
  • Menu Memorization
  • Customer Service
  • Cost Control
  • Staff Training
  • Kitchen Equipment Operation
  • Menu development
  • Mentoring and Coaching
  • Ordering and Requisitions
  • Supply Ordering
  • Banquets and catering
  • Recipe creation

Timeline

Sous Chef

Dove Canyon Country Club
02.2022 - Current

Cook

Annandale Golf Club
05.2015 - 06.2020

Line Cook

IPic Theaters
07.2013 - 04.2015

Line Cook

Eat Drink Americano
06.2012 - 07.2013

Shift Leader

Togos Baskin Robbins
09.2007 - 06.2012

High School Diploma -

Crescenta Valley High School

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Kyle Slusarek