Leroy Boyd
Chandler,AZ
Summary
Dedicated Sous Chef with proven expertise in food preparation, inventory management, and sanitation compliance. Known for fostering teamwork and training staff to enhance kitchen productivity and uphold high culinary standards.
Overview
11
11
years of professional experience
Work History
Sous Chef
Casino Arizona at Talking Stick Resort
Scottsdale, Arizona
08.2023 - Current
- Supervised kitchen staff to ensure efficient food preparation and service.
- Managed inventory and ordered supplies to maintain kitchen operations.
- Trained new team members on cooking techniques and safety procedures.
- Ensured compliance with health regulations and sanitation standards in the kitchen.
- Coordinated food presentation to align with Casino Arizona's aesthetic standards.
- Monitored food quality and consistency during service for optimal guest satisfaction.
- Created a positive work environment by encouraging teamwork among staff members.
- Trained kitchen workers on culinary techniques.
- Assisted in menu development and recipe testing.
- Complied with all health department regulations regarding proper food handling methods.
- Monitored inventory levels to ensure adequate supplies on hand.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
- Observed food safety and sanitation protocols to reduce germ spread.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
Lead Line Cook III
Casino Arizona at Talking Stick Resort
Scottsdale, Arizona
04.2021 - 07.2023
- Coordinated food plating and presentation for diverse dining experiences.
- Trained new cooks on kitchen procedures and safety standards.
- Maintained cleanliness and organization of kitchen equipment and workstations.
- Collaborated with management to streamline food production processes.
- Trained new cooks on recipes, preparation methods, safety procedures and sanitation guidelines.
- Kept stations stocked and ready for use to maximize productivity.
- Maintained cleanliness in the kitchen area by adhering to health and safety regulations.
- Followed proper food handling methods and maintained correct temperature of food products.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Monitored cooking temperatures and ensured that dishes were presented properly.
- Performed other related duties as assigned by the Sous Chef or Restaurant Chef.
- Modified standard recipes to address customer requests for substitutions or allergen concerns.
- Washed and prepped ingredients to prepare for different dishes and recipes.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Maintained a hygienic kitchen with regular mopping and disinfecting of the workspace.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Prepared garnishes for later use in meal production.
- Mentored and trained staff by teaching cooking skills, improving overall quality, and performance.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Resolved customer complaints in a timely manner while maintaining a professional demeanor.
- Ensured proper food safety standards were met at all times.
- Adjusted seasonings to ensure flavors were balanced throughout each dish.
- Provided excellent customer service by promptly addressing guest inquiries or complaints.
- Monitored food temperatures throughout the cooking process to ensure safe consumption.
- Cooked multiple orders simultaneously during busy periods.
- Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
- Adhered to portion controls and presentation specifications.
- Cooked menu items based on customer orders.
- Collaborated with team to deliver timely service of items.
Line Cook II
Casino Arizona at Talking Stick Resort
Scottsdale, Arizona
02.2015 - 04.2021
- Prepared and cooked diverse menu items for high-volume casino operations.
- Collaborated with kitchen staff to ensure timely meal delivery during peak hours.
- Maintained cleanliness and organization of the workstation and kitchen equipment.
- Followed safety and sanitation guidelines to uphold food quality standards.
- Cooked multiple orders simultaneously during busy periods.
- 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.
- Grilled and deep fried various foods from meats to potatoes.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Communicated effectively with other staff members regarding orders and menu changes.
- Followed proper food handling methods and maintained correct temperature of food products.
- Performed basic knife skills such as dicing onions or slicing meats.
- Kept stations stocked and ready for use to maximize productivity.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Stocked and restocked kitchen supplies as needed.
- Set up and performed initial prep work for soups, sauces, and salads.
- Assisted in prep work such as washing vegetables or butchering meat when needed.
- Monitored product freshness and rotation dates to maintain quality assurance standards.
- Inspected equipment for cleanliness prior to use every shift.
- Maintained clean and orderly appearance throughout kitchen.
- Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
- Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
Education
Associate of Arts - Culinary
Le Cordon Bleu
Scottsdale, AZ05-2015
Skills
- Food preparation
- Inventory management
- Recipe development
- Cooking techniques
- Sanitation compliance
- Food quality monitoring
- Team collaboration
- Performance evaluation
- Pasta making
- Kitchen organization
- Employee scheduling
Timeline
Sous Chef
Casino Arizona at Talking Stick Resort
08.2023 - Current
Lead Line Cook III
Casino Arizona at Talking Stick Resort
04.2021 - 07.2023
Line Cook II
Casino Arizona at Talking Stick Resort
02.2015 - 04.2021
Associate of Arts - Culinary
Le Cordon Bleu