Leslie Hussey
Archer,FL
Summary
Service-focused and cost -conscious with strong expertise in front and back of house operations.Innate ability to interact effectively with people of all cultures and backgrounds and succeed in high pressure environments.
Overview
25
25
years of professional experience
Work History
Brigade de cuisine
HCA Hospital
Ocala, Florida
07.2023 - Current
- Completed day-to-day duties accurately and efficiently.
- Contributed innovative ideas and solutions to enhance team performance and outcomes.
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
- Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
- Prioritized and organized tasks to efficiently accomplish service goals.
- Identified needs of customers promptly and efficiently.
- Worked with cross-functional teams to achieve goals.
- Exceeded customer satisfaction by finding creative solutions to problems.
Kitchen Manager
Achievement Centers for Children
Delray Beach, Florida
11.2020 - 07.2023
- Managed daily kitchen operations and staff scheduling.
- Developed menus focusing on nutrition and dietary needs.
- Ensured compliance with health regulations and food safety standards.
- Trained kitchen staff on food preparation and safety protocols.
- Implemented inventory tracking systems for efficient stock management.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
- Oversaw meal preparation and monitored food handling to encourage safety.
- Received, organized and rotated paper goods and food ingredients.
- Explained goals and expectations required of trainees.
Sous Chef
Sterling kosher Catering
Davie, Florida
06.2017 - 08.2020
- Managed daily kitchen operations ensuring compliance with health and safety standards.
- Coordinated inventory management to maintain optimal stock levels and minimize waste.
- Trained and supervised kitchen staff in food preparation techniques and safety practices.
- Developed menus aligning with dietary needs of children served at the center.
- Oversaw daily kitchen operations for high-volume kosher catering events.
- Prepared and presented dishes that met quality standards for kosher cuisine.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
Food Service Director / Chef
Tastebuds Catering
Davie, Florida
07.2013 - 08.2015
- Successfully managed a team of cooks and international students to create healthy kosher meals on a daily basis.
- Systemically tasted and observed the quality of all meals prepared each day to ensure the right specifications and temperatures.
- Supervised quality control, budgeting, purchasing, and materials.
- Trained international students to adhere to all regulations and guidelines for safe food handling.
Aqueduct Buffet Chef
Resort World Casino New York City
Jamaica, New York
01.2011 - 06.2013
- Streamlined the opening of New York City's first Casino by overseeing all aspects of the buffet.
- Effectively changed numerous operating procedures and put into place standards that led to DOH grade A with no downgrade.
- Scheduled and coordinated the work of the Sous Chefs, cooks and other kitchen employees to ensure that food preparation was economical, technically correct and within the budget of labor cost goals.
- Identified, addressed and documented individual employee performance issues according to standard operating procedure. Disciplined and terminated as necessary according to company rules.
Restaurant Manager
Applebee's Neighborhood Bar & Grill
Fresh Meadows, NY
07.2006 - 08.2011
- Maintained standards for purchasing and receiving items to evaluate products for quality, paying particular attention to yield, holding qualities, market price, waste, and usage of leftovers.
- Maintained an up to date knowledge of local and international market trends in order to create food products to satisfy guest needs and maximize sales.
- Assisted with the development of team to accomplish restaurant business objectives through recruitment, selection, coaching, retention and motivation.
- Held self and staff responsible for achievement of financial results and statistical standards as floor leader (back of house as well as front of house).
- Processed and performed daily scheduling, reports, correspondence and database management.
- Effectively dealt with internal and external customers with patience, and diplomacy to defuse anger and collect accurate information (L.A.S.T).
Executive Sous Chef
Lederman Caterers Glatt Kosher
Great Neck, NY
01.2002 - 08.2006
- Created and implemented innovative kosher entries for parties of 200-1000 patrons.
- Developed exemplary teams through the recruitment, selection, hiring and development of diverse talent.
- Capitalized on all opportunities to emphasize the importance of guest service, tolerance and team building.
- Provided strong leadership and fostered staff development.
- Upgraded quality of food service standards and procedures.
- Controlled inventory; which resulted in the reduction of food and labor cost.
Food Service Manager
Aramark
Smithfield, RI
02.2001 - 09.2001
- Develop and revised kitchen procedures to optimize workflow.
- Maintained knowledge of daily catering needs to ensure preparation and delivery were on time.
- Ensured that high standards of sanitation, personal hygiene, cleanliness and safety were maintained throughout the kitchen and dining room at all times.
- Ensured that sufficient supplies of necessary service equipment were available and maintained at all times.
Education
Associate of Science - Culinay Arts
Johnson & Wales University
Providence, RIBachelor of Science - Food Service Management
Johnson & Wales University
Providence, RISerSafe Manager -
National Restaurant Association
FloridaC.P.R -
Ruby's Academy for Health Nursing School
FloridaDepartment of Health
New York CitySkills
- HACCP protocols
- Customer service
- Employee training
- Problem solving
- Effective communication
- Conflict resolution
- Time management
- Quality assurance
- Portion control
- Staff training and development
- Coaching and mentoring
- Reliable and responsible
- Cash handling
- Task prioritization
- Decision-making
- Adaptability and flexibility
- Critical thinking
Volunteer And Community Service
Volunteer, Resorts World Casino New York, Hurricane Sandy Relief, 10/01/12, 11/01/12, This was an amazing experience feeding those in need with no hot food and helping people deal with this disaster.
Timeline
Brigade de cuisine
HCA Hospital
07.2023 - Current
Kitchen Manager
Achievement Centers for Children
11.2020 - 07.2023
Sous Chef
Sterling kosher Catering
06.2017 - 08.2020
Food Service Director / Chef
Tastebuds Catering
07.2013 - 08.2015
Aqueduct Buffet Chef
Resort World Casino New York City
01.2011 - 06.2013
Restaurant Manager
Applebee's Neighborhood Bar & Grill
07.2006 - 08.2011
Executive Sous Chef
Lederman Caterers Glatt Kosher
01.2002 - 08.2006
Food Service Manager
Aramark
02.2001 - 09.2001
Associate of Science - Culinay Arts
Johnson & Wales University
Bachelor of Science - Food Service Management
Johnson & Wales University
SerSafe Manager -
National Restaurant Association
C.P.R -
Ruby's Academy for Health Nursing School
Department of Health