Lorenzo Barnett
Sous Chef
Atlanta,GA
Summary
Dependable and trustworthy individual, looking to bring over a decade of head line cook experience to a reputable establishment. Looking to use my love for culinary arts, to improve guests' dining experience and increase any restaurant's revenue.
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 20-year background in high-end restaurant industry.
Overview
12
12
years of professional experience
2015
2015
years of post-secondary education
1
1
Certification
Work History
Sous Chef
Origin Hotel
03.2025 - 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.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
Sous Chef
Origin Hotel
03.2025 - 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.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
Blend Line Cook
American Hotel
02.2023 - 08.2023
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared food items such as meats, poultry, and fish for frying purposes.
Head Line Cook
Zakia Restaurant
09.2022 - 02.2023
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Collaborated with executive chef to design creative daily specials, enhancing customer satisfaction.
Lead Line Cook/Prep
Delbar Restaurant
03.2022 - 09.2022
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Grilled meats and seafood to customer specifications.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Seasonal Lead Line Cook
C. Ellet's Steakhouse
06.2021 - 03.2022
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Handled portion control activities according to specified instructions provided by chef.
Maintenance
Atlanta Marriott Buckhead Hotel & Conference Center
06.2021 - 03.2022
- Assisted with irrigation system maintenance and repair.
- Managed and recorded facility maintenance and upkeep budget.
- Reduced maintenance issues by implementing preventive maintenance schedules for all equipment within the facility.
- Performed routine maintenance and calibration on testing equipment.
Lead Prep/Cook
Sardine Factory
06.2017 - 04.2021
- Collaborated with other cooks to maintain seamless communication during high-volume shifts, leading to improved workflow and fewer errors.
- Increased overall productivity by multitasking between various prep stations while maintaining attention to detail and consistent quality standards.
- Optimized ingredient usage, reducing waste by improving inventory management and portion control practices.
Lead Line Cook/Prep
Casanova Restaurant
09.2015 - 05.2017
- Received recognition for outstanding performance in maintaining a clean, organized workspace that met health department guidelines.
- Improved kitchen efficiency by streamlining food preparation processes and implementing time-saving strategies.
- Increased customer satisfaction rates by promptly addressing concerns and providing solutions to any issues that arose during service.
Lead Line Cook
Kingston 11 Restaurant
03.2013 - 04.2015
- Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
- Assisted with catering events, showcasing the restaurant''s culinary expertise and dedication to customer satisfaction.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Ensured timely delivery of meals by managing line cook schedules and delegating tasks effectively during peak service hours.
Education
Associate of Science - Culinary Arts
Laney College
Skills
Quality control
Expert in plate presentation
Food Safety
Meat Cutting
Catering
In-depth knowledge of food processing
Certification
Food Handler Certification, California, 09/01/23, 09/01/24
Timeline
Sous Chef
Origin Hotel
03.2025 - Current
Sous Chef
Origin Hotel
03.2025 - Current
Blend Line Cook
American Hotel
02.2023 - 08.2023
Head Line Cook
Zakia Restaurant
09.2022 - 02.2023
Lead Line Cook/Prep
Delbar Restaurant
03.2022 - 09.2022
Seasonal Lead Line Cook
C. Ellet's Steakhouse
06.2021 - 03.2022
Maintenance
Atlanta Marriott Buckhead Hotel & Conference Center
06.2021 - 03.2022
Lead Prep/Cook
Sardine Factory
06.2017 - 04.2021
Lead Line Cook/Prep
Casanova Restaurant
09.2015 - 05.2017
Lead Line Cook
Kingston 11 Restaurant
03.2013 - 04.2015
Associate of Science - Culinary Arts
Laney College