Mahsa Mahabadipour
Sarasota,FL
Summary
Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets, and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals.
Overview
8
8
years of professional experience
2
2
years of post-secondary education
Work History
Sous Chef
Mattisons41
Sarasota, Florida
11.2024 - Current
- Prepared and executed daily menus using fresh, local ingredients.
- Assisted in training new kitchen staff on food preparation techniques.
- Coordinated inventory management to maintain stock levels and freshness.
- Collaborated with head chef on daily specials and seasonal offerings.
- Ensured compliance with food safety regulations and sanitation standards.
- Supported the team during high-volume service periods to ensure efficiency.
- Monitored cooking times and quality of dishes before serving to guests.
- Created a positive work environment by encouraging teamwork among staff members.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Trained kitchen workers on culinary techniques.
- Assisted in menu development and recipe testing.
- Complied with all health department regulations regarding proper food handling methods.
- Coordinated ordering, receiving, storage, and distribution of food items.
Lead Sauté Chef
Epicurean Hotel
Tampa, Florida
08.2023 - 11.2024
- Led daily kitchen operations, ensuring efficient food preparation and service.
- Supervised culinary staff, providing training and guidance on techniques.
- Developed and refined menu items, focusing on seasonal ingredients and flavors.
Sushi Chef
On a roll sushi restaurant
Tampa, Florida
08.2022 - 08.2023
- Prepared sushi rolls and sashimi with precision and attention to detail.
- Maintained cleanliness and organization of the sushi preparation area.
- Collaborated with kitchen staff to ensure timely meal service during peak hours.
Sous Chef
Hilton iran
Iraan
08.2017 - 08.2022
- Prepared and executed daily menus using fresh, local ingredients.
- Assisted in training new kitchen staff on food preparation techniques.
- Coordinated inventory management to maintain stock levels and freshness.
Education
Master of Science - Accounting
The University of Tampa
Tampa, FL 09.2022 - 09.2024
Skills
- Menu development
- Food safety compliance
- Inventory management
- Culinary techniques training
- Kitchen operations management
- Team collaboration
- Quality control
- Time management
- Customer service orientation
- Staff supervision
- Problem solving
- Creativity in cooking
- Menu pricing
- Seafood preparation
- Kitchen equipment operation
- Sauce preparation
- High-quality ingredients
- Food preparation
- Kitchen organization
- Ordering and requisitions
- Positive and professional
- Team leadership
- Pasta making
- Kitchen leadership
- Cooking techniques
- Recipe creation
Timeline
Sous Chef
Mattisons41
11.2024 - Current
Lead Sauté Chef
Epicurean Hotel
08.2023 - 11.2024
Master of Science - Accounting
The University of Tampa
09.2022 - 09.2024
Sushi Chef
On a roll sushi restaurant
08.2022 - 08.2023
Sous Chef
Hilton iran
08.2017 - 08.2022