Summary
Overview
Work History
Education
Skills
Certification
Languages
Work Preference
Timeline
Generic

Maxo Saliba

Miami Shores,FL

Summary

Proven Executive Sous Chef with a track record of elevating guest satisfaction at Level 6 Roof Top, ink Entertainment, by mastering kitchen management and fostering team leadership. Expert in menu development and sanitation standards, I significantly enhanced dining experiences through innovative dishes and meticulous attention to detail, contributing to a positive work environment and consistent culinary excellence.

Overview

11
11
years of professional experience
1
1
Certification

Work History

Executive Sous Chef

Level 6 Roof Top,ink Entertainment
11.2023 - Current
  • Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
  • Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
  • Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
  • Evaluated employee performance regularly providing guidance towards improvement as necessary.
  • Managed inventory control, reducing food waste and optimizing budget allocation.
  • Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
  • Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
  • Enhanced dining experience by creating innovative and visually appealing menu items.
  • Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Maintained high standards of food presentation by supervising plating techniques during service hours.
  • Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
  • Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
  • Organized special events and catering services, showcasing culinary expertise to a wider audience.
  • Mentored junior chefs and provided constructive feedback for professional growth.
  • Balanced labor costs by effectively scheduling kitchen staff according to business needs.
  • Developed and implemented staff training programs to elevate culinary skills and knowledge.
  • Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
  • Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
  • Conducted regular equipment maintenance checks to prevent malfunctions or downtime during peak service hours.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Utilized culinary techniques to create visually appealing dishes.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Implemented food cost and waste reduction initiatives to save money.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Assisted with menu development and planning.
  • Monitored food production to verify quality and consistency.
  • Developed close relationships with suppliers to source best ingredients.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Coordinated with team members to prepare orders on time.
  • Disciplined and dedicated to meeting high-quality standards.
  • Participated in food tastings and taste tests.
  • Set up and broke down kitchen for service.
  • Evaluated food products to verify freshness and quality.

Sous Chef

Meet Dalia
07.2020 - 10.2023
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
  • Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
  • Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
  • Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
  • Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
  • Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
  • Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
  • Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
  • Spearheaded community outreach initiatives, participating in local food festivals to increase restaurant visibility.
  • Significantly reduced preparation times by optimizing kitchen layout and equipment placement.
  • Developed successful kitchen waste management program, emphasizing sustainability and environmental responsibility.
  • Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
  • Conducted comprehensive supplier evaluations to source highest quality ingredients while also achieving cost efficiencies.
  • Maintained strict adherence to dietary restrictions, crafting creative alternatives that catered to diverse customer needs.
  • Elevated dining experience by innovating seasonal menu items tailored to local tastes.
  • Implemented cost-saving strategies without compromising on quality, carefully selecting suppliers and negotiating better prices.
  • Enhanced team performance with regular skill-development workshops and hands-on training.
  • Fostered positive working environment, encouraging teamwork and open communication among staff.
  • Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
  • Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
  • Streamlined kitchen operations, reducing food waste through meticulous inventory management.
  • Enhanced staff retention by implementing mentorship program that supported career development within culinary team.
  • Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
  • Fostered culture of excellence within culinary team, leading by example in maintaining high standards of food safety and hygiene.
  • Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
  • Coordinated with front-of-house staff to ensure cohesive dining experience, addressing any customer concerns with prompt and effective solutions.
  • Monitored food production to verify quality and consistency.
  • Assisted with menu development and planning.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Utilized culinary techniques to create visually appealing dishes.
  • Coordinated with team members to prepare orders on time.
  • Disciplined and dedicated to meeting high-quality standards.
  • Participated in food tastings and taste tests.
  • Set up and broke down kitchen for service.
  • Evaluated food products to verify freshness and quality.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Implemented food cost and waste reduction initiatives to save money.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Developed close relationships with suppliers to source best ingredients.
  • Developed new recipes and flavor combinations to enhance customer dining experience.

Line Cook

Cantina La Veinte
03.2014 - 06.2019
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Plated and presented all dishes to match established restaurant standards.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Increased kitchen productivity by keeping tools organized for easy access when needed.
  • Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
  • Boosted employee morale through positive attitude, willingness to assist others when needed.
  • Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
  • Grilled meats and seafood to customer specifications.
  • Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
  • Assisted in inventory management by accurately tracking supplies and placing orders as needed.
  • Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
  • Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
  • Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
  • Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
  • Maintained high standards of food safety and hygiene, surpassing health inspection requirements.
  • Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
  • Implemented system for quicker ingredient replenishment, keeping kitchen running smoothly during peak hours.
  • Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
  • Contributed to significant reduction in cooking time by organizing more efficient kitchen layouts.
  • Reduced food waste significantly by implementing innovative inventory tracking system.
  • Managed kitchen equipment maintenance, preventing unexpected downtime and preserving workflow.
  • Increased repeat customer numbers with consistent high-quality meal preparation.
  • Led kitchen safety workshop, resulting in zero accidents or injuries for year.
  • Optimized food presentation, resulting in positive customer feedback and increased social media attention.
  • Enhanced kitchen efficiency by maintaining clean and organized workstation.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Followed health, safety and sanitation guidelines while preparing and serving food.
  • Prepared and cooked meals according to recipes and customer specifications.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Monitored food quality and presentation to maintain high standards.
  • Maintained smooth and timely operations in preparation and delivery of meals.
  • Trained new kitchen staff on food safety, preparation and cooking techniques.
  • Verified proper portion sizes to consistently attain high food quality standards.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Developed strategies to enhance catering and retail food service revenue and productivity goals.
  • Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.

Education

Auto - Engineering Mechanics

St Gerard University
Haiti
07.2005

Skills

  • Kitchen Management
  • Menu development
  • Sanitation Standards
  • Food presentation
  • Allergy awareness
  • Waste Reduction
  • Special Event Catering
  • Cost Control
  • Nutrition knowledge
  • Food pairing
  • Recipe creation
  • Safe Food Handling
  • Forecasting and planning
  • Inventory Management
  • Fine-dining expertise
  • Staff Scheduling
  • Attention to Detail
  • Coaching and Mentoring
  • Food Safety
  • Kitchen Staff Management
  • Kitchen Operations Oversight
  • Team Leadership
  • Operations Management
  • Purchasing management
  • Food Stock and Supply Management
  • Inventory Control
  • Recipes and menu planning
  • Recipe Development
  • Food Prep Planning
  • ServSafe Certification
  • Ingredients Selection
  • Hiring, Training, and Development
  • Recipe Management
  • Catering and Events
  • BOH Operations
  • Menu Planning
  • Banquets and catering
  • Order Management
  • Food spoilage prevention
  • Decision-Making
  • Problem and Complaint Resolution
  • Customer Retention
  • Creative Thinking
  • Plating and Garnishing
  • Workflow Optimization
  • Performance Assessments
  • Delegating Work
  • Equipment Maintenance
  • Performance Improvement
  • Purchasing
  • Hospitality service expertise
  • Food plating and presentation
  • Dietary Restrictions
  • Presentation management
  • Quality Assurance
  • Staff Training
  • Restaurant Operations
  • Sanitation Guidelines
  • Strong Work Ethic
  • Order delivery practices
  • Meal Preparation
  • Productivity Optimization
  • Regulatory Compliance
  • Resource Management
  • Menu Supervision
  • Fine Dining
  • Customer Service
  • Recruitment and Onboarding
  • Signature dish creation
  • Food Service Safety Training
  • Vendor Relations
  • Hygiene Policy Implementation
  • Kitchen equipment operation and maintenance
  • Staff Management
  • Teamwork and Collaboration
  • Purchasing Equipment
  • ChefTec
  • Vendor Sourcing
  • Equipment Inspection and Maintenance
  • Portion and cost control
  • Food Handlers Card
  • Cooking Technique Demonstrations
  • Garnishing and Plating
  • Staff Supervision and Coordination
  • Quality Control
  • Food Preparing, Plating, and Presentation
  • Supply Ordering
  • Team Training
  • Cleaning and sanitation
  • Food Handler Certification
  • Performance review
  • Vendor Relationship Management
  • Special Events

Certification

serve safe certification

Languages

english
Elementary
spanish
Elementary
French
Elementary
creole
Elementary

Work Preference

Desired Job Title

Executive Sous ChefChef de Cuisine

Work Type

Full Time

Work Location

On-Site

Important To Me

Career advancement

Timeline

Executive Sous Chef

Level 6 Roof Top,ink Entertainment
11.2023 - Current

Sous Chef

Meet Dalia
07.2020 - 10.2023

Line Cook

Cantina La Veinte
03.2014 - 06.2019

Auto - Engineering Mechanics

St Gerard University

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Maxo Saliba