OSIRIS KHEPRI
Inglewood,CA
Summary
To further my knowledge in the industry and hone my skills towards becoming a Sous Chef. Hardworking Kitchen Supervisor driven to maximize guest satisfaction with exceptional food. Train, discipline and motivate team members to new levels of excellence. Proven history of innovative dishes, effective leadership and maximized productivity.
Overview
3
3
years of professional experience
Work History
Kitchen Supervisor
Compass Group USA
, CA
Apr.2022 - Jun.2022
- Monitored food preparation, production and plating for quality control.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
- Oversaw grill, stove and oven and cleaned equipment after every shift.
- Controlled food costs and managed inventory.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
Assistant Kitchen Manager
Pitfire Artisan Pizza
Mar Vista , CA
10.2021 - 03.2022
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling and surface cleaning.
- Checked and tested foods to verify quality and temperature.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Followed standardized recipes set by Chef for production of breakfast, lunch and dinner meals.
- Developed kitchen staff through training, disciplinary action and performance reviews.
CHEF DE PARTIE
THE TASTING KITCHEN
11.2018 - 03.2020
- Managed brunch grill, grill and cold ap stations
- Ensured station was prepped and fully stocked in time for service
- Prepared, cooked and presented menu items in compliance with the restaurant's standard
- Trained and developed new brunch grill, grill and cold ap cooks in accordance with company policies and procedures
- Established and maintained a profession and mature work environment.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying and baking.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
LEAD LINE COOK
/ NIGHTHAWK, BREAKFAST BAR
06.2018 - 11.2018
- Supervised, trained and developed team members in accordance with company policies and procedures
- Kept facility compliant with health codes, sanitation requirements and license regulations
- Displayed enthusiasm and knowledge about the restaurant's menu and products
- Ensured that food was served to guests at the proper temperature by bringing it to the table immediately
- Emptied and maintained trashcans and outdoor dumpster area
- Refilled and rotated items on shelves to maintain well stocked inventory
- Stocked and maintained cleanliness of stations
- Completed finishing touches such as garnishes on dishes before final delivery
- Established and maintained a positive work environment
- Food and beverage pairings
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
COOK / BURGER LOUNGE
LINE
05.2017 - 08.2017
- Liquor and smoking laws familiarity
- Problem-solving
- Managing changing priorities
- Signature dish creation, Handled portion control activities according to specified instructions provided by the chef
- Prepared food items such as meats, poultry, and fish for frying purposes
- Checked each food item to ensure that it was fresh and provided feedback to kitchen supervisor in cases where freshness was an issue
- Packaged and labeled products
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
LINE COOK / JACKSON’S FOOD AND DRINK
01.2017 - 06.2017
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
- Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies
- Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross contamination
- Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation
- Enhanced and maintained the central standardized recipe and ingredient repository, including nutritional and cost information.
Education
Fine Arts
Los Angeles City College
Skills
- Critical thinking
- Efficient precision
- Quick problem solver
- ServSafe Certification
- Time Management
- Fine-dining expertise
- Safe food handling
- Excellent judgment
- Food allergy knowledge
- Employee training and
- Development
- Dining experiences
- Attention to detail
- Committed team player
- Hiring and Firing
- Dining Area Cleaning Supervision
- Work Schedule Creation
- Work Station Assignments
- Service Training
- Kitchen Staff Management
- Production and Time Sequencing
- Food and Beverage Service
- Orientation and Onboarding
Timeline
Kitchen Supervisor
Compass Group USA
Apr.2022 - Jun.2022
Assistant Kitchen Manager
Pitfire Artisan Pizza
10.2021 - 03.2022
CHEF DE PARTIE
THE TASTING KITCHEN
11.2018 - 03.2020
LEAD LINE COOK
/ NIGHTHAWK, BREAKFAST BAR
06.2018 - 11.2018
COOK / BURGER LOUNGE
LINE
05.2017 - 08.2017
LINE COOK / JACKSON’S FOOD AND DRINK
01.2017 - 06.2017
Fine Arts
Los Angeles City College
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