Patrick Dever
Austin,TX
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 8 Year background in high-end restaurant industry. 13 Years in total.
High-performing individual with a solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory.
Efficient and committed to keeping high standards of food safety and sanitation.
Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.
Talented problem-solver ready to back up fellow employees at any time.
Overview
10
10
years of professional experience
Work History
Sous Chef
Location Gourmet
04.2017 - Current
- Acted as head chef when required to maintain continuity of service and quality.
- Managed and motivated employees to be productive and engaged in work.
- Planned and directed high-volume food preparation in fast-paced environment.
- Accomplished multiple tasks within established timeframes.
- Maintained professional, organized, and safe environment for employees and patrons.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Monitored food and labor costs to verify budget targets were met.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Assisted with menu development and planning.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Set up and broke down kitchen for service.
- Monitored food production to verify quality and consistency.
- Participated in food tastings and taste tests.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Line Cook
Ready To Serve
09.2014 - 01.2017
- Set up and prepared cooking supplies and workstations during the work day to maximize productivity.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Catered for Movie set, television shows and commercials.
- Drove the kitchen to and from Location per PM.
Line Cook
Uchi
01.2014 - 01.2016
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Produced adequate amounts of mise en place to make meal preparation easier.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Interacted with guests to obtain feedback on product quality and service levels.
- Managed inventory and ordered food and supplies to maintain adequate stock.
Education
Bachelor of Arts - International Business
Westminster College
New Wilmington, PACulinary Arts -
Auguste Escoffier School of Culinary Arts
Austin, TXSkills
- Complex Problem-Solving
- Cleaning and Sanitation
- Farm-to-Table
- Check Disbursement
- Staff Supervision and Coordination
- Special Requests
- Kitchen Preparation
- Verify Food Quality
- Verbal and Written Communication
- Basic Math
- Ordering and Requisitions
- Stocking and Replenishing
- Order Delivery Practices
- Active Listening
- Chef Consultations
- Estimate Food Needs
- Vendor Relations
- Portion Standards
- Kitchen Equipment Operation
- Catering
- Heavy Lifting
- Proper Storage Procedures
- Garnishing and Plating
- Food Stock and Supply Management
- Dish Preparation
- Servsafe Certified
- Cook Consistent Dishes
- Corrective Actions
- Food Spoilage Prevention
- Menu Planning
- Kitchen Management
- Safe Work Practices
- Industry Trends
- Create Recipes
- Safe Food Handling
- Guest Satisfaction
- Chef Assistance
- Budgeting and Cost Control
- Team Leadership
Languages
Spanish
Professional Working
Timeline
Sous Chef
Location Gourmet
04.2017 - Current
Line Cook
Ready To Serve
09.2014 - 01.2017
Line Cook
Uchi
01.2014 - 01.2016
Bachelor of Arts - International Business
Westminster College
Culinary Arts -
Auguste Escoffier School of Culinary Arts
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