QuaLicia Howard
Atlanta,GA
Summary
Proficient Sous Chef highly effective at operating in fast-paced and demanding environments. Adaptable and professional with handling any challenge. 12+ year background in an high-end restaurant industry has molded me into an enterprising leader with proven expertise in building successful teams. A talented problem-solver ready to back up fellow employees at any time. Enthusiastic and eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top-quality foods. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Sous Chef
The Starling Hotel
10.2013 - Current
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- 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.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Coordinated with team members to prepare orders on time.
- Set up and broke down kitchen for service.
- Monitored food production to verify quality and consistency.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Utilized culinary techniques to create visually appealing dishes.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Implemented food cost and waste reduction initiatives to save money.
- Participated in food tastings for weddings, elite sponsored functions and major business brand meetings to score positive revenue for the establishment.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Executed pastry desserts and customized amenities.
- Accompanied the executive chef on off site events.
- Performed on action stations during large banquet events.
Line Cook Supervisor
W Atlanta - Midtown
10.2013 - 07.2021
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Checked food temperature regularly to verify proper cooking and safety.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Coordinated kitchen activities with front-of-house staff for seamless and service.
- Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
Line Cook
255 Tapas Lounge
10.2011 - 10.2013
- 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.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Checked food temperature regularly to verify proper cooking and safety.
- Grilled meats and seafood to customer specifications.
- 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.
- Verified proper portion sizes to consistently attain high food quality standards.
Head Breakfast Prep Cook
The Olde Kitchen
03.2013 - 09.2013
- Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed opening and closing shift kitchen tasks.
- Prepared and served various food items in a fast-paced environment.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
- Measured and mixed ingredients according to precise recipes for best results.
- Adjusted recipes based on ingredient availability or customer request.
Education
Associate of Science - Culinary Arts
Le Cordon Bleu College of Culinary Arts - Atlanta
Tucker, GA08.2012
Diploma - Culinary Arts
South Georgia Technical College
Americus, GA03.2008
Skills
- Food Preparation
- Vendor Relationship Management
- Employee Scheduling
- Customer Service
- Cost Control
- Portion Control
- Plating
- Menu Memorization
- Food Safety
- Inventory Management
- Workflow Optimization
- Line Inspections
- Staff Training
- Team Leadership
- Supervising Food Prep
- Butchery Skills
- Sauce Preparation
- Bread Baking
- Knife Skills
- Food Production
- Supply Ordering
- Order Management
- Delegating Work
Certification
- ServSafe, National Restaurant Association - 2011, 2015, 2022
- ServSafe Alcohol, National Restaurant Association - 2011
- Food Cost & Control, National Restaurant Association - 2011
- Human Resources Management Supervision, National Restaurant Association - 2011
- Customer Service, National Restaurant Association- 2012
- Hospitality and Restaurant Management, National Restaurant Association - 2012
Timeline
Sous Chef
The Starling Hotel
10.2013 - Current
Line Cook Supervisor
W Atlanta - Midtown
10.2013 - 07.2021
Head Breakfast Prep Cook
The Olde Kitchen
03.2013 - 09.2013
Line Cook
255 Tapas Lounge
10.2011 - 10.2013
Associate of Science - Culinary Arts
Le Cordon Bleu College of Culinary Arts - Atlanta
Diploma - Culinary Arts
South Georgia Technical College
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