Summary
Overview
Work History
Education
Skills
Timeline
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Quincy Lewis

Lafayette,LA

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. Quality-driven Sous Chef maintains complete understanding of kitchen operations, equipment and sanitation. Demonstrates organizational skills, budgeting experience and full knowledge of financial reports. Hires, trains and manages staff to provide employees with adequate guidance and resources to accomplish established objectives. Motivated professional dedicated to sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.

Overview

22
22
years of professional experience

Work History

Sous Chef

The Vincentians
Lafayette, LA
04.2024 - Current
  • Ensured food preparation and presentation met high standards of quality and sanitation.
  • Assisted in menu development and recipe testing.
  • Coordinated ordering, receiving, storage, and distribution of food items.
  • Monitored inventory levels to ensure adequate supplies on hand.
  • Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
  • Developed daily specials utilizing seasonal ingredients.
  • Collaborated with Executive Chef to create innovative dishes for special events.
  • Contributed to the successful execution of catered events from start to finish.
  • Supervised cooks and other kitchen personnel during meal services.
  • Complied with all health department regulations regarding proper food handling methods.
  • Adjusted recipes as needed to accommodate dietary restrictions or allergies.

Assistant Deli Manager

Rouses Market
Lafayette, LA
09.2016 - 06.2024
  • Supervised deli staff, ensuring proper customer service and food safety practices were followed.
  • Conducted daily inventory of products to ensure sufficient stock levels and communicated any shortages to the Deli Manager.
  • Provided training for new deli team members on all aspects of the deli operation including product knowledge, customer service, equipment usage and sanitation standards.
  • Developed weekly schedules for deli staff in order to maintain adequate staffing while controlling labor costs.
  • Assisted with ordering supplies, maintaining records of deliveries and tracking invoices for payment purposes.
  • Monitored quality control of prepared foods, making sure they met company standards in terms of taste, presentation and portion size.
  • Ensured that all food items were properly labeled according to local health department regulations.
  • Maintained a clean and organized work environment by adhering to established cleaning procedures and following safety guidelines when handling food products.
  • Resolved customer complaints in a professional manner while keeping management informed of any issues or concerns.
  • Addressed employee inquiries about benefits, payroll information and other questions related to their job performance or working conditions.
  • Implemented promotional activities such as recipe cards or special offers in order to increase sales within the deli department.
  • Performed regular checks on equipment such as slicers, scales and ovens to ensure they were operating safely and efficiently.
  • Evaluated staff performance on a regular basis providing feedback on areas needing improvement.
  • Collaborated with other departments regarding campaigns or initiatives that would benefit the deli department.
  • Organized monthly meetings with deli staff to discuss upcoming changes in policies or procedures.
  • Analyzed sales data from previous months in order to identify trends or opportunities for growth within the business.
  • Reviewed customer surveys in order to assess satisfaction levels with services provided by the deli department.

Kitchen Manager

Golden Corral Buffet and Grill
Lafayette, LA
05.2003 - 05.2024
  • Developed and implemented kitchen policies, procedures and quality standards.
  • Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
  • Trained new kitchen staff on proper food handling techniques and safety regulations.
  • Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
  • Maintained accurate records of food costs, labor costs, waste management and other related expenses.
  • Monitored sanitation practices to ensure that all employees adhere to health department regulations.
  • Ensured compliance with all applicable local, state and federal laws governing food service operations.
  • Created weekly schedules for kitchen staff members based on anticipated business volume.
  • Resolved customer complaints in a timely manner while maintaining a positive attitude towards guests at all times.
  • Inspected equipment regularly to identify necessary repairs or replacements.
  • Analyzed financial data including sales reports, budgeting information and cost analysis reports to make operational decisions.
  • Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
  • Managed employee relations by providing guidance on job duties as well as disciplinary actions when needed.
  • Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.
  • Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
  • Assisted in developing menus according to seasonal availability of ingredients as well as customer preferences.
  • Collaborated with chefs to create innovative recipes that utilized fresh ingredients from local suppliers.
  • Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
  • Provided feedback during tasting sessions to help refine existing dishes or develop new ones.
  • Reviewed vendor invoices for accuracy before authorizing payment transactions.
  • Performed weekly inventories of food items stored in refrigerators or freezers.
  • Trained employees on cooking techniques, safety standards and performance strategies.
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use.
  • Motivated kitchen staff by establishing goals to increase productivity and quality.
  • Utilized various preparation and cooking methods to create menu items in accordance with recipes.
  • Planned kitchen staff schedules to maximize coverage and encourage collaboration.
  • Maximized team performance by training new employees on proper food handling and restaurant protocols.
  • Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
  • Worked with vendors to establish strong relationships and maintain proper inventory supplies.
  • Received, organized and rotated paper goods and food ingredients.
  • Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
  • Developed and implemented strategies to enhance team performance, improve processes and boost results.
  • Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.

Cook

Hooters
Lafayette, LA
08.2005 - 01.2024
  • Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
  • Adhered to food safety standards when storing and preparing foods.
  • Cleaned kitchen equipment, surfaces, utensils and dishes.
  • Ordered supplies as needed for the kitchen.
  • Supervised and trained kitchen staff on proper preparation techniques.
  • Checked quality of ingredients before use in order to ensure freshness.
  • Monitored stock levels of food items and ordered more when necessary.
  • Ensured that all food was cooked at the correct temperature and stored correctly.
  • Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
  • Planned menus based on customer preferences, nutritional value and budget constraints.
  • Coordinated with wait staff to ensure timely delivery of meals to customers.
  • Provided guidance to junior cooks regarding food preparation methods and techniques.
  • Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
  • Performed basic administrative duties such as inventory management, ordering supplies.
  • Assisted in developing new recipes or modifying existing ones for better taste or efficiency.
  • Adjusted seasonings of dishes during cooking process in order to enhance flavors.
  • Inspected kitchens for sanitary conditions before the start of each shift.
  • Organized storage areas for efficient usage of space.
  • Resolved customer complaints regarding food quality or services provided.
  • Kept records related to costs, production quantities, menu changes.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Followed established procedures and requirements for safe food handling, storage and service.
  • Operated grills, fryers and broilers to cook items to quality guidelines.
  • Wrapped, dated and labeled food items in storage for safety and freshness.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.

Education

Bachelor of Science - Business

Remington College
Lafayette, LA
10-2008

High School Diploma -

North Side High School
Lafayette, LA
05-2000

Skills

  • Station oversight
  • Plating
  • Dish preparation
  • Culinary trends monitoring
  • Recipe creation
  • Safe food handling
  • Special diets
  • Workflow optimization
  • Cooking techniques
  • Line inspections
  • Kitchen organization
  • Food preparation
  • Portion control
  • Culinary trends
  • Safe handling
  • Kitchen leadership

Timeline

Sous Chef

The Vincentians
04.2024 - Current

Assistant Deli Manager

Rouses Market
09.2016 - 06.2024

Cook

Hooters
08.2005 - 01.2024

Kitchen Manager

Golden Corral Buffet and Grill
05.2003 - 05.2024

Bachelor of Science - Business

Remington College

High School Diploma -

North Side High School

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Quincy Lewis