Experienced with high-volume kitchen environments, food preparation, and team coordination. Utilizes advanced culinary techniques and efficient kitchen management to ensure high standards. Track record of fostering cohesive team dynamics and maintaining consistent quality in fast-paced settings.
Work History
Sous Chef
12 0aks Golf and Cc
Oversaw kitchen staff in daily operations, ensuring adherence to food quality and safety standards.
Partnered with head chef to design seasonal menus featuring local ingredients and current culinary trends.
Facilitated training for new kitchen personnel on proper food preparation techniques and safety protocols.
Oversaw inventory levels and coordinated with suppliers to ensure optimal stock availability.
Banquet Chef
Mcgregor Downs Golf and Cc
Developed creative banquet menus to enhance guest experiences.
Coordinated food preparation and presentation for large-scale events.
Managed kitchen staff to ensure efficient workflow during peak hours.
Implemented food safety protocols to maintain high hygiene standards.
Collaborated with event planners to customize catering options for clients.
Trained new kitchen staff on operational procedures and best practices.
Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
Practiced safe work habits to avoid possible injury to self or other employees.
Learned menu items produced by assigned station to achieve proper quantities.
Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
Ordered food and supplies used to prepare meals for Number people.
Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
Led pre-event tastings with clients, providing personalized attention and building trust in the culinary experience provided for their guests.
Maximized flavor profiles by incorporating seasonal ingredients into banquet menu offerings.
Performed regular equipment maintenance checks, ensuring proper functionality and avoiding unexpected breakdowns during crucial moments of events.
Reduced food waste by implementing efficient portion control practices during plating processes.
Assisted in the recruitment process of new staff members, selecting candidates who shared similar values of professionalism and dedication to culinary excellence.
Trained and mentored junior chefs, fostering a team-oriented environment focused on producing high-quality dishes.
Implemented creative presentation techniques that elevated the visual appeal of each dish served at banquets or special occasions.
Maintained strict adherence to food safety regulations, ensuring a safe and sanitary kitchen workspace at all times.
Consistently met budget constraints while maintaining high-quality food production standards for each event attended to.
Managed production by adhering to preparation, plating, and presentation standards and following safety regulations to deliver top quality food.
Maintained kitchen equipment in optimal working condition and requested repairs when needed.
Developed cost-effective meal plans while maintaining high standards of quality and presentation.
Coordinated efforts with other departments such as front-of-house staff or beverage managers to ensure seamless execution during events.
Sous Chef
Hope Valley Golf and Cc
Implemented efficient food preparation processes, enhancing overall kitchen productivity and service speed.
Assisted in managing food costs through effective portion control and waste reduction strategies.
Ensured compliance with health regulations, conducting regular inspections of kitchen equipment and hygiene practices.
Led special events catering initiatives, creating unique dining experiences tailored to client needs.
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.
Grill Cook
Estero Golf and Cc
Operated grill equipment efficiently to prepare high-quality menu items.
Maintained cleanliness and organization of grill station in accordance with health standards.
Collaborated with kitchen staff to ensure timely food preparation and service delivery.
Monitored inventory levels and reported shortages to management for timely replenishment.
Chef and Sous Chef
The Club at Barefoot Beach
Oversaw kitchen staff in daily operations, ensuring adherence to food quality and safety standards.
Partnered with head chef to design seasonal menus featuring local ingredients and current culinary trends.
Facilitated training for new kitchen personnel on proper food preparation techniques and safety protocols.
Oversaw inventory levels and coordinated with suppliers to ensure optimal stock availability.
Education
High School Diploma - Normal
Chieftain High
Logan, OH
05-1982
Skills
I have good knife skills, experienced in setting up and executing action stations, breaking down meats as in bftenderloin,ribeye,striploin,portioning and packaging Skin cut and portion fish, im familiar with smoking,braising,grilling,roasting, sauteing,steaming poaching and sous vide
