Randy J Phifer II
Executive Sous Chef
Lenexa,MO
Summary
Looking for a position as a Kitchen Assistant Manager at where I can employ my natural love for food in conjunction with providing quality services by managing kitchen activities and staff in order to provide the best of culinary services. Thank you for your consideration of my resume and application for the Kitchen salaried position with your organization. I believe that you will discover that my extensive industry knowledge, experience, personality and work ethic will be well suited to the position you have available. During my tenure of casual and fast-food restaurant management I have always successfully directed and coached the highest of standards, by providing true World Class customer service to all of our guests. I possess a “Lead By Example” style of management has always enriched my fellow employees in building pride and taking ownership of their responsibilities, resulting in a truly great dining experience for our guests time and time again.
Overview
12
12
years of professional experience
1
1
Certification
1
1
Language
Work History
Executive Sous Chef
Lake Quivira Country Club
Lake Quivira, KS
04.2020 - Current
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw business operations, inventory control and customer service for restaurant.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Modernized work processes to reduce guest wait times and boost daily output.
- Collaborated with staff members to create meals for large banquets.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Verified compliance in preparation of menu items and customer special requests.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Increased profits and efficiency Number% by building optimal inventory control model.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Sous Chef
McCoy Public House, 4057
Kansas City, MO
03.2016 - 12.2018
- Lead, direct and monitor kitchen staff of my weekly specials
- Provide positive and enthusiastic environment to kitchen personnel motivating them to give best performance to succeed
- Perform as main contact for all matters related to kitchen production
- Arrange kitchen employee work schedules involving lunch and other breaks
- Maintain productive kitchen ambience using charts, forms, lists and recipes
- Ensure entire kitchen staff follows all established procedures and policies
- Support store operations for entire catering production
- Provide assistance to General Manager in evaluation of individual staff performance
- Implement and comply all HR goals and objectives as stated by GM
- Support functions of store administrative as setup by General Manager, Stores involving ordering, inventory and receiving orders
- Facilitate and assist external and internal customers professionally
- Head, supervise and analyze performance of kitchen program staff
- Control inventory and purchase all required food supplies
- Monitor and manage kitchen program budget in accordance to designated guidelines
- Monitor actively and provide factual feedback on given budget line products.
Chef Manager
Aramark-NNSA Honeywell
Kansas City, Missouri
11.2015 - 07.2017
- Train and manage kitchen personnel and supervise/coordinate all related culinary activities;
- Estimate food consumption and requisition or purchase food;
- Select and develop recipes as well as standardize production recipes to ensure consistent quality;
- Establish presentation technique and quality standards, and plan and price menus;
- Ensure proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen;
- Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques.
Lead Grill Line Cook
Yard House
Kansas City
04.2014 - 12.2016
- Direct and participate in food preparation for closing shifts
- Following standard recipes and special diet orders
- Plan food production to coordinate with meal serving hours so that quality, temperature, and food appearance are preserved
- Work within all budge guidelines, safety and sanitation standards and policies
- Promptly discuss and resolve any potential foodservice and care coordination problems with all involved team members and team leaders/expeditors
- Quality Control Points of all grill entrée’s as expected by Yard House standards
- Closing duties
Line Cook, Sous Chef - The executive
Bar Louie Kansas City
st Kansas City, MO
03.2012 - 04.2014
- Chefs assistant, and next in charge
- The person who calls the incoming orders to the cooks
- Often during the busy dinner rush
- Expeditor- garnishing the dishes before the server takes them out to the dining room
- Fry Cook- This is a line cook in charge of anything that needs to be deep fried
- Grill Cook- This is a line cook in charge of the items on the char-grill or flattop grill, such as meats, chicken and fish
- Line Cook- The most common title in the kitchen is that of line cook
- Sauté Chef- This is a line cook in charge of anything cooked in a sauté pan.
Education
High school Diploma - undefined
Shawnee Mission West HS
Associates of Science - biology/chemistry, Business Management
Neosho County Community College, Johnson County Community College
Skills
HIGHLIGHTS OF QUALIFICATIONSOver 4 years’ of experience in culinary settingHighly expert in managing kitchen activities as a wholeIn depth knowledge of coordinating activities of the kitchen with customer ordersHands on experience in ensuring sanitation and hygiene standards at all timesFunctional knowledge of evaluating daily performance and standards of the kitchenCORE COMPETENCIESStrategic Kitchen PlanningBudget ManagementCulinary Staff Training and DevelopmentMenu ManagementTeam Building and LeadershipGuest Relations
Staff Training
Food plating and presentation
Signature dish creation
Recipes and menu planning
Workflow Optimization
Problem-solving
Equipment Maintenance
Forecasting and planning
Certification
Certified [Job Title], [Company Name] - [Timeframe]
Timeline
Executive Sous Chef
Lake Quivira Country Club
04.2020 - Current
Sous Chef
McCoy Public House, 4057
03.2016 - 12.2018
Chef Manager
Aramark-NNSA Honeywell
11.2015 - 07.2017
Lead Grill Line Cook
Yard House
04.2014 - 12.2016
Line Cook, Sous Chef - The executive
Bar Louie Kansas City
03.2012 - 04.2014
High school Diploma - undefined
Shawnee Mission West HS
Associates of Science - biology/chemistry, Business Management
Neosho County Community College, Johnson County Community College