RENÉE DUBOSE
Austin,TX
Summary
To manage effectively and efficiently staff, financials, and quality of food and service to increase success in the organization.
Overview
25
25
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
Flavor Hospitality Group
Austin, TX
04.2025 - Current
- Supervised kitchen operations and maintained high standards of food quality.
- Developed and tested new recipes for seasonal menus and special events.
- Trained and mentored junior chefs to enhance culinary skills and teamwork.
- Collaborated with front-of-house staff to ensure seamless service delivery.
- Managed inventory, ordering, and supplier relationships for efficient kitchen operation.
- Ensured compliance with health and safety regulations in food preparation areas.
- Assisted in budget planning and cost control for food production activities.
- Implemented menu changes based on customer feedback and current trends.
- Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
- Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
- Trained new employees in food safety and sanitation regulations.
- Performed quality assurance checks on all finished products before they left the kitchen area.
- Managed multiple projects simultaneously while ensuring deadlines were met in a timely manner.
- Implemented strategies to reduce waste and improve efficiency in the kitchen operations.
- Cultivated relationships with vendors to secure cost-effective ingredients for recipes.
- Resolved conflicts between kitchen staff members and provided guidance as needed.
- Oversaw the daily cleaning of all cooking surfaces, utensils, and equipment according to health codes.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Trained kitchen workers on culinary techniques.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Distributed food to service staff for prompt delivery to customers.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Supervised food preparation staff to deliver high-quality results.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Monitored temperatures of prepared food and cold-storage areas.
SOUS CHEF
GUSTO ITALIAN KITCHEN AND WINE BAR
05.2022 - Current
- Work directly with executive chef and owner to plan and execute their vision.
- Manage daily operations and staff.
- Manage all aspects of production and presentation.
- Hire, train, and motivate new and current staff.
- Monitor food safety, sanitation, cost, and control.
- Work with all staff to ensure an excellent experience for guests and staff alike.
- Challenge and motivate staff to always strive for excellence.
OWNER/PRIVATE CHEF
MAMANÉ'S
09.2015 - Current
LEAD LINE COOK
JUSTINE'S BRASSERIE
05.2021 - 05.2022
LINE COOK
PROOF LIQUOR AND DELI
10.2020 - 05.2021
LINE COOK
SOPHIA'S
08.2017 - 01.2018
LINE COOK
CENTRAL STANDARD
05.2016 - 08.2017
LEAD LINE COOK
JOSEPHINE HOUSE
05.2014 - 05.2016
SOUS CHEF
CHEZ NOUS
09.2000 - 09.2015
Education
Some College (No Degree) - Core Curriculum
Austin Community College
Austin, Texas, TXSome College (No Degree) - Elementary Education
University of Texas At Austin
Austin, Texas, TXSkills
- Control food costs
- Set standards of food and physical safety
- Plan and execute preparation, service, recipes, and menus
- Vendor and maintenance relations
- Staff mediation and motivation
- Sustaining and progressing culture
- Recipe testing
- Menu development
- Food safety compliance
- Budget planning
- Culinary technique
- Staff training
- Cost control
- Quality assurance
- Event catering
- Team collaboration
- Conflict resolution
- Time management
- Supplier relations
- Customer feedback analysis
- Allergy awareness
- Waste reduction
- Food pairing
- Sanitation standards
Certification
Texas Food Managers Certification, TX-FM-315551, 02/13/30
References
- Kristian Allen, Chef Owner, Slice Society ATX, (512)426-0485
- Sybil Reinhardt, Former Owner, Chez Nous, (512)426-3537
- Ginger Rosser, Manager, Proof Liquor and Deli, (512)626-0593
Timeline
Executive Sous Chef
Flavor Hospitality Group
04.2025 - Current
SOUS CHEF
GUSTO ITALIAN KITCHEN AND WINE BAR
05.2022 - Current
LEAD LINE COOK
JUSTINE'S BRASSERIE
05.2021 - 05.2022
LINE COOK
PROOF LIQUOR AND DELI
10.2020 - 05.2021
LINE COOK
SOPHIA'S
08.2017 - 01.2018
LINE COOK
CENTRAL STANDARD
05.2016 - 08.2017
OWNER/PRIVATE CHEF
MAMANÉ'S
09.2015 - Current
LEAD LINE COOK
JOSEPHINE HOUSE
05.2014 - 05.2016
SOUS CHEF
CHEZ NOUS
09.2000 - 09.2015
Some College (No Degree) - Core Curriculum
Austin Community College
Some College (No Degree) - Elementary Education
University of Texas At Austin