Richard Carter
McKinney,Texas
Summary
Experienced and educated professional looking for work at a renowned establishment to sharpen skill set and acquire new proficiencies. Highly-motivated employee with desire to take on new challenges. Strong work ethic, adaptability and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.
Overview
7
7
years of professional experience
Work History
Sous Chef
Touchmark at Emerald Lakes
McKinney, TX
09.2023 - Current
- Determined schedules and staff requirements necessary to prepare and plate food.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Prepared workstations with ingredients and tools to increase efficiency.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Monitored temperatures of prepared food and cold-storage areas.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Observed food safety and sanitation protocols to reduce germ spread.
- Supervised food preparation staff to deliver high-quality results.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
Chef De Partie
Gleneagles Country Club
Plano, TX
02.2022 - Current
- Prepped foods for dishes, including roasted, sautéed, and fried items
- Managed food usage with proper stock rotation to prevent spoilage
- Trained kitchen workers on culinary techniques
- Plated completed foods paying special attention to overall presentation and necessary garnishes
- Assessed inventory levels and placed orders to replenish goods before supplies depleted
- Abided by company standards in terms of portion and serving sizes
- Improved performance of team members resulting in high-quality meals produced daily
- Operated industrial mixers and other food processing machinery to support kitchen operations
- Streamlined kitchen processes to shorten wait times and serve additional guests
- Collaborated with head chef to create banquet menu for hundreds of wedding guests
- Supervised kitchen food preparation in demanding, high-volume environments
- Conducted frequent line checks to keep food at proper temperatures in holding zones
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor
- Liaised closely with kitchen and front-of-house personnel
- Assisted with interviewing, hiring and training kitchen personnel.
Lead Line Cook
Eddie V's Prime Seafood
Plano Texas, TX
02.2023 - 10.2023
- Troubleshot any kitchen equipment issues or malfunctions quickly and efficiently.
- Planned, prepared and cooked meals according to restaurant specifications.
- Ensured proper food safety standards were met at all times.
- Managed a team of kitchen staff including assigning tasks and monitoring performance.
- Trained new cooks on recipes, preparation methods, safety procedures and sanitation guidelines.
- Supervised the inventory of food items to ensure adequate supplies for daily operations.
- Maintained cleanliness in the kitchen area by adhering to health and safety regulations.
- Monitored cooking temperatures and ensured that dishes were presented properly.
- Collaborated with chefs on menu changes and special dishes for customers.
Sous Chef
Cru Wine Bar
Atlanta, GA
02.2017 - 09.2019
- Plated food according to restaurant artistic guidelines to promote attractive presentation
- Supervised all kitchen food preparation in demanding, high-volume environment
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight
- Oversaw kitchen employee scheduling to meet all coverage needs and avoid wasted labor
- Created diverse cuisines for full restaurant, special event, catering and tasting menus
- Built strong vendor relationships to bring in top ingredients at optimal prices
- Devised creative food and wine pairings to drive successful cross-marketing strategy
- Performed mise en place daily to efficiently prepare signature dishes
- Created exciting dishes at competitive prices to attract clientele and increase revenue
- Helped staff adhere to tough restaurant requirements through effective discipline and motivation
- Assessed inventory levels and placed orders to replenish goods before supplies depleted
- Trained kitchen workers on culinary techniques to increase productivity and boost workflow
- Performed as head chef as needed to maintain team productivity and restaurant quality.
Education
Bachelor of Science - Patisserie & Baking
Le Cordon Bleu College of Culinary Art
11.2012
Skills
- Standard operating procedures understanding
- Team Leadership
- Positive and Professional
- Lines Inspections and Cost Control
- Safety behaviors expertise
- First Aid/CPR
- Inventory Oversight
- Food And Allergy Understanding
- Problem resolution
- Supervision
- Team management
- Recruiting and training
- Plating and Presentation
- Staff Training
- Safe food handling
- Inventory Management
- Mentoring and Coaching
Timeline
Sous Chef
Touchmark at Emerald Lakes
09.2023 - Current
Lead Line Cook
Eddie V's Prime Seafood
02.2023 - 10.2023
Chef De Partie
Gleneagles Country Club
02.2022 - Current
Sous Chef
Cru Wine Bar
02.2017 - 09.2019
Bachelor of Science - Patisserie & Baking
Le Cordon Bleu College of Culinary Art
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