Roberta Buzbee Turley
Pawhuska,OK
Summary
Experienced sous chef with expertise in offering a successful track record of 5 years in high-volume kitchens. Collaborates effectively with head chefs and kitchen staff to consistently deliver exceptional taste, presentation, and service. Committed to upholding high standards and exceeding customer expectations. Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge 8-year background in high-end restaurant industry.
Overview
13
13
years of professional experience
Work History
Oklahoma State University Student Union
03.2017
- Prepared a wide range of soups, appetizers, and specialty sauces
- Assisting in interviewing, hiring, and scheduling up to 20 staff
- Handle food ordering, inventory control, and kitchen supplies
- Create and prepare daily specials ranging from steak to health-oriented dishes.
Sous Chef
Osage Casinos
08.2023 - 08.2024
- Full responsibility for staffing, inventory control, cost-effective purchasing, and all kitchen operations
- Skilled in the complete setup and management of banquets, cafeterias, and kitchens for high-volume breakfast, luncheons, and dinners
- Effectively hire, train, and supervise all levels of kitchen staff in food preparation and state-of-the-art presentations.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
Sous Chef
OSU Ranchero Hotel and sports and grill
10.2019 - 04.2023
- Assisting interviewing, inventory control, and kitchen supplies
- Preparing meals for the head chef.
- 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.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Line Cook/Porter
The Mercantile
01.2019 - 06.2019
- Preparing meals for the head chef
- Helping in the dish pit.
Grill cook
Red Lobster
03.2011 - 07.2016
- Responsible for 12 employees and all the operations of the grill, specializing in American seafood.
- Managed grill station during busy periods, effectively handling multiple orders simultaneously while maintaining quality standards.
- Maintained clean, organized grill stations for hygienic, orderly food preparation.
Education
Skills
- Food Preparation
- Meal Preparation
- Food Storage
- Verbal and written communication
- Kitchen Management
- Menu development
- Sanitation Standards
- Food presentation
References
- Victoria Gawhega 1-605-858-9908
- Rebecca Cox 1-620-402-4563
- Dora Williams 1-918-287-8544
Timeline
Sous Chef
Osage Casinos
08.2023 - 08.2024
Sous Chef
OSU Ranchero Hotel and sports and grill
10.2019 - 04.2023
Line Cook/Porter
The Mercantile
01.2019 - 06.2019
Oklahoma State University Student Union
03.2017
Grill cook
Red Lobster
03.2011 - 07.2016
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