Rodney A. Harris
Houston,TX
Summary
An interesting position with a growing company in management, manufacturing, culinary arts Adaptable and enterprising with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time. Seasoned Sous Chef specializing in modern cuisine. Successful [Number] year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service. Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 20-year background in high-end restaurant industry.
Overview
26
26
years of professional experience
1
1
Certification
Work History
Sous Chef
IAH Bush international Airport
2022.08 - Current
- Supervised and coordinated activities of kitchen and front of the house personnel
- Participated in preparation of meals
- Trained and managed personnel
- Structured and maintain a clean work environment
- Opening and closing the terminal
- Maintaining food safety standard, Such as a complete compliance with company policies, state, federal and local
- Manages inventory of food and supplies
- Ordering food, and other supplies staying within budget cost
- Coordinated activities among various departments such as kitchen, markets, bars
- Provided timely coaching and guidance to the department employees, and reward them for outstanding performance and department incidents
- Ensuring all day and end of day cash outs are correctly completed
- Controlling operational cost and identifying ways to cut waste
- Interacting with guests to get feedback on product quality and service levels
Kitchen lead
Sorriso Modern Italian Restaurant, The Westin
2022.04 - 2022.08
- Managed day to day activity
- Created new menu items
- Follow all state regulations/ safety standards
- Training new employees
- Participated in preparation of meals
- Opening and closing restaurant
- Supported banquet team in completion of events
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals
- Checked and tested foods to verify quality and temperature
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling and surface cleaning
Kitchen Manager
Mo’s Irish Pub
2021.06 - 2022.04
- Managed all daily operations of restaurant
- Coordinated activities among various departments such as kitchen, dining area
- Trained and managed all personnel
- Managed inventory of food and supplies
- Maintained Food safety standards
- Opening and closing of restaurant
- Improved productivity and quality of food cost
- Participated in preparation of meal
- Monitored weekly level of labor expenses, revenue, budgets and forecast based on staffing
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition
- Managed restaurant marketing, sales building and community involvement
- Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies
- Checked and tested foods to verify quality and temperature
Assistant General Manager
Culver of Racine / Kenosha Racine
1997.11 - 2021.01
- Managed all daily operations of the restaurant
- Coordinated activities among various departments such as kitchen, dining room, and banquet operations
- Supervised preparation of meals and beverages for customers
- Trained and managed over 50 personnel managed inventory and ordering of food, equipment and supplies and achieved significant improvements in their productivity Landscaping and ground keeping
- Conducted monthly department meetings and adding extra and new training programs for associates
- Managed responsibility for hiring and training of new employees
Sous Chef
The Mecca Sports Bar and Grill
2019.02 - 2020.03
- Managed all daily operations of restaurant
- Coordinated activities among various departments such as kitchen, dining area
- Trained and managed all personnel
- Managed inventory of food and supplies
- Maintained Food safety standards
- Opening and closing of restaurant
- Improved productivity and quality of food cost
- Participated in preparation of meals
- Creating new menus, market strategies and promotional programs for all types of venues
- Performed weekly audits to ensure 100% compliance with company and state regulations
Education
Associate of Arts - Culinary Science
Milwaukee Area Technical College
Milwaukee, WI05.2018
Associate of Arts - It Security
Bryant And Stratton College - Wisconsin
West Allis, WI05.2007
Skills
- Microsoft Office with word, Excel, PowerPoint, Outlook and more
- Bryant & Stratton (West Campus) Milwaukee, WI
- Kitchen Preparation
- Food Spoilage Prevention
- Chef Assistance
- Menu Planning
- Profit Target Achievement
- Order Delivery Practices
- High-Volume Environments
- Disciplinary Action
- Budgeting and Cost Control
- Stocking and Replenishing
- Food Preparation and Safety
- Dish Preparation
- Vendor Relations
- Inventory Management
- Guest Satisfaction
- Performance Improvement
- Team Leadership
- Staff Training
- Operations Support
- Kitchen Equipment Operation
- Safety Management
- Conflict Resolution
- Special Requests
- Cleaning and Sanitation
- Culinary Trends Monitoring
- Kitchen Management
- Staff Motivation
- Sales Planning
- Employee Performance Oversight
- Food Preparation Supervision
- Ordering and Requisitions
- Restaurant Operation
- Verbal and Written Communication
- Safe Food Handling
- Heavy Lifting
- Equipment Purchasing
- Coaching and Mentoring
- Motivational Team Management
- Line Inspection
- Chef Consultations
- Safe Handling
- Commanding Leadership Style
- Recruiting and Hiring
- Work Assignments
- Hiring, Training and Development
- Cooking Technique Demonstrations
- Procedure Preparation
- Servsafe Certified
- Safety and Sanitation Standards
- Portion Standards
- Entrepreneurial Leadership
- Professional Relationships
- Learning Techniques
- Food Preparing, Plating and Presentation
- Hospitality Management
- Preparing Arrangements
- Reading Comprehension
- Cook Consistent Dishes
- Equipment Inspection and Maintenance
- Basic Math
- Organization and Prioritization
- Corrective Actions
- Proper Storage Procedures
- Staff Recruiting and Hiring
- Food Stock and Supply Management
- Industry Trends
- Safe Work Practices
- Inventory Records
- Verify Food Quality
- Production Preparation
- Temperature Monitoring
- Kitchen Staff Management
- BOH Operations
- Estimate Food Needs
- Consistent Supervision
- Control Labor Costs
- Create Recipes
- Catering
- Staff Performance Assessments
- Plating
- Operations support
Certification
I.T. Security (I.T. Tech) 2007
Milwaukee Area Technical College Milwaukee, WI
Culinary Arts Degree 2018
Timeline
Sous Chef
IAH Bush international Airport
2022.08 - Current
Kitchen lead
Sorriso Modern Italian Restaurant, The Westin
2022.04 - 2022.08
Kitchen Manager
Mo’s Irish Pub
2021.06 - 2022.04
Sous Chef
The Mecca Sports Bar and Grill
2019.02 - 2020.03
Assistant General Manager
Culver of Racine / Kenosha Racine
1997.11 - 2021.01
Associate of Arts - Culinary Science
Milwaukee Area Technical College
Associate of Arts - It Security
Bryant And Stratton College - Wisconsin
I.T. Security (I.T. Tech) 2007
Milwaukee Area Technical College Milwaukee, WI
Culinary Arts Degree 2018
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