Rohan Harvey
Lewisville,Tx
Summary
Energetic culinary professional with a blend of creativity, passion and exceptional cooking skills seeking a supervisor position in the food service Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge.
Overview
19
19
years of professional experience
Work History
Sous Chef
Gaylord Texan Resort & Convention Center
06.2022 - Current
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Assisted with menu development and planning.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Coordinated with team members to prepare orders on time.
- Monitored food production to verify quality and consistency.
- Evaluated food products to verify freshness and quality.
- Participated in food tastings and taste tests.
Culinary Lead/Supervisor
Gaylord Texan Resort & Convention Center
01.2018 - Current
- Lead a team of 15 associates daily
- Responsible for quality control of food in a high pace environment
- Responsible for HACCP logs
- Oversees daily production and preparation of food
- Complete orders for products and other resources that the operation may need.
- Stayed current on food technologies and products.
- Maintained proper storage, prep and service procedures and maintained equipment and workspaces to drive sanitary conditions.
- Communicated verbally and worked cooperatively with employees and customers.
- Anticipated and solved problems by taking decisive action.
- Supported team to reach common goals.
- Maintained safety and cleanliness of culinary team and work area as directed by governing regulations.
Culinary Supervisor
Orlando World Center Marriott
01.2017 - 01.2018
- Lead a team of 10 associates daily
- Responsible for quality control of food in a high pace environment
- Lowered Food Cost by 5% by enforcing new prepping and storage procedures
- Complete orders for products and other resources that the operation may need.
- Established day's priorities and delegated tasks, taking into account daily events, business levels and forecasts.
- Supported team to reach common goals.
- Anticipated guest's needs and responded to and acknowledged guests and resolved concerns.
- Maintained safety and cleanliness of culinary team and work area as directed by governing regulations.
- Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Supervised food presentation and plating to enhance visual appeal.
- Monitored food inventory and supplies to prevent waste.
- Maximized team productivity by expertly delegating tasks to kitchen staff.
- Monitored food preparation, production, and plating for quality control.
- Served consistent portions following recipes and control standards.
Lead Cook
Orlando World Center Marriott
01.2010 - 01.2017
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
- Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation
- Responsible for HACCP logs
- Setup and cleaned equipment for daily food preparation.
- Supervised line cooks to monitor food safety and order accuracy.
- Delegated jobs within kitchen depending on restaurant traffic and employee skill.
Assistant Supervisor/Lead Cook
Market Pavilion Hotel & Grill
01.2008 - 01.2010
- Ordered food for the outlet
- Created new menu items
- Multi-task & manage several different task at the same time
- Maintained safe, sanitary, and orderly work area.
- Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.
- Maintained clean and well-organized production areas to avoid violations or unnecessary work delays due to hazards or inefficient layouts.
Lead Cook
Ocean Reef Club
01.2007 - 01.2008
- Conducted product inventory for day to day preparation
- Lead the team to creative solutions to day to day problems
- Product Consistency across multiple areas.
- Supervised line cooks to monitor food safety and order accuracy.
- Delegated jobs within kitchen depending on restaurant traffic and employee skill.
Lead Banquet Cook
Kiawah Island Golf Resort
01.2005 - 01.2006
- Prepared sauces, soups, and other hot items
- Utilized the FIFO method to avoid spoilage.
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
- Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
Education
Food Catering and Service -
Runaway Bay H.E.A.R.T. Hotel Training Academy
01.1997
Skills
- Inventory Management
- Employee Scheduling
- Portion Control
- Food Safety
- Food Preparation
- Menu Memorization
- Customer Service
- Culinary Trends Monitoring
- Mentoring and Coaching
- Detail Oriented
- Recipes and Menu Planning
- Staff Motivation
- Order Delivery Practices
- Supervising Food Prep
- Equipment Usage
- Menu Development
- Safe Food Handling
- Kitchen Management
- Menu Planning
- Ordering and Requisitions
- Food Spoilage Prevention
- Staff Training
- Pasta Making
- Recipe Creation
- Sanitation Procedures
- Cooking Techniques
- Culinary Trends
- Kitchen Organization
- Ingredient Knowledge
- Quality Control
References
References Upon Request
Timeline
Sous Chef
Gaylord Texan Resort & Convention Center
06.2022 - Current
Culinary Lead/Supervisor
Gaylord Texan Resort & Convention Center
01.2018 - Current
Culinary Supervisor
Orlando World Center Marriott
01.2017 - 01.2018
Lead Cook
Orlando World Center Marriott
01.2010 - 01.2017
Assistant Supervisor/Lead Cook
Market Pavilion Hotel & Grill
01.2008 - 01.2010
Lead Cook
Ocean Reef Club
01.2007 - 01.2008
Lead Banquet Cook
Kiawah Island Golf Resort
01.2005 - 01.2006
Food Catering and Service -
Runaway Bay H.E.A.R.T. Hotel Training Academy
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