Summary
Overview
Work History
Education
Skills
Accomplishments
Certification
Timeline
Generic
Rommel Richard

Rommel Richard

Sous Chef
Metairie,LA

Summary

At Windsor Court Hotel, I excelled as a Sous Chef, leading teams in high-volume settings and slashing food waste significantly. My expertise in menu planning and team leadership not only enhanced kitchen efficiency but also elevated guest satisfaction through innovative dishes and impeccable food presentation.

Overview

1
1
Certification
17
17
years of professional experience

Work History

Sous CChef

Windsor Court Hotel
02.2013 - Current
  • 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.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
  • Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
  • Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
  • Enhanced team performance with regular skill-development workshops and hands-on training.
  • Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
  • Set up and broke down kitchen for service.
  • Evaluated food products to verify freshness and quality.

Line Cook

Byblos Mediterranean Restaurant
01.2008 - 07.2024
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.

Lead Prep Cook

Ruby Slipper Cafe
03.2016 - 12.2019
  • Enhanced kitchen efficiency by streamlining food preparation processes and implementing effective time management techniques.
  • Optimized ingredient usage, reducing waste by improving inventory management and portion control practices.
  • Increased overall productivity by multitasking between various prep stations while maintaining attention to detail and consistent quality standards.
  • Ensured timely preparation of meals by prioritizing tasks based on service flow and changing customer demands, resulting in minimal wait times for guests.

Patient Line Cook

Slidell Memorial Hospital
01.2009 - 01.2013
  • Balanced a high-volume workload while maintaining meticulous attention to detail, ensuring food safety and patient satisfaction.
  • Upheld high standards of hygiene and cleanliness by regularly sanitizing surfaces, equipment, and utensils.
  • Increased kitchen efficiency by organizing and streamlining food preparation processes.
  • Improved overall kitchen productivity by cross-training in various stations and assisting colleagues when necessary.
  • Reduced food waste by practicing proper portion control and utilizing leftover ingredients creatively.
  • Prepared nutritious meals that adhered to hospital guidelines for balanced diets while still being flavorful and enjoyable for patients.
  • Supported dietary restrictions of patients by creating customized meal options based on their individual needs.
  • Communicated with supervisor to discuss menu items, ingredients and nutritional values.

Education

High School Diploma -

George W. Carver
New Orleans, LA
05.2005

Skills

  • Team leadership
  • Kitchen leadership
  • Food safety
  • Inventory management
  • Safe food handling
  • Food presentation
  • Menu planning

Accomplishments

I won manager of the year in 2021 and 2023

Certification

Serv safe

Timeline

Lead Prep Cook

Ruby Slipper Cafe
03.2016 - 12.2019

Sous CChef

Windsor Court Hotel
02.2013 - Current

Patient Line Cook

Slidell Memorial Hospital
01.2009 - 01.2013

Line Cook

Byblos Mediterranean Restaurant
01.2008 - 07.2024

High School Diploma -

George W. Carver

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Rommel Richard Sous Chef