Russell Regina
Beaufort,SC
Summary
Experienced Chef well-versed in running kitchens, teaching future professionals and designing courses. Knowledgeable about controlling costs, organizing supplies, and overseeing food production. Prepared to offer 10 plus years experience in the field to a challenging new role.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
Brays Island Plantation
01.2023 - Current
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
- Enhanced dining experience by creating innovative and visually appealing menu items.
Sous Chef
Brays Island Plantation
01.2019 - Current
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- 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.
Lead Line Cook
Bays Island Plantation
03.2018 - Current
- Continuously practiced self-evaluation and sought feedback from supervisors to identify areas for improvement, ultimately enhancing overall performance as a lead line cook.
- Enhanced menu offerings by creating innovative, seasonal dishes that attracted new customers and increased overall satisfaction.
- Improved kitchen efficiency by streamlining food preparation processes and implementing time-saving strategies.
- Upheld strict adherence to food safety regulations by regularly sanitizing workstations and monitoring cooking temperatures for optimal results.
Line Cook
Bays Island Plantation
06.2015 - Current
- Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
- Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
Line Cook
Q On Bay
09.2013 - 06.2015
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
Education
Associate Degree in Culinary Arts - Culinary Arts
Trident Technical College
Charleston, SC05.2015
High School Diploma -
Battery Creek High School
Beaufort, SC06.2012
Certificate of Completion - Culinary Arts
Beaufort Jasper Academy of Career Excellence
Jasper County , United States05.2012
Skills
- Waste Reduction
- Kitchen Management
- Nutrition knowledge
- Food presentation
- Signature dish creation
- Performance Assessments
- Banquets and catering
- Food plating and presentation
- Quality Assurance
- Food pairing
- Special Event Catering
- Sanitation Standards
- Cost Control
- Recipe creation
- Allergy awareness
- Menu development
Accomplishments
- Awarded Bronze in 2019 for Myrtle Beach Seafood Competition.
Certification
- Certified Sous Chef, American Culinary Federation -January 2020
- Certified Serve Safe Manger, NRA - 2018-Current
Timeline
Executive Sous Chef
Brays Island Plantation
01.2023 - Current
Sous Chef
Brays Island Plantation
01.2019 - Current
Lead Line Cook
Bays Island Plantation
03.2018 - Current
Line Cook
Bays Island Plantation
06.2015 - Current
Line Cook
Q On Bay
09.2013 - 06.2015
Associate Degree in Culinary Arts - Culinary Arts
Trident Technical College
High School Diploma -
Battery Creek High School
Certificate of Completion - Culinary Arts
Beaufort Jasper Academy of Career Excellence
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