Ryan Herron
Fort Mill,SC
Summary
Experienced sous chef with 15+ years of expertise in food preparation, kitchen operations management, and staff oversight. Demonstrated proficiency in menu planning, recipe development, and maintaining health and safety standards. Adept at ensuring quality control and showcasing culinary expertise. Committed to training and mentoring junior chefs for their professional growth.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Sous Chef
Boathouse
05.2021 - 04.2022
- Prepared food by utilizing fresh ingredients and culinary techniques, resulting in delectable meals
- Streamlined kitchen operations by correcting mistakes and handling delays, leading to an increase in customer satisfaction
- Conduct quality control processes by closely monitoring cooking procedures, ensuring adherence to health & safety standards
Sous Chef
Bricco Bracco
01.2019 - 09.2020
Sous Chef
Blind Tiger
06.2017 - 12.2018
Sous Chef
Leon’s Oyster Shop
05.2016 - 06.2017
Sous Chef
Prohibition
02.2013 - 06.2015
- Opened and closed the kitchen
- Take inventory and place orders daily
- Make daily preparation lists
- Cost analysis using in-house and Sysco software
- Assist the Chef with sauce preparation and daily specials
- Supervising and training the kitchen staff
- Ensure food quality and sanitation standards
Sous Chef
Barsa Tapas Lounge
01.2011 - 12.2012
- Opened and closed the kitchen
- Assist the Chef with sauce preparations and daily specials
- Assist the Chef with menu conceptualization and implementation
Lead Line Cook
Chai’s Lounge and Tapas
08.2010 - 12.2010
- Opened and closed kitchen
- Take inventory and place orders daily
- Make daily preparation lists
- Managerial duties on the Micros Computer System
- Assist the Chef with sauce preparation, and daily specials
- Supervising and training the kitchen staff
- Insure food quality and sanitation standards
Lead Line Cook
Chai’s Lounge and Tapas
06.2005 - 09.2007
- Opened and closed kitchen
- Take inventory and place orders daily
- Make daily preparation lists
- Managerial duties on the Micros Computer System
- Assist the Chef with sauce preparation, and daily specials
- Supervising and training the kitchen staff
- Insure food quality and sanitation standards
Education
No Degree - General Studies August 2004 To May 2005
University of South Carolina
Columbia, SCSkills
- Kitchen Management
- Food Preparation
- Inventory Management
- Food Safety
- Menu Planning
- Mentorship
- Attention to Detail
- Problem Solving
- Cost Control
- Supervising Food Prep
- Bread Baking
- Vendor relationship management
Personal Information
Work Permit: Authorized to work in the US for any employer
Certification
ServSafe Manager
November 2017 to November 2022
Food Handler Certification
Food Handler Certification
Timeline
Sous Chef
Boathouse
05.2021 - 04.2022
Sous Chef
Bricco Bracco
01.2019 - 09.2020
Sous Chef
Blind Tiger
06.2017 - 12.2018
Sous Chef
Leon’s Oyster Shop
05.2016 - 06.2017
Sous Chef
Prohibition
02.2013 - 06.2015
Sous Chef
Barsa Tapas Lounge
01.2011 - 12.2012
Lead Line Cook
Chai’s Lounge and Tapas
08.2010 - 12.2010
Lead Line Cook
Chai’s Lounge and Tapas
06.2005 - 09.2007
No Degree - General Studies August 2004 To May 2005
University of South Carolina
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