Ryan Weins
Enoree,SC
Summary
Dependable Cook with expertise preparing foods in fast-paced settings. Team-minded professional knowledgeable in food safety, attractive presentation and stock management. Efficient multitasker with talents in recipe management and development.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Sous Chef/Saute Cook
Davanis
08.2015 - Current
- Assisted Head Chef with the day to day operations such as: creating daily specials, ordering and inventory, staff scheduling, and preparing all of the main sauces and menu items.
- Worked the saute line and pasta station nightly preparing italian and french dishes.
- Assisted the other hot and cold line stations when needed.
- Identified items in stock for first use to decrease waste and profit loss.
- Interviewed, hired and trained new team members.
Sous Chef/Wok Cook
Basil Thai Cuisine
06.2019 - 04.2023
- Assisted Head Chef with ordering and daily operations.
- Prepared dumplings, stir-fries, meats and noodles.
- Prepared sauces and garnishes to complement sauteed menu items.
- Set up and maintained saute station to facilitate kitchen operations.
- Covered, dated, rotated and properly stored food items to preserve quality and freshness.
- Maintained neat appearance and clean uniform to project professionalism to customers.
Saute Cook/Pizza Cook
Cucina 100
05.2016 - 06.2017
- Worked Saute/Pasta stations as well as creating daily specials.
- Worked the pizza station in a open kitchen.
- Assisted chef with outside catering and cooking events.
- Assisted with daily prep and cleaning.
Line Cook
Stellas Southern Bistro
10.2015 - 01.2017
- Worked the saute and garde manger stations during lunch service.
- Assisted the other cooks with daily prep.
- Closed down kitchen after each shift and precisely followed closing checklist for kitchen stations.
Line Cook/Saute
The Library Wine Bar And Bistro
03.2015 - 10.2015
- Worked the Saute and Pasta station daily preparing Italian, Spanish, and other Mediterranean tapas and dishes.
- Assisted Sous Chef with creating specials.
- Assisted with daily prep.
- Was responsible for setting up the kitchen in the morning for service.
- Cleaned and inspected food preparation areas for safe and sanitary food-handling practices.
Line Cook
Laskara Restaurant
03.2013 - 02.2015
- Worked all of the stations in the kitchen preparing Italian and Greek dishes.
- Set up and performed initial prep work for food items such as soups, sauces and salads.
- Closed down kitchen after each shift and precisely followed closing checklist for kitchen stations.
Line Cook/Bus Boy
Rustic Oak Restaurant
02.2004 - 04.2013
- Worked all stations in the kitchen (Saute,Pasta,Grill, and Fryer.)
- Assisted the Chef with cooking for large banquets and holiday parties.
- Created daily specials for lunch and dinner service.
- Prepared and maintained buffet and salad bar by checking temperatures, restocking food, removing dirty containers and monitoring potential avenues of contamination.
- Maintained indoor and outdoor dining areas by removing trash, wiping down tables and restocking napkin dispensers.
- Ensured tables were kept neat, cleared away dirty dishes, wiped down surfaces and refreshed glasses.
Education
Diploma - Culinary
Lincoln Culinary Institute
Cromwell, CT2013
High School Diploma -
North Haven High School
North Haven, CT2005
Skills
- Recipe creation
- Punctual and honest
- Cleaning and organization
- Dish Preparation
- Staff Training
Certification
- SafeServ Certified: Food Handler
Timeline
Sous Chef/Wok Cook
Basil Thai Cuisine
06.2019 - 04.2023
Saute Cook/Pizza Cook
Cucina 100
05.2016 - 06.2017
Line Cook
Stellas Southern Bistro
10.2015 - 01.2017
Sous Chef/Saute Cook
Davanis
08.2015 - Current
Line Cook/Saute
The Library Wine Bar And Bistro
03.2015 - 10.2015
Line Cook
Laskara Restaurant
03.2013 - 02.2015
Line Cook/Bus Boy
Rustic Oak Restaurant
02.2004 - 04.2013
Diploma - Culinary
Lincoln Culinary Institute
High School Diploma -
North Haven High School