Executive Chef career
Samantha Revels
Red Springs,NC
Summary
Experienced culinary professional excelling in high-pressure kitchen environments, consistently delivering quality and efficiency. Recognized for exceptional culinary skills and innovative thinking that maintains consistency. Valued as a reliable team collaborator, dedicated to achieving culinary excellence and adapting to evolving needs.
Overview
9
9
years of professional experience
10
10
Certification
Work History
Sous Chef
Canteen
06.2021 - 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. Over 1,000 customers per day.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
Sous Chef/Retail Manager
Sodexo; University of North Carolina at Pembroke
06.2017 - 06.2021
- Recruited, hired and trained staff and provided ongoing feedback and performance evaluations for development.
- 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 more than 20 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.
Education
Baking & Pastry Arts AAS -
Robeson Community College
Lumberton, NC01.2019
Culinary Arts AAS -
Robeson Community College
Lumberton, NC01.2018
Skills
- Team leadership
- Kitchen leadership
- Inventory management
- Food safety
- Staff training
Certification
- Allergen-Free Certified/ Gluten-free
- ManageFirst Controlling Foodservice Costs
- ManageFirst Program, Purchasing
- ManageFirst Program, Customer Service
- ManageFirst Program, Principles of Food and Beverage Management
- ManageFirst Program, Hospitality Human Resources Management and Supervision
- ACF Certified Pastry Culinarian (CPC) – American Culinary Federation.
- Food Protection Manager Certification - ServSafe or National Restaurant Association.
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Accomplishments
- Managed 20 kitchen staff in restaurant with 500-seat capacity.
Timeline
Sous Chef
Canteen
06.2021 - Current
Sous Chef/Retail Manager
Sodexo; University of North Carolina at Pembroke
06.2017 - 06.2021
- Allergen-Free Certified/ Gluten-free
- ManageFirst Controlling Foodservice Costs
- ManageFirst Program, Purchasing
- ManageFirst Program, Customer Service
- ManageFirst Program, Principles of Food and Beverage Management
- ManageFirst Program, Hospitality Human Resources Management and Supervision
- ACF Certified Pastry Culinarian (CPC) – American Culinary Federation.
- Food Protection Manager Certification - ServSafe or National Restaurant Association.
Baking & Pastry Arts AAS -
Robeson Community College
Culinary Arts AAS -
Robeson Community College
Work Preference
Work Type
Full TimeWork Location
On-SiteImportant To Me
Career advancementPersonal development programsCompany CultureTeam Building / Company RetreatsInterests
Languages
English
Professional Working
Quote
The person who says it cannot be done should not interrupt the person who is doing it.
Chinese proverb
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