Samuel Chalom
Spring Valley,NY
Summary
Self-motivated Chef with 8+ years experience in managing kitchen staff, tracking inventory, controlling costs and serving patrons. A versatile individual who has a positive attitude and the ability to work under pressure in a variety of kitchen settings. Effective communication skills in English and Spanish.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Senior Sous Chef
Levy Restaurants LEGOLAND New York Resort
06.2023 - 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.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- 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.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
Sous Chef
Levy Restaurants LEGOLAND New York Resort
04.2022 - 06.2023
- 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.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- 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.
Culinary Supervisor
Levy Restaurants LEGOLAND New York Resort
07.2021 - 04.2022
- Manage all kitchen stations, guaranteeing smooth operations and consistent execution across various shifts.
- Expedite service efficiently during peak times, ensuring all dishes meet quality and presentation standards before reaching guests.
- Direct breakfast and dinner services with a focus on team coordination, guest satisfaction, and timely delivery.
- Develop and refine recipes and preparation methods, contributing to dynamic and exciting menu offerings while adhering to recipe standards.
- Enforce industry food safety and sanitation standards, providing training to staff to maintain compliance and best practices.
Sous Chef
Pharmacy Kitchen and Bar
07.2020 - 07.2021
- Monitor and manage inventory levels, ensuring adequate stock while minimizing over ordering and waste.
- Execute high-level food preparation tasks, from mise en place to crafting dishes, maintaining consistency and efficiency during service.
- Implement and enforce food safety and sanitation standards, fostering a culture of compliance and cleanliness in the kitchen.
- Prepare and cut prime meats, achieving precise portions and enhancing the quality of menu offerings.
- 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.
Kitchen Manager
EL Bandido
06.2018 - 03.2020
- Proficient in managing inventory levels and purchasing high-quality ingredients, ensuring cost efficiency and seamless kitchen operations.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Skilled in supervising culinary staff, fostering collaboration, and maintaining high standards of performance.
- Experienced in onboarding and training new team members, ensuring alignment with operational protocols and culinary standards.
- Strong focus on maintaining quality control, ensuring all dishes meet established standards for flavor, presentation, and consistency.
- Efficient at creating and managing staff schedules, balancing operational needs with labor efficiency.
- Checked and tested foods to verify quality and temperature.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
Line cook
El Bandido
12.2016 - 06.2018
- 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.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
General and Kitchen Manager/Owner
EL Pinche Pollo
11.2014 - 09.2016
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
Education
High School Diploma -
Chaminade-Madonna College Prep
Hollywood, FL01.2004
Skills
- Kitchen management
- Menu development
- Sanitation standards
- Allergy awareness
- Waste reduction
- Culinary techniques
- Food safety
- Attention to detail
- Staff scheduling
Certification
- Servsafe Manager Certified
- Servsafe Food Handler Certified
Languages
Spanish
Limited Working
English
Native or Bilingual
Timeline
Senior Sous Chef
Levy Restaurants LEGOLAND New York Resort
06.2023 - Current
Sous Chef
Levy Restaurants LEGOLAND New York Resort
04.2022 - 06.2023
Culinary Supervisor
Levy Restaurants LEGOLAND New York Resort
07.2021 - 04.2022
Sous Chef
Pharmacy Kitchen and Bar
07.2020 - 07.2021
Kitchen Manager
EL Bandido
06.2018 - 03.2020
Line cook
El Bandido
12.2016 - 06.2018
General and Kitchen Manager/Owner
EL Pinche Pollo
11.2014 - 09.2016
High School Diploma -
Chaminade-Madonna College Prep
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