Samuel Winslow
Sanford,FL
Summary
Accomplished Chef De Cuisine with a proven track record at Hollerbach's Willow Tree Cafe, enhancing guest satisfaction through innovative dishes and premium ingredient sourcing. Demonstrated leadership in mentoring teams and optimizing kitchen workflow, alongside expertise in plating techniques and vegetable cookery. Successfully opened a new kitchen, significantly boosting revenue within the first 80 days. Creative Chef driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Specializing in innovative dining experience with skills in concept development and high-quality restaurant operation.
Overview
13
13
years of professional experience
Work History
Chef De Cuisine
Hollerbach's Willow Tree Cafe
03.2022 - Current
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
- Successfully opened another kitchen attached to current building that in its first 80 days made over 100k.
- Run multiple tasting menus that have been seasonally based for 26 guests( ranged between 5 and 7 courses).
Chef De Partie
1921
04.2021 - 11.2021
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
Sous Chef
Outpost Kitchen
01.2020 - 04.2021
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Planned and directed high-volume food preparation in fast-paced environment.
Chef De Cuisine
Kabooki Sushi
06.2020 - 01.2021
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
- Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
- Continuously researched industry trends and new culinary techniques to stay ahead of competitors while maintaining an innovative edge within the dining scene.
- Participated in community events as a representative of the restaurant, enhancing brand reputation through cooking demonstrations and charity dinners.
Chef De Partie
Ravenous Pig
03.2018 - 06.2020
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Plated meals paying special attention to garnishes and overall presentation.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
Active Duty Soldier
US Army
04.2011 - 10.2016
- Contributed to successful military exercises through effective coordination and task delegation among team members.
- Mentored junior soldiers in career progression strategies, enhancing their professional growth opportunities within the military structure.
- Developed strong leadership skills by supervising subordinates in daily tasks and long-term objectives.
- Secured and protected military property, assets, and personnel.
- Facilitated cross-training allowing unit members to acquire new skills relevant to their respective duties.
- Conducted regular evaluations of soldiers'' performance, identifying areas for improvement and offering constructive feedback to help them reach their potential.
Education
Associate of Applied Science - Restaurant And Culinary Management
Daytona State College
Daytona Beach, FL2011
Skills
- Plating techniques
- Vegetable cookery
- Leadership Qualities
- Team Management
Accomplishments
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Ensured safe and efficient kitchen operations while managing a BOH staff of 45.
Timeline
Chef De Cuisine
Hollerbach's Willow Tree Cafe
03.2022 - Current
Chef De Partie
1921
04.2021 - 11.2021
Chef De Cuisine
Kabooki Sushi
06.2020 - 01.2021
Sous Chef
Outpost Kitchen
01.2020 - 04.2021
Chef De Partie
Ravenous Pig
03.2018 - 06.2020
Active Duty Soldier
US Army
04.2011 - 10.2016
Associate of Applied Science - Restaurant And Culinary Management
Daytona State College
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