Sandro Fraga
Tampa,FL
Summary
Dynamic Executive Sous Chef with a strong background at Whiskey Cake Kitchen & Bar, recognized for enhancing customer satisfaction through exceptional dish delivery. Skilled in budgeting and cost control, I effectively trained staff to elevate culinary standards while fostering a collaborative kitchen environment. Committed to quality control and maintaining high sanitation standards.
Overview
7
7
years of professional experience
Work History
Executive Sous Chef
Whiskey Cake Kitchen & Bar
06.2024 - Current
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Maintained sufficient inventory levels to meet customer demands at all times.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
Executive Sous Chef
Seasons 52
02.2021 - 05.2024
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Controlled food costs and managed inventory.
- Monitored food preparation, production, and plating for quality control.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Developed and implemented staff training programs to elevate culinary skills and knowledge.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored food production to verify quality and consistency.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
Kitchen Supervisor
Capital Grille
01.2018 - 02.2021
- Trained new team members on kitchen procedures, safety protocols, and company standards.
- Promoted a positive work environment by fostering open communication and resolving conflicts in a timely manner.
- Maximized team productivity by expertly delegating tasks to kitchen staff.
- Controlled food costs and managed inventory.
- Monitored food preparation, production, and plating for quality control.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
Education
GED -
International Culinary School “Sevilla”.(EAEHT)
Havana, Cuba09-2009
Skills
- Kitchen management
- Menu development
- Sanitation standards
- Allergy awareness
- Food pairing
- Food handler certification
- Budgeting and cost control
- Verbal and written communication
- Fine dining
- Strong work ethic
- Delegating work
- Quality control
Languages
English
Professional Working
Timeline
Executive Sous Chef
Whiskey Cake Kitchen & Bar
06.2024 - Current
Executive Sous Chef
Seasons 52
02.2021 - 05.2024
Kitchen Supervisor
Capital Grille
01.2018 - 02.2021
GED -
International Culinary School “Sevilla”.(EAEHT)
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