Sean Bernardy
Pueblo,NM
Summary
My objective is to find a career where I am able to hone my culinary skills in a quality-driven environment, and where I am also able to prosper in that field to the fullest of my potential. Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Sous Chef
Camp Michael
Bridgton, ME
06.2024 - 10.2024
- Performed weekly inspections of all equipment for safety compliance.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Developed daily specials utilizing seasonal ingredients.
- Monitored inventory levels to ensure adequate supplies on hand.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
- Established standard procedures for plating presentations.
Sous Chef
yavapai lodge
Grand Canyon, AZ
10.2023 - 04.2024
- Managed a Kitchen Staff of a Minimum of 34, employees Designed Menu Items and Daily Specials from My Own Recipes, Arranged Orders Through Sysco and Zanios Food Distributors, used Different Culinary Techniques, Kitchen Sanitation and Proper Food Cooking Temperatures.
- Performed weekly inspections of all equipment for safety compliance.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Developed daily specials utilizing seasonal ingredients.
Cook Supervisor
Icy straight point
Hoonah, Alaska
04.2023 - 08.2023
- I oversaw 5 employees as well as menu development and inventory control with the executive chef and other supervisors.
Cook 4
Santa Ana Casino
Bernalillo, NM
08.2022 - 04.2023
- I oversaw sauté station set up and execution of menu items and prep for all stations and line checks also inventory control working directly with the sous and executive chef.
Sous Chef
Xanterra Travel Collection
Wyoming
01.2022 - 06.2022
- Training and organizing for opening season and that included opening multiple locations in and around Yellowstone national park. all five in dining restaurants which included ordering from Yellowstone distributors and warehouses and distributors, Seattle fish Co, Sysco co and local businesses.
Cook 4
Hyatt Regency Tamaya
Santa Ana, NM
05.2017 - 11.2019
- My position is a cook 4 and sauté line cook my responsible for daily special and my station to insure proper safety and sanitation.
Chef de Cuisine
Santiago's Mexican Grill
Albuquerque, NM
09.2014 - 10.2016
- I am responsible for the direct supervision and execution of the operations of the back of the house which include, food preparation, food sanitation, manages and prepare daily specials, insures that food cost and labor costs stay to the min. requirement for profitable and success. I also report to the head chef and owners of the restaurant to ensure quality and execution of customer satisfaction as well as working with the G.M. and all of the front of the house manager's. other responsibilities include making a proper schedule for my kitchen staff as well as making all food orders are ordered correctly and cost effective to insure quality and integrity of the restaurant.
Education
High school diploma in Culinary Arts - Culinary Arts
Central New Mexico Community College
Albuquerque01.2011
High school diploma -
Jemez Valley High School
Jemez Pueblo01.2007
Skills
- Food Preparation
- Computer literacy
- Hotel experience
- KITCHEN - 10 years
- Food Service - 10 years
- Catering
- Supervising Experience
- Restaurant Experience
- Food Production Experience
- Meal Preparation
- Knife skills
- Labor Cost Analysis
- Culinary Experience
- Culinary - 20 years
- Sanitation - 10 years
- Inventory Control
- Kitchen Management Experience
- Profit & Loss
- Serving
- STOCKING - 2 years
- Workday
- Fabrication
- Food Safety
- Restaurant Management
- COOKING - 10 years
- Management Experience
- Kitchen experience
Certification
- Food Handler Certification, 05/01/18, 05/01/20
- ServSafe Certification
Professional Activities
I enjoy finding new ways to improve my culinary skills and exploring new ways of cooking and preparing meals. I have been hired to prepare meals for personal parties and social functions with great feedback from clients. I am always willing to learn from anybody who can teach me.
Timeline
Sous Chef
Camp Michael
06.2024 - 10.2024
Sous Chef
yavapai lodge
10.2023 - 04.2024
Cook Supervisor
Icy straight point
04.2023 - 08.2023
Cook 4
Santa Ana Casino
08.2022 - 04.2023
Sous Chef
Xanterra Travel Collection
01.2022 - 06.2022
Cook 4
Hyatt Regency Tamaya
05.2017 - 11.2019
Chef de Cuisine
Santiago's Mexican Grill
09.2014 - 10.2016
High school diploma in Culinary Arts - Culinary Arts
Central New Mexico Community College
High school diploma -
Jemez Valley High School
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