Sean Lashley
Miami
Summary
Dynamic culinary professional with extensive experience as Head Chef at Lotus Miami, recognized for developing innovative seasonal menus and enhancing food presentation. Proven team leader skilled in kitchen management and staff development, fostering collaboration while maintaining high sanitation standards and optimizing inventory management to reduce waste.
Culinary professional with robust background in managing kitchen operations and delivering exceptional dining experiences. Recognized for fostering team collaboration and achieving consistent results under pressure. Known for flexibility and reliability in dynamic kitchen environments, with focus on innovative menu development and staff training.
Overview
13
13
years of professional experience
Work History
Chef De Partie
Grand Public
05.2026 - Current
- Prepared high-quality dishes in compliance with menu specifications and presentation standards.
- Assisted in managing kitchen inventory, ensuring optimal stock levels of ingredients and supplies.
- Collaborated with team members to maintain efficient kitchen operations during peak service times.
- Implemented food safety protocols, adhering to health regulations and maintaining cleanliness standards.
- Monitored dish preparation processes, ensuring consistency in taste and presentation across all meals served.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
Executive Sous Chef
Estiatorio Milos
Miami, FL
03.2018 - 04.2026
- Supervised kitchen operations, ensuring high standards of food quality and presentation.
- Developed and implemented seasonal menus, enhancing culinary offerings and guest satisfaction.
- Trained and mentored junior kitchen staff, fostering skill development and teamwork.
- Collaborated with management on inventory control, minimizing waste and optimizing costs.
- 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.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
Kitchen Manager
Beyond by Shemtovs
Miami, FL
02.2015 - 03.2018
- Oversaw daily kitchen operations, ensuring compliance with health and safety standards.
- Trained and mentored staff on culinary techniques and food preparation methods.
- Managed inventory levels, optimizing ingredient usage to reduce waste.
- Developed and implemented efficient workflow processes for food service delivery.
- Led team meetings to enhance communication and resolve operational challenges.
- Maintained equipment functionality through regular inspections and maintenance scheduling.
- Implemented cost control measures to improve overall kitchen profitability.
Head Chef
Lotus Miami
Miami, FL
01.2013 - 02.2015
- Developed innovative seasonal menus to enhance customer dining experience.
- Managed kitchen operations, ensuring high standards of food quality and safety compliance.
- Trained and mentored junior chefs, fostering skill development and teamwork.
- Streamlined kitchen workflows to improve efficiency and reduce food waste.
Education
Associate of Science - Sociology/Anthropology
Florida International University
Miami, FLSkills
- Kitchen organization
- Team management
- Knife skills
- Food presentation
- Kitchen management
- Menu development
- Sanitation standards
- Allergy awareness
- Inventory management
- Staff scheduling
- Coaching and mentoring
- Attention to detail
- Team leadership
- Purchasing management
- Hiring, training, and development
Timeline
Chef De Partie
Grand Public
05.2026 - Current
Executive Sous Chef
Estiatorio Milos
03.2018 - 04.2026
Kitchen Manager
Beyond by Shemtovs
02.2015 - 03.2018
Head Chef
Lotus Miami
01.2013 - 02.2015
Associate of Science - Sociology/Anthropology
Florida International University