Sebrena Lewis
Fort Worth,Texas
Summary
Manager – 33 Years Managerial experience with various organizations – Kitchen Supervisor – Over 30 Years providing Supervisory support – Culinary Specialist – 40 plus years Customer Service Support Creative and passionate chef with experience in leading kitchen operations, menu development, and team management. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality. Demonstrated ability to improve kitchen efficiency and enhance dining experiences through effective leadership and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team.
Overview
11
11
years of professional experience
Work History
Head Chef
First Class Workforce Solutions
Fort Worth, Texas
04.2021 - 01.2025
- Set up and stocking stations with all necessary supplies
- Prepare food for service (e.g
- Chopping vegetables, butchering meat, or preparing sauces)
- Cook menu items in cooperation with the rest of the kitchen staff
- Answer, report and follow executive or sous chef’s instructions
- Clean up station and take care of leftover food
- Stock inventory appropriately
- Conducted daily line-checks of all products used in meal preparation for freshness and quality assurance.
- Trained kitchen workers on culinary techniques.
- Monitored food production to guarantee quality standards were met.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Supervised the preparation of meals according to customer orders in a timely manner.
Kitchen Manager
Philip Traveling Chef Agency
New York, NJ
03.2018 - 08.2022
- Ensured that all food and products were consistently prepared and served, per the restaurant’s recipes, portioning, cooking and serving standards
- Prepared a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment
- Assumed 100% responsibility for quality of products served
- Identified and complied consistently with the company’s standard portion sizes, cooking methods, quality standards and kitchen rules, while following policies and procedures
- Stocked and maintained sufficient levels of food products at line stations to assure a smooth service
- Portioned food products prior to cooking, per standard portion sizes and recipe specifications
- Maintained a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment
- Prepared item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating
- Followed proper plate presentation and garnish set up for all dishes
- Handled, stores and rotated all products properly
- Assisted in food prep assignments during off-peak periods as needed
- Closed the kitchen properly and followed the closing checklist for kitchen stations
- Assisted others in closing the kitchen
- Attended all scheduled employee meetings with suggestions for improvement
- Motivated kitchen staff by establishing goals to increase productivity and quality.
- Reviewed vendor invoices for accuracy before authorizing payment transactions.
- Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
- Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
- Worked in close collaboration with team members to ensure customers received high-quality service.
Head Cook
Harbor Chase Assisted Living
Dallas, Texas
05.2014 - 12.2018
- Managed kitchen staff, ensuring efficient workflow and high-quality food production.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Scheduled kitchen staff shifts and managed workload distribution.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Checked quality of food products to meet high standards.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Scheduled shifts for cooks according to business needs while ensuring adequate coverage at all times.
- Operated variety of kitchen equipment to measure and mix ingredients.
- Cleaned and sanitized work stations and equipment, complying with regulatory procedures.
- Cut, chopped and sliced meat and produce to prepare for cooking.
- Kept up to date on industry trends in order to develop innovative dishes.
Education
Culinary School -
Fort Worth Culinary School
01.2018
Marketing Certification -
Fort Worth Business School
01.2000
Graduate -
East Texas State University
01.1977
High School -
O.D. Wyatt High School
01.1974
Skills
- Lead Cook
- Line Cook
- Cook/Restaurant Manager
- Head Chef
- Staff training
- Customer Interventionist
- Food Inventory Specialist
- Warehouse
- Data Entry
- Stock Clerk
- Leadership
- Trustworthy
- Team Player
- Dedicated
- Reflective/Non-Reactive
- Accommodating
- Timely
- Proficient
- Great Communicating Skills
- Dependable
- Kitchen management
Phone
cell, 817-448-4619
Personal Competencies
- Trustworthy
- Team Player
- Dedicated
- Reflective/Non-Reactive
- Accommodating
- Timely
- Proficient
- Great Communicating Skills
- Dependable
Professional Competencies
- Lead Cook
- Line Cook
- Cook/Restaurant Manager
- Warehouse Supervisor
- Customer Interventionist
- Food Inventory Specialist
- Warehouse
- Data Entry
- Stock Clerk
Timeline
Head Chef
First Class Workforce Solutions
04.2021 - 01.2025
Kitchen Manager
Philip Traveling Chef Agency
03.2018 - 08.2022
Head Cook
Harbor Chase Assisted Living
05.2014 - 12.2018
Culinary School -
Fort Worth Culinary School
Marketing Certification -
Fort Worth Business School
Graduate -
East Texas State University
High School -
O.D. Wyatt High School