Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic
Shanay Baker

Shanay Baker

Houston,TX

Summary


Proficient Executive Sous Chef highly effective at operating in fast-paced, demanding environments with proven track record in high-pressure kitchen environments with expertise in menu development, kitchen management, pastry, and inventory control. Adaptable professional with success handling any challenge. 15+ years background in high-end restaurant industry. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.

Overview

13
13
years of professional experience
1
1
Certification

Work History

Sous Chef

Time to Dine Chefs and Caterers
07.2023 - 12.2024
  • Oversaw food preparation operations in a high-pressure, high-capacity kitchen environment.
  • Fostered a culture of respect and teamwork within the kitchen, leading by example and encouraging open communication.
  • Addressed and resolved any issues arising in the kitchen swiftly, preventing disruption to service and maintaining morale.
  • Coordinated with front-of-house staff to ensure timely delivery of dishes, enhancing overall guest dining experience.
  • Supported head chef with training and mentoring new kitchen team members.
  • Conducted extensive evaluations of food to assess freshness and quality.
  • Assisted in the planning and execution of special events and catering, tailoring menus to client preferences and dietary requirements.
  • Monitored kitchen cleanliness enforced adherence to procedures in alignment with company policies and HACCP plan.
  • Assisted in kitchen closing duties, carrying out sanitation tasks and organizing stock for next day opening.
  • Managed ingredient replenishing, from counting stock to ordering supplies and restocking into correct inventory placements.
  • Help prep and prepare all food for clients.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.

AM Sous Chef

Cherokee Country Club
01.2020 - 07.2023
  • Executed plating techniques in adherence to restaurant's artistic guidelines, resulting in visually appealing dishes.
  • Managed extensive food preparation operations in a high-volume kitchen environment.
  • Ensured kitchen operations stayed running smoothly by delegating tasks and priorities to chefs in an effective manner.
  • Managed ingredient replenishing, from counting stock to ordering supplies and restocking into correct inventory placements.
  • Assisted executive chef and executive sous chef in developing creative and innovative menus for daily breakfast specials and Brunch Menu every Sunday.
  • Supported executive chef and executive sous chef with training and mentoring new kitchen team members.
  • Monitored kitchen cleanliness enforced adherence to procedures in alignment with company policies and HACCP plan.
  • Proactively helped chefs during difficult and time-sensitive tasks, throughout busy restaurant periods. (Holidays, Custom night, and Banquet events)
  • Assisted restaurant management with pricing, providing information about ingredient costs and correct portioning for daily lunch special.
  • Controlled food costs through expert ingredient sourcing and meal planning.
  • Completed regular inspections of work and food quality to verify conformance with specifications.
  • Daily butchering and portioning of whole fish and meats.

Sous Chef/Pastry Chef

Enlightened Rehabilitation Center
03.2018 - 03.2020
  • Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor.
  • Assisted Executive chef in developing rehabilitation menu's tailored to the patients' needs for optimal recovery.
  • Worked collaboratively to reduce food waste and implemented creative ways to give second life to ingredients.
  • Monitored food costs closely, implementing cost-saving measures that reduced expenses without affecting menu quality.
  • Kept up-to-date on current allergen information, monitoring orders to accommodate dietary restrictions.
  • Recorded waste on company inventory system to account for stock loss.
  • Estimated food costs and kept operations within budgets.
  • Supported head chef with training and mentoring new kitchen team members.
  • Placed and received deliveries and assisted with proper storage and stock rotation to reduce spoilage.

Junior Sous Chef

PF Chang's China Bistro
04.2012 - 01.2018
  • Maintained all stations in clean and organized fashion.
  • Facilitated a team-oriented environment, encouraging open communication and collaboration among staff.
  • Supervised kitchen staff, delegating tasks effectively to maintain smooth kitchen operations.
  • Conducted regular kitchen equipment maintenance, ensuring all tools were in optimal working condition.
  • Conducted training sessions for new kitchen staff, improving skill levels and performance.
  • Plated food according to restaurant artistic guidelines for attractive presentation.
  • Maintained high standards of food hygiene and safety, adhering to legal and company policies.
  • Deep cleaned preparation tables, workspaces and floors to reduce hazards and support sanitation requirements.
  • Prepared all soups and sauces from scratch. Hand crafted fresh wontons, spring rolls, and dumplings daily. Prepped and stock the line and stations.
  • Worked and prepared food for all stations.

Education

Diploma of Higher Education - Culinary Arts

Academy of Culinary Arts
2013

Skills

  • Nutritional knowledge
  • Food plating and presentation
  • Butchery techniques
  • Inventory management
  • Kitchen management
  • Menu costing
  • Banquets and catering
  • Computer literacy
  • Food and labor cost
  • Pastry
  • Food safety

Certification

Food Handler certified

Timeline

Sous Chef

Time to Dine Chefs and Caterers
07.2023 - 12.2024

AM Sous Chef

Cherokee Country Club
01.2020 - 07.2023

Sous Chef/Pastry Chef

Enlightened Rehabilitation Center
03.2018 - 03.2020

Junior Sous Chef

PF Chang's China Bistro
04.2012 - 01.2018

Diploma of Higher Education - Culinary Arts

Academy of Culinary Arts

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Shanay Baker