Shanean Cousin-Florius

Develops and executes seasonal menus focusing on fresh, local ingredients to enhance resident dining experiences.

• Leads kitchen staff in daily operations, ensuring adherence to food safety standards and quality control protocols.
• Responsible for 89,000 per month budget, Implements cost control measures to optimize food inventory management and reduce waste within the kitchen.
• Streamlines kitchen workflows, resulting in improved efficiency during peak service hours while maintaining high-quality output.
• Engages with residents to gather feedback, continuously refining menu offerings based on preferences and dietary restrictions.
• Develops kitchen staff through training, disciplinary action, and performance reviews.
• Inventories food, ingredients, and supply stock to prepare and plan vendor orders.
• Creates visually appealing plate presentations, enhancing the overall dining experience for patrons.
• Manages kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.

• Developed tailored meal plans for 15 people to accommodate dietary restrictions and preferences of clients
• Managed inventory and procurement of fresh, high-quality ingredients for daily meal preparation.
• Evaluated clients' feedback to continuously improve meal offerings and overall dining experience.
• Worked closely with clients regarding their nutritional goals and implemented meal plans accordingly.
• Adapted quickly to last-minute changes in menu requests or guest counts without sacrificing quality or presentation standards.
• Prepared high-quality meals for clients with diverse palates, emphasizing the use of fresh, local ingredients.
• Maintained a clean and organized kitchen workspace, adhering to strict sanitation guidelines and safety protocols.

• Supervised daily kitchen operations to ensure high-quality meal preparation and presentation.
• Collaborated with executive chef to develop seasonal menus incorporating local ingredients.
• Trained and mentored kitchen staff of 25 on culinary techniques and food safety standards.
• Implemented cost-control measures to reduce food waste and optimize inventory management.

• Trained and mentored culinary staff, enhancing team skills and performance consistency.
• Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
• Monitored food production to verify quality and consistency.
• Utilized culinary techniques to create visually appealing dishes.
• Delegated tasks to produce food 1800 students per meal period.

• Prepared food items in compliance with recipes and portioning control guidelines.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Led daily briefings to coordinate kitchen activities, ensuring effective communication among team members during service periods.
• Prepared foods for patients approximately 500 beds with dietary restrictions

• Worked in various galley stations including delicatessen, sandwich, and Garde Manger producing food for 2,000 – 2,600 guests
• Prepared and executed diverse menus for various onboard dining venues.
• Implemented best practices in food preparation, contributing to overall operational efficiency.

• Produced and set up all menu items for service from scratch such as proteins, starches, sauces, garnishes
• Butchered and fabricated cuts of meats, poultry, and fish
• Menu planning, prepared all special meals according to dietary needs such as gluten free, Halal, Vegan, and Vegetarian

• Turned out/plated food items during service focusing on accuracy, presentation, timing, and cleanliness
• Prepared and cooked items for dinner and brunch services such as vegetables, garnishes, sauces, some meats, bread and pasta dough while following standardized recipes
• Handmade pasta production: tortellini, pappardelle gnocchi, chitarra, and ravioli

• Prepared and plated high-quality dishes in accordance with restaurant standards.
• Assisted chefs in daily food preparation and inventory management tasks.
• Maintained cleanliness and organization of kitchen stations to ensure efficiency.
• Collaborated with team members to streamline service during peak hours.