Shayne Johnson
Capitol Heights,MD
Summary
I have over 25 years in Food and Beverage Industry. Highly motivated and vast knowledge in Culinary. Highly motivated and respected leadership.
Overview
10
10
years of professional experience
Work History
Sous Chef
Top Golf
Oxon Hill, Maryland
10.2023 - Current
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Trained new hires in proper cooking techniques and recipes.
- Maintained accurate records for cost analysis purposes.
Sous Chef
Sports & Social Live Casino
Hanover , MD
08.2021 - 10.2023
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Maintained accurate records for cost analysis purposes.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Contributed to the successful execution of catered events from start to finish.
- Created a positive work environment by encouraging teamwork among staff members.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
Sous Chef
Rod ‘n’ Reel
Chesapeake Beach, Maryland
07.2020 - 08.2021
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Collaborated with Executive Chef to create innovative dishes for special events.
Line Cook
Princeton Forestal Marriott
Princeton, New Jersey
08.2015 - 03.2020
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Stocked and restocked kitchen supplies as needed.
- Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Education
GED -
Bates Technical College
Tacoma, WA05-1993
Skills
- Cost Control
- Dish preparation
- Employee Scheduling
- Menu Memorization
- Inventory Management
- Food Safety
- Kitchen Management
- Staff Motivation
- Safe Food Handling
- Kitchen Organization
- Culinary Trends
- Mentoring and Coaching
- Menu development
- Cooking techniques
- Sauce preparation
- Safety Management
- Staff Training
- Recipe creation
- Team Leadership
- Positive and professional
- Menu Planning
- Ordering and Requisitions
Timeline
Sous Chef
Top Golf
10.2023 - Current
Sous Chef
Sports & Social Live Casino
08.2021 - 10.2023
Sous Chef
Rod ‘n’ Reel
07.2020 - 08.2021
Line Cook
Princeton Forestal Marriott
08.2015 - 03.2020
GED -
Bates Technical College