Summary
Overview
Work History
Education
Skills
Accomplishments
Timeline
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Sheboni Witcher

Summary

Adaptable and Excited Sous Chef highly effective at operating in fast-paced, demanding environments. 7 year background in high-end restaurant, hospitality, and Banquet industry. Ready for new challenge creating tasty meals sharing my specialty flavor profile of modern soulful, caribbean, and Asian inspired flare. Reliable, hardworking and driven to give guests not only top-quality meals, but an Experience to match.

Overview

11
11
years of professional experience

Work History

Sous Chef

Marriott Marquis
10.2019 - 05.2023
  • Acted as head chef when required to maintain continuity of service and quality.
  • Managed Kitchen staff operations while ensuring compliance with all F&B policies, standards and procedures.
  • Assist Executive Chef with all kitchen operations and preparations
  • Assist in creative food displays, ensure high standards of plating,.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Collaborated with staff members to create meals for large banquets.
  • Monitored food and labor costs to verify budget targets were met.
  • Developed, organized,reviewed, and post production
  • Ensure proper food handling and correct temperatures of all food.
  • Set and maintain productivity level of employees. Ensure employees understand expectations.
  • Establish and maintain open collaborative relationship with team
  • Communicate with supervisors, co-workers on any issues arising, operational, client/customer, or individual employee disciplinary.
  • Meet and exceed guest satisfaction through responding to special request, guest interaction and receiving feedback, quick and appropriate resolution of issues.

Cook

Doubletree By Hilton/Sage Hospitality
02.2017 - 06.2017
  • Prep and cook Breakfast buffet items.
  • Setup, prep, and operated omelet station in guest dining room.
  • Prepare orders on line for breakfast, lunch, and dinner service.
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients. Check incoming inventory.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Organized and communicate food production with team for Banquet functions. Reviewed and breakdown BEO for production.
  • Created recipes, for banquet meals along with presentation, and plating
  • Created and edited recipes with collaboration of executive Chef.
  • Communicated with Banquet staff and Captain on setup and execution for functions.
  • Attend EO meetings

Banquet Chef

Prestigious Breeds Of Hospitality
06.2014 - 03.2017
  • planned and prepared tastings for event management.
  • Provided breakdown of product and cost
  • Planned production and executed event menu,
  • Grilled, roasted, baked and performed other cooking techniques to produce high quality meals.
  • Assist in production and execution of function at country club.


Line Cook

Atlanta Bread And Bar
01.2012 - 04.2015
  • Prepared multiple orders simultaneously while fulfilling guest special request
  • Set up and prepared cooking supplies and workstations
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality in fast paced kitchen.
  • Operated varied kitchen equipment, on all stations, salad, Grill, sandwich, and Fry
  • Plated and presented all dishes to match established restaurant standards.
  • Communicate with kitchen team, servers, managers, and expediter
  • Act as expediter
  • Cashier/ Host

Education

High School Diploma -

Alonzo A Crim High
Atlanta, GA
08.2001

Skills

    Kitchen and staff Management

    Food and supplies requisitions

    Food and Product Presentation

    Creative menu specials

    Excellent time management skills

    Communication and Team building skills

    Experience in cooking techniques

    Deep knowledge of food safety and regulations

    Experience supervising multiple kitchens and roles

    unique Blending of Flavor Profiles

    Resourceful and ability to Adapt

  • Menu Planning

Accomplishments

  • Increased productivity by revamping workflow and restructuring Production Chart
  • Managed team 15-20 staff members daily.
  • Won Master of the Craft Competition, and 2nd place in Regional
  • Multiple recognition in Leadership awards include "helping Hand", "Exceeding Guest standards", Leadership "Making a difference"

Timeline

Sous Chef

Marriott Marquis
10.2019 - 05.2023

Cook

Doubletree By Hilton/Sage Hospitality
02.2017 - 06.2017

Banquet Chef

Prestigious Breeds Of Hospitality
06.2014 - 03.2017

Line Cook

Atlanta Bread And Bar
01.2012 - 04.2015

High School Diploma -

Alonzo A Crim High

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Sheboni Witcher