Sonja YBradle
Baker,LA
Summary
Skilled Sous Chef with a proven track record at Magnolia Brooks, excelling in team leadership and kitchen management. Demonstrated expertise in food safety and inventory control, significantly enhancing kitchen productivity and customer satisfaction. Fostered a collaborative environment, mentoring staff and innovating menu items that boosted guest return rates.
Overview
4
4
years of professional experience
Work History
Sous Chef
Barclay House of Baton Rouge
12.2023 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Sous Chef
Magnolia Brooks
06.2023 - 12.2023
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Fostered positive working environment, encouraging teamwork and open communication among staff.
- Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
Lead Line Cook
The Claiborne
01.2021 - 06.2023
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
Education
Associate of Arts - Culinary Art
Baton Rouge Community College
Baton Rouge, LA12-1996
High School Diploma -
Glen Oaks
05-1992
Skills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
Timeline
Sous Chef
Barclay House of Baton Rouge
12.2023 - Current
Sous Chef
Magnolia Brooks
06.2023 - 12.2023
Lead Line Cook
The Claiborne
01.2021 - 06.2023
Associate of Arts - Culinary Art
Baton Rouge Community College
High School Diploma -
Glen Oaks
Similar Profiles
Brandi RenfroBrandi Renfro
Paramedic at City Of Baton Rouge And East Baton Rouge Parish, LouisianaParamedic at City Of Baton Rouge And East Baton Rouge Parish, Louisiana
Mark LeBlancMark LeBlanc
Assistant Public Works Director at City Of Baton Rouge And East Baton Rouge Parish, LouisianaAssistant Public Works Director at City Of Baton Rouge And East Baton Rouge Parish, Louisiana
Mayci GloverMayci Glover
Clerical Office Assistant at City Of Baton Rouge And East Baton Rouge Parish, LouisianaClerical Office Assistant at City Of Baton Rouge And East Baton Rouge Parish, Louisiana