Steve Sharpe
Austin,TX
Summary
Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals.
Overview
21
21
years of professional experience
Work History
Sous Chef
Tony's Jamaican restaurant
Pflugerville , Texas
07.2016 - Current
- Performed weekly inspections of all equipment for safety compliance.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Complied with all health department regulations regarding proper food handling methods. Oversee prepared dishes and make new menus.
- Resolved conflicts between kitchen staff members in an efficient manner.
Chef Departe'
Hilton Austin Downtown
Austin, TX
02.2015 - 02.2016
- Improved performance of team members resulting in high-quality meals produced daily.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
Chef Departe
Royal Caribbean Cruise Line, Caribbean Way, Miami, Florida
Miami , FL
09.2011 - 12.2015
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Trained kitchen workers on culinary techniques.
Cook
Riu Club Hotel
ST Ann , Indiana
07.2008 - 08.2011
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Prepared and served meals by reviewing recipes and combining and cooking ingredients.
- Resolved customer complaints regarding food quality or services provided.
Assistant Cook
Beaches Boscobel
Ocho Rios , Minnesota
11.2003 - 07.2008
Education
High School Diploma -
St Mary Technician High School
St Mary Jamaica 07-2002
Jamaica Art NTA Culanary Skills School
St Mary Jamaica Skills
- Station oversight
- Dish preparation
- Plating
- Food preparation supervision
- Knife skills
- Safe food handling
- Cost control
- Food safety
- Special diets
- Portion control
- Recipes and menu planning
- Allergen awareness
- Supervising food prep
- Catering background
Timeline
Sous Chef
Tony's Jamaican restaurant
07.2016 - Current
Chef Departe'
Hilton Austin Downtown
02.2015 - 02.2016
Chef Departe
Royal Caribbean Cruise Line, Caribbean Way, Miami, Florida
09.2011 - 12.2015
Cook
Riu Club Hotel
07.2008 - 08.2011
Assistant Cook
Beaches Boscobel
11.2003 - 07.2008
High School Diploma -
St Mary Technician High School
Jamaica Art NTA Culanary Skills School