Steven Blackwood
Irvine,CA
Summary
Sous Chef with 14 years experience, specializing in Italian, French, and continental fine-dining cuisine. A strong track record in menu development, food preparation, and managing culinary staff. Highly proficient in food inventory management, ordering supplies, and staying focused and productive in high-stress situations.
Overview
15
15
years of professional experience
Work History
Sous Chef
Christakis
01.2019 - Current
- Planning, preparing and directing food operations in a kitchen or catering area
- Reduced food waste with strategic menu planning and inventory control techniques.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Sous Chef
Barragans
01.2016 - 01.2019
- Creating new menus and dishes on a daily basis
- Making sure that all kitchen staff understand the duties and tasks they need to perform
Line Cook
Cedars
01.2014 - 01.2016
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Sous Chef
ARIA Restaurant and Lounge
01.2013 - 01.2014
- Run day-to-day operations of kitchen
- Develop menu and prepare a wide variety of foods
- Acted as head chef when required to maintain continuity of service and quality.
Sous Chef
Christophes
01.2010 - 01.2013
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Education
Graduate -
LE CORDON BLEU CULINARY SCHOOL
Pasadena, CASkills
- Food safety and sanitation
- Knife Skills
- Cooking techniques
- Effective Communications
- Kitchen Management
- Food presentation
Timeline
Sous Chef
Christakis
01.2019 - Current
Sous Chef
Barragans
01.2016 - 01.2019
Line Cook
Cedars
01.2014 - 01.2016
Sous Chef
ARIA Restaurant and Lounge
01.2013 - 01.2014
Sous Chef
Christophes
01.2010 - 01.2013
Graduate -
LE CORDON BLEU CULINARY SCHOOL
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