Steven Perry
Sodexo USA
TAMPA,FL
12
years of professional experience
Results-driven kitchen leader with 10+ years of experience in high-volume food service. Skilled in compliance, staff training, scheduling. Proven ability to improve workflow, maintain inspection-ready standards, and support strong team performance. Serv-Safe approved.
Work History
Kitchen Supervisor
3 Years 6 Months- Supervised kitchen workflows, ensuring consistent food quality and timely meal service.
- Maintained high sanitation standards through routine cleaning protocols and adherence to health regulations.
- Monitored food preparation, production, and plating for quality control.
- Reduced food waste through effective inventory management and menu planning.
- Enhanced kitchen efficiency by streamlining processes and implementing time-saving techniques.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Participated in weekly management meetings to discuss ongoing challenges, successes, and strategies for continued improvement.
- Ensured consistent quality of dishes by overseeing recipe execution and conducting regular taste tests.
- Reduced food waste significantly with meticulous inventory management.
- Elevated kitchen efficiency by streamlining meal preparation processes.
- Enhanced food quality by adopting innovative cooking techniques and equipment.
- Ensured high-quality dish presentation for enhanced customer satisfaction.
- Maintained rigorous health and safety standards, ensuring spotless inspection record.
- Supervised food presentation and plating to enhance visual appeal.
Sous Chef
3 Years- Supervised kitchen operations, ensuring consistent meal preparation for shelter residents and guests.
- Coordinated food production with staff and volunteers to maintain efficient service flow.
- Monitored sanitation practices and food safety standards across prep, cooking, and storage areas.
- Managed inventory, rotating stock and reducing waste through careful ordering and portion control.
- Scheduled daily production tasks to support timely meal service and reliable coverage.
- Addressed kitchen issues quickly, maintaining quality, consistency, and smooth operation.
- 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.
- 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.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- 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.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Maintained strict adherence to dietary restrictions, crafting creative alternatives that catered to diverse customer needs.
- Elevated dining experience by innovating seasonal menu items tailored to local tastes.
- Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
- Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
Lead Gamache of Catering
5 Years 8 Months- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Worked well in a team setting, providing support and guidance.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Worked flexible hours across night, weekend, and holiday shifts.
- Managed time efficiently in order to complete all tasks within deadlines.
- Organized and detail-oriented with a strong work ethic.
- Paid attention to detail while completing assignments.
- Proven ability to learn quickly and adapt to new situations.
- Created unique and exquisite dishes.
- Used critical thinking to break down problems, evaluate solutions, and make decisions.
- Prepared meals from 100 to 7000 on a regular basis.
Timeline
Kitchen Supervisor
Sodexo USA
04.2023 - CurrentRead More
Sous Chef
City Mission of Schenectady
01.2020 - 01.2023Read More
Lead Gamache of Catering
Mazone Catering Services
05.2014 - 01.2020Read More