STEVEN J GALAN
Charleston,SC
Summary
Insightful with experience directing and improving operations through effective employee motivational strategies and strong policy enforcement. Proficient in best practices, market trends and regulatory requirements of industry operations. Talented leader with analytical approach to business planning and day-to-day problem-solving.
Overview
13
13
years of professional experience
Work History
Sous Chef
Gaillard Center
Charleston, SC
04.2022 - 10.2022
- Oversaw kitchen operations for Gaillard Center for the Performing Arts and Credit One Stadium locations.
- Reduced food costs 5% by using seasonal ingredients, setting standards for portion size and minimizing waste.
- Monitored and controlled overhead and production costs with responsibility for profit and loss.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
Sous Chef
Dr Phillips Center For The Performing Arts-Specta
Orlando, United States
05.2021 - 04.2022
- Returned after COVID Shutdown
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
- Collaborated with staff members to create meals for large banquets.
Sous Chef
Whole Foods
Santa Barbara , California
12.2020 - 04.2021
- Developed prepared foods, where culinary expertise, convenience and high standards met.
- Prepared specialized recipes following specific dietary restrictions and guidelines.
- Disciplined and dedicated to meeting high-quality standards.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Chef de Cuisine
Salty, Beach
Santa Barbara, CA
07.2020 - 12.2020
- 3+ years' progressively responsible experience in kitchen operations and supervising staff
- Demonstrate ability to prepare hygienic and delicious food following prescribed menu, recipes and techniques
- Well versed in assigning responsibilities to the culinary team
- Known for ensuring the timely completion of work
- Able to create and maintain excellent rapport with the patrons and co-workers
- Competent at preparing and organizing banquet as well as restaurant meals, Hired and trained new teams for two new restaurant at the Harbor
- Ensure proper ordering/purchasing of products every day and specifically weekends through multiple purveyors and maintained good relationships with them
- Research and develop recipes for the menu and updated with creative weekly and nightly specials while controlling food cost on average to 25%
- Address guest concerns/complaints and resolve to complete satisfaction
- Train restaurant associates on cuisine and dish preparation
- Responsible to monitor and review daily F&B reports, adjusting where necessary to ensure costs in line with budget and revenues of establishments
- Monitor quality control, plate presentation, food quality
- Maintained a pleasant work environment between staffs to ensure strong relationships between staff and management.
Chef de Partie
Dr. Phillips Performing Arts
Orlando, FL
02.2017 - 03.2020
- Due to Covid Shutdown
- Assisted and supported the executive Chef Jason Klingensmith with department policies, service procedures and standards
- Ensured that standards were maintained at a superior level on a daily basis
- Helped with the planning of menus and meals
- Maintained high food quality and presentation
- Ensure proper ordering & purchasing of products daily
- Trained restaurant associates on cuisine and dish preparation & presentation
- Assisted the sales and cuisine team
- Addressed guest concerns and resolved to complete satisfaction
- Monitor quality control, plate presentation, & food quality.
Commis Chef
Peperoncino
Orlando, FL
10.2017 - 02.2018
- Created different and unique daily soups from scratch, and sauces from locally obtained ingredients
- Organized inventory, prepared orders, and sourced purchased ingredients
- Supported both restaurant line and banquet kitchens of hotel
- Developed specials using existing ingredients reducing cost per dish by 40%.
Cook
Be Our Guest - Magic Kingdom
Orlando, FL
11.2015 - 08.2017
- Prepare all culinary dishes according to “serve safe” guidelines
- Set up line with “Disney culinary” guidelines
- Created recipes, portions, and presentation specifications in accordance with management
- Managed stock and par levels to ensure proper coverage of ingredients
- Service time dropped by three minutes during my tenure.
Sales Associate & Vault Specialist
Currency Exchange International
Orlando, FL
10.2011 - 05.2016
- Handled cash and credit card transactions in US/Foreign currencies
- Assisted customers in person and over the phone
- Responsible for organizing inventory of currencies.
Cook
Disney Food and Wine Festival
Orlando, FL
09.2015 - 11.2015
- Ensured freshness of food and ingredients according to HACCP by checking for quality, keeping track of old and new items, and rotating stock
- Set up and stocking stations with all necessary supplies
- Prepare food for service (e.g
- Chopping vegetables, butchering meat, or preparing sauces)
- Cook menu items in cooperation with the rest of the kitchen staff.
Intern
Peperoncino Restaurant
05.2015 - 09.2015
- Prepared recipes with ability to accurately cut ingredients according to specifications, as well as prepare stocks and long cook items
- Supported chef by ensuring supplies were consistently available, replenishing items as required
- Managed and checked food quality, prioritizing ingredients and reducing food waste.
Public Relations Intern/Translator
Communione e Liberazione
Milan
05.2014 - 09.2014
- Prepared weekly companywide report and articles for Trace Magazine
- Managed guest lists and organized all travel and accommodations
- Translated documents in English, Spanish, and Italian
Sales Associate
Artrageous Gallery
Miami, FL
02.2011 - 10.2011
- Managed gallery receptionist assistance area, including greeting visitors, answering phone and responding to in person request concerning art work
- Organized files, prepared spreadsheet, fax and scanned documents
- Developed brand awareness on social media.
Education
Associate of Arts - Spanish Buisness
La Universidad Complutense De Madrid (Mara)
07.2010
Associate of Science - Culinary
Le Cordon Bleu College of Culinary Arts
2016
Bachelor of Arts - Communication Arts, Art History
Florida International University
2014
Skills
- Microsoft Office
- Verbal and Written Communication
- Instruction and Delegation
- Quality Control and Oversight
- Menu Planning
- Vendor Sourcing
- Sales Representation
- Product and Service Knowledge
- Quotas and Goals
- Sales Expertise
- Corrective Actions
- Upselling Techniques
Timeline
Sous Chef
Gaillard Center
04.2022 - 10.2022
Sous Chef
Dr Phillips Center For The Performing Arts-Specta
05.2021 - 04.2022
Sous Chef
Whole Foods
12.2020 - 04.2021
Chef de Cuisine
Salty, Beach
07.2020 - 12.2020
Commis Chef
Peperoncino
10.2017 - 02.2018
Chef de Partie
Dr. Phillips Performing Arts
02.2017 - 03.2020
Cook
Be Our Guest - Magic Kingdom
11.2015 - 08.2017
Cook
Disney Food and Wine Festival
09.2015 - 11.2015
Intern
Peperoncino Restaurant
05.2015 - 09.2015
Public Relations Intern/Translator
Communione e Liberazione
05.2014 - 09.2014
Sales Associate & Vault Specialist
Currency Exchange International
10.2011 - 05.2016
Sales Associate
Artrageous Gallery
02.2011 - 10.2011
Associate of Arts - Spanish Buisness
La Universidad Complutense De Madrid (Mara)
Associate of Science - Culinary
Le Cordon Bleu College of Culinary Arts
Bachelor of Arts - Communication Arts, Art History
Florida International University
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