Sunday effang
Orlando,Florida
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. Quality-driven Sous Chef maintains complete understanding of kitchen operations, equipment and sanitation. Demonstrates organizational skills, budgeting experience and full knowledge of financial reports. Hires, trains and manages staff to provide employees with adequate guidance and resources to accomplish established objectives.
Overview
19
19
years of professional experience
Work History
Sous Chef
Sodexo Food Service
Winter Park, FL
06.2005 - Current
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Created a positive work environment by encouraging teamwork among staff members.
- Analyzed customer feedback to identify areas of improvement in service or product quality.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Assisted in menu development and recipe testing.
- Performed weekly inspections of all equipment for safety compliance.
- Supervised cooks and other kitchen personnel during meal services.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
Production Lead
Winnie Palmer Hospital for Women and Babies
Orlando, FL
05.2005 - Current
- Ensured safety regulations were followed by all staff members.
- Performed regular maintenance checks on equipment and machinery.
- Assisted in training new personnel in the use of tools and equipment.
- Monitored the quality of products during production process.
- Controlled labor costs by ensuring that workers are working efficiently.
- Provided guidance and support to subordinates in their daily activities.
- Conducted performance reviews with team members to ensure goals are being met.
- Checked finished products to ensure quality and that industry standards were met before use.
- Executed and coordinated employee training to meet quality requirements.
- Reduced health and safety risks with strict adherence to safety protocols and PPE requirements.
- Calibrated machines to adhere to quality standards and maintain required productivity levels.
- Measured and weighed items to meet quality standards and prevent waste.
- Helped achieve team goals by rotating production lines and daily duties to meet demand.
Education
Associate of Arts -
Kennesaw State University
Kennesaw, GASafe Serve Managers Certification
Skills
- Portion control
- Customer Service
- Menu Memorization
- Food Safe
- Cost Control
Accomplishments
- The BEE AWARD for being an exceptional everyday employee
Timeline
Sous Chef
Sodexo Food Service
06.2005 - Current
Production Lead
Winnie Palmer Hospital for Women and Babies
05.2005 - Current
Associate of Arts -
Kennesaw State University
Safe Serve Managers Certification
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