Sunny Workman
Indianapolis,IN
Summary
High-performing Chef offering 20 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with popular cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles.
Overview
9
9
years of professional experience
Education
Associate of Arts - Culinary
The Chefs Academy
Indianapolis, IN06.2015
Work History
Team Leader
Federal Express
Indianapolis, Indiana
10.2023 - Current
- 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.
- Proven ability to learn quickly and adapt to new situations.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Managed time efficiently in order to complete all tasks within deadlines.
Executive Chef
The Terre Haute Convention Center, OVG360
03.2022 - 06.2023
- Monitoring inventory and purchasing supplies and food from approved vendors
- Maintaining kitchen and surrounding areas in conditions that meet company standards and health code regulations
- Hiring, Training and Supervising all kitchen staff
- Assisting and directing kitchen staff in meal preparation, creation, plating, and delivery
- Preparing meals and completing prep support as needed while discovering and introducing new culinary techniques
- Developing unique and cuisine-appropriate menus with pricing using trends current in industry.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained safe and sanitary work environment, adhering to health department standards and regulations.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
Sous Chef
The Butler's Pantry Food Co.
10.2015 - 07.2020
- Oversaw and helped manage meal preparation for guests and events
- Filled in for Executive Chef in planning and directing food preparation when necessary
- Managed and helped train kitchen staff while establishing a working schedule
- Worked directly with Executive Chef on farm to table menu style and selection each week
- Assisted clients in their menu requests for each event
- Performed large scale catering events weekly.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Sous Chef
Nicole + Taylor Pasta & Backroom Eatery
07.2019 - 10.2019
- Worked with the Executive Chef by directing meal preparation among kitchen staff
- Expedited orders to ensure quality taste and presentation within the Deli
- Ensured kitchen staff adhered to set standards, procedures, department rules and sanitation requirements
- Managed the kitchen inventory daily to ensure supplies were fresh and of high quality
- Aided in the preparation of monthly Chef's Tables.
- Acted as head chef when required to maintain continuity of service and quality.
Chef
Stables Steakhouse
12.2016 - 08.2018
- Directed recruitment, training, and staff development to ensure retainment among staff
- Elevated menu of restaurant to focus on new food concepts
- Worked closely with management to develop a menu mapping and cost analysis by revitalizing their standard recipes
- Ensured that all dishes were cooked and presented in an aesthetically pleasing way
- Took charge of kitchen opening, closing and other side duties as directed by Management.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
Chef III
Sodexo
12.2015 - 12.2016
- Managed 15 kitchen staff associates who were responsible for meal prep over residential dining on college campus
- Inventoried weekly ensuring that all food cost goals were met
- Aided in batch prep and execution of large catering events among campus
- Oversaw food preparation, checking that all kitchen staff were performing their duties and following regulations
- Monitored sanitation practices and followed kitchen safety standards.
- Placed orders to restock items before supplies ran out.
Skills
- Creative Menu Development
- Beer-Wine-Cocktail Pairing
- ServSafe Certified
- ServSafe Proxy
- Cost Containment and Reduction
- Purchasing and Inventory Control
- Food Safety
- Menu Planning
- Cost Control
- Menu development
Timeline
Team Leader
Federal Express
10.2023 - Current
Executive Chef
The Terre Haute Convention Center, OVG360
03.2022 - 06.2023
Sous Chef
Nicole + Taylor Pasta & Backroom Eatery
07.2019 - 10.2019
Chef
Stables Steakhouse
12.2016 - 08.2018
Chef III
Sodexo
12.2015 - 12.2016
Sous Chef
The Butler's Pantry Food Co.
10.2015 - 07.2020
Associate of Arts - Culinary
The Chefs Academy
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