Summary
Overview
Work History
Education
Skills
Timeline
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Sydney Mancuso

Sydney Mancuso

Private Chef
Los Angeles,CA

Summary

I am an innovative Chef with well-rounded food background and extensive knowledge of popular food trends . High-energy leader emphasizing healthy dishes made with local ingredients. I Creatively build exciting meals to satisfy all guest . I am an organized chef in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. I work well with any team to ensure the goal of all chefs, which is to create beautiful food that brings people together.

Overview

8
8
years of professional experience

Work History

Sous Chef

Sodexo Live
Las Vegas, NV
09.2024 - Current
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained kitchen staff to perform various preparation tasks under pressure.

Travel Chef

Sodexo Live
06.2022 - 08.2025
  • Executive chef in Chicago and Hawaii. Travel support in Washington D.C., Utah, Arizona, Maryland, Massachusetts, and Tennessee
  • Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
  • Monitored quality, presentation and quantities of plated food across line.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.

Sous Chef

The Masters Tournament
Augusta, GA
04.2022 - 04.2022
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
  • Maintained highest food quality standards regarding food inventory procedures, food storage and rotation.
  • Managed shift of 15 cooks, bakers and kitchen helpers.

Kitchen Manager

Walk-On's Bistreaux & Bar
Oxford, MS
07.2021 - 03.2022
  • Trained employees on cooking techniques, safety standards and performance strategies.
  • Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
  • Worked with vendors to establish strong relationships and maintain proper inventory supplies.
  • Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques and guest interactions.
  • Measured business levels and forecasted trends to better align supplies and employee scheduling for optimum coverage.
  • Applied classic culinary training, awareness of market and menu trends, cost control process and team building to meet and exceed brand-based performance standards.
  • Assisted in the opening of three venues

Executive Pastry Chef

Grit
Taylor, MS
06.2020 - 07.2021
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Trained and evaluated subordinate bakery personnel to properly execute bake shop functions.
  • Planned menu of desserts and pastries to complement savory entree items.
  • Supervised preparation and presentation of desserts for catered events.
  • Revamped menus and implemented quarterly updates to meet changing demands.

Private Chef

N/A
Las Vegas, NV
03.2025 - Current
  • Created customized meal plans based on client dietary restrictions and preferences.
  • Provided easy-to-read cooking preparation instructions for clients.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Met with client and discussed preferred meals, dietary restrictions and food allergies.

Pastry Chef

Small Cakes
Baton Rouge, LA
08.2019 - 12.2019
  • Oversaw pastry production for catering, pick-up orders and in-store customers.
  • Created allergy-free breads, pastries and cakes according to individual customer requirements.
  • Maintained kitchen order and cleanliness by moving stock between storage and station in addition to sanitizing surfaces.
  • Followed recipes to create cake, cookies, brownies and frozen dairy products.

Prep Chef

The Masters Tournament
Augusta, GA
04.2019 - 04.2019
  • Cooked food following specific measurements and recipes.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Offered support to other stations during high-volume shifts to maintain optimal coverage and meet customer needs.
  • Prepared garnishes for later use in meal production.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.

Education

Baking And Pastry Arts

Louisiana Culinary Institute
Baton Rouge, LA
10.2019

Skills

  • Catering understanding
  • Portion and cost control
  • Menu development
  • Dessert preparation
  • Food trend knowledge
  • Product personalization
  • Organizational skills
  • Budgeting and cost control
  • Food and beverage pairing
  • Food preparation techniques
  • Conflict resolution

Timeline

Private Chef

N/A
03.2025 - Current

Sous Chef

Sodexo Live
09.2024 - Current

Travel Chef

Sodexo Live
06.2022 - 08.2025

Sous Chef

The Masters Tournament
04.2022 - 04.2022

Kitchen Manager

Walk-On's Bistreaux & Bar
07.2021 - 03.2022

Executive Pastry Chef

Grit
06.2020 - 07.2021

Pastry Chef

Small Cakes
08.2019 - 12.2019

Prep Chef

The Masters Tournament
04.2019 - 04.2019

Baking And Pastry Arts

Louisiana Culinary Institute

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