Sylvain Bouda

Culinary Specialist

US Army

04.2015 - Current

Developed and remained accountable for safety, quality, consistency and adherence to standards.
Selected seasonal ingredients to highlight regional flavors while also considering sustainability practices in sourcing decisions.
Upheld the highest standards of quality control throughout all stages of food production from ingredient sourcing to final plating.
Implemented cost-saving measures while maintaining high-quality food standards through careful vendor selection and negotiation.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Planned menus and ordered various food stock to provide balanced and nutritious meals.
Enhanced customer satisfaction by providing high-quality meals and maintaining timely food service.
Conducted regular safety checks on kitchen equipment to ensure proper functionality and minimize downtime due to repairs or replacements.
Established food preparation procedures and guidelines to promote meal consistency and quality.
Developed menus and meal plans which met personnel needs, utilizing available supplies and within budget restrictions.
Consistently met strict dietary requirements for guests with allergies or specific preferences by creating customized meal options.
Improved recipe consistency by standardizing measurements and documenting preparation methods for each dish.
Mentored junior culinary staff, fostering professional growth and supporting skill development.
Reduced spending by 20% by documenting inventory and purchases for budget management.
Set up and broke down kitchen for service.
Reduced food waste through efficient inventory management and proper rotation of ingredients.
Minimized wait times for customers during peak hours by quickly adapting to changing demands within the kitchen environment.
Maintained records and awareness of unique dietary restrictions or allergies of personnel, accommodating needs in meal preparation.
Managed delivery of fresh rations in the Warriors Restaurant environments for over 850 personnel daily.
Modified recipes to accommodate dietary restrictions and allergies.
Collaborated with other culinary specialists to create innovative dishes that exceeded customer expectations.
Expanded culinary offerings by continually learning new techniques and incorporating current trends into menu development.
Disciplined and dedicated to meeting high-quality standards.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Participated in food tastings and taste tests.
Trained and managed kitchen personnel and supervised related culinary activity.
Inspected deliveries for accuracy and safety.
Implemented food cost and waste reduction initiatives to save money.
Managed efficient preparation of catered events by coordinating logistics, menu planning, ingredient sourcing, staffing needs, and serving arrangements.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Utilized culinary techniques to create visually appealing dishes.
Monitored food production to verify quality and consistency.
Streamlined kitchen operations by implementing effective work schedules and delegating tasks appropriately.
Prepared and served food to approximately 1,500 personnel in upscale urban restaurant.
Increased overall efficiency by cross-training staff in various cooking techniques and station responsibilities.
Developed new recipes and flavor combinations to enhance customer dining experience.
Took inventory of supplies and maintained accurate stock records to minimize losses and support supply ordering.
Assisted with menu development and planning.
Worked closely with front-of-house staff to facilitate excellent customer service.
Developed strong relationships with vendors, ensuring consistent delivery of fresh, high-quality ingredients.
Conducted inspections of food preparation and dining facilities to verify compliance with health and safety regulations.
Evaluated food products to verify freshness and quality.
Designed weekly menus, balancing nutrition, taste, and presentation for an optimal dining experience.
Boosted employee morale through transparent communication regarding performance feedback and opportunities for advancement within the company structure.
Maintained a clean and sanitary kitchen environment in compliance with health department regulations.
Gained strong leadership skills by managing projects from start to finish.
Completed paperwork, recognizing discrepancies and promptly addressing for resolution.
Identified issues, analyzed information and provided solutions to problems.
Cultivated interpersonal skills by building positive relationships with others.
Excellent communication skills, both verbal and written.
Worked flexible hours across night, weekend, and holiday shifts.
Proven ability to develop and implement creative solutions to complex problems.
Worked effectively in fast-paced environments.
Passionate about learning and committed to continual improvement.
Provided professional services and support in a dynamic work environment.
Demonstrated leadership skills in managing projects from concept to completion.
Participated in team projects, demonstrating an ability to work collaboratively and effectively.
Self-motivated, with a strong sense of personal responsibility.
Developed and maintained courteous and effective working relationships.
Proven ability to learn quickly and adapt to new situations.
Resolved problems, improved operations and provided exceptional service.
Learned and adapted quickly to new technology and software applications.
Used strong analytical and problem-solving skills to develop effective solutions for challenging situations.
Demonstrated strong organizational and time management skills while managing multiple projects.
Used critical thinking to break down problems, evaluate solutions and make decisions.