Tonya Daye
Orlando,FL
Summary
High-performing Chef offering 15years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Gifted Sous Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment. Proficient Sous Chef highly competent at operating in fast-paced, demanding environments. Adaptable professional with success handling challenges. 15-year background in high-end restaurant industry. Professional Chef adept at expertly managing and guiding team of [Number] kitchen personnel in production of [Type] cuisine. Well-versed in overseeing construction, quality and deliverance of each plate. Enthusiastic [Job title] eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top quality food. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
10
10
years of professional experience
1
1
Certificate
Work History
Chef
North Oaks
Baltimore , MD
10.2011 - 06.2021
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
- Placed orders to restock items before supplies ran out.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Planned and directed high-volume food preparation in fast-paced environment.
- Acted as head chef when required to maintain continuity of service and quality.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Education
High School Diploma -
Perry Hall High School
Baltimore, MD05.1989
Skills
- Quality Assessments
- Coordinating Kitchen Staff
- Quality Control and Oversight
- Equipment Purchasing
- Food Preparing, Plating and Presentation
- Recipe Development
- Supply Estimates
- Standards Compliance
- Special Events and Catering
- Instruction and Delegation
- Staff Supervision and Coordination
- Food Storage
- Equipment Inspection and Maintenance
- Cleaning and Sanitation
- High-Volume Environments
- Work Assignments
- Waste Control
- Quality Control Analysis
- Food Production
- Restaurant Operation
- Profit Target Achievement
- Dietary Restrictions
- Budgeting and Cost Control
- Signature Dish Creation
- Ingredient Preparation
- Banquets and Catering
- Kitchen Sanitization
- Chef Support
- Food Preparation Techniques
- Temperature Monitoring
- Handling Plates
- Active Listening
- Counter Sanitization
- Contamination Prevention
- Food and Beverage Pairings
- Sandwich Artistry
- Disciplinary Action
- Rotation Procedures
- Special Requests
- Time Management
- Kitchen Equipment Operation
- Judgment and Decision-Making
- Menu Planning
- Email Software
- Critical Thinking
- Guest Satisfaction
- Developing Menus
- Food Production Timing
- Shipment Preparation
- Dish Preparation
- Resolving Complaints
- Inventory Role
- Supervised Staff
- Instructing
- Monitoring
- Scheduling
Certification
Serve safe certification a certified food service manger
Timeline
Chef
North Oaks
10.2011 - 06.2021
High School Diploma -
Perry Hall High School
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