Trenton Henault
Mansfield Center,CT
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. Four year background in high-end restaurant industry.
Overview
5
5
years of professional experience
Work History
Sous Chef
Quechee Country Club
01.2017 - 01.2020
- Acted as head chef when required to maintain continuity of service and quality.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Monitored food production to verify quality and consistency.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Ran the base lodge kitchen for six months including coming up with specials, ordering, receiving, and inventory.
- Helped organize and run our 4th of July event which we served for 2500 guests.
- Inventory of main kitchen, The Farms kitchen, and the Base lodge kitchen.
- Trained Green staff.
- Was responsible for running action stations in dinning room for special events.
- Assisted with menu development and planning.
Swing Cook
Lui Lui Restaurant
01.2016 - 01.2017
- Very fluent in every station, Grill, Saute, Garmo, Pizza, prep, and Dough boy.
- Floated from station to station to dig them out of the weeds.
- Worked a 16 burner saute station on my own for most lunches.
- Maintained proper FIFO on the walkin's.
- Trained and supervised cooking staff to expertly meet daily needs.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Managed opening and closing shift kitchen tasks.
Culinary Adviser
Murdocks On The Green
01.2016 - 01.2017
- Helped Chef Peter launch this restaurant.
- Developed menu.
- Kitchen Equipment purchasing and placement to have a stream line brigade system in place for opening day.
Lead Line Cook
Mickey's Roadside Cafe & Tavern Room
01.2015 - 01.2016
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Identified inefficiencies leading to improved productivity.
- Plated and presented all dishes to match established restaurant standards.
- Used kitchen equipment safely and reduced risk of injuries and burns.
Education
High School Diploma -
Mascoma Valley Regional High School
Canaan, NHSkills
- Food inventories
- Knife Skills
- Pasta Making
- Food Preparation
- Cooking techniques
- Catering background
- Plating techniques
- Expo
- Creative Thinking
- Team Training
- Kitchen Management
Timeline
Sous Chef
Quechee Country Club
01.2017 - 01.2020
Swing Cook
Lui Lui Restaurant
01.2016 - 01.2017
Culinary Adviser
Murdocks On The Green
01.2016 - 01.2017
Lead Line Cook
Mickey's Roadside Cafe & Tavern Room
01.2015 - 01.2016
High School Diploma -
Mascoma Valley Regional High School
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