Tsakane Sono
Miami Beach,FL
Summary
With my background and passion in culinary arts and being a professional I provide an authentic experience. I strive for exceeding smooth operation from start to finish and I take pride in my work.
Overview
9
9
years of professional experience
Work History
Cook 1
EDITION Hotels
Miami Beach, Florida
11.2024 - Current
- Provided guidance to junior cooks regarding food preparation methods and techniques.
- Adhered to food safety standards when storing and preparing foods.
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
Chef De Partie
Smith and Wollensky Steak House
Miami Beach, FL
12.2021 - Current
- Ensured that all necessary equipment was available and properly functioning before service began.
- Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
- Supervised and trained kitchen staff to ensure quality standards of food production.
Chef De Partie
Estiatorio Milos
Miami Beach, FL
01.2020 - 11.2020
- Developed menus with chefs, taking into account seasonal ingredients and customer preferences.
- Troubleshot any kitchen equipment issues or malfunctions quickly and efficiently.
- Planned, prepared and cooked meals according to restaurant specifications.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Organized the daily mise en place in order to prepare meals efficiently.
Line Cook
El Monte Sagrado Living Resort & Spa
Taos, NM
04.2018 - 03.2019
- station rotation
- i worked under a CDP. I ran a station
- Maintaining proper hygiene practices
- Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Line Cook
The Dutch Miami
Miami Beach, FL
09.2017 - 03.2018
- Time management and multitasking skills in high volume
restaurant - Attention to detail and creating methods to enhance customer experience
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Performed basic knife skills such as dicing onions or slicing meats.
Line Cook
The Dutch NYC
New York, NY
03.2017 - 09.2017
- J1 training
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Station rotation
- Safety practices
- Introducing to the kitchen
Education
Bachelor of Arts - Culinary Arts
International Hotel School
Johannesburg,04.2018
Skills
- Culinary Arts
- Food Preparation
- Workflow Optimization
- Menu Memorization
- Portion Control
- Staff Training
Timeline
Cook 1
EDITION Hotels
11.2024 - Current
Chef De Partie
Smith and Wollensky Steak House
12.2021 - Current
Chef De Partie
Estiatorio Milos
01.2020 - 11.2020
Line Cook
El Monte Sagrado Living Resort & Spa
04.2018 - 03.2019
Line Cook
The Dutch Miami
09.2017 - 03.2018
Line Cook
The Dutch NYC
03.2017 - 09.2017
Bachelor of Arts - Culinary Arts
International Hotel School
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