Summary
Overview
Work History
Education
Skills
References
Certification
Languages
Timeline
Generic

Tyler Leger-Broskey

Salem,MA

Summary

Dedicated, loyal, and customer-oriented. Possesses strong knowledge of best practices and principles of employee coordination, including work assignment, planning, review, and training in work procedures. Blends superb time management and organizational skills with attention to detail. Effective culinary professional offering over a decade's worth of experience as a line cook and 5+ years as a chef in the restaurant industry. Considered hardworking, talented, and well-rounded in various tasks, including cooking/plating foods, organizing/sanitizing, and surpassing standards. Recognized for consistency and quality of work, no matter the task.

Motivated chef, polished in keeping kitchen staff on task, and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets, and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals.

Overview

6
6
years of professional experience
1
1
Certification

Work History

Sous Chef

Ramsay Kitchen
Boston , MA
08.2024 - Current
  • Ensured food preparation and presentation met high standards of quality and sanitation.
  • Assisted in menu development and recipe testing.
  • Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
  • Created a positive work environment by encouraging teamwork among staff members.
  • Monitored food products, driving quality, freshness and integrity.
  • Supervised food preparation staff to deliver high-quality results.
  • Assisted restaurant in meeting financial targets by achieving food quality objectives.
  • Liaised closely with kitchen and front-of-house personnel.
  • Resolved conflicts between kitchen staff members in an efficient manner.

Sous Chef

STK
Boston, MA
02.2024 - 08.2024
  • Ensured food preparation and presentation met high standards of quality and sanitation.
  • Assisted in menu development and recipe testing.
  • Coordinated ordering, receiving, storage, and distribution of food items.
  • Performed weekly inspections of all equipment for safety compliance.
  • Created a positive work environment by encouraging teamwork among staff members.
  • Enforced portion control guidelines to minimize costs associated with overproduction.
  • Performed inventory cycle counting and identified discrepancies.

Executive Sous Chef

Tavern in the Square
Shrewsbury, MA
03.2022 - 09.2023
  • Trained kitchen workers on culinary techniques.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Performed inventory cycle counting and identified discrepancies.
  • Developed relationships with suppliers to obtain competitive prices.
  • Reviewed shipping and received documents for accuracy.

Kitchen Manager

Boston Restaurant Associates
Saugus, MA
01.2022 - 03.2022
  • Worked with vendors to establish strong relationships and maintain proper inventory supplies.
  • Motivated kitchen staff by establishing goals to increase productivity and quality.
  • Contributed to successful shift management by helping with inventory and food ordering as well as team scheduling and work assignments.
  • Maintained high standards of food quality and safety by enforcing clear handling and preparation policies.

Kitchen Steward/Line Cook

The Cheesecake Factory
Peabody, MA
02.2020 - 10.2021
  • Unboxed, stored and organized incoming kitchen supplies, food and liquor with every delivery.
  • Ordering of food, dry storage goods and chemicals
  • Controlled risk of food-borne infection by consistently following sanitary requirements.
  • Maintained highest standards of all product quality.
  • Trained and coached new team members.
  • Applied variety of instructional resources to meet needs of students with varying backgrounds and learning styles.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Improved employee performance by providing constructive suggestions and encouragement.
  • Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.

Sous Chef

Ugly Mug Diner
Salem, MA
02.2019 - 02.2020
  • Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
  • Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
  • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
  • Restock kitchen supplies, rotate food, and stamp the time and date on food in coolers.
  • Perform general cleaning activities in kitchen and dining areas.
  • Mentored new team members, helping individuals hone talents and skills to become more invested in organization.

Education

High School Diploma -

MASCONOMET REGIONAL
2018

Skills

  • Proficient at multitasking
  • Outstanding communication skills
  • Excellent people skills
  • Quick learner
  • Staff training skills
  • Hazardous chemical handling
  • Critical thinking
  • Quality control
  • Inventory control
  • Conflict resolution
  • Vendor relations

References

  • Joseph Nakayama Williams- Executive Chef STK Steakhouse 1 (808) 753-1964
  • James Molina- Sous Chef STK Steakhouse 1 (857) 287-7334
  • Dave Babcock- Owner of Ugly Mug Diner (978) 314-8402

Certification

  • Serve Safe Food and Liquor Certification
  • Allergen Awareness Certification

Languages

Spanish
Limited

Timeline

Sous Chef

Ramsay Kitchen
08.2024 - Current

Sous Chef

STK
02.2024 - 08.2024

Executive Sous Chef

Tavern in the Square
03.2022 - 09.2023

Kitchen Manager

Boston Restaurant Associates
01.2022 - 03.2022

Kitchen Steward/Line Cook

The Cheesecake Factory
02.2020 - 10.2021

Sous Chef

Ugly Mug Diner
02.2019 - 02.2020

High School Diploma -

MASCONOMET REGIONAL

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