Summary
Overview
Work History
Education
Skills
Languages
Timeline
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Waly Ndiaye Diop

Houston,TX

Summary

Food-loving individual known for remaining composed and calm under extreme pressure. Team leader supervises kitchen teams in high-stress restaurant environments. Dedicated to innovative dishes and efficient kitchen management. Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards. Organized individual with a strong desire to work in high-volume environments. Supervising large kitchens with tact and poise. Pursuing a Chef Manager position for an establishment that appreciates great cuisine. Motivated chef and manager dedicated to sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients.chef

Overview

9
9
years of professional experience

Work History

Executive Chef Manager

cosmo eatery
Houston, TX
09.2021 - 02.2024
  • Developed and implemented new recipes and menu items to increase customer satisfaction.
  • Managed kitchen staff including training, scheduling, hiring, and disciplinary action when necessary.
  • Coordinated with purchasing personnel to ensure a steady supply of fresh ingredients for all dishes.
  • Ordered food supplies as needed and monitored inventory levels to avoid shortages.
  • Ensured that all meals were prepared according to health code standards and regulations.
  • Established quality control procedures to ensure consistent high-quality of food served in the restaurant.
  • Analyzed menus on a regular basis to identify areas where cost savings could be achieved without sacrificing quality or taste of food.
  • Created daily specials based on seasonal availability of ingredients.
  • Monitored labor costs by tracking employee hours worked versus budgeted labor costs for each shift.
  • Created weekly schedules for kitchen staff members ensuring adequate coverage at all times during peak meal periods.
  • Implemented standardized recipes to maintain consistency among dishes served in different locations within the restaurant chain.
  • Evaluated performance of kitchen staff members through observation and feedback sessions.
  • Collaborated with front-of-house managers to ensure smooth execution of events such as banquets or special occasions.
  • Developed strategies for reducing food spoilage while maintaining quality standards.
  • Reviewed customer feedback surveys regularly in order to identify areas needing improvement or potential opportunities for growth.
  • Inspected deliveries upon arrival at the restaurant premises ensuring that only fresh produce is accepted into the kitchen area.
  • Trained kitchen staff in safely operating and handling equipment, machinery and utensils.
  • Ordered food supplies every week to restock inventory, remaining aware of budgets.
  • Prepared recipes, menu cycles and portion sizes within restaurant budgets.
  • Controlled food costs by adhering to purchasing specifications, product storage requirements and recipe standards.
  • Directed preparation, delivery and service of catering and special meal requests.
  • Helped out in various capacities on line when restaurant was extremely busy or when employees were absent.
  • Educated culinary staff on all current safety and food regulations to keep kitchen compliant.
  • Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
  • Trained new employees to perform duties.
  • Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
  • Delegated work to staff, setting priorities and goals.
  • Resolved problems or concerns to satisfaction of involved parties.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Promoted safe working conditions by monitoring safety procedures and equipment.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
  • Assisted staff by serving food and beverages or bussing tables.
  • Explained goals and expectations required of trainees.
  • Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
  • Inspected dining and serving areas for cleanliness and proper setup.
  • Coached staff on strategies to enhance performance and improve customer relations.
  • Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.

COOK

Layal Mediterranean Grill
Houston, TX
05.2020 - 01.2021
  • Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
  • Adhered to food safety standards when storing and preparing foods.
  • Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
  • Provided guidance to junior cooks regarding food preparation methods and techniques.

COOK

DAISY MAE'S SOUTHERN FRIED CHICKEN
New Orleans, LA
04.2018 - 10.2020
  • Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
  • Adhered to food safety standards when storing and preparing foods.
  • Cleaned kitchen equipment, surfaces, utensils and dishes.
  • Ensured that all food was cooked at the correct temperature and stored correctly.
  • Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.

1st Cook

Loews Hotels
NEW ORLEANS, LA
02.2018 - 03.2020
  • Planned and prepared meals according to menu specifications and production schedules.
  • Ensured food safety standards were met during all stages of food preparation.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Followed established procedures and requirements for safe food handling, storage and service.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Grilled and deep fried various foods from meats to potatoes.
  • Retained consistent quality and high accuracy when preparing identical dishes every day.

Cook

Daisy Dukes Express
New Orleans, LA
01.2015 - 03.2018
  • Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
  • Adhered to food safety standards when storing and preparing foods.
  • Cleaned kitchen equipment, surfaces, utensils and dishes.
  • Ensured that all food was cooked at the correct temperature and stored correctly.
  • Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.

Education

Some College (No Degree) - Finance

Unioversity of New Orleans
New Orleans, LA

Skills

  • Food Cost Control
  • Food Prep Planning
  • Food Safety And Sanitation
  • Customized Menus
  • Different Culinary Techniques
  • Food Handling Procedures
  • Food Delivery
  • Kitchen Equipment And Tools
  • Inventory Replenishment
  • Food Safety Regulations
  • Cleanliness And Sanitation
  • Sanitation
  • High Hygienic Standards
  • Staff Training
  • New Hire Training
  • Staff Scheduling
  • Staff Consultation
  • Proper Equipment Usage
  • Staff Coordination
  • Station Restocking
  • Banquets And Catering
  • Made-To-Order Meals
  • Advanced Culinary Techniques
  • Cooking Skills
  • Food Preparation Skills
  • Recipe Creation
  • Kitchen Staff Management
  • Kitchen Crew Training
  • Menu Item Preparation
  • Basic Cooking Procedure Knowledge
  • Food Stock And Supply Management
  • Recipes And Menu Planning
  • Food Safety Standards
  • Food Storage And Handling
  • Safe Food-Handling Standards
  • Food Service Safety Training
  • Health Code Compliance
  • Food Quality
  • Safe Food Handling
  • Food Spoilage Prevention
  • Weekly Menu Preparation
  • Following Recipes
  • Recipe Memorization
  • Knowledge Of Cooking Equipment
  • Food Inventories
  • Staff Training And Development
  • Problem And Complaint Resolution
  • Problem-Solving
  • Hiring, Training, And Development
  • Waste Control
  • Hiring Procedures
  • Kitchen Equipment Usage

Languages

English
Full Professional
Spanish
Professional
arabic
Elementary
wolof
Native/ Bilingual
french
Full Professional

Timeline

Executive Chef Manager

cosmo eatery
09.2021 - 02.2024

COOK

Layal Mediterranean Grill
05.2020 - 01.2021

COOK

DAISY MAE'S SOUTHERN FRIED CHICKEN
04.2018 - 10.2020

1st Cook

Loews Hotels
02.2018 - 03.2020

Cook

Daisy Dukes Express
01.2015 - 03.2018

Some College (No Degree) - Finance

Unioversity of New Orleans

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Waly Ndiaye Diop