Wayne Hughes II
Charleston,SC
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
18
18
years of professional experience
Work History
Sous Chef
City Winery
09.2022 - 01.2024
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- 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.
Sous Chef
National Constitution Center Burley Catering
06.2022 - 11.2023
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Monitored food and labor costs to verify budget targets were met.
- Assisted with menu development and planning.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Set up and broke down kitchen for service.
- Utilized culinary techniques to create visually appealing dishes.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Executive Sous Chef and Consultant
Bynum Hospitality Group
06.2006 - 03.2020
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Streamlined kitchen operations for increased efficiency and improved food quality.
- Developed and implemented staff training programs to elevate culinary skills and knowledge.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
- Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
Line Cook
Over Easy And Sonterra Grill
01.2016 - 06.2016
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
- Assisted in inventory management by accurately tracking supplies and placing orders as needed.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Prepared food items such as meats, poultry, and fish for frying purposes.
Shift Supervisor
Miller's Ale House
01.2010 - 01.2015
- Enhanced team productivity by implementing efficient shift scheduling and task delegation.
- Reduced employee turnover rate by fostering a positive work environment and addressing staff concerns promptly.
- Ensured smooth operations during peak hours by effectively managing resources and staff allocation.
- Improved customer satisfaction rates with consistent quality checks and timely resolution of complaints.
- Streamlined inventory management, reducing waste and optimizing stock levels for daily operations.
- Maintained workplace safety by enforcing strict adherence to company policies and industry regulations.
- Conducted regular performance evaluations, providing constructive feedback to help employees grow professionally.
- Implemented training programs for new hires, ensuring seamless integration into the team and faster productivity contributions.
- Trained new employees and delegated daily tasks and responsibilities.
Education
Associates In Culinary Arts - Chef Training
Johnson & Wales University
Providence, RIServSafe Certification
06.2023
Skills
- Customer Service
- Cost Control
- Portion Control
- Plating
- Inventory Management
- Food Preparation
- Workflow Optimization
- Food Safety
- Menu Memorization
- Kitchen Organization
- Kitchen leadership
- Mentoring and Coaching
- Food presentation
- Safe Food Handling
- Recipes and menu planning
Timeline
Sous Chef
City Winery
09.2022 - 01.2024
Sous Chef
National Constitution Center Burley Catering
06.2022 - 11.2023
Line Cook
Over Easy And Sonterra Grill
01.2016 - 06.2016
Shift Supervisor
Miller's Ale House
01.2010 - 01.2015
Executive Sous Chef and Consultant
Bynum Hospitality Group
06.2006 - 03.2020
Associates In Culinary Arts - Chef Training
Johnson & Wales University
ServSafe Certification
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