Summary
Overview
Work History
Education
Skills
Timeline
Generic

Yardley Mondesir

chef
Deltona,FL

Summary

Dependable Cook with expertise preparing foods in fast-paced settings. Team-minded professional knowledgeable in food safety, attractive presentation and stock management. Efficient multitasker with talents in recipe management and development. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level sous chef position. Ready to help team achieve company goals.

Overview

15
15
years of professional experience

Work History

Cook/Right Hand

Sonata Lake Mary
03.2023 - Current
  • Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
  • Reduced food waste significantly by implementing proper portion control and storage techniques.
  • Streamlined kitchen operations with effective communication and collaboration among team members.
  • Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Supported kitchen staff training and development, leading to increased productivity and efficiency.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Contributed to positive guest experiences by accommodating special dietary needs and requests.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
  • Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
  • Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
  • Trained and supervised cooking staff to expertly meet daily needs.

Sous Chef

Renaissance Retirement Center
02.2022 - 12.2022
  • 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.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • 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.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

Sous Chef

Marina Isle Assisted Living
06.2020 - 02.2022
  • 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.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Assisted with menu development and planning.
  • Evaluated food products to verify freshness and quality.
  • Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.

Sous Chef

Grandvilla
09.2014 - 11.2021
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • 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.

Education

No Degree -

Auther A Richards High School
St. Criox U.S.V.I

Skills

  • Grilling
  • Cooking
  • Food Presentation
  • Contamination Prevention
  • Fine Dining
  • Sanitation
  • Order Verification
  • Customer Service
  • Food Handling
  • Food Plating and Presentation
  • Cooking techniques
  • Nutrition awareness
  • Menu planning
  • Culinary creativity
  • Quality control
  • Food Spoilage Prevention
  • Strong Attention to Safe Food Handling Procedures
  • Recipes and Menu Planning

Timeline

Cook/Right Hand

Sonata Lake Mary
03.2023 - Current

Sous Chef

Renaissance Retirement Center
02.2022 - 12.2022

Sous Chef

Marina Isle Assisted Living
06.2020 - 02.2022

Sous Chef

Grandvilla
09.2014 - 11.2021

No Degree -

Auther A Richards High School

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