Summary
Overview
Work History
Education
Skills
Timeline
Generic

Zac Holm

Queens,NY

Summary

Dynamic Sous Chef with expertise in food safety, menu planning, and recipe development. Proven ability to train staff and enhance kitchen efficiency, ensuring high-quality dishes and optimal inventory management. Hardworking employee with customer service, multitasking, and time management abilities. Devoted to giving every customer a positive and memorable experience. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.

Overview

21
21
years of professional experience

Work History

Sous Chef

JA Catering (Jose Andres Group) x Blackstone
New York, New York
04.2023 - Current
  • Trained new kitchen staff on food safety and cooking techniques.
  • Assisted the Chef de Cuisine and Culinary Director in menu planning and recipe development.
  • Prepared high-quality dishes in a fast-paced kitchen environment.
  • Managed inventory levels and ensured proper storage of ingredients.
  • Maintained cleanliness and organization of kitchen workstations and tools.
  • Monitored cooking times and temperatures for optimal dish quality.
  • Implemented kitchen procedures to enhance efficiency and teamwork.
  • Created a positive work environment by encouraging teamwork among staff members.
  • Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
  • Collaborated with the Chef de Cuisine and Culinary Director to create innovative dishes for special events and dining services.
  • Ensured food preparation and presentation met high standards of quality and sanitation.
  • Assisted in menu development and recipe testing.
  • Complied with all health department regulations regarding proper food handling methods.
  • Coordinated ordering, receiving, storage, and distribution of food items.
  • Monitored inventory levels to ensure adequate supplies on hand.
  • Conducted frequent line checks to keep food at proper temperatures in holding zones.
  • Resolved conflicts between kitchen staff members in an efficient manner.

Sous Chef

USHG, Mariott Time Square
New York, New York
09.2021 - 04.2023
  • Prepared high-quality dishes in a fast-paced kitchen environment.
  • Assisted the executive chef in menu planning and recipe development.
  • Trained new kitchen staff on food safety and cooking techniques.
  • Managed inventory levels and ensured proper storage of ingredients.
  • Collaborated with front-of-house staff to ensure seamless service flow.
  • Maintained cleanliness and organization of kitchen workstations and tools.
  • Monitored cooking times and temperatures for optimal dish quality.
  • Implemented kitchen procedures to enhance efficiency and teamwork.
  • Created a positive work environment by encouraging teamwork among staff members.
  • Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
  • Collaborated with Executive Chef to create innovative dishes for special events.
  • Ensured food preparation and presentation met high standards of quality and sanitation.
  • Trained kitchen workers on culinary techniques.
  • Assisted in menu development and recipe testing.
  • Complied with all health department regulations regarding proper food handling methods.
  • Coordinated ordering, receiving, storage, and distribution of food items.
  • Monitored inventory levels to ensure adequate supplies on hand.
  • Conducted frequent line checks to keep food at proper temperatures in holding zones.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
  • Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
  • Adjusted recipes as needed to accommodate dietary restrictions or allergies.
  • Enforced portion control guidelines to minimize costs associated with overproduction.
  • Established standard procedures for plating presentations.
  • Performed weekly inspections of all equipment for safety compliance.
  • Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
  • Resolved conflicts between kitchen staff members in an efficient manner.
  • Created diverse cuisines for full restaurant, special event, catering and tasting menus.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
  • Analyzed customer feedback to identify areas of improvement in service or product quality.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.

Line Cook

RH Rooftop Cafe
New York, New York
03.2021 - 09.2021

Sous Chef

Thai Farm Kitchen
New York, New York
05.2020 - 11.2020

Sous Chef

Doma Korean restaurant
New York, New York
01.2020 - 03.2020

Line Cook

Thep Thai restaurant
New York, New York
07.2018 - 01.2020

Demi Chef de Partie

Cold Galley, Disney Cruise Lines
Orlando, Florida
01.2016 - 06.2018

Junior Sous Chef

La Scala (Italian Fine Dining), Sukhothai Hotel
Bangkok, Thailand
02.2015 - 12.2015

Head Chef

Heineken Project by Some more company
Bangkok, Thailand
10.2014 - 12.2014

Executive Chef

Sodexo Thailand
Bangkok, Thailand
05.2014 - 10.2014

Sous Chef

Japanese Izakaya, Ku De Ta Bangkok
Bangkok, Thailand
05.2013 - 05.2014

Sous Chef

Italian Cuisine, Zak wine pub
Bangkok, Thailand
01.2012 - 05.2013

Demi Chef de Partie

Disney Cruise Lines
Orlando, Florida
10.2010 - 11.2012

Demi Chef de Partie

Italian Cuisine,Renaissance Hotel Bangkok Thailand
Bangkok, Thailand
12.2009 - 10.2010

Demi Chef de Partie

Fred Olsen Cruise Lines
Dover, England
06.2008 - 11.2009

Commis Chef

Majestic Grande Hotel
Bangkok, Thailand
05.2006 - 05.2008

Commis Chef

Il Cielo (Italian) The Dusit Thani Bangkok Hotel
Bangkok, Thailand
11.2004 - 04.2006

Pastry Cook's Assistant

(Chocolate station)The Dusit Thani Bangkok Hotel
Bangkok, Thailand
07.2004 - 10.2004

Education

Bachelor of Arts - Hotel Management

Rajamangala University
Bangkok, Thailand
03-2004

Vocational Degree - Foreign Languages Major (Japanese Language)

Rajamangala University
Bangkok, Thailand
03-1999

Skills

  • Food safety
  • Menu planning
  • Recipe development
  • Inventory management
  • Cooking techniques
  • Kitchen operations
  • Positive leadership
  • Knife skills

Timeline

Sous Chef

JA Catering (Jose Andres Group) x Blackstone
04.2023 - Current

Sous Chef

USHG, Mariott Time Square
09.2021 - 04.2023

Line Cook

RH Rooftop Cafe
03.2021 - 09.2021

Sous Chef

Thai Farm Kitchen
05.2020 - 11.2020

Sous Chef

Doma Korean restaurant
01.2020 - 03.2020

Line Cook

Thep Thai restaurant
07.2018 - 01.2020

Demi Chef de Partie

Cold Galley, Disney Cruise Lines
01.2016 - 06.2018

Junior Sous Chef

La Scala (Italian Fine Dining), Sukhothai Hotel
02.2015 - 12.2015

Head Chef

Heineken Project by Some more company
10.2014 - 12.2014

Executive Chef

Sodexo Thailand
05.2014 - 10.2014

Sous Chef

Japanese Izakaya, Ku De Ta Bangkok
05.2013 - 05.2014

Sous Chef

Italian Cuisine, Zak wine pub
01.2012 - 05.2013

Demi Chef de Partie

Disney Cruise Lines
10.2010 - 11.2012

Demi Chef de Partie

Italian Cuisine,Renaissance Hotel Bangkok Thailand
12.2009 - 10.2010

Demi Chef de Partie

Fred Olsen Cruise Lines
06.2008 - 11.2009

Commis Chef

Majestic Grande Hotel
05.2006 - 05.2008

Commis Chef

Il Cielo (Italian) The Dusit Thani Bangkok Hotel
11.2004 - 04.2006

Pastry Cook's Assistant

(Chocolate station)The Dusit Thani Bangkok Hotel
07.2004 - 10.2004

Bachelor of Arts - Hotel Management

Rajamangala University

Vocational Degree - Foreign Languages Major (Japanese Language)

Rajamangala University

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