Zachary Charles
Miami,FL
Summary
Dynamic Sous chef with over 7 years of experience in high-end culinary environments. Expert in menu development, team leadership, and operational efficiency, dedicated to creating exceptional dining experiences and driving customer satisfaction.
Overview
7
7
years of professional experience
Work History
Sous/ Salaried Chef
Redfish/Vineyard by Chef Adrienne
09.2023 - Current
- Effectively delegate task to kitchen staff, ensuring operations and high-quality food production.
- Established and maintained presentation standards, overseeing catering for events of various sizes.
- Developed and standardized recipes to ensure consistent quality across all meal services.
- Created and implemented new recipes and specials, enhancing menu offerings and attracting new customers.
- Managed staffing, scheduling and training kitchen personnel to optimize team performance and efficiency.
Private Chef
Private Chef working under Chef Cal
06.2020 - Current
- Worked closely with clients regarding their nutritional goals and implemented meal plans accordingly.
- Prepared high-quality meals for clients with diverse palates, emphasizing the use of fresh, local ingredients.
- Collaborated with event planners and coordinators to execute seamless catering for private events up to 50 guests.
Jr Sous Chef
Brasserie Central
03.2018 - 08.2023
- I am responsible for providing supportive leadership to kitchen staff throughout food service. Ensuring exceptional food quality and presentation while addressing issues swiftly
- Managed inventory and implemented cost control measures, reducing food waste by 20%
- Created innovative menus and daily specials, utilizing seasonal ingredients to enhance guest experiences.
- Enforces rigorous food safety and sanitation protocols, achieving full compliance with health regulations.
- Conducted regular inspections of kitchen equipment and work areas to maintain cleanliness and operational efficiency.
- Collaborated with front-of-house staff to elevate the dining experience, resulting in a increase in repeat customers
- Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef.
- Prepped daily menu items to quickly deliver upon request.
Education
Associate of Arts - Recreational Management
Santa Barbara College
Santa Barbara, CA06.2015
Skills
- Menu Development
- Sanitation Compliance
- Budget Management
- Team leadership
- Recipe Development
STRENGTTHS
- Integrity
- Intuition
- Leadership
- Listening
- Adaptability
- Attention to detail
Languages
English
Native or Bilingual
Spanish
Professional Working
Timeline
Sous/ Salaried Chef
Redfish/Vineyard by Chef Adrienne
09.2023 - Current
Private Chef
Private Chef working under Chef Cal
06.2020 - Current
Jr Sous Chef
Brasserie Central
03.2018 - 08.2023
Associate of Arts - Recreational Management
Santa Barbara College
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