Summary
Overview
Work History
Education
Skills
STRENGTTHS
Languages
Timeline
Generic

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, CA
06.2015

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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Zachary Charles