High-performing Chef offering 23 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Chef
Vans
11.2024 - 02.2025
Oversaw grill, stove, and oven, and cleaned equipment after every shift.
Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Maintained well-organized mise en place to keep work consistent.
Placed orders to restock items before supplies ran out.
Optimized food preparation processes, implementing time-saving techniques without compromising quality.
Trained kitchen staff to perform various preparation tasks under pressure.
Reduced food waste with strategic menu planning and inventory control techniques.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
Sous-Chef
SSA Group
04.2024 - 11.2024
Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Trained kitchen staff to perform various preparation tasks under pressure.
Planned and directed high-volume food preparation in fast-paced environment.
Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
Successfully executed high-profile events while adhering to tight deadlines and maintaining excellent communication with clients throughout the process.
Reduced food waste by implementing portion control measures and utilizing surplus ingredients for daily specials.
Floating Sous-Chef
Villiage Social Group
03.2016 - 04.2024
Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Trained kitchen staff to perform various preparation tasks under pressure.
Planned and directed high-volume food preparation in fast-paced environment.
Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Filled in for any position in the company, covering 7 restaurants
Opened 3 locations with them
Education
Associate of Arts - Culinary Arts
Macintosh Atlantic Acadamy
Dover, NH
04-2009
Skills
Food preparation
Inventory management
Menu planning
Grill operation
Cooking techniques
Cost control
Health regulations
Portion control
Time management
Vendor relations
Food plating and presentation
Certification
Food Protection Manager Certification - ServSafe or National Restaurant Association.