Years of as Sous Chef
Zachary Reese
Apalahicola,Florida
Overview
2
2
Summary
Passionate culinary professional with a rich background at esteemed establishments like The Franklin at The Gibson Inn. Excelled in menu planning and food safety compliance, enhancing dining experiences through meticulous preparation and innovative recipes. Skilled in staff training and allergy awareness, I've led teams to achieve top-notch service standards in fine dining and special events.
Work History
The Franklin at The Gibson Inn
Sous Chef
2022.01 - Current
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Participated in food tastings and taste tests.
- Verified compliance in preparation of menu items and customer special requests.
Prep and Line Cook
The Surfing Deer
2020.03 - 2021.05
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Grilled meats and seafood to customer specifications.
Line Cook
Edward's Fine Food and Wine
2013.02 - 2017.04
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Grilled meats and seafood to customer specifications.
- Trained new kitchen staff on food safety, preparation and cooking techniques.
- Kept kitchen clean and organized by performing daily maintenance tasks.
Education
GED -
South Walton High School
Santa Rosa Beach, FL05.2014
Skills
- Menu Planning
- Food Safety Compliance
- Staff Training
- Allergy awareness
- Fine Dining
- Special Events
Languages
Sign Language
Work Preference
Work Type
Full TimeTimeline
The Franklin at The Gibson Inn
Sous Chef
2022.01 - Current
Prep and Line Cook
The Surfing Deer
2020.03 - 2021.05
Line Cook
Edward's Fine Food and Wine
2013.02 - 2017.04
GED -
South Walton High School
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