Anthony L. Rochester Jr.
I'm dedicated, hard working and focus on the tasks at hand what I'm trying to
accomplish.
Independence, MO
acd3xz@r.postjobfree.com - 816-***-****
I'm servsafe certified with 9 years in the food service industry. I am computer literate and I type 84 wpm. I have
experience with all kitchen appliance including but not limited to flat top griddle, deep fryers, convectional and
conventional ovens,grills etc...
WORK EXPERIENCE
Assistant Deli Manager
McKeevers Price Chopper - Parkville, MO - March 2014 to Present
Responsibilities
Responsible for performing all the duties and job functions of an experienced Deli Clerk. Follow approved
procedures for receiving product, price marking, and restocking cases to ensure quality protection, accuracy,
and product rotation. Follow all inventory control procedures to maximize product freshness, quality, turnover,
and availability for maximum sales. Assist customers and will properly merchandise products in display cases
and price correctly according to company standards. Will assume the responsibility of Deli Manager in his/
her absence.
Sous Chef
BLT - New York, NY - October 2013 to Present
Responsibilities
• Comply with Standards of Service and assists in assuring the same from all kitchen
employees.
• Assists in manage a day-to-day operation of the kitchen, coordinate food production
schedules and ensure highest level of food quality, taste and presentation.
• Participate in actual food preparation, produce food consistently high quality, taste and
presentation and expedite during peak meal periods as needed.
• Control food cost by assisting in training kitchen staff on the proper methods of food
preparation and handling, by training kitchen, restaurant and steward employees on how
to handle leftover food items.
• Ensures that all kitchen employees consistently adhere to uniform, grooming and
appearance standards.
• In conjunction with the Executive Chef & Executive Sous Chef, establish goals for the
kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate
trends, enact approved profit-oriented and cost saving ideas/activities.
• Establish and require strict adherence to health department and hotel sanitation and food
handling guidelines
• In conjunction with the Executive Chef and Executive Sous Chef, develop menus & create
and ensure adherence to recipes and product specifications. Train kitchen staff on all new
menus.
• The Sous Chef must maintain effective communication within the kitchen, be responsive
to staff suggestions and concerns and work to resolve problems
• Maintain effective working relationship with food and beverage management, staff and
hotel departments.
• Complete daily food orders based upon scheduled banquet events and projected levels of
business.
• Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and
promptly act to correct deficiencies found during inspection.
Sous Chef
Gaia's Natural - Township of Randolph, NJ - February 2013 to November 2013
I am responsible for salads and hot foods duties also includes the deli and cash register. I also train other
employees.
Cook
Dinosaur BBQ - Newark, NJ - March 2012 to August 2012
To assist in preparing and plating dishes, to train new employees. My duties at this establishment also included
opening and closing the store depending on the shift I worked.
Sous Cef/ Delivery driver/ Maintenance/ Trainer
Sandwiches Unlimited - Orange, NJ - December 2010 to March 2012
Prepare gourmet meals per order catering to 150-300 people per order, deliver ready meals to their appropriate
location, to up keep the building of business which includes changing a/c filter, broken pipes from misuse,
keeping parking lot clean for presentation to customers.
EDUCATION
BA in Culinary Arts
Le Cordon Bleu - Atlanta, GA
2008 to 2009
SKILLS
Servsafe certified, food handlers permit.