Sous Chef Production Team
Resume:
Grantley Augustine
Brooklyn, NY
ad5pk7@r.postjobfree.com
May 2024
Dear Hiring Manager:
Are you looking for a Chef/Cook with:
• Number of years in the field years of hands-on experience in area of experience?
• Knowledge of the latest technology in industry or field?
• Excellent written and oral communication skills?
• A passion to learn and to increase skills?
If so, then you need look no further. You will see from my enclosed resume that I meet all of these qualifications and more.
I would very much like to formally introduce myself and discuss existing opportunities. Thank you for taking the time to review my resume, I look forward to hearing from you. Sincerely,
Grantley Augustine
Enclosure
GRANTLEY AUGUSTINE
Brooklyn, NY 11226 914-***-**** ad5pk7@r.postjobfree.com OBJECTIVE:
Talented Sous Chef and team motivator successfully maintained staff focus, efficiency, and productivity in high-volume, fast-paced operations. Proactive and adaptable team player passionate about sustainable cuisine.
SKILLS/TRAININGS
• Guest and service oriented.
• Business acumen.
• Attention to detail.
• Efficient time manager.
• Experienced in helping teams reach production goals.
• Adherence to safety and sanitation.
WORK HISTORY:
Sous Chef, Memorial Sloan Kettering June 2000 — October 2023 1. Directed, supervised, and coordinated daily work-related functions and distributed work assignments in the absence of a supervisor.
2. Trained new cooks and related production staff on proper food practices as it relates to the department's operational procedures. 3. Lead by example and worked collaboratively with Production Team to develop efficient methods to complete daily tasks.
4. Monitored, Inspected, and ensured that all food is kept and cooked at proper temperatures per standards.
5. Monitored, Inspected, Completed, and Maintain Daily Logs as applicable to workstation(s).
6. Monitored, Inspected, and ensured all food is prepped and prepared in accordance with established policies and procedures to be completed within a reasonable established time schedule.
7. Conferred with/and notified Management of any quality concerns with any food product used.
8. Demonstrated, exhibited, and followed ALL facility policies and regulations. EDUCATION / CERTIFICATION:
ICE Culinary Institute of America – Pokipsy, NY
Culinary certificate - 2003
New York Restaurant School – NYC
Culinary certificate - 2001
French Culinary Institute of America – NYC
Culinary certificate - 2000
Grenada National Technical College – Grenada
Refrigerator / Air Condition – Certificate 1999
St Mark`s Secondary School - Grenada
High School Diploma 1996
REFERENCES: Available Upon Request
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