Sous Chef

Michael Atkins

**** ******* ***** **********, ** 23320

*********@*****.*** 757-***-****

Sous Chef

Exceptionally twenty years of military culinary experience in the United States Navy and six years’ of Sous Chef experience in operations for renowned restaurants preparing a wide variety of unique appetizers, soups, entrées, sauces, and desserts. Proficient in numerous cooking techniques and cuisines with a talent for working with ingredients from countries around the world, including France, Italy, Japan, Thailand, Spain, and the Caribbean. Proven leadership skills with a track record of training, developing and fostering strong teams focused on quality, presentation, cost containment, and safety.

Proven expertise in:

Creative Menu Development Cost Containment and Reduction

Specialty Cuisine and Presentation Special Event Planning

Purchasing and Inventory Control Food and Kitchen Safety

Beer, Wine, & Cocktail Pairing Staff Leadership and Training

Education

Associates of Applied Science in Culinary Arts (2011)

Culinary Institute of Virginia

Norfolk, Virginia

Certification and Awards

ServSafe Manager (current) Certified Food Service Supervisor/Manager

Master Certified Food Executive Navy Achievement Medal (4-time recipient)

Certified HAACP Manager Navy Good Conduct Award (6- time recipient)

Professional Experience

Aramark, – Norfolk, Virginia

11/2012 – Present

Oversee culinary efforts involving preparation of distinctive cuisine for an upscale restaurant.

Sous Chef

Manage 8-12 cooks and 20-25 kitchen staff in preparation of entrées, specialty dishes, and desserts in a high-volume restaurant. Create unique menu items and plate presentations. Standardize innovative production recipes to maintain consistent cuisine and guest satisfaction. Participate in developing and implementing policies and procedures for smooth operations and food safety. Plan monthly staff and production schedules. Monitor equipment maintenance and sanitation of kitchen facilities. Collaborate with Executive Chef on inventory control, employee concerns, and operations.

Key Contributions:

Formally commended by Executive Chef for significantly improving unique menu selections and presentations.

Played integral role in saving more than $4,000 per month by accurately monitoring and reporting food / labor costs and waste for daily high volume of 4000 plus customers.

Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe files, and product-rotation systems.

Enhanced employee retention and morale by tactfully promoting team environment, emphasizing guest relations, and instituting a positive means of dealing with stress in a high-volume operation.

Golden Corral, – Chesapeake, Virginia

03/2012 – 02/2014

Cook/ Hot Bar

Responsible for preparing and cooking proteins offered on buffet line.

Stock and replenish serving line during service.

Test foods to verify safe temperature control before serving.

Interacted with patrons so as to provide for special requests.

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