Professional Experience Inventory Control
Resume:
Sous Chef
Theodore Singleton
Washington, DC 20019
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Exceptional experience in preparing a wide variety of unique appetizers, soups, entrées, sauces, and desserts by utilizing diverse cooking techniques and ingredients. Remarkable talent for experimenting with different ethnic cuisines. Proven leadership skills with a track record of training, developing, and fostering strong teams focused on quality, presentation, cost containment, and safety. Skills
● Farm-to-Table Concepts
● Creative Menu Development
● Specialty Cuisine and Presentation
● Guest Relations
● Purchasing and Inventory Control
● Cost Containment and Reduction
● Certified Food and Kitchen Safety
● Staff Leadership and Training
Professional Experience
August 2015 - Present
Meriwether Godsey, Alexandria Virginia - Sous Chef
● Manage kitchen staff in preparation of entrées, specialty dishes, and desserts.
● Create unique menu items and plate presentations. October 2014 - August 2016
Governors Mansion, Richmond Virginia - Sous Chef
● Participate in developing and implementing policies and procedures for smooth operations and food safety.
● Collaborate with Executive Chef on inventory control and operations.
● Oversaw daily recipe preparation, food storage, cooking, and presentation October 2014 - March 2016
Rock Bottom Restaurant and Brewery, Richmond VA - Prep cook
● Responsible for preparing meal service e ntrées
● Knowledgeable of health regulations and food safety to ensure the health of clients Education
August 2012 - May 2014
Stratford University, Richmond Virginia - Associate's Degree in Culinary Arts August 2006 - January 2012
Virginia Union University, Richmond Virginia - Bachelor of Science in Business Management/Entrepreneurship
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