Executive Sous Chef

Highlights of Qualifications

Highly motivated and results-oriented; able to work independently or cooperatively as part of a team to accomplish goals.

Effective communicator and leader with demonstrated ability to interact with groups of people from diverse backgrounds.

Intellectually and competitively equipped to excel in a fast-paced and challenging food service environment; displays outstanding dedication and initiative.

Well-organized with proven ability to train and lead teams to increase organizations’ profits and customer service ratings while decreasing expenses.

Received SerSafe Certificate and Certificate of Course Completion in Food and Beverage Cost Control, Interpersonal Communications and Hospitality Supervision; fully computer literate.

Education

Le Cordon Bleu Culinary Arts Academy – Orlando, Florida May 2003

Associate in Applied Science Degree in Le Cordon Bleu Culinary Arts

Exceptional academic efforts were rewarded with the Hope Scholarship and selection to Dean’s List and President’s List (received for 4.0 GPA).

Work Experience

Personal Chef Nov 2017 Present

Prepare weekly meals for multiple clients. Focused on quality products dietary needs Catered and special events.

Grand Marriott Resort, Golf Club & Spa-Point Clear, Alabama June 2016-Nov 2017

Executive Sous Chef Restaurants

Responsible for quality control, cleanliness and haccp for all resturants. Ensure Payroll accurate and updated at all times. Coordinate scheduling for all kitchens as well as daily ordering to ensure product is fresh and available for proper business levels. Create, coordinate and execute group food concessions. Create, train and execute kitchen standards; hold training coach role to ensure 100% compliance with company guidelines. Menu development for pool bar and grill, in room dining, saltwater grill, grand steak house, bucky’s lounge; ensure proper execution. Design and build amenities for VIP guests; ensure high quality and presentation. Make certain food and labor costs in line.

Gaylord palms resort & convention- Kissimmee, FLORIDA 2009-2016

Executive sous chef-In room dinning/sandbar/wreckers sports bar

Responsible for quality control, cleanliness and haccp for three kitchens. Ensure Payroll accurate and updated at all times. Coordinate scheduling for the three kitchens as well as daily ordering to ensure product is fresh and available for proper business levels. Create, coordinate and execute group food concessions for groups in excess of 8000 attendees. Create, train and execute kitchen standards; hold training coach role to ensure 100% compliance with company guidelines. Menu development for pool bar and grill and in room dining; ensure proper execution. Design and build amenities for VIP guests; ensure high quality and presentation. Make certain food and labor costs in line. Responsible for multiple REO’s from 15 guests to 500.

Caribe Royale, venetian room 2009-2010

worked as a line cook. chef Khalid’s right hand man. The venetian room wins best restaurant in orlando for 5 years in a row. The chef was inducted to the dining hall of fame. Also, they have won triple a’s four diamond award for 5 years in a row. Properely executed high end recipes and plate presentation.

Gaylord palms resort & convention-kissimmee, florida 2007-2009

sous chef-villa de flora

Lead all daily hot specialty Banquet kitchen activities including food production, kitchen sanitation and inventory. Monitor the daily activities and manage the performance of the culinary staff. Assist the Exec Chef - Conference Center in managing food cost, labor productivity and strategic plan according to established guidelines. Create cost cards, recipe cards and photos and catalogues for utilization during taste presentations and sales effort. Ensure that all food production areas provide food items prepared and presented according to set standards at all times, monitoring for taste, visual appeal, and established portions. Create signature banquet or outlet dishes to be presented for the approval of an established panel. Ensure that the kitchen staff performs according to HACCP and sanitation guidelines. Maintain and demonstrate strong knowledge of food and beverage trends within the hospitality industry. Interact with guests and Catering management in order to ensure guest satisfaction. Perform other duties as assigned

Chez vincent-Winter Park, Florida 2004-2007 sous chef

Responsible for inventory control. Ordering and receiving product. Create chef specials daily and soup of the day. Prepare 5 course meals for 40-100 guests nightly.

Ensure all food is recycled in a timely fashion for maximum yields. Control, record and access daily purchasing of all foods to ensure proper levels of inventory dollars, highest quality products are purchased in accordance with the highest standards and lowest prices available. Ensure all products are checked daily incoming to ensure only highest of quality products are accepted, work closely with Purchasing Manager/Executive Chef

Ensure all personnel in kitchens handle, prepare, and store all foods in accordance to established Florida State Health Laws and our own specifications and guidelines to ensure our commitment to both our employees and guest safety is guarded against potential health hazards. Ensure all personnel utilize protective gloves and proper serving utensils when handling foods at all times.

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