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Sous chef

Chesapeake, VA, 23324
October 11, 2018

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*** ****** ******

Chesapeake, VA 23324

757-***-****, 757-***-****


Objective: To acquire a challenging position which will utilize my technical and customer service skills in a professional environment

Education: University of North Carolina at Elizabeth City August 1985 - May 1990

Bachelor of Science- Industrial Technology/Engineering

Curriculum included:

*Calculus l/II *Architectural Graphics

*Physics I/II * Computer Analysis

*Industrial Analysis * Technical Writing

*Quality Assurance *Quality Control

* AC/DC Circuits *Drafting I/II

Special Skills: Drawing graphic designs, mechanics, accurate typing (40-45 wpm)

Computer Software: Word 6.1, Lotus 1-2-3, Quatro-Pro, Harvard Graphics, Quicken, PC Write, Windows 95, Windows 98, Windows NT Excel 2000, PowerPoint

Military: Army National Guard Reserves Head Chef

E-5 sergeant 229th Military Police Company May 1990-May 2001

Experience:Bon Secour Maryview Medical Center Lead Cook/Sous

Portsmouth,VA. May 2017-Present

Duties include responsible for the daily operation of the kitchen, by providing

professional leadership and direction to the culinary team and ensuring that all

recipes, food preparation and presentations meet dietary specifications with a

commitment to quality. While also meeting standards for purchasing, sanitation,

producing production schedules through automated production system, cleaning

schedules, temperature logs, and culinary training. ServSafe Certified.

Cedar Manor Assisted Living (Snelling) Chef

Cheasapeake, VA. December 2016-March 2017

Duties include preparing a dietary meal for residence and their guest. Making sure

meal was presentable. Leading kitchen staff in a manner where kitchen operations ran

smoothly. Standardize production recipe to ensure consistent quality.

CHKD(Sodexo) Grill Cook

Norfolk,VA. October 2015-April 2016

Duties include working exclusively on the grill in a standard kitchen that’s serves a

wide variety of foods prepared in many different ways. Ensuring that ingredients

are stored properly and maintaining an inventory of food and other items needed for

grill station. Also sometimes responsible for preparing these dishes prior to being

cooked, which may involve cutting or carving meat, fish or poultry: as well as

assembling, measuring and mixing other ingredients for each particular dish.

Founders Inn Banquet Chef

Virginia Beach, VA. October 2013- August 2014

Duties include responsible for designing and executing meal services for multiple

guests, effectively directs and manages a team of cooks, and must also identify

the best attributes and idiosyncrasies of each cook to determine who fits best into

specific role

ArtFx Press Operator/Trainer

Norfolk, VA. July 2012-September 2013 Duties include preparing, operating, and maintaining the printing press in the Press room. Read work orders, check for special instructions from staff. Run a test print to see if there are any errors or if any adjustments need to be made. Make adjustments to presses or stop presses when print quality is bad

Devils Lake Yacht Club Sous Chef

Manitou Beach, MI March 2012-July2012

Duties include responsible for inventory, cleanliness of the kitchen, organization and constant training of all employees. Responsible for line checks and rotation of all products. Taking command from the head chef and following through with them. Responsible for all sautéed items, prepares all grilled foods, prepared roasted and braised Meats, and prepared hot appetizers

Kmart Restaurant Cook (part time)

Adrian, MI March 2010 -January 2012

Duties include providing excellent customer service. Provides food service according to industry standards. Assists in training all new restaurant associates. Maintains a clean and efficient restaurant. Ensures all associates working in the restaurant understand the importance of cleanliness in food preparation.

Applebee’s Neighborhood Line/Prep Cook

Bar and Grill

Adrian, MI January 2008 - March 2009

Duties include playing a key role in the operation of the restaurant. Involved in all aspects of the food and preparation. Responsible for the preparation and cooking of menu items. Maintained sanitary standards by making sure dishes and utensils

used were clean. Also knowledge of cooking methods including broil, sauté, grill

A+ Personnel Services Laboratory Technician

Kerneos .Inc

Virginia Beach, VA January 2007-March 2007

Duties include sampling testing, and database entry of products. Pulling fondu mill samples on odd hours and deposit into the appropriate bucket in the Polab Unit in the SECAR Plant. Then runs a blaine on this sample. Also runs a chemistry, flow/set, loss of ignition, 6hr and 24 hr strengths test on all other necessary samples. Then entering all results into the Sample Manager Program for review.

Reliance Temporary Services Warehouse/Quality Control

Chesapeake,VA August 2005- January 2007

Duties include various warehouse position including supervising, taking inventory and production. Also taking incoming calls to rectify customers concerns.

MDV/Nash Finch Auditor/Supervisor

Norfolk, VA June 2002-July 2005

Duties include official examination and verification of records done by selectors in a warehouse environment. Making sure that products selected by the selectors are correct and are ready for shipment. Also recording errors made by selectors to issue payment deductions. Printing of error reports and selectors production rate for management to review.

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