Sous Chef

Clinton W. Shearer

*** ******** ****** (Email) ***********@*****.***

Wendel, PA 15691 (Phone) 724-***-****

Objective To apply my skills in a leadership Position within a highly regarded culinary

environment that is client and patron centered.

P rofessional Skills

• Successful in maintaining a low food cost without sacrificing food quality

• Effective in managing multiple events simultaneously

• Developing t raining manuals for staff and executing a positive service f low

• Able to generate a positive work environment for employees

Experience:

Hyatt Regency Lost Pines, Austin, Texas

Jan 2012- Oct 2013

Sous Chef

• Overseeing 3 outlets including Firewheel café, In-Room dining and Sheller’s Bar and

G rill

• Responsible for a staff of 6 Supervisors and 26 Cooks

• Executing corporate standards and rolling out the new nationwide “For Kids by Kids

menu”

• Writing t raining manuals for 3 Outlets and charting food costs for all menu i tems

• Scheduling up to 30 employees

• Running revenues that generate up to 8 M illion dollars

• Overseeing relations with repeat clients

• Training Staff in EES

• Conducted employee reviews and responsible for hir ing and associate t ransfers

• Developed order guides by working with Purchasing department standards

H yatt Regency Lost Pines, Austin, Texas

May 2010-Jan 2012

Assistant Sous Chef

• Expediting banquets throughout the resort for as many as 15 at a t ime

• Monitoring food production and routine line checks

• Pre-shifting daily event s with staff of 15

• Assume all operational control in absence of Sous Chef

• Developing daily prep sheets and M ise en Place charts

• Food ordering and inventory and also set up close relationships with local purveyors

H yatt Regency, Pittsburgh, PA

Nov 2007- April 2010

Culina ry Supervisor

• Overseeing, coaching and t raining staff

• Successfully controlled food and labor cost to meet Executive Chefs requests

• Daily Inventory, scheduling, produce, meats, bread and dairy orders

• Producing all stocks, soups sauces and butcher

• Creating daily specials and new menus

Olive P ress at Hyatt Regency, Pittsburgh, PA

June 2006- Nov 2007

Lead Line Cook

• Worked all stations including sauté, grill, fry and expedite

• Trained new staff on each station

• All butchering and daily specials

Hyatt Regency, Pittsburgh, PA

May 2005- June 2006

Banquet Cook

• Prepared banquet of up to 1000 people

• Sauces, soup and butchering

• Received the (Exceptional Service Team) Award

• Created new menu idea with the guidance of the Executive Chef

Aramark at Duquesne University, Pittsburgh PA

October 2004-May 2005

Banquet Cook

• Banquets up to 600 people

• Produced Stocks and Sauces

• Training of new employees

• Assisted in food ordering and inventory

Parkhurst Dining Service, Pittsburgh, PA

June 2003-September 2004

L ine Cook

• Responsible for prepping and preparing breakfast and lunch i tems

• Cross t rained on 4 different stations

Education

• Graduate of Pennsylvania Culinary Institute, Associate Degree

P rofessional Certificates

• 7 Habits of Successful People Certified

• NRA ServSafe Sanitation

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