SUMMARY OF SKILLS:

Food Orders and Food Cost

Creating Production Charts and Cleaning list and schedules

Creating catering menus and food specials

Keeping an efficient inventory list of all kitchen products and equipment

Batch cooking for large catering parties for 300 or more guest

Excellent customer service

EDUCATION:

Tuoro College Business and Management - Associates Degree

EXPERIENCE/ PAST JOBS:

Lighter Side April 2016-Present

Sous Chef

Assist with day to day duties of full service Farm to Table Restaurant

Manage a team of up to 15 team members

Responsible for all on site baking for bake shop with gluten free concentrate

Production charts, scheduling, ordering, inventory, labor and food cost

Execute events for the City of Florence and dinner service up to 350 guests

Methodist Manor February 2013- April 2016

Kitchen Supervisor/Sous Chef

Created production charts for daily duties and detail cleaning

Assisted with scheduling for a team up to 40 people

Supervised special diet food for up to 300 residents daily

Supervised all catering events from 50-400 guests

Created specials on a weekly bases

Provided in-service IE training classes

Worked closely with food vendors and contractors; food/ labor cost

Florence Country Club December 2014-July 2015

Cook

Catered large parties sometimes 3 parties in one night

Created prep list for some stations in order to help keep an organized productive kitchen

Hilton Garden Inn May 2012- December 2014

Lead Cook

Created sauces and dishes that are currently being used at the Florence location

Cooked for large banquets for 300-500 guest

FOOD COMPETITIONS/EVENTS:

Books and Boils in Florence SC-2012

Taste Of Florence-2014

Taste of Hartsville-2016

Culinary Cup Tanglewood Plantation-2016

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