Executive Chef Assistant
Resume:
Professional experience of:
Victor W. Shelton, CC
Washington, DC
*********@*****.***
Overview:
An experienced, multi-talented passionate Certified Culinary Professional
with high-horsepower seeking a Sous Chef position within a Chef driven
establishment in order to further my knowledge and application of proper
culinary techniques and procedures. Especially interested in working with
Farm to Table focused establishments and "from scratch" kitchens.
Education:
International Culinary School at The Art Institute of Atlanta - October
2008 - December 2009, June - December 2012
University of Maryland, College Park Course of study: Business
Administration
Professional Certifications, Affiliations, and Professional Experience:
. ServSafe Certified
. The James Beard Foundation - Member
. American Culinary Federation - Atlanta Chapter - Member
Currently an Independent Contractor under Capital Restaurant Resources -
Assignments have included:
. Four Seasons Hotel - Action station chef for events including but not
limited to carving, omelets, and saut.
. Dean and DeLuca - Prep cook for in-house events
. RSVP Catering - Production Chef for off-site catered events
. Topaz Hotel - Weekend Chef for in-room dining
The Watergate Hotel - Kingbird Restaurant, Banquets Division - Lead Cook -
October 2016 - February 2017
As the Lead Cook guided the culinary team under the direction of the
Executive and Sous Chef. Directly responsible for the day-to-day leadership
and efficient organization of various culinary units; ensuring quality
standards are in place and adhered to in alignment with The Watergate Hotel
guidelines.
General Duties and Responsibilities
. Control and be accountable for achieving both food & labor costs;
manage expenses prudently.
. Assist the Executive Chef in menu planning and menu development as
directed.
. Manage outside vendor relationships to ensure quality and continuous
availability of product is in place.
. Assume responsibility for the day-to-day culinary operation including
banquets
. Assist Sous chefs completing departmental schedules when needed.
. Review BEO's with Banquet Chefs on a weekly basis; attend BEO
meetings; ensure all facets of banquet culinary execution are reviewed
and vetted; assist and guide banquets team for smooth execution of
events.
. Rotate through various outlet kitchens to ensure smooth operation.
. Review and assist with inventories as needed.
. Monitor local market to ensure The Watergate Hotel offerings and
services are consistently exceeding our competition.
. Participate in the training of new team members; coordinate training
schedules for sous chefs.
. Assist the Executive Chef in achieving all business targets;
responsible for contributing to the overall success and smooth
operation of the culinary team and outlets.
. Manage workplace safety initiatives.
. Provide ongoing training to culinary team; ensure all training
initiatives are adhered to with timeliness and in accordance with
company policies.
Occasions Caterers - Menus Division - Assistant Sous Chef - September 2015
- October 2016
Menus is the corporate drop-off catering division of Occasions Caterers and
provides corporate catering and drop-off catering services in the
Washington DC Metropolitan area. Using only the freshest ingredients, we
craft distinct and tasteful selections to fit a wide range of catering
needs whether it's for breakfast, lunch, office meetings, or a reception.
As the Assistant Sous Chef, I was directly responsible for the proper
execution of menu items as directed by the Sous Chef. Responsibilities
included but were not limited to:
. Assist and support the Sous chef in routine and specific tasks
independently and as directed
. Helped with the planning of menus and monthly specials
. Maintained high food quality and presentation
. Supervised the preparation and presentation of various platters
. Performed product inventory and rotated products to avoid spoilage
. Trained and oversaw kitchen workforce on recipe procedures, preparation
and cleaning duties
. Helped Sous chef train kitchen personnel
. Assisted cooks in the preparation, cooking and presentation of different
foods
Steel Plate Restaurant - Washington, DC - Lead Line Cook - January 2016 -
September 2016
Reporting to the Executive Chef, directly responsible for preparing all
menu items to specifications. Proficient on the grill, flat-top, French
Top, and Saut stations, as well as the fry station.
Good Food Markets - Washington, DC - Resident Chef - January 2015 -
December 2015
Responsible for developing the prepared meals program which included
sourcing and preparing all ingredients. Preparation and packaging to allow
for up to 3 days of shelf life.
Divan Restaurant - Atlanta, Georgia - Sous Chef March 2014 - November 2014
(Relocated to Washington, DC)
Reported directly to the Executive Chef and responsible for all menu item
preparation from initial prep to plating presentation. With a focus on
Persian cuisine, all recipes were kept as close to original as possible
using only the freshest authentic ingredients. In less than three months,
we were able to reduce overall food costs by 15% due to more efficient
ordering, preparation, and storage.
Atlanta Breakfast Club - Opening Team - Sous Chef - September 2013 - April
2014
An integral member of the management team responsible for all breakfast and
lunch preparation including:
. Development, preparation, and modification of all recipes
. Ongoing testing of recipes to include stocks and sauces from scratch
. Maintaining records for all inventory including produce, proteins, dry
goods, and ancillary items
. Assisted with scheduling and ongoing training of all subordinate
personnel
. Established par levels for the line stations and pantry to coincide
with current and anticipated sales
TEP Catering - Atlanta, Georgia (On Call Position) January 2011 - October
2014
On call Chef's assistant for public and privately catered events.
KR Steakbar, A Kevin Rathbun Restaurant - Atlanta, GA - Restaurant Opening
Team
February 2013 - September 2013 (Contract Position)
. Reviewed menus and production sheets to determine quantities of foods
to prepare for service
. Pro-active in quality control functions by tasting, modifying, or
replacing foods as needed
. Maintained cleanliness and health standards in the food preparation
areas
. Maintained timely records of the raw materials being used and placed
future orders accordingly
. Directly responsible for the cleanliness, temperature control, and
appropriate storage and labeling of the contents of the walk-ins,
reach-ins, freezers, and dry storage areas
. Assisted line cooks, the Sous Chef, and the Chef de Cuisine as needed
and directed
. Familiar and proficient with various cooking techniques and different
recipes
. Ensured all recipes and ingredients have been added in proper order
and combination to the specifications of the Executive Chef
Culinary related Externships, Internships, and Apprenticeship Positions:
2009 - 2012
Mix'D Up Truck Stop / Food Truck - Atlanta, Georgia
Concessions International - Test Kitchen Chef
Joy Caf - Atlanta,
Georgia
Suite Food Lounge - Atlanta, Georgia
Babbo - New York, NY
Commanders Palace, New Orleans,
LA
Volunteer Activities and Community Involvement:
*No Kid Hungry Advocate *Chefs Move Member *A Place at The Table Advocate
*Atlanta Food & Wine Festival Volunteer *Taste of Atlanta Volunteer
*Cooks Warehouse Cooking Class Instructor
Summary of qualifications:
. Customer-service oriented and results driven
. Dedicated, efficient, innovative and self-motivated team
player/builder.
. Quick study, with the ability to easily grasp and put into application
new ideas, concepts, and methodologies.
. Exceptional leadership, organizational, oral/written communication,
analytical, and problem resolution skills.
. Able to thrive in both independent and collaborative work
environments.
. Familiar with all basic food preparation techniques
. Knowledge of health and food safety standards
. Passion for cooking and exploring different cuisines
. Proficient in the production of stocks and sauces from scratch
. Basic Baking and Pastry skills
. Ability to thrive in high stress situations
. Excellent recipe and menu development skills
. Exceptional knife skills
. Works with a sense of urgency
. Efficient and detail oriented expeditor
References:
Chef Daniel Rivers, Former Executive Chef Divan Restaurant, Atlanta,
Georgia - 404-***-****
Chef Damon Cundiff, General Manager, Varuni Napoli, Atlanta, Georgia - 404-
399-3432
Chef Deborah Kudelka - Avellinos Italian Restaurant, Atlanta, Georgia - 404-
432-8920
Chef Brett Eanes - Atlanta - Chef Owner of Mix'd Up Truck Stop and Food
Truck - 404-***-****
United States Navy Veteran
Available to travel and / or relocate
Contact this candidate