Sous Chef Quality Control
Resume:
Contact
Education
Phone
ad037w@r.postjobfree.com
Delray Beach, FL 33444
Address
PIERRE
T A S K F O R C E C H E F
I am a Highly accomplished and versatile Culinary Professional with over a decade of extensive experience in the culinary industry. Adept at orchestrating all facets of kitchen operations, from menu development and staff supervision to procurement and quality control. Demonstrated proficiency in managing diverse culinary environments, ranging from prestigious resorts to bustling restaurants. Known for a dynamic and innovative approach to menu creation, emphasizing quality ingredients and exquisite presentation. Proven ability to lead and inspire kitchen teams to exceed culinary expectations. Excel in fast-paced, high-pressure settings while consistently delivering exceptional dining experiences
Experience
Sous Chef at 320 Guest Ranch July 23-Oct23 . Responsible for the breakfast buffet and staff lunch. Totalling of 180 people per day. Creating my daily breakfast menu and staff lunch. Support chef at Jarvitz Center January 23.
Sous chef at Seattle Seahawks Entire 2022 Football Season. Responsible for the executive suites of the stadium. Fulfilling out the menu items that were ordered by the guests for the game for each suite of the stadium.
Sous chef at Grand View Lodge Aug 21-Nov 21. Help support the dinner service at the lodge and also covered up for any shortcomings the restaurant would have trouble with. Sous chef at Stetson University for the homecoming weekend Oct. 2023. Support helps to finish off the huge party of the homecoming of the school
Sous Chef at Mammoth Mountain April 22 - June 22. Was supported in one of the prestigious parts of the mountain “parallax”
I worked as a contractor for MLB major and minor league teams, overseeing meals for players and coaches. I collaborated with the team nutritionist to create balanced and delicious menus. On game days, I also managed the timely delivery of pre-game meals, ensuring players were properly fueled and ready for peak performance. This experience honed my skills in precision planning and execution in high-pressure situations. I created daily specials, updated menu selections, onboarded and assisted in training new staff that where employed into the organization.
Traveling Taskforce Chef
Executive Sous Chef
Sous Chef
August 2021 to Present
March 2023 to May 2023
May 2021 to July 2021
League of Extraordinary Chefs - West Palm Beach, FL The Ballpark of the Palm Beaches - West Palm Beach, FL Blaze Restaurant Group - Blue Hill, ME
ServSafe Food Handler
Certification
Licenses and Certifications
Lincoln Culinary Institute
Associates in Culinary Arts
2009
KITCHEN OPERATIONS
KITCHEN MANAGEMENT
EXCELLENT
ORGANIZATIONAL SKILLS
FAST LEARNER
DOCUMENTATION SKILL S
PROCESS FLOW
English
Creole
Expertise
Language
ASHLEY
October 2020 to April 2021
Tideline Resort & Spa - Lake Worth, FL
Sous Chef/Kitchen Manager
I managed the inventory daily and checked all the stations to see if they were ready for the day.
October 2018 to August 2020
Tideline Resort & Spa - Lake Worth, FL
Sous Chef
I Managed two franchise food courts: Chicken Grill and Pollo Tropical. I oversaw daily specials, and staff coordination, and ensured smooth service. Maintained food costs under 20% and conducted daily inventory checks. I also led a team of 13, in the process I enhanced my leadership skills to overcome challenges effectively. References
Chef Bob Aungst Founder League of Extraordinary Chefs ad037w@r.postjobfree.com
Chef Rob Octela Founder Chef Rob Octela LLC
ad037w@r.postjobfree.com
Phone
ad037w@r.postjobfree.com
Delray Beach, FL 33444
Address
PIERRE
T A S K F O R C E C H E F
Experience
I worked as a contractor for MLBAt My primary responsibilities at the Turtle creek was to prepare my station for service. Working the brunch line. Doing omelette for breakfast and making daily specials for lunch. Filling up the halfway house off the golf course. A small shop filled with snacks and pre-made meals. Helping with banquets and expediting dinners and banquets.
II handled pantry, prep, and banquet cooking for events ranging from 700-1500 people. I specialized in seafood preparation at Boca Raton, where my skills were particularly strong. It was my duty to guarantee all products were fresh and in season when served. I also ensured all stations were prepped and ready for service. Junior Sous Chef
Line Cook
Cook II
August 2017 to September 2018
July 2016 to July 2017
October 2010 to September 2013
Delray Beach Club - Delray Beach, FL
Turtle Creek Golf Club - Jupiter, FL
Waldorf Astoria Boca Raton Beach Club and Resort - Boca Raton, FL ASHLEY
I worked the lunch line, providing daily lunches for a staff of 50. I was responsible for creating daily specials and preparing soups for both lunch and dinner. I supervised the line to ensure the station was ready for service. For larger parties of over 100, I set up carving stations and manned action stations.
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