Customer Service Sous Chef

Edward Nordsiek

***********@*****.*** / 909-***-**** / 1720 E D street apt 6F, Ontario, Ca

Summary

Results focused culinary professional with strength in organization,planning and costing. Pro-active leader with very good communication skills and collaboration across departments. Proficient in leveraging team skills to ensure guest and team member satisfaction. Adept at managing concurrent objectives to promote efficiency and positive outcomes. Ability to multi task.

Experience

Senior Sous Chef

DoubleTree by Hilton • Ontario, Ca

09/2012 - Present

Primarily responsible for daily oversight of kitchen line serving four food outlets. Daily ordering and inventory oversight.

Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques. Primarily responsible for daily oversight of kitchen line serving four food outlets. Daily ordering and inventory oversight.

Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques. Executive Chef

Doubletree Guest Suites • Austin, Texas

06/2004 - 04/2012

Hire, onboard and train new employees, including instructing on food safety, customer service standards and operations.

Executed new and seasonal menus.

Crteated & costed recipes of all menus.

Planned and prepared food for 180 all suites hotel/banquets Executive Sous Chef

Hilton Resort • Santa Barbara, California

03/2001 - 06/2004

Hire, onboard and train new employees, including instructing on food safety, customer service standards and operations.

Assisted culinary staff in preparaion and service of food for four outlets and 30,000 sq feet of banquet space. Daily monitoring of food presentation to ensure quality,safety and cost control. Communicated across departments to keep staff knowledgeable of upcoming events/business levels. Hire, onboard and train new employees, including instructing on food safety, customer service standards and operations.

Assisted culinary staff in preparaion and service of food for four outlets and 30,000 sq feet of banquet space. Daily monitoring of food presentation to ensure quality,safety and cost control. Communicated across departments to keep staff knowledgeable of upcoming events/business levels. Sous Chef

Hilton Hotel • Glendale, California

03/1996 - 03/2001

Deliver exceptional customer service through extensive menu knowledge. Worked all areas of the kitchen.

Work alongside a team of 30 people.

Proficient in both small and large functions.

Line Cook

Red Lion Hotels • Ontario, Ca

11/1989 - 06/1995

Started as pantry cook and became breakfast cook.

Helped as needed in all areas of the kitchen.

Skills

Education

General Education

Riverside City College • Riverside, California

Languages

Budgeting and cost control Banquets and catering Inventory control Resource management Regulatory compliance Portion control Some Spanish

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