Sous Chef Inventory Control

David Tillotson

!** Pemberton st. Philadelphia, PA; ***************@****.***; 443-***-****

Exceptionally innovative Sous Chef with over 20 years experience in operations for renowned restaurants preparing a wide variety of unique appetizers, soups, entrees, sauces, and desserts. Proficient in numerous cooking techniques and cuisines with talent for using local farm fresh ingredients. Proven leadership skills with a track record of training, developing, and fostering strong teams focused on quality, presentation, cost containment and safety. Proven expertise in

• Creative Menu Development • Special Events Planning • Specialty Cuisine and Presentation • Cost Containment and Reduction • World Class Guest Relation • Food and Kitchen Safety • Purchasing and Inventory Control • Staff Leadership andTraining Professional Experience

The Board and Brew 3300 Chestnut August to Present

.Empire Diner 210 10th Ave. Sous chef December 2021 to August 2022

• Brasserie Beck 1101 K st. Sous chef 2019 to December 2021 • Row House Grill 2016-2018 Sous Chef/ Pastry Chef 1400 Light street Baltimore, Md

• Oceana Restaurant and Wine Bar; 2015- 2016

Villa Olga French Town, St Thomas Executive Sous Chef

• Get Baked Pizza Company; 201*-****-*** K St. Sacramento, CA

Owner/ Operator

• Roxy Restaurant and Bar; 2009 to 2012 2381 Fair Oaks Blvd. #3

Brunch Cook

• Regi”s American Bistro; 2013 -2015 1002 Light Street

Chef de Cuisine, Sous-chef, Egg Pan, Line Cook

• Lucca Restaurant and Bar; 2009 to 2012 1615 J St. Sacramento, CA

Lead Line Cook

• Mossy Head Catering Company; 2005 to 2008 35704 Spring Road North

Owner/Chef

Education

• Bachelors of Art, Art institute of Chicago 2000 • Culinary Certificate Culinary Institute of New Orleans 2001 • Conflict Management Certificate Red Cross Mobile AL • Leadership Seminar Red Cross Mobile AL

References

• James Sadich chef Clauddahs 917-***-**** • James Taylor chef Cafe Rachel 443-***-**** •

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