LaMontic Allen

*** **** ***** **** ***. ***

Ardmore, Pa 19003

484-***-**** (cell#)

ad1wu4@r.postjobfree.com

PERSONAL SUMMARY:

A hardworking, pro-active sous chef with an upbeat and positive attitude, who is passionate about food and quality. Possessing excellent organizational skills, highly efficient and methodical with a good eye for detail. Having a good team spirit, deadline orientated and able to efficiently manage kitchen operations and also supervised staff. Fully aware of health & safety issues and compliant with the regulatory requirements for food handling, sanitation and cleanliness.

Ready and qualified for the next stage in a successful career and currently looking for a suitable chef position with a ambitious & exciting company.

Job History:

December 2019-Present: STOVE & Co.( West Chester, Malvern,Lansdale)

Sous Chef(All locations)

Day to day opening preparation of all stations as well as working the line execution of all dishes. Assisting the Chef and Sous chef with specials concepts and platings of dishes. Assisting the line cooks as needed. Opening/Closing routines with the cooks helping them to execute all task at hand. Schedules, labor, food cost,P&L.

April 2018-December 2019: Ripplewood Llc Restaurant and Ardmore music hall and 118 North (Partnership)Ardmore,Pa

-Sous Chef:

Day to day opening preparation of all stations as well as working the line execution of all dishes. Assisting the Chef and Sous chef with specials concepts and platings of dishes. Assisting the line cooks as needed. Making sure cleaning and closing procedures are being followed.

May 2017-December 2018: The Silverspoon Restaurant Wayne, Pa

-Sous Chef:

Assisting with the preparation of all food as well as doing all the butchering in house my self. Keeping all working areas and surfaces clean and tidy.

Ensuring that all foods are produced in a safe and hygienic manner at all times. Making sure meals are prepared and presented on time.

Monitoring employee productivity & kitchen related costs to ensure efficiency.

August 2016- May 2017: Bryce's corporate catering Wynnewood, Pa

-Sous Chef: Responsible for the day to day corporate catering menu, also for our private parties which range from 10-people. Managing and demonstrating different cooking techniques to staff, menu development as well as maintaining proper sanitation and cleanliness of the kitchen.

January 2016- August 2016: Lacroix at the Rittenhouse(Philadelphia, PA)

-Breakfast and brunch Lead cook: Responsible for day to day work on new menu concepts from the chefs using avant-garde/ molecular gastronomy techniques development also prep work for Sunday.

Duties:

Assisting with the preparation of all foods required for visitors, staff & guests. Keeping all working areas and surfaces clean and tidy.

Ensuring that all foods are produced in a safe and hygienic manner at all times. Making sure meals are prepared and presented on time.

Responsible for completing all audit and quality standards documentation.

Cooking fresh food in a high volume environment.

Assisting with some administration duties and management of the staff.

Ensuring that brand standards are maintained.

Involved in catering for large conferences and banquets.

Monitoring employee productivity & kitchen related costs to ensure efficiency. Dealing with any employee issues and inqueries.

Making sure stock control and rotation procedures are implemented.

Training, management and development of kitchen staff.

Worked weekends breakfast and brunch.

KEY SKILLS AND COMPETENCIES:

Having financial control of the kitchen.

Friendly personality with a 'can do' attitude.

Previous experience as a Senior Chef de Partie / Junior Sous Chef.

Responsible for stock control, purchasing and menu planning.

Ability to quickly identify and resolve problems.

Able to work overtime at short notice if required.

Ensuring that all HACCAP, reports are maintained and monitored.

ACADEMIC QUALIFICATIONS/ ACCOMPLISHMENTS:

Associates degree from the restaurant school at walnut hill college 2002-2003.

Le’ Bec-fin/internship- 2002.

Le’ Bec-fin/apprenticeship-2003.

Consultant work:

Top Golf Northeast

Center City Grille

Legal seafood

LaSalle university

Kitchen daily(demonstrations)

Eat drink and be Philly

PERSONAL SKILLS:

Enjoy working with food

Focused

Creative

Passionate

Motivator

Self motivator

AREAS OF EXPERTISE:

Food planning & production

Kitchen management

Banquets

Special diets

Wastage control

Modern style

Planning menu

References:

Chef Walter Weddington: 267-***-****

Chef Joe Monnich: 610-***-****

Chef Austin Schafer: 267-***-****

Sent from my iPad

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