Sous Chef Customer Service
Resume:
Martin Lucas
****************@*****.***
Bloomfield, NJ 07003
Willing to relocate anywhere
Summary
Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work.
Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals. Quality-driven Sous Chef maintains complete understanding of kitchen operations, equipment and sanitation. Demonstrates organizational skills, budgeting experience and full knowledge of financial reports. Hires, trains and manages staff to provide employees with adequate guidance and resources to accomplish established objectives. Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards. Highly-motivated employee with desire to take on new challenges.
Strong worth ethic, adaptability and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills. Hardworking employee with customer service, multitasking and time management abilities. Devoted to giving every customer a positive and memorable experience. Committed job seeker with a history of meeting company needs with consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organization.I Offer excellent technical ability with software and applications, ability to handle challenging work, and excellent time management skills. Work experience
Sous Chef
Thomsons Specialty Foods - Clinton, NJ
September 2021 to Present
● Partner in building this business from the ground up
● Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
● Monitored meals served for temperature and visual appeal.
● Coordinated ordering, receiving, storage, and distribution of food items.
● Monitored inventory levels to ensure adequate supplies on hand.
● Determined schedules and staff requirements necessary to prepare and plate food.
● Distributed food to service staff for prompt delivery to customers.
● Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
● Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
● Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
● Created daily specials based on seasonal ingredients and customer feedback.
● Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs
● Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
● Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
● Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
● Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
● Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
● Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
● Stocked and restocked kitchen supplies as needed.
● Monitored product freshness and rotation dates to maintain quality assurance standards
● Maintained accurate records of daily production sheets including waste logs.
● Tracked inventory levels of all products used in the kitchen on a daily basis.
● Communicated effectively with other staff members regarding orders and menu changes.
● Set up workstations with needed ingredients, utensils and cooking equipment.
● Operated fryers and grills according to instructions to maintain safety and food quality.
● Followed proper food handling methods and maintained correct temperature of food products.
● Set up and performed initial prep work for soups, sauces and salads.
● Assisted in preparation of menu items ranging from burgers to sandwiches.
● Performed workstation prep prior to shift start.
● Received and stored food and supplies.
● Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
● Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
● Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
● Garnished and arranged dishes into creative presentations.
● Developed strategies to enhance food-presentation aspects of catering and retail environments.
● Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
● Placed orders for supplies and food inventory items with vendors to restock pantry and refrigerator.
● Carved ham, turkey and roast beef for use in sandwiches and buffet carving station.
Pantry Chef
Coopers Deli - Newark, NJ
January 2005 to 2021
● Responsible for preparing, slicing, wrapping, weighing, pricing and merchandising the stores deli products
● Deli products include deli meats, cheeses, salads, sandwiches, dips gourmet and hot cased items.Responsible for ordering and stocking products for the cold station
● Handled desserts, cold soups and fruit platters
● Assisted in preparation of hot foods and plating for high and medium end buffets
● Handled register
Sous Chef
Highlawn Pavillion - West Orange, NJ
September 2014 to March 2020
● Ensured food preparation and presentation met high standards of quality and sanitation.
● Assisted in menu development and recipe testing.
● Coordinated ordering, receiving, storage, and distribution of food items.
● Monitored inventory levels to ensure adequate supplies on hand.
● Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
● Developed daily specials utilizing seasonal ingredients.
● Trained new hires in proper cooking techniques and recipes.
● Maintained accurate records for cost analysis purposes.
● Collaborated with Executive Chef to create innovative dishes for special events.
● Contributed to the successful execution of catered events from start to finish.
● Supervised cooks and other kitchen personnel during meal services.
● Performed weekly inspections of all equipment for safety compliance.
● Distributed food to service staff for prompt delivery to customers.
● Determined schedules and staff requirements necessary to prepare and plate food.
● Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
● Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
● Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
● Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
● Prepared variety of foods according to exact instructions and recipe specifications.
● Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
● Prepared workstations with ingredients and tools to increase efficiency.
● Monitored temperatures of prepared food and cold-storage areas.
● Observed food safety and sanitation protocols to reduce germ spread.
● Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
● Supervised food preparation staff to deliver high-quality results.
● Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
● Checked quality of food products to meet high standards.
● Cleaned and sanitized kitchen equipment, utensils and work stations.
● Trained and supervised line cooks to develop new skills and improve team performance.
● Established standard procedures for plating presentations.
● Complied with all health department regulations regarding proper food handling methods.
● Adjusted recipes as needed to accommodate dietary restrictions or allergies.
● Created a positive work environment by encouraging teamwork among staff members.
● Resolved conflicts between kitchen staff members in an efficient manner.
● Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
● Enforced portion control guidelines to minimize costs associated with overproduction.
● Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
● Supervised kitchen food preparation in demanding, high-volume environments.
● Trained kitchen workers on culinary techniques.
● Plated food according to restaurant artistic guidelines to promote attractive presentation.
● Monitored food products, driving quality, freshness and integrity.
● Conducted frequent line checks to keep food at proper temperatures in holding zones.
● Assessed inventory levels and placed orders to replenish goods before supplies depleted.
● Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
● Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
● Improved performance of team members resulting in high-quality meals produced daily.
● Liaised closely with kitchen and front-of-house personnel.
● Assisted with interviewing, hiring and training kitchen personnel.
● Created diverse cuisines for full restaurant, special event, catering and tasting menus.
● Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
● Streamlined kitchen processes to shorten wait times and serve additional guests.
● Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
Education
Bachelors degree in Communications
University of Maryland - College Park, MD
September 1984 to January 1989
Skills
Operations Support
Special Requests
Verbal and Written Communication
Motivational Team Management
Staff Motivation
Garnishing and Plating
Catering Background
Vendor Relations
Expense management
Customer service
Budgeting
Team management
Financial report writing
Food Safety
Menu Memorization
Food Preparation
Compliance
Ordering and Requisitions
Customer Service
Restaurant experience
Supervising Food Prep
Menu Development
Performance Improvement
Kitchen Equipment
Interviewing
Cash register
Staff Training
Kitchen Management Experience
Detail Oriented
Inventory Management
Equipment Usage
Foodservice
High-Quality Ingredients
Quality assurance
Safe Food Handling
Dish Preparation
Supervising experience
Portion Control
Kitchen management
Training & development
Food handling
Cooking
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