REGINALD LYONS

SousChef

***** ******** ****** **

Richmond, Tx. 77406

832-***-****

ad3l6v@r.postjobfree.com

OBJECTIVE

A creative Chef with over 20 years of experience in renowned restaurants. Looking to obtain a Sous Chef position. Able to adapt to a new organization and able to take on new challenges in a new environment. Experienced in food preparation, menu development, event planning and inventory control.

EDUCATION

EXPERIENCE

Southeast High School

1987-1991

College of Southern Nevada

Culinary Arts

2005-2006

K E Y S K I L LS

Marketing

Team Building

Customer Service

Project Management

Kitchen Management

Catering

Inventory Control

Menu Design

Leadership

January 2022- Now

Sous Chef- OTG Management- George Bush Intercontinental Airport

Houston, Tx

Manages 6 different restaurant concepts and supervise different level Cooks and kitchen staff in each area. Able to open and close restaurant concepts and manages the crew with performing their responsibilities. Responsible for maintaining state and local standards of sanitation. Works with kitchen staff with training, evaluating and making sure their performance is within company guidelines. Ensures food is at proper temperature holding zones with doing frequent line checks. Maintain inventory for food products and food purchases. Maintain communication with head chefs and management about efficiency of kitchen operations.

January 2018-January 2022

Laminator Operator - International Paper, Edinburg, Tx

Ensures all machinery is working on the box line. Initiating box orders and ensuring correct orders.

August 2010-October 2018

Process Operator I -J.R. Simplot Company., Moses Lake, WA

Ran mechanical checks on equipment. Functioned as a system operator, form line operator, assistant operator.

May 2009-August 2010

Sous Chef

Dimitriou’s Jazz Alley, Seattle, WA

Prepped and cooked for large events. Helped Executive chef with the decrease of food wastes/decrease food cost.

March 2006-April 2009

Sous Chef

Hennessey Tavern-Las Vegas, NV

Helped with menu design. Trained new cooks to the facility. Help organize the kitchen.

August 2005-February 2006

Sous Chef-

JW Marriott Desert Springs-Palm Desert, CA

Responsible for catering of banquet tables. Prepared events with over 1,000 guests. Trained 5-20 people as pantry cook, boiler cooks and sauté cooks.

March 2005-August 2005

Junior Sous Chef-

Marriott Hotel New Orleans, LA

Responsible for maintaining A rating with the department of health. Collaborated with executive chef on menu design and recipes.

December 2003-March 2005

Lead Cook-

Emeril’s Restaurants-New Orleans, LA

Prepared meals for lunch and dining services, Prepared for events for over 200 people. Perfected meal presentation with the help of Emeril.

October 2003-September 1998

Lead Cook, Boiler Cook, Sauté Cook-

Cheesecake Factory, Kansas City, Missouri

Helped trained new cooks, prepared food for over 200 guests, took instructions from Sous chef, team Player with coworkers, maintained cleanliness.

REFERENCES

(Available upon request)

Reginald Lyons

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