347-***-****

Yony Gudiel

SKILLS

A Sous Chef with experience within the food industry, specializing in menu development, food safety, inventory management, and customer service. Adept at coordinating with culinary teams to deliver high-quality meals to guests and patrons.

EXPERIENCE

Clyde’s Restaurant,DC -Sous Chef

April 2000 - Present

● Run BOH shifts and ensure effective and efficient BOH shifts and operations including but not limited to food prep and cooking, ensuring adequate inventory levels of food and supplies, and supervising the kitchen, dish and all other BOH teams

● Ensure proper food storage, quality and presentation standards, including temperature controls

● Perform regular line checks throughout the day to ensure quality of all menu items

● Assist the GM and/or chef with daily walk-through inventory to assess maintenance needs, sanitation issues and supply levels of food and goods, and accept and inspect deliveries as needed

● Purchase and order food product and supplies for the restaurant including daily product order

● Assist with tracking and controlling food cost

● Understand and follow the food allergy procedure and special orders/restrictions

● Partner with GM and/or designated managers/chefs to regularly review and maintain recipe books

● Partner with GM and management team to interview, hire, onboard, train, supervise and develop all BOH employees and teams as needed

● Monitor and ensure the restaurant and the BOH teams’ compliance with all Company and restaurant policies and procedures as well as all legal and regulatory requirements (including but not limited to safety and sanitation regulations) and represent the restaurant and Company in interactions with legal and regulatory authorities

● Safely and effectively use and operate all necessary tools, utensils, equipment.

● Multitask calmly and effectively in a busy, stressful environment

● Work in a confined, crowded space of variable light, noise and temperature levels Maggianos Little Italy, DC — Banquets Chef

April 1999 - April 2006 & 2015-2021

● Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout kitchen areas at all times.

● Safeguards all food-preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident-prevention principles.

● Consult with the banquet function committee about food production aspects of special events being planned.

● Cooks or directly supervises the cooking of items that require skillful preparation.

● Interacts with applicable food and beverage managers to ensure that food production consistently exceeds the expectations of members and guests.

● Assist in the planning and managing of the employee meal program.

● Establishes and maintains a regular cleaning and maintenance schedule for all banquet kitchen areas and equipment.

● Hosts taste panels to assess the feasibility of proposed menu items.

● Establishes buffet presentations and standard

El centro DF, DC — Sous Chef

April 2012 - April 2015

● Be aware of new culinary trends and recipes.

● Adheres to standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served.

● Ensure all food safety regulations are followed

● Manages to see that all food is prepared to recipe standards and is served at the proper temperature and appearance.

● Ensures high standards of sanitation, cleanliness and safety are maintained through all kitchen areas at all times.

● Periodically visits the dining room during lunch/dinner to ensure that guests expectations are being met.

● Schedules and coordinates the work of Kitchen Staff to assure that food preparation is economical and technically correct and within budgeted labor cost goals.

● Organizes, trains and manages to see that all cleaning and food handling procedures are correct, resulting in a clean, safe and sanitary environment.

● Hire and train new kitchen staff.

● Manage special dietary needs