LARRY

SIMMONS

Professional Chef

PROFILE

Proactive and passionate individual with

over 10 years of experience crafting a

variety of dishes, with a proven track

record of exceeding culinary service

expectations, possesses a keen sense of

detail, keen gastronomic acumen,

impeccable customer service skills, with

the ability to be knowledgeable of and

maintain proper health standards as a

Professional Chef.

CONTACT

PHONE:

771-***-****

WEBSITE:

Facebook & Instagram

Cornertothekitchen/@cornertothekitchen

EMAIL:

ad3ngf@r.postjobfree.com

SKILLS/EXPERTISE

Southern Cuisine

Latin American Cuisine

Pastries & Baking

Knife Work

Leadership

Adaptability

Collaboration

Strong Work Ethic

Critical Thinking

Handling Pressure

EDUCATION

Carlos Rosario Culinary Arts Academy-Washington, DC 2018

A.A. Culinary Arts

Calvin Coolidge High School-Washington, DC

1999

High School Diploma

WORK EXPERIENCE

Google, Durham, NC-Cook I

08/2022-Present

Responsible for setting up and breaking down of stations. Maintained sanitation and cleanliness of work environment as well as equipment. Assisted with the day-to-day operations of the stations in the kitchen. Assisted in the creation and preparation of menu items and specialties. Communicated with Sous Chef and Executive chef on matters regarding the menu as well as any problems or shortages. Utilized standard recipes and plate presentations to ensure production quality and overall esthetics. Maintained great workplace relationships with employees and superiors. Worked in a team dynamic to ensure that tasks are executed fluidly. Stored kitchen and food items properly at the end of shift. Reported any accidents to appropriate personnel. Followed all guidelines regarding delivery of food service to guests. Certified in Food Service Sanitation.

The Forest at Duke, Durham, NC- SOUS CHEF

01/2022-08/2022

Oversaw the day-to-day activities of kitchen staff and assigned responsibility for specific work or functional activities; promoted the development of the food service team; performed and enforced proper food safety and sanitation procedures; selected recipes per menu cycle, prepared bakery items, ordered and received inventory, moved and lifted food items and supplies, prepared meals for customers requiring special diets; tasted products, designed and read menus, estimated food requirements, checked production, maintained records to accurately plan production requirements and requisition supplies and equipment.

Salt Box, Durham, NC- SOUS CHEF/KITCHEN MANAGER

10/2021—01/2022

Oversee the day-to-day activities of kitchen staff and assign responsibilities for specific work or functional activities; promote the development of the food service team; perform and enforce proper food safety and sanitation procedures; select recipes per menu cycle, prepare bakery items, order and receive inventory, move and lift food items and supplies, prepare meals for customers requiring special diets; taste products, design and read menus, estimate food requirements, check production, maintain records to accurately plan production requirements and requisition supplies and equipment. J Lights and Café, Durham, NC-SOUS CHEF

10/2020–10/2021

Oversaw the day-to-day activities of kitchen staff and assigned responsibility for specific work or functional activities; promoted the development of the food service team; performed and enforced proper food safety and sanitation procedures; selected recipes per menu cycle, prepared bakery items, ordered and received inventory, moved and lifted food items and supplies, prepared meals for customers requiring special diets; tasted products, designed and read menus, estimated food requirements, checked production, maintained records to accurately plan production requirements and requisition supplies and equipment.

Brassarie Beck, Washington, DC- LEAD SUPERVISOR

01/2017–10/2019

Oversaw the day-to-day activities of subordinates and assigned responsibility for specific work or functional activities; promoted the development of the food service team; performed and enforced proper food and safety and sanitation procedures; selected recipes per menu cycle, prepared bakery items, received inventory, moved and lifted food items and supplies and prepared meals for customers with special dietary needs, sampled products, examined menus, estimated food requirements, checked production; kept records to accurately plan production requirements and requisition supplies and equipment.

Star and Shamrock, Washington, DC-CHEF

02/2015–11/2015

Supervised the preparation and distribution of food; trained and oversaw kitchen workforce on recipe procedures, preparation and sanitation; provided support to the sales and cuisine team; monitored food expenditures; performed product inventory; assisted in the selection of kitchen personnel; assisted Head Chef with the preparation and presentation of a variety of meal options for the restaurant and banquets.

Meridian Pint, Washington, DC-CHEF GARDE MANAGER

05/2010–05/2011

Prepared quality food as per standard recipes and plating instructions in a sanitary and timely manner; serviced both internal and external customers; responsible for preparation of food “to order” for the restaurant; prepared, seasoned, finished, and garnished all food in kitchen; maintained a consistent and regular attendance record; coordinated all food orders between stations, and food servers; set up and maintained stock of food preparation line.

NOBU, Washington, DC-LEAD LINE COOK

10/2017-01/2019

Provided culinary and operational guidance to the other cooks on team in relation to the desired results relayed by Sous Chef; completed opening and closing duties, inspecting all stations for cleanliness and working condition of all equipment and supplies; kept inventory of equipment and food supply; prepared all menu items following use record/yield guide; communicated any assistance needed to Sous Chef to ensure optimum service to all guests; performed all other duties as directed by management that were consistent with the policies and procedures of establishment.

Firefly, Washington, DC-LEAD COOK

05/2016–10/2019

Developed a new line procedure that increased efficiency and customer satisfaction; worked with a variety of people as an organized team; performed and enforced proper food safety and sanitation procedures; assured quality control and waste minimization; proactively assisted in various facets based on the immediate needs of the restaurant, including cooking, serving, hosting, bussing tables, banquet setup, patio service, and the preparation of take-out orders. Harry’s Smokehouse, Washington, DC-KITCHEN MANAGER 09/2014–02/2015

Monitored ordering of ingredients to ensure proper quantity and quality of deliveries; responsible for maintaining professionalism and standards of kitchen staff in the absence of the Lead Chef.

BET/Compass Group, Washington, DC-LEAD COOK/JR. SOUS CHEF 04/2013–05/2014

Created innovative and authentic dishes, including both local and international dishes; responsible for maintaining professionalism and standards of kitchen staff in the absence of the Lead Chef; monitored ordering of ingredients to ensure proper quantity and quality of deliveries; used various recipes, methods and portions to prepare food. CERTIFICATIONS

SERVSAFE CERTIFICATION

Issued by ANSI

Issued: November 16, 2021

Expires: November 16, 2026

REFERENCES AVAILABLE UPON REQUEST

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