Sous Chef Quality Control
Resume:
Fred J. Graves
District Heights, MD. 20747
ad4bnx@r.postjobfree.com
SOUS CHEF/SAUCIER
Specializing in Italian, French, American and Continental Fine-Dining Cuisine
Dynamic, Results-Oriented, and Team-Spirited
Overview
More than twenty years of professional cooking and kitchen experience. Exemplify qualities and professionalism, backed by a verifiable record of achievement.
Areas of Expertise
•Grill Cook/Saucier experience with million-dollar, upscale establishments
•Trained by Chef Peterson, Chef Jeff Buben as well as Chef Mark Miller
•Training and development specialist; teaching instructor
•Maximizing kitchen productivity and staff performance
Professional Experience
The Pub and the People Restaurants
SOUS CHEF/SAUCIER- Supervisor of line cooks and dishwashers
2021
The Coupe Restaurant, Washington, DC
AM SOUS CHEF/SAUCIER- Supervisor of 8 cooks and 2 dishwashers and also head of banquet parties.
2016 - 2018
Georgetown Club, Washington, DC
PM SOUS CHEF/SAUCIER- 7cooks 2dish washer and banquet parties with capacities of 500. Supervised of the line.
2014 - 2015
Dupont Hotel, Washington, DC
SOUS CHEF/SAUCIER
•Supervision of Line
•Preparation of Stocks, Soups and Sauces
•Plan menu, assure quality control, and minimize waste.
2009 - 2010
David Craig, Bethesda, Maryland, 4*/5*
SOUS CHEF/SAUCIER
•Sous Chef/Saucier for restaurant serving Italian, French, Continental and Navel cuisine
•ten line/banquet cooks.
•Plan menu, assure quality control, and minimize waste.
2006 - 2008
Hilton Arlington and Towers, Arlington, VA
SOUS CHEF/SAUCIER
• oversaw production of high-volume establishment, upscale restaurant specializing in Classical American cuisine.
2002 - 2004
Education & Qualifications
Ramada Inn., Oxon Hill, Maryland
Graduate: CERTIFIED CHEF
Variety of Hands on Training in Food costing, Menu Planning and Training and Supervision of Staff
Guest Chef; Jose Gonzales
District Heights, MD. 20747
ad4bnx@r.postjobfree.com
Sous CHEF
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