Cornelius Murry

Sous Chef

Kansas City, United States, 64111

913-***-****

ad4ksd@r.postjobfree.com

Professional summary

Sous Chef specializing in innovative fusion cuisine. Committed to excellence and creativity through artful presentation and unique entrees. Motivated by guests taking pictures and hearing "wow". Proven ability to provide exceptional dining experiences with my background in leading diverse teams of culinary and hospitality professionals. My leadership style is characterized by clear communication, mutual respect, and leading by example. I believe in a positive and collaborative work environment where each team member feels valued and motivated to contribute their best. I pride myself on quickly adapting to new challenges. Whether incorporating new culinary trends, managing staff issues, or navigating through peak dining hours, I have consistently demonstrated the ability to stay calm under pressure and make effective decisions.

Skills

Excellent attention to detail

Specialize in creating elevated, memorable occasions in upscale fine dining environments

Quality assurance and Food Safety

Achieve or exceed budgeted labor and other cost centers through proper planning and execution

Scheduling and coordination of Kitchen Staff

Dependable, energetic and motivated with a strong work ethic

Cooking and Kitchen Equipment Operation

Oversee performance and productivity, I'm able to get the best out of individuals and the team

Customer Service

Collaborate with the management team and staff to ensure exceptional service, quality and consistency

Dietary restrictions: gluten-free (celiac), nut & shellfish

Line skills: Saute, Broiler, Expo, Fry Cook and Banquet equipment experience

Strong interpersonal and communication skills

Knowledge of systems, methods, and processes that contribute to great execution

Effective cost controls

Team building and retention of BOH staff while communicating with FOH respectfully as management

Cooking

Train the kitchen staff to adhere to restaurant policies and general sanitation regulations

Lead a high-volume, full-service scratch kitchen

Effective in handling problems in the workplace including anticipating preventing identifying and solving problems

Organization Skills

Ability to draw upon invention, imagination and originality in creating new menu items

Food Preparation

Extremly profecient with computers, Microsoft, social media platforms and POS systems

Culinary Management

Calculate quarterly P&L, food cost, and write projections

Employment history

Aixois French Bistro Sous Chef Kansas City, MO

Sep 2023 - Feb 2024

Construction delays for the new location has left me looking elsewhere for an opportunity

• Provide immediate supervision for the entire kitchen staff

• Assign daily prep lists monitoring all three meal service items and special event needs

• Every morning determine what to order from 5 different vendors 2 able to deliver same day.

• Maintain an immaculate kitchen following all necessary sanitation guidelines

• Walkthrough with the Health Department without infraction

• Line checks tasting food and checking temps

• Reduce waste keeping food costs low while maintaining inventory

• Boost team performance through effective leadership and positive energy

• Passionately created daily specials 2 for lunch and 4 for dinner

Homestead Country Club Sous Chef Prairie Village, KS

Aug 2022 - Sep 2023

• Maintain par-level inventory according to seasonal needs

• Ensure food preparation and presentation met high standards

• Supervise 10 cooks and other kitchen personnel during daily business

• Create menus for the restaurant and banquets

• Coordinated bi-weekly 400 person-catered events at the pool

• Theme-based events for membership to keep things fun and fresh

• Substantially increased bottom line with labor management reducing food cost to 26% ! It was upside down before I took over

• Establish more cost-effective order guide from primary vendor

• Developed staff into new roles promoting growth from within

• Encouraged a positive thriving work environment

Miyagi's On Sunset Sous Chef Los Angeles, CA

Jan 2018 - Jun 2020

• Spearheaded culinary training sessions, enhancing the team's skill set

• Co-created innovative menu w/ head chef, featured in L.A. Times Food

• Managed $60k weekly inventory, ensuring fresh and cost-effective ingredients

• Oversaw kitchen staff holding responsibility for whatever transpired

• Ran a fast-paced 10 million-dollar-a-year kitchen on the Sunset strip

Paramount Studios Sous Chef Los Angeles, CA

Apr 2014 - Dec 2017

• Directed craft services for multiple production sets 26, 27, 28 by working closely with set managers

• Created menus for various award show events

• Coordinated food services with The Watertower and commissary

• Kept food costs within target percentages

• Supervise cooks and other kitchen personnel during meal services

• Determined schedules and staff requirements necessary to prepare and plate food.

The Glacier Club Line Cook Durango, CO

May 2011 - Jan 2013

• Worked the line for dinner service

• Developed daily specials, including fish and soup selections

• Ensured quality food preparation for a high-end Country Club

• Frequently led dinner service operations

• Worked with Beard award chefs to refine skills and develop palate

Education

Auguste Escoffier School Of Culinary Arts

El Camino Community College

May 2004

References

Available upon request

Certifications

ServSafe

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