Sous Chef Executive

Edward Greene

937-***-****

********.**@*****.***

Education

ASSOCIATE'S IN CULINARY ARTS

Miami Art Institute of Tampa - Tampa, FL

SERVSAFE II certification

Skills and Abilities

•Business sense

•Culinary expertise of classics and trends

•Excellent knife skills

•Multitasking

•Ability to excel under pressure

•Creativity and attention to detail

•Cleanliness and adherence to food safety standards

•I lead by example

•Motivational team building

•Communication skills

Experience

SOUS CHEF

Mariott UD- Dayton, Ohio

October 2022- March 2024

The position covers all departments in the kitchen:

·Prep and present high volume banquets/ parties

·Prepare breakfast buffet

·Implementing a menu, operating line at Dewberry Café

·Prepare employee meals

·Train, schedule and motivate kitchen staff, banquet cooks, utility staff

·Inventory, rotating, and ordering

·Attend management classes

·Consistently achieved GLC scores in the corporate top ten

EXECUTIVE CHEF

Picnk, LLC at 5 Seasons Sports Club- Dayton, Ohio

April 2021- August 2022

·Create and prepare menu for meal delivery

·Run breakfast and lunch café

·Manage pool snack stand

·Implement poolside barbeque

·Create and prepare menu for monthly wine tastings

CHEF

Glasz Bleu Oven- Dayton. OH

May 2019- March 2020

Position

·Execute Mediterranean fare menu with strict attention to presentation

·Create “Chef’s Choice” prix fixe menu (5 courses)

· Strong emphasis on customer service, with table touches and open kitchen

·Maintain and rotate inventory, and prepare orders for proprietor

·Take orders, prepare and serve food in proprietor’s absence

EXECUTIVE CHEF

Carillon Brewing Company - Dayton, OH

August 2017 to January 2019

Position

·Efficiently execute menu with attention to flavor, timeliness and presentation

·Create daily soups, lunch and dinner menu specials, and desserts

·Hire, schedule and supervise kitchen and dish tank staff

·Delegate staff with attention to time management

·Order, monitor and rotate kitchen inventory

·Lead by example in all areas of the kitchen

·Passion for culinary technique and presentation

Accomplishments

·Lowered food cost by re- purposing previously discarded product

·Lowered labor costs 30% by streamlining staff responsibilities

·Trained staff to expected productivity standards

·Created and implemented weekly menu of daily specials

·Participated in the Fleurs de Fete food and wine festival of 1500 guests

SOUS CHEF

Blue Note Bistro & Lounge - Miamisburg, OH

October 2016 to August 2017

·Learn and execute the menu to expected ticket times

·Collaborate with chef on recipes and specials

·Delegate tasks among other employees

·Effectively manage kitchen in chef’s absence

·Strong attention to detail and ability to stay on task

GRILL MASTER

Remington's Steak House - Tampa, FL

February 2010 to April 2011

LINE COOK

Tampa Palms Golf & Country Club - Tampa, FL

March 2009 to November 2009

MANAGER

Queen City Pizza - Cincinnati, OH

June 2001 to August 2006

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