Warehouse Associate Chef De

Vernel Rogers

Pembroke Pines, FL ***** 912-***-****

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

Summary

Creative Chef De Cuisine with experience in preparing a wide variety of appetizers, soups, entrées, sauces, and desserts. Consistent in creating new recipes and menus. Proficient in various cooking techniques and styles of cuisine including but not limited to: Asian, Creole, and Caribbean cuisine. Knowledge and experience in special event planning; as well as beer, wine, and cocktail pairing. Experience in creating recipes and food preparation for special dietary needs. Skilled in forecasting and budgeting techniques for accurate staffing and meeting food cost percentages while maintaining quality and presentation standards. Knowledge of Center for Disease Control (CDC) safety and sanitation standards including timing, temperature, food storage, stock rotation, and more. Strong military background with proven leadership skills in training, developing, and fostering strong teams.

Professional Experience

February, 2019 - Present Palmeiras Beach Club at Grove Isle Miami, FL

Chef De Cuisine

Coordinate meal preparation by reviewing food orders, assigning tasks to chefs and cooks, and ensuring timely delivery of food. Direct both kitchen and restaurant staff on proper procedures.

Monitor kitchen staff and inspect plates to ensure CDC safety standards are met; and that quality, well-presented, and correctly portioned food is served.

Collaborate with owners as needed and make key decisions in developing menus based on customer demand and feedback, availability and quality of ingredients, and special events.

Support restaurant operations and profitability by working with suppliers and vendors to select and source ingredients for meals, focusing on both quality and cost.

Maintain kitchen cleanliness and safety by ensuring and promoting adherence to food safety and storage guidelines, equipment replacement and maintenance standards, and more.

Provide customer service by directly interfacing with customers to resolve complaints and correct issues to achieve and maintain a high level of customer satisfaction.

March, 2016 – February, 2019 Department of Defense Savannah, GA

Food and Nutrition Manager

Coordinated and managed daily production activities associated with the Blue Ribbon Kitchen Dining Facility for Soldiers and Civilians.

Played a key role in updating and maintaining accurate recipe data in Computrition software to support the nutrient analysis program.

Served as the menu and procurement expert.

Planned and created menus based on patient feedback and suggestions, as well as departmental needs.

Used forecasting and budgeting techniques to ensure proper staffing, and accurate ordering of quality ingredients, supplies, and equipment; focusing on both quality and cost.

Responsible for inspecting and auditing work areas to ensure cleanliness and adherence to safety standards, such as labeling and discarding food accordingly. Conducted daily and weekly inventory checks.

Provided guidance and directions to professional and non-professional staff in assigned areas to ensure adherence to established policies, procedures, production schedules and deadlines.

Provided input for the selection and evaluation of all food service workers; as well as reviewed and discussed performance evaluations with assigned employees.

March, 2016 – September, 2017 Department of Defense Fayetteville, NC

Cook Supervisor

Chairperson of the Nutrition and Food Service Sub-Committee, and member of the Hospital Safety Committee.

Served as the menu and procurement expert.

Planned and created menus based on patient feedback and suggestions, as well as departmental needs.

Used forecasting and budgeting techniques to ensure proper staffing, and accurate ordering of quality ingredients, supplies, and equipment; focusing on both quality and cost.

Responsible for inspecting and auditing work areas to ensure cleanliness and adherence to safety standards, such as labeling and discarding food accordingly. Conducted daily and weekly inventory checks.

Provided guidance and directions to professional and non-professional staff in assigned areas to ensure adherence to established policies, procedures, production schedules and deadlines.

Provided input for the selection and evaluation of all food service workers; as well as reviewed and discussed performance evaluations with assigned employees.

October, 2014 – March, 2016 Waldorf Astoria Boca Raton Resort Boca Raton, FL

Sous Chef

Maintained monthly food cost of 23%; obtained over 90% rating on all Florida Department of Health inspections.

Managed main kitchen staffed with 16 employees, which supported two restaurants, 24 hour room service, and resort outlets, serving food to over 1000 guests daily. Duties included staffing, changing menus, creating new recipes, placing orders, and more.

Used forecasting and budgeting techniques to ensure proper staffing, as well as accurate ordering of quality ingredients, supplies, and equipment; focusing on both quality and cost.

Monitored work stations and staff to ensure CDC safety standards, as wells as the service of quality, well-presented, and correctly portioned food. Maintained daily temperature logs, production sheets, Hazard Analysis and Critical Control Points (HACCP) forms, and preparation lists.

Responsible for inspecting and auditing work areas to ensure cleanliness and adherence to safety standards, such as labeling and discarding food accordingly. Conducted daily and weekly inventory checks.

Trained and mentored team members to meet and exceed the organization’s standards; as well as to excel to higher positions and meet career goals. Provided input and assisted Executive Chef with staff employee reviews.

Routinely met with owners and executive leadership team to review profits and losses in order to support profitability.

Education

May, 2012 Le Cordon Bleu College Greenacres, FL

Associates Degree, Culinary Arts

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