Sous Chef Entry-Level
Resume:
Ronald Harri Jr.
***** ** ** ***** **. & *** Future Dr.
San Antonio, Tx
Cell Phone:726-***-**** ***.**********@*****.***
Objective: Seeking an entry-level position in general business management and organizational development.
SUMMARY OF QUALIFICATIONS
o High-energy, dependable team player who excels in challenging and competitive environments.
o Skilled in effectively managing multiple responsibilities simultaneously. o Motivated self-starter with an aptitude for learning new skills quickly. Custom Cooking Catering
March 2005 -
Sous Chef-
o Creating and executing menus
o Ordering food and picking up food orders
o Billing and invoices
o Catering coordinating
o Control food production like proper cooking methods, cooking time and temperature, handling and storing prepared food and leftovers
o Maintained apt supply of food ingredients for catering services. o Initiated food presentation and catering for orders. o Set up stations to ensure everything is ready for service in a timely manner o Break down assigned station each shift as well as ensure that all items are stored in the appropriate container and area
Franklin Park Assistant and Independent Living
March 2011 - 2016
Dietary Aid/Dishwasher/Cook
Cook and Manage inventory of food supplies
o Prepares and serves nourishing and attractive meals and other foods as required to support the menu specific to diet orders and other center events. *Reviews food menus and work orders
*Prepared meals according to planned menus and standardized recipes in a sanitary manner to ensure the utmost in quality with a minimum of waste. *Reviews menus to identify all foods required for therapeutic diets before preparing food. Dietary Aide
• Took and delivered food orders
• Plated and served food to patients
• Ensured resident satisfaction
• Provided fast, well-organized and pleasant delivery of food
• Assisted in bussing and resetting tables
• Performed cleanliness responsibilities in kitchen and pantries, dietary aide works along with the dietary manager to prepare meals. He also assists in clean up, kitchen maintenance and setting up and taking down the dining areas. Other job duties include delivering food to residents' rooms, preparing and serving snacks and taking inventory of food and kitchen supplies. Dietary aides must learn the protocols and procedures for their facilities, as well as the rules and regulations for the states where they work. Dishwasher
Clean, wash and store pots, pans and dishes
• Empty trash and recycle bins
• Operate trash compactor and dishwasher
• Stock supplies such as utensils in serving stations and cupboards
• Receive and store food supplies
Ensure that all dish cleaning equipment and supplies are stocked properly Pazza Pizza, San Antonio, TX
July 2011 – March 2011
Bar Back/Shift Leader/Assistant Manager
Shift Leader
o Manage inventory of food supplies
o Estimate expected food consumption; then procure food from storage. o Clean, stock, and restock workstations
o Prepares by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting vegetables and meat, prepare sauces, and dough. o Follows and execute recipes and presents in specifications set by the restauraunt. Bar Back
o Ensure liquor, beer, wine stocked, and maintain levels throughout the shift o Maintain clean bar stations
o Stock and restock garnishes, mixes, ice, and clean glassware o Preformed opening and closing inventories
Shift Leader
o Trained new employees on expectations, safety procedures, and facility protocols. o Monitor customer, kitchen area, and reallocated staff duties to maximize coverage and efficiency.
o Conducted inspection of food product storage units to confirm proper temperatures and conditions are maintained and food is covered, labeled and dated o Managed opening and closing duties of restocking and reconciling of the cash drawer Assistant Manager
o Responsible for ensuring that invoices, reporting and related administrative duties are completed accurately, on time and in accordance with company policies and procedures. o Estimate food needs, place orders with distributors, and schedule the delivery of food and supplies.
o Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/ state/local laws, and ordinances.
o Prescreen applicants, interview, hire and train employees. Cambria Suites Hotel, San Antonio, TX
June 2010 – June 2011
Line Cook/Bar Back
o Portion food products prior to cooking according to standard portion sizes and recipe specifications and responsible for setting up presentation of food product. o Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill. o Start food items that are prepared ahead of time, making sure not to prepare over estimated needs.
o Prepared orders for room service according to the customer's preference using established recipes, portions, and methods established by the company. o Interacted with customers and received orders, processed and managed customer issues. Bar Back
o Responsible for mixing drinks according to orders and monitoring intoxication levels of guests. oResponsible for maintaining display of bottled goods, a clean, and stocked bar area. o Developed a network of regular customers who would visit the hotel bar normally on a weekly basis.
o Perform cash, check, credit card handling and balanced drawer every shift o Order required food, liquor, and supplies
o At the start of each shift check that daily prep list is complete and sufficient prep product is available for food service.
o Coordinated plans for catered hotel banquets and correct any food cost problems, control food waste, loss and usage per standards.
o Supervised and ensured staff completed all shift tasks. o Trained and motivated team members.
o Managed inventory for shifts and ordered supplies. Windcrest Golf Club, San Antonio, TX
June 2010 – September 2010
Line Cook/Server
o Set-up, stock stations, prep items, and maintain inventory of food levels. o Prepare service of soups, stocks, sauces, butchering meats, cook, and prepare menu items in cooperation with the rest of the kitchen staff
o Assist in preparation and execution of event food service Server
o Checked with customers to ensure that they are enjoying their meals and take action and corrected any problems.
o Explained how various menu items are prepared, describing ingredients and cooking methods.
o Communicated effectively with kitchen and bar staff regarding customer needs. o Managed opening and closing duties of restocking and reconciling of the cash drawer The Original Mexican Restaurant, San Antonio, TX
March 2010 – June 2010
Line Cook
o Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. o Consistently complies with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
o Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
o Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
o Managed opening and closing duties of prepping food for service, stocking, and ensuring sanitation of cooking equipment.
Absolutely Everything Catering, San Antonio, TX
December 2010 – April 2011
Cook
o Control food production like proper cooking methods, cooking time and temperature, handling and storing prepared food and leftovers
o Maintained apt supply of food ingredients for catering services. o Initiated food presentation and catering for orders. o Set up stations to ensure everything is ready for service in a timely manner o Break down assigned station each shift as well as ensure that all items are stored in the appropriate container and area
EDUCATION
>State of Texas Certificate of High School Equivalency-Certificate of Completion, July 2009
>- Starters Employee Food Safety Training, Certificate of Completion, January 2011
> San Antonio Food Bank Community Kitchen Culinary Training Program, Certificate of Completion, April 2010
> Texas Alcoholic Beverage Commission Training Program with a Certificate of Completion, June 2011
Contact this candidate