Sous Chef House Supervisor

Contact Information

Cell: 617-***-****

Email: ***********@*****.***

Hamidou Cisse

Experience

Aramark Corporation 9/21 – 1/23

Supervisor, Cambridge, MA

• Served as the back of house supervisor for Lesley University, part of the education division within Aramark, responsible for managing three on-campus kitchens as well as on-campus catering initiatives

• Hired by Aramark after the company acquired the Lesley University account from Compass during Covid-19 pandemic

• Managed a staff of roughly 60 full and part time employees across the three kitchens

• Produced 900 meals a day, covering breakfast, lunch, and dinner for students, faculty, and staff

• Responsible for all food ordering

• Increased meals served per day by 50% by spearheading the change from frozen ingredients to all fresh ingredients, while maintaining equivalent COGS Compass Group 2005 – 5/20

Sous Chef, Bon Appetit Management Company, Cambridge, MA 2007 – 5/20

• Managed a kitchen team across three on-campus kitchens as well as on-campus catering for the education division of Bon Appetit/Compass for Lesley University

• Responsible for creating the menu for breakfast, lunch, and dinner dayparts, innovating menu items based on student, faculty, and staff preference and culinary seasonality

• Wrote the schedule for all employees totaling 20-25 people

• Managed the on-campus catering efforts, leading culinary teams to prepare meals for senior faculty including Lesley University’s President multiple times per week

• Responsible for all cleanliness and recipe standards as well as quality and safety for team

• Worked alongside University Board members to provide the best, most professional experience for the campus community

• Worked collaboratively with other university professionals to share best practices at neighboring campuses including Emerson College, Western University, and Emmanual College

• Managed complex conflict resolution

• Employment paused during Covid-19 pandemic when Lesley University closed its campus before being hired by new management (Aramark) in 2021

Cook 1, Bon Appetit Management Company, Cambridge, MA 2005 – 2007

• Progressed through every hot and cold station in the kitchen before being promoted to Sous Chef including salad, grill, chop, catering, prep, and expo Education

CEMT College, Louga, Senegal

• Bachelor’s Degree

Certification

ServSafe Certified

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