Executive Chef Sous
Resume:
Executive CHEF YASMIN L. JOHNSON
*** ****** **. ******, ** 75060
*******************@*****.***
OBJECTIVE
As an experienced Chef, I would like to utilize my years of experience and skills such as systematic approach in making any dish, managerial skills in the field of culinary by giving training to other chefs and cooks. My job would also involve maintaining the inventory for the food department. My aim would involve making quality and variety of dishes by utilizing different techniques and methods, achieve certifications and admirations for the work performed. I would emphasize on making cost effective and quality food.
EXPERIENCE
House Of Blues Foundation Room
Foundation Room Kitchen Supervisor / House of Blues Kitchen Supervisor
09/16 - 12/18
Qualifications
Knowledge of health and safety rules in a kitchen
Manual dexterity able to operate cutting tools and kitchen utensils
Team leader with good communication skills
Patient with an ability to stay positive under pressure
Very good physical condition and endurance
Demonstrate cooking skills and ability to follow established menus and recipes
Able to hear and understand specific instructions from their chefs
I was part of a team, and in a stressful, fast-paced environment, being a team player and level-headed will help immensely
State issued Health Card
Great hand/eye coordination and mental alertness
Ability to concentrate within numerous distractions
Eye of food storage, food holding temperatures, surfaces, hand washing facilities
Dedicated a considerable amount of time to overseeing all the activities of all staff member
Evaluating individual performance as well as overall group cooperation
Kept track of the food in the kitchen
Organized and label everything in the inventory and oversee both incoming and outgoing deliveries
Coordinated food service with other departments as necessary during service
Trained the new employee’s until they are ready to begin working with the rest of the staff
Had gregarious, detail-ordered individuals with a seemingly endless supply of energy and patience
Extreme keen attention to details, time, and tasks at hand
Knowledge and skill set to teach staff to the set up and stocking of all stations with all necessary supplies
Great at multitasking, who does not get easily flustered or confused with what is going on around them
Involved in food preparation and cooking experiences
Followed recipes and know how to prepare various types of food
Knowledgeable with all types of culinary equipment properly and safely
I was able to answer, report and follow any direction from the Executive Chef’s instructions
Trained all of the staff how to clean their stations, as well as the whole kitchen
Trained the staff to take care of leftover food at the end of service
Ensured that food comes out simultaneously, in high quality and in a timely fashion
Maintained a positive and professional approach with coworkers and customers
Manual Dexterity: using my hands to cut and chop food, as well as other tasks
Stamina: Made sure everyone in the kitchen works long hours on their feet over hot stoves and grills
Benefits
Double Chefs Catering
Executive Chef
Irving, TX
01/15 – Current
Responsibilities:
Assisted general manager with guest satisfaction, daily operations, staffing, inventory control, and business and marketing plans.
Oversee a catering department which executed parties from 15 to 1000 guests.
Created and implemented all catering menus.
Increased catering bookings by 25% and increased catering sales by 50% during the time period.
Sauté / Grill Chef
560 by Wolfgang Puck
300 Reunion Blvd. E. Dallas, TX 75207
10/13 - 1/16
Responsibilities:
Setting up stations
Prep for specificated stations Satué & Grill
Preparation of sauces from scratch. Chicken, Beef, Pork, Duck as well as Chicken stock
Season and prepare food items for grilling
Grill requested food items in accordance to customers’ specifications and preset recipes
Manage portions of grilled food items and garnish them
Regulate temperature of broilers, grills and roasters
Wash, cut and peel meats and vegetables prior to preparing them for cooking
Taste and evaluate food items before serving
Receive raw food items from suppliers
Ensure that all supplied items are of good quality and accurate quantity
Ensure refrigeration and rotation of food items
Label food items appropriately
Discard any expired or near expiry food items
Arrange prepared food items in an aesthetic manner
Check and recheck equipment temperature to ensure accuracy of order
Maintain work area by cleaning and sanitizing constantly
Clean and sanitize grilling and broiling equipment after use
Ensure preventative and general maintenance of grilling equipment
Make sure that food items are appropriately thawed before using
Manage inventory of food supplies
Cool food items to standard temperatures before serving
Executive Chef
Kinwest Deli & Café
1/15 - 12/15
2901 Kinwest Pkwy, Irving, TX 75063
Responsibilities:
Plan and direct food preparation and culinary activities
Modify menus or create new ones that meet quality standards
Estimate food requirements and food/labor costs
Supervise kitchen staff’s activities
Arrange for equipment purchases and repairs
Recruit and manage kitchen staff
Rectify arising problems or complaints
Give prepared plates the “final touch”
Perform administrative duties
Comply with nutrition and sanitation regulations and safety standards
Keep time and payroll records
Maintain a positive and professional approach with coworkers and customers- Plan and direct food preparation and culinary activities
Modify menus or create new ones that meet quality standards
Estimate food requirements and food/labor costs
Supervise kitchen staff’s activities
Arrange for equipment purchases and repairs
Recruit and manage kitchen staff
Rectify arising problems or complaints
Give prepared plates the “final touch”
Perform administrative duties
Comply with nutrition and sanitation regulations and safety standards
Keep time and payroll records
Maintain a positive and professional approach with coworkers and customers
Chef
Back Home BBQ (Company Cafe)
1/15 - 5/15
5014 Ross Ave. Dallas, TX
Assigned responsibilities include:
Set up stations and collect all necessary supplies to prepare menu for service
Prepare a variety of foods; meat, seafood, poultry, vegetable, and cold food items
Arrange sauces and supplementary garnishes for allocated station
Cover, date and correctly store all bits and pieces and food prep items
Notify Chef in advance of likely shortages
Serve menu items compliant with established standards
Use food preparation tools in accordance with manufactures instructions
Close the kitchen correctly and follow the closing checklist for kitchen stations
Maintain a prepared and sanitary work area at all times
Keep the work area fresh all through the shift
Make sure all storage areas are tidy and all products are stored appropriately
Constantly use safe and hygienic food handling practices
Returns dirty food preparation utensils to the appropriate areas
Assist with all duties as assigned by Kitchen Manager
Broiler Chef
Table Tavern
Las Colinas, TX
1/12 - 12/14
525 Meadow Creek Dr, Irving, TX 75039
Responsibilities included:
Substitute for or assist other cooks during emergencies or rush periods.
Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Portion, arrange, and garnish food, and serve food to waiters or patrons.
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
Season and cook food according to recipes or personal judgment and experience.
Turn or stir foods to ensure even cooking.
Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
Coordinate and supervise work of kitchen staff.
Prepare relishes and hors d'oeuvres.
Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
Plan and price menu items.
Bake breads, rolls, cakes, and pastries.
Keep records and accounts.
Grill Chef
Sundown at the Granada
3520 Greenville Ave,
Dallas, TX 75206
03/14-11/14
Responsibilities included:
Grilling steak, chicken, burger & tuna to order.
Cooking, cleaning & prep for the next day. Brisket, veg stock & salad dressings.
Take grilled food orders from waiters
Season and prepare food items for grilling
Grill requested food items in accordance to customers’ specifications and preset recipes
Manage portions of grilled food items and garnish them
Regulate temperature of broilers, grills and roasters
Wash, cut and peel meats and vegetables prior to preparing them for cooking
Taste and evaluate food items before serving
Receive raw food items from suppliers
Ensure that all supplied items are of good quality and accurate quantity
Ensure refrigeration and rotation of food items
Label food items appropriately
Discard any expired or near expiry food items
Arrange prepared food items in an aesthetic manner
Check and recheck equipment temperature to ensure accuracy of order
Maintain work area by cleaning and sanitizing constantly
Clean and sanitize grilling and broiling equipment after use
Ensure preventative and general maintenance of grilling equipment
Make sure that food items are appropriately thawed before using
Manage inventory of food supplies
Cool food items to standard temperatures before serving
Event Supervisor/ Manager/ Lead Chef
B & B Catering / Texas Moter Speedway
3545 Lone Star Circle Fort Worth, TX
03/12 - Current
Responsibilities include:
Setting up & breaking down events as far as tents & tea stands as well as permanent booths
Counting & delivery of Inventory & rotation of all goods
Delegating orders to all staff which is 55+ employees at any given time
Cooking, cleaning & running necessary goods to each booth as needed
Ensured the quality and safety of food
Kept the kitchen clean, organized and well stocked
Maintained equipment and utensils
Trained and developed crew members
Promoted teamwork and created a great customer experience
Accomplished station’s goals
Monitored food waste and inventory levels
Resolved food quality issues
Developed a strong team dynamic between back of house Crew and front of house Crew
Ensuring the kitchen is properly cleaned and sanitized
AKM/ Lead Chef
Tilted Kilt
W. Royal Ln. Irving, TX 08/13 - 12/13
Assigned Duties:
As a lead cook delegate kitchen staff, maintain kitchen sanitation in accordance with health department guidelines
Insure station is set for service 15 minutes prior to service
Required to learn all menu items produced by assigned station
Perform work assignments to meet proper quantities within a necessary time frame
Maintain safe food handling procedures at all times
Quality control of all food leaving kitchen, dating and rotating inventory
Charting food temperatures, fry, grill, and saute' cook
Opening and closing kitchen duties includes sweeping, mopping, keep kitchen neat, clean, and organized
Financial responsibility for food costs, labor costs and kitchen supplies for the kitchen
Ensured the quality and safety of food
Kept the kitchen clean, organized and well stocked
Maintained equipment and utensils
Trained and developed crew members
Promoted teamwork and created a great customer experience
Accomplished station’s goals
Monitored food waste and inventory levels
Resolved food quality issues
Developed a strong team dynamic between back of house Crew and front of house Crew
Ensuring the kitchen is properly cleaned and sanitized
Kitchen Manager/ Executive Chef
Skeeter's Bar & Grill
Kankakee, Illinois 01/04-03/08
Responsibilities:
Delegating kitchen employees, scheduling kitchen employees
Ordering all food and supplies, rotating all food on shelves and in walk in coolers/freezers, insure all prep is completed day to day
Inventory daily/weekly, charting food temperatures, broil, fry, grill, and saute' cook
Open and closing kitchen duties, sweep, mop, keep kitchen neat, clean, and organized
Financial responsibility for food costs, labor costs and kitchen supplies for the kitchen
Ensured that all supplies are ordered, stocked, and properly stored. This includes all food items, dishes and utensils, cleaning products, cooking supplies, and any other item necessary for kitchen functioning
Recipe and Meal Creation. Creation of recipes and meals.
Accounting. Responsible for keeping track of kitchen expenses
Reporting to the owner what is spent and what is needed for the kitchen
Keeping information updated about the expenses incurred by the kitchen, accurately tracked and reported.
Responsible for hiring and terminating & handling disciplinary actions for kitchen staff and sometimes wait staff
Responsible for making sure the kitchen is adequately staffed in all areas, and that employees receive the necessary training to ensure quality culinary dishes are produced
Assigned duties to staff, such as food preparation tasks & line positions
Cooking, depending on the number of additional staff in the kitchen & cooking only on special occasions.
Education:
Kankakee High School 1997-2000
Professional References:
Chef Leilani Smith 469-***-****
Chef Rey Morales 214-***-****
Chef Michael Kown 469-***-****
Chef Ray Skradzinski 856-***-****
Personal References:
Mario Coiley 940-***-****
Burl Hagler 940-***-****
Eva Moore 773-***-****
Contact this candidate