Sous Chef Executive
Resume:
Saul Medina
Fairfield, CT *****
********@*****.***
Professional Objective: Talented chef and team motivator successfully maintained staff focus, efficiency and productivity in high volume, fast paced operation. Experienced with many different cuisines and techniques, sourcing ingredients, and boosting restaurant profiles. Well versed in overseeing construction, quality and deliverance of each plate. Bilingual, creative and dependable
Authorized to work in the US for any employer
Work Experience
Executive Chef/Sous Chef
Pinstripes Bistro Restaurant-Norwalk, CT
September 2019 to January 2022
Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily
Supports procedures for food & beverage portion and waste controls Operates and maintains all department equipment and reports malfunctions Maintain complete knowledge of and ensure associate compliance with all Train, recommend performance evaluations, resolve problems, provide Establish the day’s priorities and assign production and preparation tasks for back of the house (BOH) Kitchen Staff to execute
Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with sous chefs and management personnel. Ensure quality products are received
Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel
Establish the working schedule and organize the work in the kitchen so that everything works like a “well- oiled machinery”
Executive Chef/Chef de Cuisine
Pearl at longshore-Westport, CT
January 2016 to September 2019
Successfully implemented changes to the menu on a daily basis depending upon the quality of food, established kitchen protocols for each item on the menu Established cohesive operations between front and back of restaurant, partnered with the staff to create a positive, productive work environment
Trained employees in food preparation procedures in line with high-end establishment standards Effectively expedited lunch and dinner service
Sous Chef/Line Cook
Artisan Restaurant-Southport, CT
February 2013 to January 2015
/ working as head cook, working and helping on all stations so as grill, pasta, saute,fish, salad and banquet as they need it
Sous Chef / Chef De Cuisine
Red Lulu cocina and tequila bar restaurant-Norwalk, CT December 2010 to December 2011
100 seats restaurant specializing in classical and new Mexican cuisine . Responsibilities included menu and recipe development and reorganization of kitchen and systems . Trained kitchen staff, managed food inventory,ordered products,meats, seafood and all needed for the restaurant .
Help and coordinated expedition of all dishes .
Line Cook / Sous Chef
D- Pietro's Restaurant-Westport, CT
January 2008 to December 2010
Working as line cook, helping the chef with the daily needs of the restaurant Acting as a sous chef when needed .
Incharge of the daily prep and serving of the lunch and dinner menu . Line Cook / Sous Chef
9 Osianna Mediterranean Taverna-Fairfield, CT
March 2006 to February 2008
Specialized in Mediterranean dinner, followed all recipes, portion controls, and presentations specific to the restaurant.
Coordinated with Executive Chef in conducting daily inventory and organizing restaurant, including creating prep list and cleaning procedures.
Prepared all foods as directed in efficient manner Education
Institute of Culinary Arts Puebla
Skills
• Skills and Qualifications: Cooperative and supportive team player, Bilingual, developed individual, creative and dependable (10+ years)
• Culinary Experience
• Food Preparation
• Food Production
• Restaurant experience
• Kitchen Management Experience
• Sourcing
• Banquet Experience
• Management
• Team management
• Catering
• Profit & Loss
• Food Safety
• Kitchen Experience
• Cooking
• Inventory Control
• Supply Chain
• Supervising Experience
• Menu Planning
• Restaurant Management
• Food Service Management
• Meal Preparation
• Purchasing
Certifications and Licenses
ServSafe
Food Handler Certification
Assessments
Food safety — Proficient
February 2022
Knowledge of proper food and equipment handling safety measures Full results: Proficient
Cooking skills: Basic food preparation — Proficient February 2022
Preparing food, using cooking equipment, and converting ingredient measurements Full results: Proficient
Indeed Assessments provides skills tests that are not indicative of a license or certification, or continued development in any professional field.
Contact this candidate