Sous Chef Kitchen Staff

PATRICK BERLEUS

Orlando, FL ***** 239-***-****

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

FOCUS STATEMENT

Talented kitchen leader and team motivator successful at maintaining staff focus, efficiency and productivity in high-volume, fast-paced operations. Experienced with all types of cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. EDUCATION

• Bachelor of Science: Computer Information Systems (In progress)

• High School Diploma

SKILLS SUMMARY

• Menu Creation

• Creativity

• Pastry

• Relationship Management

• Proven ability to work peacefully and efficiently under pressure

• Inventory

CERTIFICATIONS

• Serv Safe

EMPLOYMENT HISTORY

Bayhill Country Club Orlando, FL

Chef of Cuisine March 2023-June 2024

• Ensuring that all food meets the highest quality standards and is served on time

• Set up location in line with restaurant guidelines

• Planning the menu and designing the plating presentation for each dish

• Coordinating kitchen staff, and assisting them as required

• Creating new recipes to regularly update the menu

• Manage daily operations

• Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues

• Manage relationships with suppliers

• Maintain health and safety

• Supervise a kitchen staff of 10+

• Transformed kitchen to made from scratch operation dropping food cost Citrus Club Orlando, FL

Sous Chef Feb 2018/March 2023

• Collaborated with the head chef to direct food preparation

• Produced high-quality plates, considering both design and taste

• Oversaw and supervised the kitchen staff

• Assisted with menu planning, inventory, and supply management

• Communicated with GM to help establish specific roles and duties for management staff to streamline operations

• Checked each food item for freshness and provided feedback to kitchen supervisor for removal Walt Disney World Orlando, FL

Prep Chef Nov 2014/Nov 2017

• Labeled and stock all ingredients on shelves so they can be organized and easily accessible

• Measured ingredients and seasonings to be used in cooking

• Planed menu, assured quality control, and minimized waste

• Complied with and enforced sanitation regulations and safety standards Florida Convention Hotel Orlando, FL

Sous Chef Nov 2011/Nov 2014

• Planned menu, assured quality control, and minimized waste

• Supervised 20+ kitchen staff

Cabbage Key Fort Myers, FL

Executive Sous Chef Jul 2004/Nov 2013

• Supervised 28 cooks/chefs

• Managed back house operations

• Performed purchasing functions

• Specialized in Italian and French cuisine

Miramar Lakes Estero, FL

Sous Chef Jun 2004/Jul 2005

• Managed and supervised 6 cooks

• Reviewed BEOs 10 days prior to function

• Ensured employee compliance with safety, sanitation hygiene and appearance standard

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