Business Development Sous Chef
Resume:
Quintin Albert
Plantation, FL *****
*************@*****.***
WWW: Bold Profile
P&L Management
Advertising and marketing
Schedule Management
Vendor Sourcing
Loss Prevention
Business Development
Staff Supervision
Quality Management
Time Management
Staff training/development
Purchasing and planning
Dynamic leader with a proven track record at Blaze Pizza, enhancing operational efficiency and customer satisfaction. Excelled in P&L management and staff development, mentoring teams to exceed industry standards. Skilled in vendor sourcing and quality management, consistently delivering excellence and fostering significant business growth.
Accomplishments
Staffing - Worked directly with Human Resources to streamline hiring and onboarding process.
Business Development: - Spearheaded acquisition of two competitor companies.Established and managed partner relationships on a daily basis. Developed new marketing strategy which increased customer base by 23%. Supervised team of 23 staff members.
Used Microsoft Excel to develop inventory tracking spreadsheets. Marketing - Implemented marketing strategies which resulted in 10% growth of customer base.
General Manager
Blaze Pizza, Livingston, NJ June 2023 - July 2024 Sous Chef
The Hollywood Donuts Factory,
Hollywood, FL
November 2020 - March 2023
Executive Sous Chef
R Bistro Mediterranean Restaurant, February 2021 - February 2022 Work History
Managed budget implementations, employee evaluations, and contract details.
Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems. Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
Implemented operational strategies and effectively built customer and employee loyalty.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers. Planned and directed high-volume food preparation in fast-paced environment.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Trained kitchen staff to perform various preparation tasks under pressure. Modified recipes to accommodate dietary restrictions and allergies. Developed close relationships with suppliers to source best ingredients. Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Skills
Hallandale, FL
Junior Sous Chef
Jumby Bay Resort, Antigua, WI February 2016 - June 2019 Sous Chef
South Point Hotel, Antigua, WI January 2014 - March 2019 Line Cook
The Larder Restaurant, Antigua, WI January 2011 - January 2014 Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Developed kitchen staff through training, disciplinary action, and performance reviews.
Oversaw business operations, inventory control, and customer service for restaurant.
Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Handled and stored food to eliminate illness and prevent cross- contamination.
Evaluated food products to verify freshness and quality. Led team by example in preparing items accurately and according to high-quality standards.
Developed unique menu items and plating presentations. Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers. Participated in food tastings and taste tests.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers. Planned and directed high-volume food preparation in fast-paced environment.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Trained kitchen staff to perform various preparation tasks under pressure. Utilized culinary techniques to create visually appealing dishes. Coordinated with team members to prepare orders on time. Developed close relationships with suppliers to source best ingredients. Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Delivered verbal culinary instruction and assignments to 25 kitchen staff members daily to promote successful dining experiences for clients. Oversaw cleanliness of each station in kitchen.
Le Cordon Bleu Culinary Arts at Ottawa, Canada
Associate's Degree in Culinary Arts January 2012
Education
Study Abroad: Canada, Culinary Arts
4.1 GPA
Quintin Albert Scholarship Recipient
ServSafe Manager
Culinary Arts
Blaze Pizza Manager Certified
Antigua and Barbuda Chef competition
High School diploma
Food Handler certification
Certifications
Roberto Caceres
Executive Chef
Telephone Number: 734-***-****
David Russell JR
Executive Chef
Telephone Number: 415-***-****
Katarina Palshaj
Restaurant owner
Telephone Number: 954-***-****
References
I've been volunteering in a lot of communities over the past providing for the elderly, disabled and homeless. I love giving back whatever little I can because it helps to put a smile on someone's face.
Volunteering
Contact this candidate