Line Cook Sous Chef
Resume:
DOMINIQUE
HENDERSON
**************@*****.***
District Heights, MD 20747
Bold Profile
Experienced line cook with nine years of expertise in American, Cajun, and Greek cuisine. Proficient in receiving produce, checking inventory, expediting, running food, and bussing. Seeking a Sous chef position in the Greater D.C. area to expand culinary skills and embrace the challenges of fine dining. Accustomed to working in a fast-paced environment while maintaining cleanliness and efficiency. Committed to delivering high-quality work and seeking an establishment that shares the same dedication.
PROFESSIONAL SUMMARY
Compass Group USA - Supervisor
Arlington, VA • 05/2023 - Current
• Handling inventory and placing orders for delivery. Topgolf National Harbor - Kitchen Manager
Oxon Hill, MD • 05/2019 - Current
Gatsby - Supervisor of Operations
Washington, DC • 09/2022 - 05/2023
WORK HISTORY
Oversaw daily operations of the department, ensuring smooth workflow and timely completion of tasks.
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Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.
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Improved customer satisfaction with timely response to inquiries, addressing concerns, and finding effective solutions.
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Increased team productivity by implementing efficient workflows and setting clear expectations for staff members.
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Resolved conflicts among team members promptly, maintaining a harmonious working environment conducive to productivity.
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• Supervised and developed our line cooks
• Maintained the sanitary needs and safety guidelines of our kitchen
• Supervised the prep and execution of all food leaving the kitchen Conducted regular line checks to assure the line was running smoothly
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• Experienced in all areas of our kitchen
Regularly table touched to interact with guests and assure the quality of the product that they received.
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Evaluated staff performance regularly, offering constructive feedback designed to promote growth within their roles.
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Managed scheduling and workload distribution, maximizing productivity without overwhelming team members or compromising quality of work.
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Achieved high levels of customer satisfaction with consistent attention to detail and effective communication skills.
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SKILLS
• Training and mentoring
• Goal-Oriented
• Staff Management
• Employee Motivation
• Inventory Control
• Staff Development
• Software experience
• Multitasking
Port Richmond High School
Staten Island, NY • 01/2011
High School : Culinary Arts
EDUCATION
Topgolf Edison - Line Cook
Edison, NJ • 07/2018 - 05/2019
IPic - Junior Sous Chef / Line Cook
Manhattan, NY • 07/2016 - 05/2018
Red Robin - Lead Line Cook
Staten Island, NY • 10/2013 - 06/2016
Established clear expectations for team members, fostering a positive work environment through open communication and accountability.
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Adapted quickly to changing business needs, ensuring the operations team was always prepared for any shifts in demand or industry trends.
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• Experienced in all stations on the Line
Ran line checks regularly to confirm properly maintained levels of stock and to check the sanitary needs of the line
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• Checked on the needs of fellow line cooks
• Ran expo to get food out to guests quickly and efficiently. Worked with Executive Sous Chef and Sous Chefs to assist with managing inventory
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Executed preparation, presentation, safety and sanitation to keep the kitchen running efficiently
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• Helped keep fellow associates motivated
Worked with the Senior members of management to make sure quality expectations are met in food preparation and presentation
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Helped maintain the standard for food quality, sanitation, and plating.
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Responsible for Inventory, receiving produce, and keeping track of inventory
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Experienced in cutting, sauté, broiling, frying, cooking poultry, cooking meat, vegetables, soups, salads, and more
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Maintained the sanitary needs for the Line and throughout the kitchen
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Helped prepare foods in a timely manner to maintain efficiency throughout the day
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Conducted regular line checks to assure the line was running smoothly
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Monitored all line cooks to be prepared for service and maintaining pace with the flow of orders.
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AWARDS
Attended the culinary arts program at Port Richmond High school as well as participated in C-CAP culinary events (Careers through culinary arts Program) such as C-CAP Benefits, kids cook programs, and annual completion programs.
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Worked for Pastry Chef Veronica Rivera from Marc Forgione at a C-CAP Benefit and was given the opportunity to work for her at Marc Forgione as a Stage to Shadow to oversee daily production and service.
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