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Sous Chef

Location:
Las Vegas, NV
Posted:
May 27, 2020

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Resume:

LARRY SPRISSLER **** Willow Tree Dr unit D

SOUS T:702-***-****

CHEF Email: addgi2@r.postjobfree.com

PERSONAL SUMMARY An ambitious, hardworking and commercially driven Sous Chef who is striving to build a career in the culinary world. Larry is a high performer who has a proven track record of completing all culinary tasks on time, to the required specification and within budget. He has vast experience of working in many different culinary roles and settings, and of cooking wholesome, healthy and well presented meals. Right now he is looking for a suitable position with a forward thinking company that offers a pleasant working environment and good career development opportunities.

AREAS OF EXPERTISE Menu planning Administrative duties Team management

Meal preparation Food safety Food storage Supervising staff

CAREER HISTORY Master Cook 2017-Present

The Orleans Hotel and Casino

Responsible for working as third in command and for ensuring that the

kitchen can provide large numbers of meals to guests, and that everything

is fresh and presentable, by constantly inspecting the line and maintaining

cleanliness.

Duties Making sure that all in house kitchen policies are implemented,

monitored and maintained .

Reminding staff to be mindful of the costs of ingredients and food.

Maintain general cleanliness of the kitchen .

Addressing any staff performance or training issues.

Making suggestions to the Head Chef on how to improve performance. I . Helping to develop the culinary skills of junior team members

Identifying and then disciplining under performing members of staff

2015-2017 HMS HOST

Lead Line Cook

2012-2015 TGI Friday's

Assistant Kitchen Manager

KEY SKILLS Consistently working to high standards.

Can quickly gain an in-depth familiarity with any kitchen’s operations.

Good knowledge of operational health & safety.

. Resolving personal conflicts between members of the kitchen staff.

Understanding of food labeling and temperature controls.

Constantly working hard to achieve personal goals and objectives.

Ensuring that meals are prepared with full regards to food cost, quality,

consistency, eye appeal and taste.

Having strong and effective leadership skills, along with the ability to

successfully manage a team of cooks



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