Laurice Gerig

***** **** ****** **********, ** **191/ 571-***-****/ adfrei@r.postjobfree.com

Objective

To work as a Sous Chef, contributing my culinary expertise in preparing outstanding, commendable dishes; using my abilities for the growth of the organization along with my personal growth; and providing customers with a world-class dining experience.

Skills and Abilities

Over ten years of culinary experience, working various high-volume restaurants. Experienced in supervising kitchen aids and line cooks. Specialize in various ethnic cuisines.

Familiarity and compliance with state and county food safety regulations and policies. Experience boiling, frying, basting, grilling, roasting, and broiling meats, fish, and vegetables. Effective use of grills, oven, roasters, steam kettles and knives; skilled in controlling and regulating the temperature while cooking special recipes. Superb communication and interpersonal skills; commitment to clean, safe, and sanitary working environment.

Work Experience

George Washington Mt Vernon Inn – Sous Chef

3200 Mount Vernon Memorial Hwy, Mount Vernon, VA 2230

November 2017 – June 2018/ September 2019- Present

PREPARED ALL FOOD ITEMS FOR BREAKFAST, LUNCH, AND DINNER SERVICES IN A TIMELY AND FRIENDLY MANNER, WHILE ACCURATELY TRACKING AND CONTROLLING FOOD WASTE TO DECREASE OVERALL FOOD COST.

●Reduced food cost from 35% to 30% by creating features and specials

●Responsible for controlling labor and reducing labor sending teammates home during low volume periods.

●Prepare and execute of catering events varying from 30 – 300 guests

●Assist in conducting periodic food inventories by inspecting quality of food products used to prepare cuisine and declining any food that does not meet standards.

●Perform meat fabrication to cut meat products per size specifications

●Assist in producing all hot and cold food items

●Assemble and ensure the quality of guest orders

●Weigh and measure all ingredients effectively

●Set up a variety of a la carte stations required for breakfast, lunch or dinner services

Tipsy Crab –Kitchen Manager

1700 E Main St Richmond, VA 23223

April 2019-September 2019

Supervised a 7-person kitchen staff to improve overall performance, food and service quality, and team member productivity.

●Managed the overall operation of kitchen; including personnel, guest orders, food quality and presentation, and kitchen to table timing

●Ensured the Kitchen has a proper level of par stocks and supplies according to daily menus

●Checks physical cleanliness of operations. Ensures all staff practice “clean as you go” techniques

●Assisted in conducting periodic food inventories by inspecting quality of food products used to prepare cuisine and declining any food that does not meet standards.

●Performed opening and closing duties, to include nightly analysis of high cost food items.

●Confirmed proper recipe execution by kitchen staff to guarantee consistency for guests

Holiday Retirement (The Treemont) Sous Chef

7015 Red Bug Lake Rd Oviedo, FL 32765

July 2018 – April 2019

Supervised a 6-person kitchen staff with rotating daily menu that included a significant amount of special dietary restrictions.

●Prepared and produced meals daily based on a rotating menu made by executive chef to under strict dietary guidelines

●Maintained the standards of food preparation and helped ensure kitchen hygiene by conducting hourly verbal “clean as you go” check-ins.

●Managed the overall operation of kitchen; including personnel, guest orders, food quality and presentation, and kitchen to table timing

●Ensured the Kitchen has a proper level of par stocks and supplies according to daily menus

●Inspected quality of food products used to prepare cuisine, and informed the Executive Chef when quality was not acceptable.

●Perform closing duty, to include nightly inventory of high cost food items.

Maggianos Little Italy – Kitchen Shift Lead/ Lead Trainer

6500 Springfield Mall, Springfield, VA 22150

October 2014- July 2018

Managed a 15-person kitchen staff for high volume guests with family style dining services.

●Measured and prepared all traditional Italian dishes, following strict plating guidelines based on the number of guests per table, to ensure enough food for consumption, and reduce food waste

●Prepared food orders, accurately cut ingredients according to special dietary restrictions.

●Trained current and new teammates on proper company procedures and changes.

●Performed closing duty, to include a nightly inventory of high cost food items.

●Provided support for line and prep cooks to ensure prompt delivery of food.

●Maintained and control food waste to keep cost of food at a minimum.

●Maintained the standards of food preparation and maintain the kitchen hygiene.

●Checked physical cleanliness of operations. Ensures all staff practice “clean as you go” techniques

Buffalo Wild Wings - Certified Trainer

14466 Potomac Mills Road, Woodbridge, VA 22192

Nov 2010 -April-2013

Provided support for line and prep cooks to ensure prompt delivery of food.

●Operated stoves, microwaves, grills, and fryers.

●Trained current and new teammates on proper company procedures and changes.

●Provided leadership and clear direction for kitchen execution.

●Maintained a sanitary work environment.

●Assisted in the preparation of the lunches for picnics.

●Responsible for cleaning and closing procedures at the end of the night.

●Executed high volume orders for guest service.

●Expedited food orders ensuring accurate and timely service

Prince William County Public Schools –

Substitute Elementary School Teacher / Head Wrestling Coach

15201 Neabsco Mills Road, Woodbridge, VA 22191

August 2008 - June 2011

●Implemented class lesson plans and conducted classroom instruction.

●Provided supervision to ensure the health and safety of all students.

●Supervised, trained and mentored high school student athletes.

●Trained current and new teammates on proper company procedures and changes

Burger King – Shift lead/Crew Trainer

Bremerton, WA

Nov 2004 –April 2008

●Trained new-hires in food preparation and safe food handling procedures;

●Interacted with a diverse customer population and ensure highest quality of service;

●Responsible for and accurately managed cash drawer;

●Handled all financial transactions at the register;

Education

·STRATFORD UNIVERSITY

·Culinary Arts Management

·2014- 2015

·

·OLYMPIC HIGH SCHOOL - SILVERDALE, WASHINGTON

·High School Deploma - 2008

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