Alan Sosa

adgra3@r.postjobfree.com

773-***-****

Objective:

To work with a food and hospitality establishment that will provide me the opportunity of applying my best culinary experience, skills, and practices through challenging assignments and will help me in advancing my career to a higher level.

Skills

Managed kitchen staff including hiring, training, scheduling, supervising, and enforcing disciplinary actions when necessary.

Responsible for food and labor cost.

Improved systematic approaches to better the restaurant.

Inventory Control – track of daily inventory, ordering, and prep for the day

Manage organization and sanitation standards throughout the day to keep the venue moving as clean and efficiently as possible.

Maintain food standards to compliance.

Expediting inside the line to keep the flow on service consistent and tight throughout the service.

Knowledge of all possible allergy restrictions.

Played an integral part in ordering and sourcing ingredients of the highest quality.

Led shifts while personally preparing food items and executing requests based on required specifications.

Exercised consistently strong expediting skills. making sure communication is strong through the entire team, keeping a strong fast flow throughout service, always keep high standards on the food hitting the window.

Took the lead for menu changes and special events on a weekly basis.

Cooking on variety of stations on the line. (pasta, broil, and grill).

Adapt and move where needed throughout the shift to support team.

Protein Butcher work.

Executing pastry department (prep, ordering, management, menu/recipe development, plating, etc.)

Experience

Sienna Tavern – Dineamic Group June 2019 – July 2020 (Fabio Viviani)

Sous Chef /cooperate chef assistant

Open and closed restaurant. Managed kitchen staff of 20+ while expediting dinner service for 200-500 covers. Took the lead for menu changes and special events, scheduling and handled all HR paperwork (termination forms, new hire, write up forms, submitting inventory, and dish builds)

Acadia House Provisions Maine June 2019 – Chef/owner Ryan McCaskey, Master Somm Scott Tyree

Restaurant consultant - FOH & BOH

Boka Restaurant Group – The Kennison, Dutch & Docs, April 2018 – August 2019

Chef Partner Chris Pandel and Executive Chef Michael Bukowski

The Kennison Lincoln Park- March 2019 - June 2019

Sous Chef/ Pastry Chef

Creating, preparing, and ordering for pastry menu at the Kennison. Creating rotating Gelatos and Sorbets for the menu weekly. Being part of the savory development team creating a new seasonal menu featuring fresh seafood, pork products, beef, poultry, appetizers, and shellfish. Expediting the kitchen off of the meat/seafood station.

Dutch & Docs- April 2018- September 2018

Lead Line Cook *opening Team*

Advanced prep work and maintenance of quality standards (seafood fabrication, butchery, Recipe break downs). Taking the lead on the pasta program for the dinner menu. Cooking on variety of stations on the line making sure dishes get to the pass (pasta, broil, and grill).

Expediting inside the line to keep the flow on service consistent and tight throughout the service.

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Yugen & Kaisho Chicago – September 2018 – March 2019 Director of operations - Tyrone Reddic

Expediter, FOH Floater *opening Team*

Managing a 16-course tasting menu, with a goal of 2.5 hours turn time. Managing a 14-16 seat dining room with an ala cart menu and a 70 seat max 16 course tasting menu dining room. Taking the lead on closing the restaurant, assisting, and ensuring all closing projects are done, cutting runners for the shift. Main communication for the house.

S.K.Y. Chicago – February 2017 – April 2018 Chef/owner Stephen Gillanders

Line Cook /Pastry (opening team) *opening team*

Created systems to allow the kitchen to run efficient and smooth as possible, including maintaining reach-ins throughout the day. Responsible for being part of the creative process to create the dinner menu with creative cooking techniques and flavor combinations. Responsible for brunch service staffing, menu breakdown, pricing, and brunch food cost. Preparation of all cold line dishes, during prep for service, and pastry dishes; custards, ice creams, batters, doughs, etc. Responsible for the preparation for all vinaigrettes and sauces for the whole kitchen.

Prior to opening the restaurant, responsible for putting the business together with the owner taking care of all licenses, business procedures, running the number on food cost to ensure profit. From May until November restaurant opening team and was instrumental with preparations and setup.

The Pump Room / Booth One – June 2017 – November 2017 Chef partner Rick Tremanto

Consultant Chef Assistant *opening team*

Help create systems of efficiency during service for Lettuce Entertain You. Helped with menu development for the new opening of Booth One. Helped the team develop and transfer from closing a restaurant to opening an entirely new concept in the same property with different management teams.

Intro Chicago & Naoki Sushi – October 2016 to November 2017

Lead Line Cook

Leading daily pre-shift meeting for kitchen staff before service to inform them about the night, tips to grow as a team, and to see the level of readiness the team is for the night. Responsible for closing the hot line down on a nightly basis. Responsible for making sure all cooks are ahead of prep list.

Wabash Seafood Co.- June 2018-current Owner John Robello

Fish Cutter / Business ambassador/chef

Cutting and production breakdown of variety of seafood, packing, shipping expediting orders for the day. Organizing Stand in cooler after every day of service. Gaining and maintaining relationships with customers and helping company expand and grow in sales.

Cooking for tastings or events sponsored by Wabash Seafood and their other business partners. Representing the business to the public and inside of the industry to the best of my ability. Helping grow the business on social media.

Education:

Washburn Culinary & Hospitality Institute – August 2016 to 2018

Gallery 37 Culinary Arts (double honors) September 2014 – June 2015 (age 15, youngest in class)

Projects:

Lettuce Entertain You Cooperate March 2017- November 2017- Richard Melman

Chef Consultant- Intro Chicago, Naoki Sushi, JG Pump Room, Monami Gabi, Osteria Via Stato

Rick Bayless Frontera Chicago Gourmet-2017

The kitchen Chicago- “Kimball Musk’s Learning Gardens Private event fundraisers” December 2015 – October 2016 Private dining Chef

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