Sous Chef Banquet

Marcelly M. Oey

**** **** *****

Stone Mountain, 30087

(678) 707 - 1873

********@*******.***

An accomplished, results oriented, working Chef with a diversified and creative food service technique, as well as management experiences in American, Continental, and Fusion style cuisines. I am an excellent communicator and mentor with a strong ability to build and manage teams, I have proven results on increasing revenues and profits while reducing budgeted Food, beverage and labor costs.

EXPERIENCE

Holbrooke Life, Acworth— Sous Chef

January 2021 - Present

Omni Hotel, Atlanta— Banquet Sous Chef

January 2003 - April 2020

Managed a team, schedules, food supplies, banquets

Created recipes, worked with a team, maintained inventory

Maintained food cost & labor costs

Responsible ordering food

Responsible Garde Manger

Little Garden, Lawrenceville — Restaurant Chef

2001-2003

Trained line cooks and personal

Responsible for daily specials, food production

Assisted in banquet production

DoubleTree, Buckhead — Executive Sous Chef

2000-2001

Responsible for restaurant and banquet

Trained cooks

Responsible for daily specials, food production

W Hotel, Perimeter — Sous Chef

1998-2000

Oversee all banquet and restaurant operations

Cobb Galleria, Atlanta — Sous Chef

1996 - 1998

Responsible making sauces, soup, stock

Responsible for preparation of all Misen Plase

Created menu for chef table

Responsible for training of new employees

Hotel Nikko, Atlanta — Restaurant Chef

1994-4997

Responsible for daily operation of restaurant

Responsible for budgets, controlling labor and menu planning

Maintained purchasing and inventory for food operations

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