Sous chef
Resume:
JOHN HENRY VENSEL
Atlanta, GA *****
adug2o@r.postjobfree.com
SUMMARY
Talented chef, rooted in tradition and honor. Proactive, adaptable and focused on cooking with high-quality ingredients, in a busy, and professional kitchen.
SKILLS
Professional, total team attitude
Advanced Grilling using wood-fire and coal
Menu development
Inventory management
Meat preparation techniques
Advanced sauce work
Very good attitude under pressure
Solving issues easily
Work clean and organized
Strong knowledge of ferments
EXPERIENCE
MILLER UNION
Atlanta, GA
Senior Line Cook 01/2020 to Current
Proficient use of smokers (cold & hot)
Daily exercise of French techniques
Navigates high volume upscale dinner services with systems, and ease.
Strong knowledge of sauce reduction
Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
Observe service, making recommendations to fellow chefs to streamline kitchen operations.
Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
Actively ServeSafe certified
KIMBALL HOUSE
Decatur, GA
Senior Line Cook + Grill Cook 06/2018 to 01/2020
Responsible for all proteins, breaking down large primal cuts like ribeye, strip loin, whole leg, and etc.
Deep understanding of techniques such as torquing roulade, terrine, head cheese, pate, braises, and advanced knowledge of reducing stocks and booze to make the perfect jus or bordelaise
Controlling pick times during service to ensure line cooks are aware of current pick ups and dishes needed in the moment.
Maintaining wood fire 10 hours a day throughout prep time and during service.
Extremely proficient in using a big green egg and other grills and smokers.
Nightly organization and inventory of proteins and sauce reserves
Proficient use of sous vide for over night meat and vegetable projects
Responsible or a number of fermented items, as well as making vinegar and pickles.
ONE EARED STAG
Atlanta, GA
Lead Line Cook 01/2018 to 06/2020
Maintained consistent quality and high accuracy when preparing dishes.
Modified recipes to account for ingredient issues or guest requests, including allergens.
Created exceptional menu items executed with precision.
Collaborated closely with food and beverage leadership to conduct staff meetings and resolve service, product and personnel issues.
Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
Communicated with wait staff regarding a guests concerns
Replenished food items from inventory and rotated ingredients to use oldest products first.
PARISH (CONCENTRICS)
Atlanta, GA
Chef De Cuisine 05/2014 to 02/2018
Managed budget, labor and direct operating expenses for kitchen and market.
Created dozens of menus over the years for parish's high volume of guests including breakfast, lunch, brunch, and dinner, as well as special holiday menus and all of the many private events.
Kept food cost between 25%-30% always.
Managed schedule and all assignments for 15 back of house staff.
Worked closely with other chefs and cooks and provided hands-on training and teaching.
Created exciting dishes to draw in clientele and increase revenues.
Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
Trained line cooks on newer, more modern culinary techniques, increasing productivity and boosting their skill sets.
Monitored quality, presentation and quantities of plated food across line.
PUBLIK DRAFT HOUSE
Atlanta, GA
Sous Chef 02/2013 to 02/2015
Supervised all kitchen food preparation while operating in demanding, high-volume environment.
Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor.
Prepared mise en place every day to promote efficient preparation of signature dishes.
Directed staff in the restaurant kitchen as well as in the field when completing catering jobs.
Helped staff adhere to tough restaurant requirements through effective discipline and motivation.
Trained numerous kitchen personnel from ground up to take on challenging stations such as grill and saute.
Performed as head chef as needed to maintain team productivity and restaurant quality.
Devised creative food and beer pairings as part of special menu.
Worked closely with the restaurant owner and executive chef to create awesome entrees that could be fired out quickly for large banquets, including weddings and catered movie set events for up to 100 people.
EDUCATION AND TRAINING
COOKING WITH FLAVORS
School of Hard Knocks, Atlanta, GA
GED 04/2007
Morgan County High School, Madison, GA
SIDE HUSTLE
Chef/Creator, Plants & Animals, a bi-monthly supper club event/
Founder of "Breaking Bread Initiative" - A free meal delivery service for restaurant workers deeply effected by covid.
HONOR
Perfect attendance record (Kimball house)
CERTIFICATIONS
SafeServ Certified: Food Protection Manager Certification
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