SF SHARON FRANKLIN HARDY

PROFESSIONAL SUMMARY

adxmxl@r.postjobfree.com 312-***-****

Gifted professional with undeniable talents in s and skills. Passionate individual creating healthy dishes made with locally grown ingredients.

Ready for new challenge creating tasty meals for successful establishment.

SKILLS Recipes and Menu development Budgeting

Food spoilage prevention preparation and safety

Performance assessments Planning

Food plating presentationProblem-solving

Payroll and scheduling

Signature dish creationKitchen equipment operation

Vendor relationsand maintenance

Employee training andProcess improvements developmentFine-dining expertise Food preparationTeam Leadership

Order delivery practicesStaff Management

Equipment MaintenanceHospitality service expertise Operations management

WORK HISTORY Executive Chef Kids And Company - Chicago, IL 09/2017 - CURRENT

Inventoried food, ingredient and supply stock to prepare and plan vendor orders.

Mentored more than Number kitchen staff at all levels to prepare each for demanding roles.

Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.

Increased profits and efficiency Number% by building optimal inventory control model.

Kept labor at or below Number% to support business profit targets. Aligned seasonal plans with ingredient availability and key area events for optimal promotions.

Produced revolutionary Type menu offerings to put establishments on local, regional and national map.

Assisted customers in planning corporate events, social galas and gourmet dinners.

Collaborated with Job title in production or modification of menus and selections.

Ensured excellent food quality and maximized customer satisfaction while preparing meals according to customer requests.

Verified compliance in preparation of menu items and customer special requests.

Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.

Developed and remained accountable for safety, quality, consistency and adherence to standards.

Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers. Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Trained and managed kitchen personnel and supervised all related culinary activity.

Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.

Maintained well-organized mise en place to keep work efficient and consistent.

Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.

Scheduled and received food and beverage deliveries, adhering to food cost and budget.

Supervised and enhanced work of Number-person team producing more than Number plates per day.

Generated employee schedules, work assignments and determined appropriate compensation rates.

Initiated training for Job titles on Type culinary techniques to improve productivity and increase kitchen workflows.

Managed Number culinary personnel in service to Number-customer base.

Evaluated inventory levels on Timeframe basis and placed orders to restock Type and Type items before supplies ran out.

Spearheaded menu planning, recipe development and day-today management for Number locations, as well as high-volume catering operations.

Properly handled and stored food to eliminate illness and prevent cross-contamination.

Demi Chef Club Med - Port Saint Lucie, FL 05/2017 - 09/2017

Prepared food items to meet recipes, portioning, cooking and waste control guidelines.

Handled portion control activities according to specified instructions provided by chef.

Checked each food item for freshness and provided feedback to kitchen supervisor for removal.

Prepared food items such as meats, poultry and fish for frying purposes.

Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.

Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.

Upsold specialty items, including waffle cones and soft pretzels to boost customer purchases.

Set performance expectations and provided honest feedback.

Stocked and cleaned grocery shelves, bulk bins and freezer and

dairy cases.

Maintain proper temperature and humidity levels for meat products. Carried out supervisory responsibilities in accordance with company policies and applicable laws.

Refilled and rotated items on shelves to maintain well-stocked inventory.

Kept cases and shelves clean and well stocked.

Restocked salad bar and buffet for lunch and dinner service. Proofed dough and baked breads, cookies and other bakery products.

Assisted in preparing dining room for special upcoming functions, including decorating and generating and printing out special group menus using Software.

Unloaded trailers, received merchandise, verified orders and broke down produce loads.

Established and maintained positive work environment to enhance retention and productivity.

Stored food in designated containers and storage areas to increase shelf life and prevent spoilage.

Set up advertising signs and displays on shelves, counters and tables.

Lifted and maneuvered boxes weighing up to Number pounds.

Number years stocking experience.

Prepared specialty deserts for customers, including Type and Type. Assisted with various banquet food stations, set up and service to multiple dining areas.

Sushi Chef Mariano's - Chicago, IL 02/2015 - 04/2017

Educated guests on different types of fish and shellfish to aid decision-making on sushi orders.

Produced revolutionary Type menu offerings to put establishments on local, regional and national map.

Actively participated in planning sushi menu and crafted new items for special events.

Maintained well-organized mise en place to keep work efficient and consistent.

Cleaned workspace by removing food scraps from sushi preparation, Action and sanitizing counters.

Pleasantly welcomed patrons entering sushi bar, offering to explain menu options.

Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.

Aligned seasonal plans with ingredient availability and key area events for optimal promotions.

Mentored more than Number kitchen staff at all levels to prepare each for demanding roles.

Evaluated inventory levels on Timeframe basis and placed orders to restock Type and Type items before supplies ran out. Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers. Developed and cooked exciting, memorable dishes that brought new customers into establishment and bolstered restaurant revenues to $Amount.

Initiated training for Job titles on Type culinary techniques to improve productivity and increase kitchen workflows.

Modernized Type and Type processes for kitchen staff, which reduced guest wait times and boosted daily output from Number meals to Number.

Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Checked freezer and refrigerator prior to each shift to verify correct temperatures.

Properly handled and stored food to eliminate illness and prevent cross-contamination.

Prepared meals from scratch using authentic, popular recipes to generate repeat business.

Reduced food costs Number% by using seasonal ingredients, setting standards for portion size and minimizing waste.

Inventoried food, ingredient and supply stock to prepare and plan vendor orders.

Planned promotional menu additions based on seasonal pricing and product availability.

Monitored line processes to maintain consistency in quality, quantity and presentation.

Oversaw grill, stove and oven and cleaned all equipment after every shift.

Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.

Verified compliance in preparation of menu items and customer special requests.

Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.

EDUCATION Let Cordon Bleu, Chicago, IL 06/2012

Crtification: Culinary Arts

Coursework in fFrench, and w

Graduated with Number GPA3GPA3GPA3GPA3

Professional development completed in Subject

Graduated in Top Number% of Class

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