Sous Chef Executive

Roxanne Mills * School St, SC *****

Phone Number: 843-***-****

Email: ***********@*****.***

****- ******** **** **** **** at Brays Island Plantation where we provide for the owners daily culinary creations

From wild game to fresh local seafood and farm to table produce. We take pride in our house smoked proteins, and house charcuterie, sous vide.

I also oversee the staff and take on the Executive Chef roll during his abscents in home private dinners for our owners year around

The Greenbrier Resort 2013-2015

Banquet Sous Chef catering parties up to 1,000 daily and managing over 100 employees daily with the finest of foods from all around the world, cuisines from classic french to southern classics with an upscale twist.

Banquet chef

Specializing in Italian, French, and Continental fine-dining Cuisine. Catering for large events, weddings. Also has experience in sous vide cooking . Overview More than twenty years of professional cooking and kitchen management experience. Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record of achievements. Consistently maintain 5*/5* rated restaurant establishments including: the Dunes Golf and Beach Resort, Greg Norman's Australian Grille and Sea Captains House. Areas of Expertise: Banquet Chef, Executive/sous-chef experience with million-dollar, upscale establishments Trained with Tom Mullaly

Successful catering experience (1,200+ people ) Maximizing kitchen productivity and staff performance. Professional experience: Dunes Golf and Beach Club BANQUET-CHEF

Executive sous-chef for restaurant serving Italian, French, and Continental cuisine. Hire, train, and direct nine cooks/ chefs.

Roxanne Mills Resume #2.!f

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Plan menus, assure quality control,and minimize waste. Greg Norman's Australian Grille

EXECUTIVE SOUS CHEF

supervised 12 cooks/chefs

managed back house operations.

performed purchasing function for this $5.5 million upscale establishment specializing in french Asian Fusion Cuisine.

Sea Captains House

Head line cook

Menu planning/ covered all positions on line.

TASTE OF THE TIDELANDS: best composed salad 2003

TASTE OF THE TIDELANDS :best desert 2004

ACF F3 HOT FOOD COMPETITION: three bronze awards and most recently the Gold in feb 2011.

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