Executive Chef Sous
Resume:
DANISHA CHASE
**** ******* **** ******* ******, MD 20743 · 301-***-****
adyfqq@r.postjobfree.com
A highly effective professional with a proven ability to manage teams, oversee budgets, and reduce turnover rates. I am seeking a challenging position as Executive Chef or Kitchen Manager to demonstrate productivity, reliability, and organization to the highest standards by leveraging my leadership and food preparation skills.
EXPERIENCE
MARCH 2022 – PRESENT
EXECUTIVE CHEF, Medstar washington hospital, Washington, DC.
Oversee safe and efficient culinary and kitchen operations in accordance with company standards.
Accommodate special requests, dietary restrictions and comply with allergy procedures of patients.
Assist with the serving of patients’ food.
Ensure compliance of health and safety standards are maintained per state and federal guidelines.
Monitor inventor and purchase supplies and food from vendors.
OCTOBER 2020 – PRESENT
SOUS CHEF, Paul springs retirement home, Alexandria, VA.
Work alongside the Executive Chef to oversee back-of-house (BOH) operations, staffing and food preparations, and kitchen supervision.
Accommodate special requests, dietary restrictions and comply with allergy procedures of patients.
Menu planning and food presentation directing.
Maintain health and safety standards set by both the company and local and regional government.
AUGUST 2019 – PRESENT
SOUS CHEF, frankie mae’s kitchen, Temple mills, md.
Manage kitchen set-up and break-down.
Manage staff schedules and ensure proper attire is worn and disciplinary procedures are followed when necessary.
Food preparation and production
Establish professional relationships with catering team by providing team building opportunities.
Comply with health and safety standards.
FEBRUARY 2017 – PRESENT
CHEF DE CUISINE, The Brass tap, national harbor, md.
Lead, oversee, and participate in daily operations of the kitchen, food presentation and production, menu planning, and quality standards of the restaurant.
Order food and kitchen supplies while managing inventory for both.
Supervise and train cooks and other kitchen staff.
Ensure cleanliness and food safety standards are met.
Manage employee schedules and ensure appropriate attire is worn and that disciplinary actions are taken when appropriate.
JANUARY 2015 – JANUARY 2017
SOUS CHEF, GEORGETOWN UNIVERSITY, WASHINGTON, DC.
Monitored food production, ordering, cost, quality, and consistency.
Assisted in food preparation and cooking.
Collaborated with Executive Chef and Sous Chef to manage menu requirements and inventory.
Ensured food handling is in accordance with safe food practices.
Supported executive chef and senior leaders by developing basic management responsibilities.
Created and monitored kitchen checklists/logs.
EDUCATION
JUNE 2010
HIGH SCHOOL DIPLOMA, cENTRAL HIGH SCHOOL
MONTH YEAR
ASSOCIATE OF THE ARTS IN CULINARY, UDC COMMUNITY COLLEGE
SKILLS
Food pricing and cost control
Business
Leadership, managerial, and business
Food safety and sanitation
Kitchen equipment and tools usage and maintenance
Oral and written communication.
Attention to detail
Creativity
Time management
Organizational
CERTIFICATIONS
Manager Certification, ServeSafe
Management Certification
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