Chef De Cuisine

Stephan Sebastian

**** *********** ******* ****, #****

Boynton Beach, FL 33426

Mobile: 786-***-****

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

BUSINESS EXPERIENCE:

**** – Present GALLAGERS STEAK HOUSE, Boca Raton, FL

Chef De Cuisine

Overseeing all kitchen operations. Worked extensively with the Executive Chef & General Manager to ensure all staff uphold established standards. Ensure protocol that all health and safety violations are adhered to in the kitchen.

2017 – 2022 OYSTER BAR, GRAND CENTRAL STATIONS, NY

Chef De Cuisine

Responsible for overseeing, training and development of kitchen staff. Constant communication with all seafood purveyors while maintaining food cost and quality products. Courteous and personal customer interaction to ensure fine dining experiences.

2009 – 2017 CITY FISH MARKET, Boca Raton, FL

Chef de Cuisine

Assisting in the basic preparation of food under the supervision of the Head Chef. Mentoring, training and supporting junior chefs. Able to communicate well with both superiors and subordinates. Can accurately estimate food and labour costs. Cooking up tasty, nutritious and well balanced meals for customers. Ensuring that food is always ready on time and to the required standards. Knowledge of specialities recipes for complete meals, salads, fish and poultry dishes. Advising customers on the menu and also recommending specific dishes to them. Superb food presentation skills.

2007 – 2008 OCEANAIRE SEAFOOD ROOM, MIAMI, FL

Chef

Prepared various seafood dishes such as cerviche, sushi, sashimi, tatar and smoked dishes. Dealt with a large array of fish, oysters, mussels, lobsters and clams. Maintained a high level of sanitation, contamination and bacterial control. Assisted with training and teaching proper seafood and butchering techniques.

2006 – 2007 ITSUI SEAFOOD, LONDON, ENGLAND

Kitchen Manager

Supervised staff in extensive seafood and sushi design and preparation. Organized and coordinated day-to-day operations and scheduling of all kitchen staff. Monitored food costs and purchasing of supplies for entire restaurant. Maintained high level of professionalism when doing table side visits with guests and owners.

2003 – 2005 MARRIOTT RESORT, ST. KITTS & NEVIS

Chef Culinary Task Force Team

Training and development of staff and management. Taught basic fine dining in the culinary field with specialty in seafood. Knife handling skills, food handling and cooking techniques.

2000 – 2003 OYSTER BAR, GRAND CENTRAL STATIONS, NY

Sous Chef

Extensive seafood design and food preparation. Setting up and organizing stations. Prepared various seafood orders in coordination with other stations. Monitored food cost and purchasing of supplies for restaurant, banquet and parties. Assisted Executive Chef in interviewing, coaching and scheduling production personnel. Supervised a kitchen staff of 25 while maintaining a high level of professionalism. Implemented the control of waste management, sanitation, contamination and bacterial guidelines throughout the kitchen.

SKILLS: IBM PC, Mac, Video Graphic Post Production, Technical Repairs

Software: Microsoft Word for Windows, WordPerfect for Windows

EDUCATION: Culinary Institute

Major: Culinary Arts – 1994

College of Alameda, Alameda, CA

Major: Business Management – 1992

Heald Business College

Major: Computer Applications – 1989

UC Berkeley, CA

Courses in Computer Science -1987

References furnished upon request.

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