Sous Chef Executive
Resume:
JENNIFER SGAMBATI-BROWN
New Orleans, LA *****
**************@*****.***
I have taken all assessments see at bottom of resume (page). Willing to relocate: Anywhere
Authorized to work in the US for any employer
Work Experience
Sous Chef/Kitchen Manager
Antoine's Restaurant - New Orleans, LA
February 2019 to Present
Oversea and make sure all prep is done and set for each station for service. Expedite and finish all plates going out for service. Help on other stations as needed.
Inventory and ordering of all product as needed.
Work with Executive Chef on menus and recipes.
Sous Chef
Centerplate/ ww2 museum - New Orleans, LA
February 2016 to January 2019
Hired as line cook was given a raise to Sous Chef within a month. Was in charge of managing the soda shop. Did all the scheduling for banquet department, American sector restaurant, bakery department and the soda shop. In charge of all the ordering and inventory for all four departments. Lead Cook/Supervisor
Ellis medicine - Schenectady, NY
July 2011 to January 2016
Responsibilities
Monitored food quality while preparing 600 meals for particular dietary guidelines Training of employees
Ordering, inventory, computer work, setting up cash drawers for cafeteria Overseeing all other employees in cafeteria, upstairs on units and floors, as well as the cooks and cold production
Accomplishments
Able to complete my jobs and help other positions out. Hired as cook within 6 months I was given a raise and made lead production cook and weekend supervisor.
Skills Used
Special talent for controlling food costs, strong leadership and communication skills Monitored food quality; ensure cleanliness of all stations Production and dining service manager
Baptist rehabilitation and retirement center - Scotia, NY March 2007 to June 2011
Responsibilities
Oversee the production of 350 meals 3 times a day adhering to patient dietary guidelines, production of food for cafeteria and daily catering functions Maintain haccp documentation compliance and responsible for all purchasing/inventory controls for account
Restructured ordering standards and menu production for expansion of home delivered meal programs Accomplishments
Minimized labor cost while maximizing productivity Monitored food quality; ensure cleanliness of all facilities to meet or surpass health department and haccp and nsf guidelines
Controlled food cost minimizing loss
Skills Used
Strong leadership and communication skills
Expertise in food management complemented by experience acute care and long term hospital facilities culinary and managerial background for all facets of front and back of house operations Cook/Kitchen Manager
Carms restaurant - Glenville, NY
July 1995 to December 2007
Responsibilities
Prepared proper food cost analysis for menu items
Participated in and managed all aspects of daily kitchen operations Accomplishments
Lowered food cost by 23 percent
Increased sales by 10,000 dollars
Record sales for restaurant in 2006
Skills Used
Culinary and managerial skills in all facets; front and back of house Controlled food cost for all kitchen stations and catering business Strong leadership and communication skills
Negotiated purchases
Motivated kitchen staff and increased productivity Education
A.S. in Criminal justice
Fmcc - Fulton, NY
2010 to 2011
A.A.S. in Hotel and restaurant management
Sccc - Schenectady, NY
1998 to 2000
Skills
• Purchasing
• Kitchen Management Experience
• Labor Cost Analysis
• Culinary Experience
• Restaurant Management
• Profit & Loss
• Catering
• Banquet Experience
• POS
• Food Preparation
• Supervising Experience
• Leadership
• Budgeting
• Inventory Control
• Cooking
• Food Safety
• Cake decorating
Certifications and Licenses
ServSafe
Food Handler Certification
Assessments
Cooking Skills: Basic Food Preparation — Expert
June 2020
Preparing food, using cooking equipment, and converting ingredient measurements. Full results: Expert
Food Service: Customer Situations — Highly Proficient September 2020
Ensuring customer satisfaction, prioritizing tasks, and suggesting products in a food service setting Full results: Highly Proficient
General Manager (Hospitality) — Familiar
September 2020
Solving group scheduling problems and reading and interpreting P&L statements Full results: Familiar
Sales Skills — Proficient
September 2020
Influencing and negotiating with customers
Full results: Proficient
Management & Leadership Skills: Impact & Influence — Highly Proficient September 2020
Choosing the most effective strategy to inspire and influence others to meet business objectives Full results: Highly Proficient
Supervisory Skills: Motivating & Assessing Employees — Expert September 2020
Motivating others to achieve objectives and identifying improvements or corrective actions. Full results: Expert
Bartending — Familiar
September 2020
Understanding, pouring, and mixing drink orders
Full results: Familiar
Following Directions — Highly Proficient
September 2020
Following multi-step instructions
Full results: Highly Proficient
Customer Focus & Orientation — Highly Proficient
September 2020
Responding to customer situations with sensitivity Full results: Highly Proficient
Food service fit: Back of house — Expert
March 2021
Measures the traits that are important for successful back of house food service roles Full results: Expert
Cooking skills: Basic food preparation — Expert
June 2020
Preparing food, using cooking equipment, and converting ingredient measurements. Full results: Expert
Attention to detail — Expert
May 2021
Identifying differences in materials, following instructions, and detecting details among distracting information
Full results: Expert
Food safety — Expert
January 2022
Knowledge of proper food and equipment handling safety measures Full results: Expert
Food safety — Expert
January 2022
Knowledge of proper food and equipment handling safety measures Full results: Expert
Indeed Assessments provides skills tests that are not indicative of a license or certification, or continued development in any professional field.
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