Executive Chef Sous

Bertrand Caruthers

Providence RI ***** 617-***-**** *****************@*****.***

Professional cook with over 13 years of experience. My overall goal is to become associated with a company where I can utilize my skills and enhance my experience. I am a team player, fast learner, work great under pressure, and enjoy working with people. I am willing to be trained to meet any jobs qualifications.

Education:

Brighton High School Brighton, MA

High School Diploma Graduated June 2007

Certifications:

Achievement Child & Adolescent Health Education August 2010

Family Planning June 2011

Diabetes’s Prevention and Control Program October 2011

Comprehensive Outreach Education June 2012

Rhode Island Safety Manger Certificate exp. 2027

Serve Safe Certificate exp. 2027

Skills & System Knowledge:

Microsoft Word Microsoft Outlook Microsoft Power point

Microsoft Excel Payroll Calculation Organization

Professional Experience:

Sous Chef

Saint Mary’s Home for the Children August 2022- Present

Working as the Sous Chef I am responsible for the successful operation of the Culinary Department, assist in the supervision, preparation, and cooking of various food items, develop daily menu items and their preparation and garnishment.

Supervise hourly associates and work with Executive Chef/Chef to develop new menus and assist with ordering.

Assists the Executive Chef with managing cost controls and control expenditures

Assists the Executive Chef with planning and creating menus

Produces and execute catering events

Rolls out new culinary programs in conjunction with Company marketing and culinary team

Lead Cook

Saint Elizabeth Assisted Living November 2021- August 2022

Department lead

Oversee kitchen and wait staff

Training/onboarding of new staff

Manage the Preparation of dietary and all food services

Meal preparation for over 80 individuals per mealtime

Product and quality control

All paperwork and administrative duties

Head Chef/Kitchen Manager

Torit Montessori School May 2021- October 2021

All kitchen maintenance/ appearance requirements

Ordering/restock from approved vendors

Creating monthly lunch menu

Prepping and cooking daily lunch

Providing the students opportunities to help prep ingredients

Conducting cooking lessons on farm to table ingredients and connecting with our local vendors

Cook

Beth Israel Hospital, Boston MA September 2019 – May 2021

Responsible for hot and cold food production. Follows standardized recipes while preparing soups, salads, entrees, gravies, side dishes, baked goods, desserts, etc. Cuts, slices, dices, measures, mixes, etc. all types of food products according to standardized recipes.

Presents food in a wholesome and eye appealing manner, using appropriate garnishes. Operates all types of food service equipment (mixers, slicers, vertical cutters, ovens, grills, steamers, fryers, food processors, etc.) safely, including the safe cleaning, sanitizing and equipment storage.

Organizes, prioritizes, and coordinates separate production activities of multiple meal tickets to ensure that all plates meet the standards for quality, temperature, and presentation.

Communicates with the starter position for which trays to set up according to the amount of time required to prepare needed food items. Coordinates production activity with other members of the production team working to support the preparation of food from assigned work areas. (Grill, broiler, deli station, Fryer, stove top, Turbo chef).

Prevents cross contamination of food products. Stores and identifies all food products. Records any unusable or unsafe food and notifies the supervisor. Ensures the maintenance, sanitation, and temperature of food storage areas to meet HACCP standards.

Provide a high level of customer service to patients, visitors, staff and external customers in a professional, service-oriented, respectful manner using skills in active listening and problem solving.

Continued Experience:

Café Server & Grill Float- Beth Israel Hospital, Boston MA, April 2018 – September 2019

Cook II Sodexo- Dana Farber Cancer Institute, Boston MA, September 2017 – May 2019

Room Service Attendant/Food Server/ Storekeeper-Beth Israel Hospital, Boston MA, February 2015 – September 2017

Star Team Member- Pret A Manger, Boston MA, May 2014 – June 2015

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Shift Leader/ Pizza Cook-Crazy Dough’s Pizza Artisan Slice Bar, Boston MA, October 2013 – June 2014

Manager- Papa John’s Pizza, Brighton MA, April 2006 – September 2013

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