Sous Chef Inventory Management
Resume:
Cameron L. Tyler Indianapolis, IN
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EXPERIENCE
Won’t Stop Hospitality-Petite Chou — Sous Chef
Indianapolis, IN (03/24-12/24)
Recipe creation and menu design
Product quality management
Manage kitchen staff and scheduling
Maintain records of payroll, attendance, and inventory management
Created process to implement line checks, temperature logs, and waste sheets
Thunderdome - Bakersfield Mass Ave. — AKM
Indianapolis, IN (03/23-03/24)
Daily product ordering and inventory management
Facilitate new hire training to company standards
Assisted kitchen management with training at multiple locations in and out of state
Generated EOD reports for management team
Upland Brewing Co. — Sous Chef
Indianapolis, IN (06/22-03/23)
Scheduling for all BOH employees
Daily product ordering for main restaurant as well as other Upland locations
Created training schedules and oversaw all new hire training to ensure quality and productivity within the individual
Conducted inbound/outbound deliveries for other locations within the company
Proficient in maintaining labor and food cost percentages under company budget
The Kitchen Restaurant Group – ND StreetBar SoBro
(Closed)— Sous Chef
Indianapolis, IN (02/22 – 06/22)
Oversaw all food preparation and production ensuring food safety.
Responsibilities expediting kitchen at high energy levels while maintaining product consistency.
Conducted weekly inventory logs, ensuring product usage is being maximized.
Conducting daily product mix analysis to ensure food cost and budgeting is within company forecast
Product ordering for FOH and BOH
SKILLS/CERTIFICATIONS
Introduction to
Business, Beginning
Accounting,
Intermediate
Accounting,
Fundamentals of
Marketing
Working knowledge of
Windows-based
computer systems and
software- Word, Excel,
Access, PowerPoint,
Outlook, Publisher.
Certificate in Culinarian
Ceritification in Hoosier
Hospitality
Servsafe Customer
Service
Servsafe Food Handler
Servsafe Human
Resource Management
Servsafe Food Protection
Manager
REFERENCES
Ryan Kernodle –
Executive Chef –
Dwight Simmons –
Executive Chef/ Director
Joseph Tabor – Culinary
Director –
Imari Powell – Nuclear
Manufacturing
Technician –
Vino Villa Bistro — Head Chef
Greenwood, IN (05/21 – 02/22)
Scheduling of all kitchen staff
Product ordering for FOH and BOH
Created weekly specials, rotating seasonal specials, and new menu items
Fulfilling private event catering for 25+ people Che Chori: Artisan Food with an Argentine Twist — Kitchen
& Restaurant Manager
Indianapolis, IN (11/20 – 06/21)
Supervision over all staff and employees’ actions including prepping, butchering, service, and presentation
Responsible for new employee training and training to accommodate menu changes
Product ordering
Created recipe cards and costing of all menu items
Scheduling for all staff
Mavris Arts & Event Center—Line Cook
Indianapolis, IN (08/19 – 11/20)
Food preparation and cooking
Food presentation
Fulfill catering orders to serve 100+ people
Perform live food demonstrations for guests
EDUCATION
Ball State University (Muncie, IN) — Finance and Accounting
(2016 -2018)
Ivy Tech Community College (Indianapolis, IN) — Associate of Applied Sciences (Culinary Arts 2018-2021)
Dean’s List Spring 2019; G.P.A 3.7
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