Executive Chef Sous
Resume:
EXPERIENCE
Five-star senior living (*/**-Current
Executive chef
>Trained and managed kitchen personnel and supervised all related culinary activity.
>Oversaw scheduling, inventory management and supervised ordering to maintain fully stocked kitchen.
>Hired, trained and managed all kitchen staff including employee development.
>Monitored and controlled overhead and production cost with responsibility for profit and loss.
>Properly handled and stored food to eliminate illness and prevent cross- contamination.
Southern Cross hospitality – Collins Quarter (04/2021-7/2022) Savannah, GA Executive Chef
https://www.thecollinsquarter.com/
Upscale Modern American cuisine
Menu Planning, Budget Forecasting, Vendor relations
Decreased food cost by implementing effective inventory control
Cost controls and labor management
Hired, trained and supervised all kitchen management, including Head chef
Developed modern offerings that were more universally appealing Bon Appetit Management Company (04/20 – 04/2021) Savannah, GA Sous Chef
Menu Planning
Budget Forecasting, costing all menu items
P&L reconciliation
Purchasing managers for all goods
Reduced labor cost from 14% to 12%
Built new vendor relations for the company
Ensure all recipes and production lists are being followed Sea Pine’s Resort (05/19 – 04/20) Hilton Head, SC
Sous Chef
Work “shoulder to shoulder” with chef to streamline recipes
Budget Forecasting, costing all menu items
P&L reconciliation
Developed innovated waste sheet – now a standard for company
Reduced food cost from 33% to 27.55%
Reduced on-hand inventory
Algenard Brown
4213 Worth St.
Savannah, GA 31405
*****************@*****.***
Developed cross-training for all BOH
Bubba’s Bistro (05/18 – 05/19) Richmond Hills, GA
Executive Chef
Execute all menu items and create specials Train and schedule culinary team members
Ensure safety and sanitation practices are in place
Count inventory daily, weekly, and monthly
Order perishable and non-perishable items
Ensure all recipes and production lists are being followed Vic’s on the River (09/14 – 04/18) Savannah, GA
Executive Sous Chef
Check quality of raw and cooked food product to ensure standards are met
Monitor sanitation practices to ensure employees are following standards and regulations
Check the quantity and quality of received products
Order or requisition food or other supplies needed to ensure efficient operation
Inspect supplies, equipment, or work areas to ensure conformance to standards
Train all employees on their station and recipes
New menu rollout – executor and trainer for all staff Church Hill Pub (02/12 – 04/14) Savannah, GA
Executive Chef
Menu design and concepts
Ensure sanitation and safety practices in place
Ensure Food and Labor costs are in line with budget and needs
Manage, schedule and train culinary staff
Oversee inventory and purchasing
Prepare, plan, and execute upscale banquets
Eurest Compass Group (01/08 – 12/12) Savannah, GA
Executive Chef
Demonstrate a commitment to reducing food and labor cost
Train employees in customer service and food preparation
Menu planning, assure quality control and loss prevention
Budget forecasting and planning operation needs for food and supplies The Mansion on Forsyth (02/05 – 12/08) Savannah, GA Sous Chef
Estimate expected food consumption, requisition, or purchase supplies
Butcher and dress animals, fowl, or shellfish
Plan and price menu items
Coordinate and supervise work of kitchen staff
EDUCATION
Associates Degree-Culinary Arts
Savannah Vocational Technical College
Contact this candidate