Quality Control Sous Chef
Resume:
B
Eliot Blue
Kobemagic**@yahoo.c
om
Newberg, OR 97132
SUMMARY
Dynamic culinary professional with extensive experience as a Sous Chef at Friendsview Retirement Community, excelling in food preparation and quality control. Proven ability to lead teams and enhance customer satisfaction through innovative recipe adjustments and strict sanitation practices. Committed to delivering exceptional dining experiences while ensuring safety compliance.
SKILLS
Food preparation
Recipe adjustment
Inventory management
Sanitation practices
Customer service
Time management
Team leadership
Quality control
Culinary techniques
Safety compliance
EXPERIENCE
Cook
Newberg, OR
Providence/ Oct 2024 to Current
Operated grills, fryers and broilers to cook items to quality guidelines. Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
Managed inventory levels of ingredients and supplies necessary for daily operations. Performed basic administrative duties such as inventory management, ordering supplies.
Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
Wrapped, dated and labeled food items in storage for safety and freshness. Requested supplies and equipment orders, explaining needs to managers. Adjusted seasonings of dishes during cooking process in order to enhance flavors. Carried pans and trays of food to and from work stations, stove and refrigerator. Retained consistent quality and high accuracy when preparing identical dishes every day.
Inspected kitchens for sanitary conditions before the start of each shift. Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
Sous Chef
Hillsboro, OR
Reeds crossing Ackerly / Jan 2024 to Nov 2024
Ensured food preparation and presentation met high standards of quality and sanitation.
Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
Plated food according to restaurant artistic guidelines to promote attractive presentation.
Conducted frequent line checks to keep food at proper temperatures in holding zones. Supervised food preparation staff to deliver high-quality results. Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
Developed daily specials utilizing seasonal ingredients. Sous Chef
Newberg, OR
Friendsview Retirement Community/ Jun 2023 to Nov 2024 Ensured food preparation and presentation met high standards of quality and sanitation.
Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
Created diverse cuisines for full restaurant, special event, catering and tasting menus. Conducted frequent line checks to keep food at proper temperatures in holding zones. Plated food according to restaurant artistic guidelines to promote attractive presentation.
Supervised food preparation staff to deliver high-quality results. Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
Cleaned and sanitized kitchen equipment, utensils and work stations. Complied with all health department regulations regarding proper food handling methods.
Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
Monitored temperatures of prepared food and cold-storage areas. Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Adjusted recipes as needed to accommodate dietary restrictions or allergies. Prepared variety of foods according to exact instructions and recipe specifications. Line Cook
West Linn, Oregon
Oregon Golf Club/ Jan 2022 to Oct 2023
Tracked inventory levels of all products used in the kitchen on a daily basis. Garnished and arranged dishes into creative presentations. Placed orders for supplies and food inventory items with vendors to restock pantry and refrigerator.
Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
Cultivated original menu items, precisely executing them to periodically refresh meal portfolio.
Markham House
Beaverton, Oregon
Ackerly Insurance Agency/ Mar 2022 to Jun 2022
Worked with cross-functional teams to achieve goals. Provided excellent service and attention to customers when face-to-face or through phone conversations.
Demonstrated strong problem-solving skills, resolving issues efficiently and effectively. Identified needs of customers promptly and efficiently. Recognized by management for providing exceptional customer service. Cook
Beaverton, Oregon
Morning star/ Mar 2021 to Nov 2021
Supervised and trained kitchen staff on proper preparation techniques. Organized storage areas for efficient usage of space. Received and stored food and supplies.
Wrapped, dated and labeled food items in storage for safety and freshness. Requested supplies and equipment orders, explaining needs to managers. Line Cook
Lake Oswego, Oregon
Springsliving/ Aug 2018 to May 2019
Received and stored food and supplies.
Placed orders for supplies and food inventory items with vendors to restock pantry and refrigerator.
Cultivated original menu items, precisely executing them to periodically refresh meal portfolio.
Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
Worked closely with management team in order to meet budget goals while maintaining high quality standards.
Line Cook
Portland, Oregon
Timberland Ackerly / Jul 2016 to Dec 2016
Tracked inventory levels of all products used in the kitchen on a daily basis. Garnished and arranged dishes into creative presentations. Placed orders for supplies and food inventory items with vendors to restock pantry and refrigerator.
Received and stored food and supplies.
Cultivated original menu items, precisely executing them to periodically refresh meal portfolio.
Adhered to regulatory standards regarding safe and sanitary food prep. EDUCATION AND TRAINING
French Cuisine : French Cuisine
Western Culinary Institute Jul 2000
Portland, OR
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