Executive Chef Sous

Henry Washington

Marietta, GA ***** • 202-***-**** • **********@*****.***

Professional Summary

Proficient Restaurant Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge Seventeen year background in high-end restaurant industry.

Skills

• Team Leadership

• Kitchen leadership

• Food Safety

• Inventory Management

• Safe Food Handling

• Menu Planning

Work History

Sous Chef, 04/2023 to Current

Barcelona Wine Bar – Atlanta, GA

• Responsible for inventory and other systems

• Managing work groups, writing schedules, and maintaining labor costs

• Assisted with managing P&L

• Developing recipes for specials

• Training management team

• Food cost analysis and maintenance

• Purchasing of food and small wares

• Maintaining company systems including recipe adherence and disciplinary actions

• Creating menu items complete with recipes and costing of materials. Chef, 07/2021 to 03/2023

Governor's Gun Club – Kennesaw, GA

• Maintaining systems

• Game planning future system logistics

• Creating new and exciting menu items

• Preparing menu items

• Ordering and receiving inventory.

Executive Chef, 11/2018 to 07/2021

Punch Bowl Social – Arlington, VA & Atlanta, GA

• Moved to Atlanta to reopen the location after Covid

• Managing work groups, writing schedules, and maintaining labor costs

• Assisted with managing P&L

• Developing recipes for specials

• Training management team

• Food cost analysis and maintenance

• Purchasing of food and small wares

• Maintaining company systems including recipe adherence and disciplinary actions.

• Developed kitchen staff through training, disciplinary action, and performance reviews. Sous Chef, 01/2017 to 11/2018

Cafe Deluxe – Bethesda, MD

• Responsible for inventory and other systems

• Managing work groups, writing schedules, and maintaining labor costs

• Assisted with managing P&L

• Managing and constructing menus in accordance with the chefs desires

• Purchasing of food and small wares

• Maintaining company systems including recipe adherence and disciplinary actions. Sous Chef, 01/2015 to 01/2017

McCormick & Schmicks – McLean, VA

• Responsible for inventory and other systems

• Managing work groups, writing schedules, and maintaining labor costs

• Assisted with managing P&L

• Managing and constructing menus in accordance with the chefs desires

• Purchasing of food and small wares

• Maintaining company systems including recipe adherence and disciplinary actions. Culinary Manager, 05/2006 to 12/2014

Elephant & Castle – Washington, DC

• Manage location with average weekly sales of $55,000

• In charge of repair and maintenance of equipment

• Responsible for development and advancement of staff

• Manage work groups, write schedules, and maintain labor costs

• Detailed management of P&L

• Manage all corporate systems, including recipe adherence and food quality standards

• Creating daily specials.

Education

Associates Degree in Specialized Technologies: 01/2003 PENNSYLVANIA CULINARY INSTITUTE - Pittsburgh, PA

• ServSafe Certified

• ABRA Licensed

• VA & MD Food Handlers License

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