United States Sous Chef

ABOUT

EXPERIENCE

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To ensure the best product, interaction and guest satisfaction is obtained. Lead Associate – Romer House dba Izakaya

Jun. 2024 to Oct. 2024 (4 months)

Role & Tasks

● Knowledge of culinary terms, techniques, procedures, products, execution of recipes, plating designs, ● Multi-tasking during service to allow for maximum efficiency of time. ● Ability to create and learn new dishes and cuisine. ● Organizational skills to ensure proper rotation and production meeting health and sanitation standards ● Inventory and cost control Customer Service Manager – ChefZone

Jan. 2024 to Mar. 2024 (2 months)

2888 Ualena St, Honolulu, HI 96819, United States

Role & Tasks

• coordinating with all departments and staff to meet and exceed daily goals • ensure all large cash and carry orders are correct • provide accurate orders and information for delivery department • cash handling all staff opening,drops and closing • supervising schedules, breaks, and attendance for all foh staff • assisting other departments as needed • ensuring guest satisfaction. Ex. Chef – Il Lupino Trattoria & Wine Bar

Jun. 2023 to Nov. 2023 (5 months)

2233 Kalakaua Avenue, Honolulu, HI

Role & Tasks

Day to Day • coordinating with Gm to implement menu, development of new items & ideas, assessing any issue & concerns • Direct involvement in training chefs & assistants conforming to all local health and sanitization standards • Quality control,portion control, aesthetics, are maintained as well as minimizing loss • purchasing, inventory, receiving, organization, cost control, loss prevention, scheduling, labor cost, profitability margins • Hands on Chef Sous Chef – Waikiki Market

Nov. 2022 to May. 2023 (6 months)

2380 Kūhiō Ave. 2nd Floor, Honolulu, HI 96815, United States Role & Tasks

DAY to DAY operations • Coordinating with Director of F&B, Ex. Chef, F&B managers to implement new & special menus along with special dietary needs. keeping them informed of any issues that arise requiring their attention, performance evaluations and reviews • Direction and training of all chefs and assistants to ensure adequate operation in all outlets, including quality control, maximization of product and efficiency, food portions, aesthetics, taste and temperature of foods • Foresight of events that may require guests needs and wants for specialty items or menus along with keeping in mind of local health and department coinciding with sanitation procedures and laws

Sous Chef/Line Cook – Quiora

Jun. 2021 to May. 2022 (11 months)

383 Kalaimoku St, Honolulu, HI 96815, United States Role & Tasks

Day to Day ops. Keeping chef de Cuisine informed of any issues in the kitchen that may include product availability or use,performance of staff, insuring quality of product being served

,projection of business and menus,dietary needs and specialty item procurement for guests Victor Straley

Honolulu, HI

via Culinary Agents Resume 1 of 5

Sous Chef/Kitchen Manager – The Surfing Pig Hawaii Aug. 2018 to May. 2019 (9 months)

3605 Waialae Ave, Honolulu, HI 96816, United States Role & Tasks

Day to Day ops • Coordinate with ex. Chef, F&B managers to execute existing and special menus

• Ensuring that all food related itinerary is performed in the proper procedure and in the standards of local heath and sanitation procedures • menu and specialty foods development Chef de Cuisine – Barefoot Beach Cafe @ Queen's Surf Beach Jan. 2017 to Mar. 2018 (1 year and 2 months)

2699 Kalākaua Ave, Honolulu, HI 96815, United States Role & Tasks

Day to day operations included butchering, preparations of produce and proteins, saucier, ensuring proper cooking procedures and techniques, control of functions, parties and catered events, working stations when needed communications with owners and staff on daily activities, ordering of all ingredients for all day to day services

Lead Associate – Fresco Italian Restaurant

Sep. 2017 to Dec. 2017 (3 months)

2005 Kalia Rd, Honolulu, HI 96815, United States

Role & Tasks

● Lead saute’ cook and expediter of foods to front of the house ● Preparation of foods and mis en place for dinner service,catering events,parties etc.,also preparation of sauces,soups,desserts. ● Diagnostics for ordering, inventory, and par sheets. Sous Chef – Heavenly Island Lifestyle

Jan. 2016 to Dec. 2016 (11 months)

342 Seaside Ave, Honolulu, HI 96815, USA

Role & Tasks

Day to day operations management ● Inventory,cost control,purchasing,menu and recipe development and fabrication,training,butchery,baking,preparing and running stations for service also preparation of stocks, sauces, soups .

Executive Chef/Owner – Burgundy Restaurant and Wine Bar May. 2012 to Dec. 2012 (7 months)

Role & Tasks

● Duties including but not limited to all boh aspects,interviewing and hiring, creating relationships with vendors,, day to day operations,inventory,cost control,purchasing,menu and recipe development and fabrication,training,butchery,baking,preparing and running stations for service also preparation of stocks, sauces, soups .

Sous Chef – Il Lupino Trattoria & Wine Bar

Apr. 2011 to Apr. 2012 (1 year)

2233 Kalakaua Avenue, Honolulu, HI

Role & Tasks

● duties including but not limited to,day to day operations,inventory,cost control,purchasing,menu and recipe development and fabrication,training,butchery,baking,preparing and running stations for service also preparation of stocks, sauces, soups . Victor Straley

Honolulu, HI

via Culinary Agents Resume 2 of 5

Lead Associate – Watabe Wedding Corp

Feb. 2010 to Mar. 2011 (1 year and 1 month)

Role & Tasks

● Executing station responsibilities, also involved in sous chef duties of butchery, stocks and sauces and other mise en place,quality,food,and cost control, menu and food fabrication and development.

Lead Associate – Waialae Country Club

Jan. 2009 to Dec. 2010 (1 year and 11 months)

4997 Kahala Ave, Honolulu, HI 96816, United States Role & Tasks

● mise en place and working all stations on the line, prep for banquet operations or other large functions,knowledge in food cost and control, quality assurance. Sous Chef – Elua Restaurant & Wine Bar

Jan. 2009 to Dec. 2009 (11 months)

1341 Kapiolani Blvd, Honolulu, HI 96814, United States Role & Tasks

● duties including but not limited to,day to day operations,inventory,cost control,purchasing,menu and recipe development and fabrication,training,butchery,baking,preparing and running stations for service also preparation of stocks, sauces, soups . Chef de Cuisine – Main Street Bistro

Jan. 2007 to Dec. 2008 (1 year and 11 months)

Role & Tasks

● Involving in all kitchen aspects, running shifts during service, creating and developing new menu items. ● Preparation for shift, preparation for the restaurant butchering of meats and fishes. ● I ran the restaurant by myself for 5 months during the owner’s absence, due to his illness. Lead Cook – Arancino di Mare

Aug. 2005 to Dec. 2006 (1 year and 4 months)

2552 Kalakaua avenue, Honolulu, HI 96815, United States Role & Tasks

J.W. Marriott Waikiki Beach Hotel Involvement in all kitchen aspects such lead cook duties, running shift during service, creating and developing new menu items. Preparation for shifts, Preparation for restaurant, butchering of meats and fishes, ordering produce. Received Employee of the year.

Saute and Broiler Station – Outrigger Canoe Club

Dec. 2003 to Aug. 2006 (2 years and 8 months)

2909 Kalākaua Ave, Honolulu, HI 96815, United States Role & Tasks

● Working on and running both Saute and Broiler Stations, preparing, setting up, running and carving for breakfast, lunch and dinner buffets, creating and developing new menu items. Many Stations – Sam Choy's Island Style Seafood Grille Sep. 2000 to Jul. 2001 (10 months)

3465 Mamala Bay Dr, Honolulu, HI 96818, United States Role & Tasks

● Worked in many stations. I have the knowledge on how to work within the kitchen. It consists of equipment such as flat top, the deep fryer, broiler, salamander, the oven, steamer, and baking equipment. Received Employee of the Year.

Victor Straley

Honolulu, HI

via Culinary Agents Resume 3 of 5

EDUCATION

SKILLS

CERTIFICATIONS &

COURSES

ORGANIZATIONS &

VOLUNTEER ACTIVITY

LANGUAGES

Highlighted

Business Operations

Analysis Skills, Budgeting, Business Development, Food Safety, Forecasting, Google Docs, Hospitality Management, Inventory Control, Labor Cost Analysis, Management, Merchandising, Microsoft Excel, Microsoft Office, POS Systems, Pricing, Profit & Loss, Purchasing, Recruiting, Restaurant Management, Strategic Planning, Team Management Cross-Functional

Banquet Experience, Conflict Management, Heavy Lifting, Hotel Experience, Kitchen Experience, Leadership, Organizational Skills, Restaurant Experience, Retail Sales, Supervising Experience, Time Management

Culinary & Kitchen

Cooking, Culinary Experience, Food Preparation, Food Production, Kitchen Management, Knife Skills, Menu Planning, Quality Assurance

Service

Catering, Customer Service, Events Management, Food Service, Serving Certificates & Education

Food Handler Certification, ServSafe Certified

Additional Skills

Beast Mode, Lifeguard, Meal Preparation

English

Preparation Cook – Capricciosa

Feb. 1999 to Sep. 2000 (1 year and 7 months)

Role & Tasks

● Started as a preparation cook. In six months was promoted to night shift, in three months learned all aspects of the kitchen. With the completion of 1 year, was promoted to head cook (duties) oversee all food preparation and night shift cooking, Sauces, Entrees dishes, Pasta, Salads and Appetizer.

Culinary Arts – Bouillon French Inst. of Hi.

Sep. 2000 to Apr. 2001

College Degree

Culinary Arts – Kapiolani Community College

Aug. 1995 to May. 1997

College Degree

English and Mathematics – Honolulu Community College 1995

Kaimuki High School

Jun. 1995

ServSafe Food Protection Certificate – National Restaurant Association Assistant Coach – Hawaii Youth Soccer (Volunteer)

Victor Straley

Honolulu, HI

via Culinary Agents Resume 4 of 5

Victor Straley

Honolulu, HI

via Culinary Agents Resume 5 of 5

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