Sous Chef Executive

Allison Palmer Professional Executive Sous Chef Tillamook, Oregon 97141 ***************@*****.*** 614-***-**** Classically trained and hands-on qualifications. 27 years as a skilled professional and adept kitchen leader. Fair and firm supervision of staff. Elevated focus, efficiency, organization and productivity. Well-versed in international cuisines, ingredients and recipe design. Implement food safety and sanitation standards. Monitor, maintain and procure kitchen equipment, tools and gadgets. Work closely with FOH. Ensure top tier customer service and guest satisfaction. Produce high quality, fresh food in method, flavour and presentation. Collaborate with, communicate closely and assist executive chef for maximum kitchen operations. Offer suggestions and creative ideas that can improve upon our food or the kitchen’s performance and productivity. I took the last four years to travel the country working covid taskforce, helping culinary/restaurants/colleagues/companies who were severely short staffed and acclimated to the post-covid kitchen. I am settling down and laying roots in Tillamook County, Oregon mid-November 2024 but willing to relocate anywhere. I am authorized to work in the US for any employer Work Experience Sous Chef- (seasonal position) Castaway Craigs Pub and Grub- Lake Milton, OH May 2024 to September 2024 Caribbean Island, Cuban and Greek Cuisines, casual dining with full liquor bar. High-volume, fast paced, three outdoor patios. 120 seats. Learn and memorize the full menu, food preparation, presentation, and plating. Open and /or close the entire kitchen. Execute safety and sanitation according to the State of Ohio Health Department. Master and successfully perform all the food service positions; grill, fryer, salad/cold/sandwich line, expo, pizza and food prep. HACCP. Keep a positive atmosphere for line cooks and FOH. Work with GM to improve BOH in any way possible. Ensuring every shift was ready for success. Assist executive chef in any way needed. Executive Chef- (covid taskforce) Tavern 26 - Campbell, OH December 2023 to April 2024 High volume, Americana Cuisine, casual dining with two full liquor bars. 75 seats.

Thoroughly manage the tavern kitchen; including safety and sanitation, equipment maintenance and procurement, management of the kitchen staff; Hiring, dismissing, on boarding, training, schedules, conflict management. Acted as liaison to FOH. HACCP. Organized coolers, equipment, service and catering departments, storage, pantries, inventory and product. Created new unique food special and menu concepts exclusive for Tavern 26, developed original recipes, designed individual menus for seasons/holidays/catering/delivery. Held stable relationships with vendors. Assisted and directed kitchen staff in meal preparation, creation, plating and delivery. Identified, introduced and instructed new culinary techniques/tools/methods/ingredients to staff, menu and kitchen. Enforced quality control, inventory control, food waste, high concentration on customer service and positive guest reviews. Executive Chef (Covid taskforce) Garrett's Mill and Brewing Company - Garrettsville, OH February 2023 to October 2023 Menu planning, recipe development, kitchen management, food prep, employee hiring, training & scheduling, restaurant meat, produce & supply orders, holiday buffets and events planning, preparation, supervision & execution, inventory control, supervision of meal services and food preparation, meal service expo, equipment maintenance, safety and sanitation standards, liaison to front of the house, open and/or close the kitchen, cooking lessons for special guests, dietary and allergy precautions, customer service, health department inspection preparation, waste and temp logs, tours through historic building and kitchen. Kitchen Manager (Covid taskforce) Longhorn Steakhouse - Carrollton, GA April 2022 to January 2023 In charge of coordinating and supervising a restaurant's kitchen staff according to food safety standards. My duties included hiring, training and scheduling. I performed quality control on food leaving the kitchen and ordering inventory to keep up with high demand. Executive Sous Chef (Covid taskforce) Old Gilman Grill - Chattanooga, TN August 2021 to April 2022 My duties were to manage and oversee food preparation, meal service in the kitchen as well as the entire kitchen staff. I would plan and develop different types of menus with my executive chef. I worked closely with suppliers and stayed within the kitchen budget. I took pride in the quality of food and service that came out of my kitchen. Whenever problems might come up, I needed to use my training and experience to correct them in a positive, timely and professional manner. Kitchen Manager (Covid taskforce) Early Girl Eatery - Asheville, NC August 2020 to August 2021 Coordinated and supervised the kitchen staff according to food safety and sanitation standards. My duties included hiring, training and scheduling for entire kitchen. Performed quality control on food leaving the kitchen and ordering inventory to keep up with high demand.

Executive Sous Chef Tradewinds Island Resorts - Saint Pete Beach, FL October 2017 to October 2019 Supervising kitchen staff coordinated the food production and meal service. Duties included enforcing health and safety standards, training sous chefs and other line staff, assisting with food preparation, checking the quality of the work of the line cooks, and communicating with FOH to ensure a high level of service. Excelled in cooking, management, organization, interpersonal skills and the ability to work under pressure in the fast-paced high-end casual oceanside resort cafe. I managed 22 other members of the kitchen staff. Trained the line cooks to check their work to make sure it met our high standards. Sous Chef Meze 119 - Saint Petersburg, FL March 2016 to October 2017 Direct food preparation and collaborated with owners. Helped with the design of food and drink menus. Produced high quality vegetarian, vegan and Mediterranean plates, both in design and taste. Hired, trained and supervised kitchen staff. Assisted with menu planning, inventory, and management of supplies. Ensured that food was top quality, and that kitchen was in good working condition. Kept stations clean and complied with food safety standards and regulations. Offered suggestions and creative ideas to improve the kitchen and staff performance. Prepared food to spec. Scheduled staff shifts. Ordered food, produce and kitchen supplies. Monitor and maintain kitchen equipment. Solved problems that arose and controlled issues in the restaurant. Chef and Owner Allison's Chef Services - Port Saint Lucie, FL March 1997 to December 2015 Determining customer requirements and proposing catering options. Negotiating prices, preparing meticulous catering ordering forms. Planning menus and overseeing venue, equipment, food and service preparations. Hiring, training and supervising catering staff, as well as scheduling employee shifts. Liaising with customers, sales, staff and specialized catering equipment providers. Overseeing seating arrangements, the serving of meals and beverages, and the cleaning of tables. Monitoring the availability of catering stock and supplies and ordering replenishments. Tracking catering expenses and maintaining accurate records. Adhering to food and health industry regulations and standards. Researching catering trends and promoting competitive catering services. Prepare meals for private clients in home kitchens or commercial kitchens depending on the client's needs or preferences. This was done daily, or the meals would be cooked, frozen and reheated on a weekly basis. Prepare meals specified by clients’ dietary requirements or desired menu selections. Creating menus for private clients.

Education Associate’s degree in culinary arts The Art Institute of Fort Lauderdale - Fort Lauderdale, FL August 1995 to March 1997 Skills • Supervising Experience • Inventory Control • Meal Preparation • Banquet Experience • Cleaning Experience • Events Management • Menu Planning • Catering • Kitchen Management Experience • Food Safety • Food Handling • Time Management • Culinary Experience • Produce Experience • Profit & Loss • Cooking • Food Production • Serving Experience • Sales • Kitchen management • Restaurant experience • Leadership • Cooking • Culinary experience • Restaurant management • Communication skills

Certifications and Licenses SERV Safe CPR Certification First Aid Certification October 2019 to November 2025 Driver's License State of Ohio September 1987 to April 2024 Professional Reference: Mark Worsencroft GM Tavern 26-330-***-**** Professional and Personal references: Kimberly Porter- met in 2016. Worked together at Meze 119. #727-***-**** Kendra Lewis – met in 1996. Worked together for Broward County schools teaching special education children. #954-***-**** Melissa Mawani – met in 1983 in grade school. Started our first jobs together. Been best friends our whole lives. #321-***-**** Publications Chef Allison's Food https://photos.app.goo.gl/szU3sTHnoTJJ55nx8