Executive Chef Sous
Resume:
George Slade jr
Production Chef KBR Travel Logcap Govt contact/Active CAC card Clearence. USA/International/ Military Bases.
Pembroke Pines, FL 33027
**************@*****.***
Chef reports directly to the Executive Chef. The Senior Sous Chef assists the Exec Chef in all aspects of the day to day operations of the kitchen, ensuring the highest standards of product and execution are maintained on a consistent basis. He/She possesses a sophisticated, trained palate and assists in the responsibility for testing and launching new menu items and overseeing their preparation. Requirements and responsibilities include but are not limited to: The ideal candidate assists the Executive Chef in the following- Organizational Skills:
• Demonstrated ability to coordinate staff and resources in a high volume, time-sensitive environment.
• Ability to manage food ordering and process invoices according to the standards set.
• Conducts scheduled and routine physical inventories for food and supplies. Creates purchase orders for food and supplies with vendors, receives records and properly stores food and supplies for the kitchen events. Ensures the freshness of all products through proper product rotation.
• Strong ability to plan out days/weeks, set and maintain goals and deadlines for deliverables Management Skills:
• Demonstrated ability to supervise and develop staff.
• Hire, train, and supervise kitchen staff and their daily activities; assign responsibilities and provide clear/concise instructions while offering suggestions for increased productivity.
• Proven skills in leadership, strong teamwork, working well under pressure, being self-motivated, and improving culinary knowledge of kitchen staff.
• Maintains an efficient workflow between the staff with prep, cooking, cleaning, and deliveries.
• Monitor's kitchen employees' time cards to ensure compliance with posted schedules and adherence to budgeted labor costs.
• Collaborative work style, excellent interpersonal skills demonstrated the ability to work as part of a team.
• Strong Cost Analysis skills and budget management
• Business Acumen with the understanding of managing COGS
• Forecasting systems oriented.
Problem Solving Skills:
• Ability to handle issues presented on the fly.
• Flexible and comfortable working in a rapidly changing environment.
• Ensure compliance with all statutory and company hygiene regulations.
• Investigate and resolve all food quality issues including but not limited to ensuring food is prepared according to the correct recipe, served in the correct portion, and presented to be visually pleasing. Other:
Willing to relocate: Anywhere
Authorized to work in the US for any employer
Work Experience
Production Chef
Global Event Group off site Catering an production Travel Government contract s - College Station, TX February 2022 to Present
• ACF certification an asset.
• Up-to-date certification of State approved sanitation/food handlers programs.
• Demonstrates the ability to follow directions and meet deadlines.
• Knowledge of controlling food/beverage and labour costs.
• The ideal candidate possesses strong motivational skills and supervisory skills.
• Proficient in English verbal and written communication.
• Good Organizational skills.
• MUST BE SELF-MOTIVATED
oversee production suites order FIFO time temp logs Inventory POS system read pars forecasting.New items produce. Production chef
Culinary Logistics Miami contract for Fort Pickett Government contract - Miami, FL October 2021 to January 2022
Concept an Menu where Developed for Cuisine of Afghanistan Family to accommodate them We fed 10 k family 3 meal a day Defac #4
I was in charge of production for this Defac of production For Food an Distribution to Houses. We had Time an temp login Military practices because we where on there Base in Virginia. Chef
Global Event Group Government contract in Michigan feeding Mexican kids - College Station, TX April 2021 to September 2021
Chef Duties I was in charge of production for
300 Kids 3meals a day 7 days a week
We Sub contracted from Cotton Culinary Group
I had Menu cycle an recipe cards with Dietary restriction I had to follow. Production Chef
Fort Bliss Army Base Texas - Fort Bliss, TX
April 2020 to March 2021
Fort Bliss we fed 1500 mexi kids 3 meals a day
7 day a week.
My position was in charge of proteins an fabrication of Proteins We had 3 shift 12 hr days .
Manager/chef
Sunoco Aplus/NEW CONCEPT Laredo Taco - New York, NY August 2015 to March 2020
Certified VA NYC FOOD HANDLER CERTIFIED
Restaurant Manager Sunoco corporation Laredo Taco company. Over sea daily operating Budget scheduling inventory control. HACCP Menu production Food cost waste. Documentation 8\15 present
Chef
CulinArt - New York, NY
June 2011 to August 2012
Chef
Do & Co - Queens, NY
October 2006 to February 2011
Plan and oversee all
food preparation and production, including preparation of all sauces, fabrication of all fish and beef, and braising, grilling, and sautéing of all meats. Prepare menus and manage in-line production for first-class Emirates Airlines, EOS, Cathay Pacific, Morocco, and Austria Airlines. Ensure compliance with safety and sanitation regulations.
● Catered for 7,500 people over a five-day period at Formula 1 racing events in Montreal, Canada: VIP driver lounge, Saber family (owner of BMW), McLearns family (owner of Mercedes Benz), Ferrari, Red Bull, driver victory party
● Maintained highest grossing unit at JFK airport, the Emirates Lounge, and worked in the Lufthansa first-class lounge
Chef
Centerplate
April 2004 to September 2006
Executive Chef
New York, NY
April 2003 to September 2006
Planned and oversaw all food production and plating. Led and supervised all back-of-house staff. Ordered all food and supplies, and managed inventory
control. Designed new menus, created daily specials, maintained food-cost control, managed vendor relations, and liaised with front-of-house managers, ensuring a consistent, quality customer experience. Chef
Sous - New York, NY
December 2001 to November 2003
Planned and prepared all stock, sauces,
pasta, soups, demi, meat, and fish; braised short ribs; and prepared daily specials. Sous chef catering
Compass Group smith Barney account - Nyc
2001 to June 2003
Café. Previously
employed as a saucier at CPS Ones, as a senior cook at the Department of Corrections, as a sous chef at Teddy Bar and Grill, as a 2nd chef at Honeysuckle Bar and Grill, as a chef at Wells Restaurant, and as a chef for Dobbs International Services at JFK.
Chef
Sous - New York, NY
October 2001 to January 2003
Set up dining room and operations for corporate catering events. Ordered all food and supplies and ensured catering team had all
food and supplies available as needed. Planned and oversaw production and plating of all meals and daily specials.
Executive Chef
Vynl - New York, NY
September 1999 to June 2001
Planned and oversaw all food production
and plating, ordered all food and supplies, and directed daily kitchen operations. Education
Associate in CULINARY
ICE CULINARY ARTS NYC - New York, NY
Skills
• Budgeting (2 years)
• Cooking (10+ years)
• operations (3 years)
• chef
• excel
• team player
• kitchen
• training
• Culinary Experience
• Kitchen Management Experience
• Restaurant Management
• Labor Cost Analysis
• Production Management
• Profit & Loss
• Food Safety
• Catering
• Cooking
• POS
• Profit & loss
• HACCP
• Leadership
• Customer service
• Conflict management
• Forecasting
• Budgeting
• Supervising experience
• Training & development
• Driving
• Pricing
• Food Production
• Restaurant Experience
• Menu Planning
• Purchasing
• Food Preparation
• Banquet Experience
• Recruiting
• Employee Orientation
• Restaurant management
• Hospitality
• Restaurant experience
• Kitchen management
• Barbecue
• Cash handling
• Food service
• Menu planning
• Hotel experience
• Chef
• Kitchen experience
• Contracts
• Food industry
• Meal preparation
• Camp
• English
• Computer skills
• Communication skills
• Marketing
• Human resources
Certifications and Licenses
SAFE SERV MANAGER VA NYC FOOD HANDLER
Present
ServSafe
Food Handler Certification
Secret Clearance
Tsa Clearence /Milarty/Logcap/Global
Present
Additional Information
COMPETENCIES
- Cooking Back of House Management Catering/Banquet Operations Budgeting Cost Control Menu Development Personnel Management Team Building and Leadership
Contact this candidate