Sous Chef Customer Service

Terrence W Jefferson

**** **** ****** ********, ** 34234 941-***-**** *************@*****.***

Objective

To secure a position as a chef by utilizing leadership, industry experience, and customer service skills to improve dining experiences.

Education

Ft Lauderdale Arts Institute

Culinary Art – Associate Degree

American Culinary Federation – Certification Chef de Cuisine

County of Sarasota

CEO Entrepreneurship -Business Management - Business Administration Certification

Experience

Sarasota County Schools 08/2019 to Present

Custodian

Responsibilities include maintaining the school cafeteria, classrooms, gym, various studios, and outdoor campus grounds.

The Meadows Country Club 2018 - 2019

Banquet Chef

Responsible for cooking and preparing menu items for banquets, serving at special parties and events, working in the golf shop café, servicing clients of The Meadows, managing inventory, food costs, and performing various miscellaneous kitchen duties.

Palm-Aire Country Club 2012 - 2017

Sous Chef

Handled all miscellaneous kitchen duties, including inventory management, cost control, menu preparation, employee scheduling, cooking, food preparation, following clients' dietary needs, overseeing banquets, and other necessary kitchen tasks.

Lakewood Ranch Hospital 2007 - 2012

Sous Chef

Oversaw staff on the line and in the kitchen area, managed staff assignments, prepared food, ensured proper temperatures, catered to special diets and requirements, organized doctors' functions, parties, meetings, and performed food prep for patients. Possess knowledge of therapeutic diets and nutrition.

Ringling College 2003 - 2007

Sous Chef

Supervised staff on the line for student affairs, prepared banquets, breakfast, lunch, assisted with dinner prep, and possessed knowledge of special diets for students and banquet functions as required.

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