Customer Service Sous Chef

CEBRA LEE

*** **** ***** **, ** ***** · 678-***-****

*********@*****.***

To obtain a position where I can utilize my extensive industry, customer service and leadership skills to assist in the continued success of your organization EXPERIENCE

12/2021 – 02/2023

HEAD CHEF, CARRIGAN’S PUBLIC HOUSE

Oversaw all aspects of kitchen operations, from menu planning to food preparation and cooking techniques. I have developed and implemented standardized recipes, ensuring consistency in taste, presentation, and quality of dishes. In addition, I have effectively managed food inventory and ordering, minimizing waste and controlling costs. Leading a kitchen staff of 10, I provided guidance on cooking techniques, safety procedures, and sanitation practices. Collaborating with restaurant management and other departments, I have successfully coordinated menus, special events, and dietary restrictions. I am known for my meticulous attention to detail in ensuring compliance with health and safety regulations and maintaining a clean and organized kitchen environment. With a strong focus on customer satisfaction, I have monitored portion sizes, food quality, and special requests, while also creating visually appealing dishes through impeccable food plating and garnishing.

09/2020 – 07/2021

SOUS CHEF, OAK & RALEIGH

As a sous chef, I have collaborated closely with the head chef in various aspects of kitchen operations. This includes actively participating in menu planning, recipe development, and food preparation techniques. In addition, I have successfully supervised and provided guidance to the kitchen staff, ensuring smooth operations, and maintaining high standards of efficiency. Managing food inventory and controlling costs have been key responsibilities, as I strive to maintain optimal stock levels while minimizing waste. I am dedicated to upholding proper cooking techniques, portion control, and presentation standards to consistently deliver dishes of the highest quality. During peak hours, I have coordinated and expedited food preparation to meet customer demands and maintain a seamless service flow. 12/2017 – 05/2020

PRODUCTION TECH, VENTURA FOODS

Proficient in equipment start-up and conducting preventative maintenance checks to ensure proper operation. Skilled in performing minor maintenance and adjustments as needed. Diligently sanitize all surfaces that come in contact with products, including piping, utensils, and vessels, to ensure readiness for operation. Conduct thorough quality checks to verify the correct placement of lids, packaging, weights, and codes, while also performing case inspections as necessary to meet customer requirements. Adhere to Good Manufacturing Practice (GMP), safety procedures, company policies, quality policies, and Hazard Analysis and Critical Control Points. Effectively communicate any problems or concerns to appropriate personnel and coordinate with relief staff. Contribute to maintaining daily operational efficiency and sanitation 2

duties. Accurately complete all required paperwork in a timely manner, demonstrating meticulous record-keeping skills. Display a strong commitment to food safety by following policies, procedures, and regulatory criteria, including the SQF code, Good Manufacturing Practices (GMPs), and the Food Safety Modernization Act (FSMA) and associated preventive controls.

EDUCATION

MAY 1998

GENERAL DIPLOMA, WOODLAWN HIGH SCHOOL

SKILLS

• Effective communicator

• Multitasking

• Prioritizing

• Assembly line machinery operation

• Quality checks and inspections

• Manual dexterity and hand-eye coordination

• Attention to detail

• Standardized procedures and safety protocols

• Adaptability

• Computer skills

• Continuous improvement

• Great interpersonal skills

• Initiative and problem-solving abilities

• Dependability

• Teamwork and collaboration

• Troubleshooting

• Technical drawing interpretation

• Hand and power tool usage

• Time management

• Team Player

• Work ethic and reliability

• Workplace safety

REFERENCES

Available upon request.

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