Customer Service Executive Chef
Resume:
BENJAMIN WOOLDRIDGE
Fredericksburg, VA *****
*************@*****.***
Seeking employment within a field of business management that will enhance my education/experience in customer service, as a Sous Chef to gain further experience and enhance my employer’s bottom-line. A position that will utilize my organizational and leadership skills to benefit employees and customers.
QUALIFICATIONS/SKILLS
Problems-solver with high quality performance.
Hands-on experience in the food and restaurant industry.
Knowledge of various elements with the kitchen including supervising kitchen personnel, ordering, prep-work and serving to enhance customer experience.
Manage kitchen in the absence of Executive Chef.
Served as “second in command” of the kitchen, assisted Executive Chef in supervising food production for all food outlets, banquet events, wedding venues and other functions at the club.
Supervised food production, personnel and assure that quality and cost standards are consistently attained.
Interaction with members, guests, and other Club managers providing high level of customer service.
Strong interpersonal and communication skills by presenting positively with staff and customers.
EXPERIENCE
2022-PRESENT
SOUS CHEF, Willow Oaks Country Club
Provide superior customer service.
Oversee cooks in preparing and cooking to ensure efficient and profitable food service.
Assist in maintaining inventory and stock inventories, cost controls.
Participate in planning menus and utilization of food surplus.
Direct the presentation, preparation, and portioning of food according to standards.
Address issues that rise and seize control of a situation at a moment’s notice.
Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning, and related production activities.
Assist the Executive Chef with planning, directing, and evaluating purchasing, production, presentation, and pricing of food products for member service and catering.
Supervise AM and PM line cooks and dishwashers.
Perform all work-related duties as assigned by the supervisor or Director of Food and Beverage.
Perform all duties/tasks as assigned by the Executive Chef.
Coordinates buffet presentations while assisting with set up, elevations, decorations, and greenery.
Organizing dry storage and walk-in freezers.
Educate line cooks on menu line-ups, proper temperature, and proper skills on cooking product.
2016 TO 2022
EXECUTIVE SOUS CHEF, Fawn Lake Country Club
Developed Banquet Chef and Executive Sous positions in which was the first level positions for the Club.
Provided superior customer service.
Engaged cooks in preparing and cooking to ensure efficient and profitable food service.
Assisted in maintaining inventory and stock inventories, cost controls.
Participated in planning menus and utilization of food surplus.
Directed the presentation, preparation and portioning of food according to standards.
Responsible for directing food preparation in the kitchen while supervising kitchen staff.
Utilized problem-solving skills while addressing issues that arose and seized control of a situation at a moment’s notice.
Assisted Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities.
Assist Executive Chef with planning, directing, and evaluating purchasing, production, presentation, and pricing of food products for member service and catering
Assisted in monitoring food production, ordering, quality, and consistency daily.
Supervised AM and PM line cooks and Sous Chefs.
Performed all work-related duties as assigned by supervisor or Director of Food and Beverage.
Coordinated buffet presentations and help with set up, elevations, decorations, and greenery.
Preformed checks before service time and inspected presentation of food items to ensure that quality standards were met.
EDUCATION
BUSINESS/ENGINEERING, Germanna Community College
HIGH SCHOOL, James Monroe/Archbishop Rummel
Additional work history provided and references upon request.
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