Sous Chef Kitchen Staff

Philip A Marrone Jr

Naples, FL

Professional Summary

Detail-oriented Sous Chef with a proven track record of delivering high-quality dishes in fast-paced environments.

Authorized to work in the US for any employer

Work Experience

Sous Chef

Quarry beach club-Naples, FL

December 2024 to Present

• Assisted head chef in menu planning, recipe development, and food preparation for a high-volume restaurant

• Managed a team of XX line cooks and kitchen staff, ensuring efficient workflow and adherence to quality standards

• Collaborated with suppliers to source fresh ingredients and maintain inventory levels, resulting in consistent availability of key ingredients

• Maintained cleanliness and organization of the kitchen area, adhering to health and safety regulations

• Trained new kitchen staff on proper food handling procedures, cooking techniques, and safety protocols

• Oversaw food plating presentation to ensure visually appealing dishes that met customer expectations

• Developed daily specials based on seasonal ingredients, resulting in increased customer satisfaction

• Created standardized recipes for consistency in taste, presentation, and portion sizes across all dishes

• Collaborated with front-of-house staff to address customer dietary restrictions or special requests effectively

Sous Chef

Terracina Grand.-Naples, FL

July 2017 to Present

Led a team of cooks, and servers to provide exceptional dining experiences for

· residents

Collaborated with Culinary Director to create seasonal menus and special

· promotions.

Ensured food safety and sanitation standards were met at all times.

· Contributed to cost control and inventory management.

· Trained new employees and enforced kitchen safety and sanitation standards.

· Maintained inventory and ordering of kitchen supplies.

· SOUS CHEF

Sous Chef/Kitchen Manager

Bears Paw Country Club.-Naples, FL

November 2022 to June 2024

Collaborated with head chef to develop new recipes and dishes based upon

· season and special events.

Maintained accurate inventory counts for the kitchen.

· Maintained a clean and organized work environment, following all food safety

· and sanitation guidelines.

Provided excellent customer service, addressing special dietary needs and

· preferences with personalized menu options.

Managed a team of kitchen staff ensuring smooth operations during service. Cook

Naples Yacht Club.

December 2019 to February 2022

· Certied in ServSafe and experienced in maintaining a clean and organized

· kitchen.

Trained new kitchen staff on food preparation techniques and safety

· procedures.

Maintained a clean and organized work environment, including proper

· sanitation practices.

Managed kitchen operations, including scheduling and inventory management.

· Prepared and cooked menu items according to recipes and quality standards.

· LEAD PM LINE COOK

Lead Cook

Imperial Golf.-Naples, FL

June 2014 to July 2017

Properly labeled and stored all raw food ingredients including produce, meat,

· sh, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler. Prepared food items consistently and in compliance with recipes, portioning,

· cooking and waste control guidelines.

Supervised line cooks to monitor food safety and order accuracy.

· Prepared identical dishes numerous times daily with consistent care, attention

· to detail and quality.

Maintained well-stocked stations with supplies and spices for maximum

· productivity.

Upheld optimal staff and customer protections by monitoring food handling,

· cleaning and sanitation protocols.

Taught kitchen staff safety protocols and restaurant standards. Sanitized

· kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers Prepared cooking supplies, ingredients and workstations during opening and

· closing procedures to maximize eciency.

Chef

LITTLE ITALY-Naples, FL

June 1999 to July 2010

• Managed a team of XX kitchen staff members, providing training, guidance, and performance evaluations

• Ensured consistent quality of food preparation by implementing standardized recipes and cooking techniques

• Maintained inventory levels and controlled costs through effective ordering and stock management

• Collaborated with suppliers to source high-quality ingredients while optimizing costs

• Implemented strict sanitation standards to ensure compliance with health regulations

• Developed and maintained positive relationships with customers, addressing their dietary preferences and special requests

• Created and executed innovative menus, incorporating seasonal ingredients and culinary trends Education

CULINARY ARTS DEGREE

Johnson and Wales.-Miami, FL

January 1994 to December 1998

Skills

• Sanitation and Safety

• Team Leadership

• Inventory Management

• Menu Development

• Time Management

• Attention to Detail

• Customer Service

Certifications and Licenses

ServSafe

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