Sous Chef Kitchen Staff
Resume:
Dwayne Richards
New Orleans, LA *****
*****************@*****.***
Professional Summary
To obtain a position in a professional atmosphere where my culinary skills can be enhance with growth Summary of Strength
Sharp, innovative, quick learner, proven ability to adapt well to a challenge Communicate well with a wide range of personalities Creative and enthusiastic, willing to assume responsibilities Ability to understand and follow Misen En Place
Authorized to work in the US for any employer
Authorized to work in the US for any employer
Work Experience
Chef de Cuisine
Frenchmen All Day-New Orleans, LA
August 2022 to Present
• Oversee the creation of standard operating photos, recipes, menu developing.
• oversight of the kitchen staff with primary focus on selection, training, and supervising of daily work assignment
• Monitor and train all staff in proper sanitation procedures. Ensure that all employees are in assigned uniforms and serving safe food.
• Oversee daily production in the kitchen department to ensure proper presentation and preparation for daily service.
• ensure proper food cost.
• Keep track of ordering a and weekly inventory
• Performing line duties when needed
Sous Chef
RUNWAY CAFE-New Orleans, LA
August 2021 to Present
• Directs food preparation and collaborates with executive chef.
• Helps in the design of food menu.
• Produces high quality plates, including both design and taste.
• Oversees and supervises kitchen staff.
• Assists with menu planning, inventory, and management of supplies.
• Ensures that food is top quality and that kitchen is in good condition.
• Keeps stations clean and complies with food safety standards.
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
• Prepares food properly.
• Schedules staff shifts.
• Trains new employees.
• Orders food supplies.
• Monitors and maintains kitchen equipment.
• Solves problems that arise and seizes control of issues in the kitchen. Kitchen Manager
Langenstein's Supermarket
October 2020 to August 2021
Maintained timeliness and quality in high-volume kitchen Performed a great variety of task on both culinary and managerial sector Responsible for menu developing, produce high quality dishes for the store Maintain food cost, ordering and receiving
Offshore Cook
Baileys Catering-Lafayette, LA
March 2018 to March 2020
Maintained timeliness and quality
Performed a great variety of task on both culinary and managerial sector Responsible for menu developing, produce high quality dishes and plate presentation Reviewed menus for ordering food
Maintained inventory
Sous Chef
Fleur De Lis Catering-New Orleans, LA
March 2011 to October 2017
Maintained timeliness and quality in high-volume kitchen Performed a great variety of task on both culinary and managerial sector Responsible for menu developing, produce high quality dishes and plate presentation Banquet Captain/ Cook
Ralph On The Park-New Orleans, LA
March 2009 to March 2011
New Orleans, LA
Banquet Captain/ Cook
Maintain preparation for daily events
Maintain prep for various station. Manage a crew of three to six people Education
Associate in Cordon Bleu Culinary Arts
Le Cordon Bleu College of Culinary Arts Atlanta-Tucker, GA June 2009
High school diploma or GED
Skills
• Supervising Experience
• POS
• Culinary Experience
• Menu planning
• Inventory Control
• Banquet Experience
• Food Safety
• Catering
• Cooking
• Labor Cost Analysis
• Food Production
• Food Preparation
• Profit & Loss
• Restaurant Experience
• Menu Planning
• Pricing
• Leadership
• Kitchen Management Experience
• Time Management
Certifications and Licenses
ServSafe
Servsafe MANGER
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