Sous Chef Customer Service

AMBER ELIZABETH CHANDLER

**** ******* **. *******,** 38117

Phone: 901-***-****

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

Professional Summary

Aspiring Chef with the hopes of making her community a healthier and better place to live. I hope to achieve this by working together with like-minded individuals who share the same goal.

Skills

Culinary Skills

11 yrs of kitchen experience

19 years of restaurant experience

Social networking Marketing

Product analysis Advertising

Excellent customer service skills Visual skills and photography

Experience

Assistant Deli Manager

April 2025-present

The Fresh Market

Responsible to adhering to company standards and assisting the Deli Manager. Keeping the case, walk-in, and freezer organized and presentable.

Prep/Sauté Chef

September 2023-November 2024

The Public Bistro

Prep- In charge of morning prep and organizing stations before night service.

Sauté Chef- Responsible for preparing sauté dishes such as vegetables, seafood, pork chops, chicken, etc. Replenish the station for night service and keeping it clean and sanitized.

Line Chef/ Prep Chef/Garde Manger/ Pastry Chef

January 2023-April 2025

The Lobbyist

Garmo/Pastry Chef-Responsible to setting up Garde Manger and Pastry station in the evening. Mise and prepare cold dishes, charcuterie &,fried foods on Garmo. Build each dessert as well as plate it for Pastry station.

Sous Chef

September 2022-January 2023

Restaurant Iris

Sous Chef- I was responsible for setting up the line in the morning and prepping for service at night. Briefly managed the schedule and time keeping. Organized the walk-in and in charge of signing for product deliveries in the morning. Prepared specials daily every morning.

Chef de Partie/ Sous Chef August 2021- July 2022

Paramount Restaurant

Chef de Partie/ Sous Chef- Responsible for maintaining and refilling each station on the line. Prep different items on the dinner menu. Able to accurately execute a variety of dishes for the dinner service for every station. Working with the Exec. Chef and Head Chef to make sure the service runs smoothly. Communicating with the line chefs and creating prep lists for each station. Portioning and meat fabrication. As well as inventory lists.

Meat Cutter/ Butcher/Seafood August 2020- August 2021

The Fresh Market

Meat Cutter/Butcher/ Seafood- Responsible for keeping the seafood station's case full, organized,and presentable through out my shift. Preparing any and all seafood related premade products . Filleting all fish and properly portioning them to company standards. Keeping a clean and organized walk-in and freezer. Responsible for closing the station down at night and wrapping all products properly having it stocked and prepared for the morning shift.

Grill and Saute Chef July 2020-October 2020

Amerigo's Italian Restaurant

Grill and Saute- Prepared all meats and seafood on grill and flat top. Sauteed vegetables as well as prepared sauces and pastas. Worked the lunch and brunch shifts as a line cook. Kept a well organized and sanitized work station.

Pastry Chef February 2020- March 2020

Porch and Parlor

Pastry-Preparing and plating a variety of desserts. Keeping a organized and tidy work area. Performed on high volume nights as a line cook.

Pantry and Pastry Chef December 2019-February 2020

Coastal Fish Company

Pantry and Pastry- Prepared and plated salads, cold appetizers and desserts. Training period before going to Porch and Parlor. Worked high volume nights through the holiday season.

Pantry/Saute/ Sous chef in training August 2019 to December 2019

Interim Bar and Grill

Pantry- Preparing and plating cold dishes such as salads, sandwiches, oysters, and other appetizers.

Saute-Preparing and plating sauteed fish, scallops, roasted chicken,& vegetables. Communicating well with all chefs,monitoring prep stations, and replenishing different stations daily.

Pantry/Fryer/Expo/Prep March 2019 to July 2019

Bounty on Broad-Memphis,TN

Pantry-Responsible for preparing salads, cold dishes,& desserts. Prepping,replenishing, and maintaining work station. Plating and garnishing.

Fryer-Preparing all fried items on the menu to perfection and plating them.

Expo-Plating and garnishing. Properly communicating each food ticket to the line and the servers.

Prep- Cold prep for salad line and fryer station.

Pantry and Prep Chef

Ruth's Chris Steakhouse-Memphis,TN August 2018 to February 2019

Pantry- Responsible for maintaining a clean work area as well as keeping my station stocked at all times. Plating salads, cold appetizers,and desserts. Monitoring expiration dates and adhering to the company standards of sanitation and organization.

Prep-Prepping and preparing sauces,soups,salads,and baking desserts.

Caterer/Expo/Advertising Sept 2017 to June 2018

Fratelli’s Café and Catering-Memphis, TN

Expo- Preparing salads, sides and soups.

Catering- Accurately executing and delivering numerous dishes while displaying exceptional customer service skills.

Advertising, Marketing and Food Photographer- Overseeing all social media and advertising ie: Facebook, TripAdvisor.

Prep Chef

Whole Foods Market-Germantown, TN April 2017-August 2017

Prep and/or prepare different dishes on the menu for breakfast and lunch buffets.

Set up of breakfast and lunch buffets.,salad bar.sandwich bar and rotisserie.

Documentation of all food temperatures in compliance with all food safety regulations.

Efficiently maintained several work stations while providing exceptional customer service.

Extensive knowledge of organic produce.Classically trained in French cuisine and knife skills.

Successfully completed and passed all certification for StateFoodSafety.com.

Server/Bartender July 2012-October2013

Flying Saucer Draught Emporium-Memphis, TN.

Greet patrons, bussing tables, serving guests, while providing excellent customer service.

Corporate training.Extensive knowledge of food pairing with beers from around the world.

Education

Culinary Arts. L’Ecole Culinaire, Memphis, TN

High School Diploma. Briarcrest Christian School, Shelby County

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