Quality Control Sous Chef
Resume:
JEREMY COFFMAN
SKILLS
• Food preparation
• Inventory management
• Quality control
• Menu development
• Safety compliance
• Culinary creativity
• Cost control
• Team building
• Cooking techniques
• Safe food handling
• Positive and professional
• Kitchen coordination
• Safe handling
• Vendor relations
• Line inspections
• Supervising food prep
• Kitchen organization
• Team leadership
• Kitchen leadership
• Food safety
• Food presentation
• Allergen awareness
ACTIVITIES AND HONORS
• Care giving
• Helping others
• Cooking
I am a results-driven culinary professional with extensive experience in overseeing daily kitchen operations. Adept at implementing safety standards, managing inventory, and enhancing team collaboration, leading to improved food quality and service efficiency. Experienced with high-volume kitchen environments, food preparation, and team coordination. Utilizes advanced culinary techniques and efficient kitchen management to ensure high standards. Track record of fostering cohesive team dynamics and maintaining consistent quality in fast-paced settings.
WORK HISTORY
November 2023 - June 2025
Sous Chef Sullivan's Steakhouse, Palm Desert, CA
December 2021 - July 2022
Sous Chef Indian Wells Country Club, Indian Wells, California I worked with the Executive Chef and oversaw all daily functions of an operating kitchen that served lunch and dinner, happy hour, and special menus.
•
Ensured compliance with health and safety standards in food handling practices.
•
Managed inventory control to minimize waste and maintain stock levels.
•
Created a positive work environment by encouraging teamwork among staff members.
•
Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
•
Ensured food preparation and presentation met high standards of quality and sanitation.
•
• Trained kitchen workers on culinary techniques.
• Coordinated ordering, receiving, storage, and distribution of food items.
• Monitored inventory levels to ensure adequate supplies on hand. Conducted frequent line checks to keep food at proper temperatures in holding zones.
•
Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
•
Oversaw all functions of an operating kitchen at the Country Club main restaurant named the Vue. There, we served breakfast and lunch seven days a week. Upscale dinner was served from Wednesday to Saturday.
•
• Supervised kitchen staff to ensure smooth food preparation and service. Ensured compliance with health and safety standards in food handling practices.
•
Collaborated with the head chef to create innovative culinary presentations.
•
Implemented quality control measures to uphold food consistency and taste standards.
•
• Coordinated kitchen activities during peak service hours for efficiency. CONTACT
Cathedral City, CA 92234
*****************@*****.***
Bold Profile
PERSONAL REFERENCE
• Frankie Arrieta 760-***-****
• Chef Josh Hill 612-***-****
• Craig Colburn 760-***-****
REFERENCES
References available upon request.
April 2021 - November 2021
Sous Chef Spotlight 29 Casino, Coachella, California March 2016 - April 2021
Kitchen Manager Stuft Pizza Bar & Grill, Palm Desert, California I worked with the Executive Chef and the Chef de Cuisine in multiple outlets and tasks.
•
Oversaw all functions of an operating kitchen serving three meals a day, and a late-night menu.
•
• Daily line checks to ensure freshness and quality of all the food.
•
• Supervised kitchen staff to ensure smooth food preparation and service. Ensured compliance with health and safety standards in food handling practices.
•
Managed inventory control to minimize waste and maintain stock levels.
•
Created a positive work environment by encouraging teamwork among staff members.
•
Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
•
Complied with all health department regulations regarding proper food handling methods.
•
As the kitchen manager, I oversaw a staff of 25 employees. I supervised all daily duties, from prepping food items to setting prep lists for all stations.
•
I maintained a healthy food cost, labor, and inventory percentage, with revenue on a day-to-day basis hitting all profit and loss goals for each month.
•
I was responsible for placing orders, building order profiles, and creating guides to ensure a healthy food cost.
•
Expert at creating and fostering a sanitary, productive, and team- oriented work environment. Support and foster loyalty, and always conduct business in a professional manner.
•
• Trained new employees on kitchen procedures and safety protocols. Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
•
EDUCATION
April 2024
Associate of Arts Culinary
Auguste Escoffier School of Culinary Arts, Boulder, CO
Contact this candidate