Sous Chef A Team
Resume:
Stacey Tiller
Wilmington, DE *****
***************@*****.***
Willing to relocate: Anywhere
Work Experience
Kitchen Manager
Aunt bertas kitchen-New Castle, DE
July 2023 to September 2025
• Managed team of 5 cooks in a high-volume kitchen, ensuring efficient operations and timely delivery of food orders
• Trained new cooks on proper food preparation, cooking methods, and safety procedures, resulting in improved productivity and adherence to health regulations
• Managed inventory levels by conducting regular stock checks, placing orders for ingredients, and minimizing waste through effective portion control
• Monitored kitchen equipment performance and coordinated repairs or maintenance as needed to minimize downtime
• Maintained a clean and organized kitchen environment by enforcing sanitation standards and implementing efficient cleaning schedules
• Led a team that consistently achieved an average ticket time of under 15 minutes during peak hours Executive Sous Chef
The Waterfall-Claymont, DE
September 2021 to February 2023
• Assisted executive chef in overseeing daily kitchen operations, ensuring efficient workflow and adherence to quality standards
• Trained and mentored junior chefs on proper cooking techniques, plating presentations, and food safety protocols
• Led a team of 8-10 line cooks during high-volume dinner services, maintaining consistency in food preparation and presentation
• Developed standardized recipes for various dishes to maintain consistency across multiple locations
• Created special menus for private events based on client preferences while considering dietary restrictions or allergies
• Conducted regular taste tests of prepared dishes to ensure flavor profiles met expectations before being served to customers
Sous Chef
Concord country club-Chaddsfrod Pennsylvania
May 2017 to July 2021
• Assisted head chef in menu planning, recipe development, and food preparation for a high-volume restaurant
• Managed a team of 10-15 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
• Implemented new cooking techniques and recipes to enhance menu offerings and attract customers
• Managed food costs by accurately portioning ingredients during preparation while minimizing waste
• Mentored junior chefs through ongoing coaching sessions focused on skill development Am cook
The Rockford center-Newark, DE
March 2015 to December 2016
• Prepared and cooked a variety of dishes according to recipes, quality standards, and presentation guidelines
• Collaborated with the kitchen team to plan daily specials and seasonal menu changes
• Maintained a clean and organized work station, following sanitation guidelines at all times
• Operated various kitchen equipment such as grills, fryers, ovens, etc., ensuring their proper functioning Education
Culinary Arts (Trade school)
Food bank of Delaware-Newark, DE
March 2010 to August 2010
High school diploma
Alxies i dupont highe school-Greenville, DE
September 2005 to June 2009
Skills
• Kitchen experience
• Advanced knife skills
• Cooking
• Catering
• Food service management
• Culinary experience
• Food preparation
• Restaurant experience
• Food handling
• Menu planning
• Kitchen management
• Management
• Grilling
• Food safety
• Restaurant management
• Food service
• Leadership
• Food management
• Shift management
• Food industry
• Butchery
Contact this candidate