Sous Chef
Resume:
Christopher Mayo
Phoenix, AZ 85032
sf5vnp@r.postjobfree.com
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Work Experience
Culinary Concepts by Jean Georges, Scottsdale, AZ
J&G Steakhouse Sous Chef, December 2008-Present
Responsibilities include: Daily supervision of line cooks and production staff. Performing all duties of the chef during his absence. Purchasing, including creating purchase orders for all food inventory. Conducting weekly inventory of all product in order to track food cost and other expenses. Communicate effectively with our New York based corporate office regarding budgets, expenses and employee issues.
Southbridge Restaurant Group, Scottsdale, AZ
Estate House Sous Chef, December 2007 – September 2008
Member of the Opening team for a formal French fine dining restaurant. Pre-opening duties included: establishing accounts with vendors, recruiting potential employees, and creating excel sheets to track food cost and operating expenses. Additionally I was responsible for sourcing products and creating many of the recipes that were used on the original menu.
Royal Palms Resort and Spa, Phoenix, AZ
T. Cook’s Restaurant Sous Chef, December 2004 – December 2007
Primary responsibilities included supervision of all cooks during both lunch and dinner services. Creating daily specials that highlight seasonal products and varied cooking techniques. Purchasing and receiving. Menu development. Additional responsibilities included performing all duties of the hotel’s Executive Sous Chef during his absence. Cultivating strong relationships with purveyors to ensure the highest product quality.
Hotel Supervisor of the Year 2006.
Appeared on Iron Chef America, September 2007
Savoy, New York, NY
Lead Line Cook, May 2004 - December 2004
Worked all stations including grill, sauté, pastry and garde manger. Responsible for acting as sous chef during several shifts each week.
Daniel, New York, NY
Intern, April 2004 - May 2004
Worked under executive chef Jean Francois Bruel at Daniel Boulud's flagship restaurant in New York City. Assisted all stations with their daily preparation and mis en place. Worked canapé and rotissior stations during service. Assisted with food preparation for banquets and off site catering. Four stars New York Times/ Two Stars Michelin.
Grilled Expedition, Phoenix, AZ
Lead Cook, December 2001 - February 2004
Primary responsibilities included preparation of all dishes for the restaurant and off site catering. Training and supervision of kitchen employees.
Education
The French Culinary Institute, New York, NY
Diploma in Classic Culinary Arts, December 2004
Scottsdale Community College, Scottsdale, AZ
AAS Fire Science, May 2002
Additional Skills and Qualifications
Working knowledge of restaurant staffing, including scheduling, hiring, and performance evaluations. Experience with purchasing, receiving and food cost analysis. Proficient in Microsoft Office and Compeat Back Office Manager. Experience with television and media appearances.
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