Pamela Atkinson - Executive Sous Chef Resume Simple
SUMMARY
Seeking a position where I can utilize my skills and experience to help the company. I am a dedicated and hardworking individual who is able to work well with others.
SKILLS
  • kitchen, responsible, operations, innovation, creative, sanitation, safety, budget, training, chef, education, leadership, production, it
  • supervising, kitchen, safety, food cost, operations, purchasing, maintenance, production, monitoring, compliance, training
WORK EXPERIENCES
  • 2017-12-262017-12-26

    Executive Sous Chef

    Steele Canyon High School

    • Developed and implemented a comprehensive safety program to ensure the facility is in compliance with the company policies and procedures.
    • Developed and implemented a new food service program for the University of California, which included the design of a new menu, and the creation of a comprehensive food and beverage training plan.
    • Developed and implemented plans to improve restaurant operations, including food, beverage, and labor costs. Maintained a high level of cleanliness and sanitation.
    • Maintained a high level of cleanliness and leadership in the restaurant to ensure the highest quality of food and service.
    • Developed and implemented production plans and schedules for all departments. Ensured that the facility was running smoothly and efficiently.
    • Acted as the primary point of contact for the restaurant and the food and beverage department. This included the development of the menu, recipes, and the creation of the menu.
  • 2017-12-262017-12-26

    Executive Sous Chef

    Soccer Referee

    • Food safety, cleanliness, and production. Ensure compliance with all federal, state and local regulations. Supervise and oversee the maintenance of the restaurant.
    • Managed all aspects of operations including food service, food preparation, training, and scheduling. Worked closely with the Chef to ensure proper ordering and monitoring of food.
    • Controlled food cost by controlling food, beverage, and labor costs through purchasing and supervising staff. Increased sales by 10%.
    • Managed kitchen and dining room for the entire restaurant. This included the opening of a new bar and Grill.
    • Responsible for the daily operations of the business, including sales, customer service, and inventory. I also managed the day to day operations of the company.
    • Managed all aspects of the restaurant including: Food preparation, menu development, and catering. Also, worked with vendors to ensure proper product delivery.

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