Shamika Wilson - Executive Sous Chef Resume Simple
Seeking a position in a social worker with a strong work ethic and a team player. I am a motivated, and dedicated to the organization.
  • payroll, management, haccp, efficient, team building, cook, reports, inventory, service, inventory management, cooking, catering, p l, customer service
  • satisfaction, inventory, operations, budgets, responsible, culinary, purchasing, catering
  • 2017-12-272017-12-27

    Executive Sous Chef

    Various Contractors

    • Oversaw all aspects of food preparation and management including payroll, inventory, and human resources. Maintained a high level of customer service and sanitation.
    • Oversaw all aspects of hiring, scheduling, and daily inventory of food and beverage preparation. Created and implemented menu and recipe costing for all fine dining venues.
    • Managed and directed staff of 15, including Sous chefs, Sous chefs, management, and management. Maintained and control food and labor costs.
    • Assist Sous Chef with daily management, ordering, menu development, and labor management. produce, and prepare all food and non-alcoholic items for the restaurant, including the creation of a variety of seasonal menus
    • Assist in management of daily work schedules, payroll, menu planning and ordering. Food and labor cost. Monitor and control food costs.
    • Food preparation, cooking, training, sanitation, menu development, and customer service. Promoted to Sous Chef after six months of employment.
  • 2017-12-272017-12-27

    Chef Manager

    All Valley Home Care

    • Organized and executed private events, including purchasing, preparation, and execution of all catering menus. Ordered food and supplies to ensure a high level of customer satisfaction.
    • Responsible for all food production, inventory, marketing, and catering. Developed and executed menus for seasonal and local ingredients.
    • Created and implemented budgets for all food and beverage items. Developed and executed daily specials and holiday menus. Managed all aspects of the operation including: Menu development, recipe costing, and production.
    • Trained and supervised culinary staff to ensure consistency and quality of operations. Worked with all vendors to insure proper execution of all menu items.
    • Designed and executed a variety of private events for the public, private parties, and other social events. Developed and implemented a new concept of the art of chocolate, a full-time, and a la
    • Created and implemented new menus for all locations, including recipes, costing, and presentation. Oversaw all food and beverage operations.

 Human Resources and Information Technology - HRIT 

 Parker Associates