Erma Wells - Executive Sous Chef Resume Simple
To obtain a position in a company that will allow me to utilize my skills and experience in the culinary field. I am a team player with a passion for the food service industry.
  • food safety, training, million, executive chef, safety, implementation, responsible, production, satisfaction, operations, culinary, banquets, sanitation, chef
  • menu creation, million, scheduling, responsible, kitchen, restaurant, net, inventory, ordering
  • 2017-12-272017-12-27

    Executive Sous Chef

    University of Newcastle

    • Manage and oversee all aspects of the production, sanitation, and organization of the kitchen and stewarding department. Responsible for ensuring that food and beverage cost standards are met and exceeded.
    • Oversee daily culinary operations for a high volume restaurant, a la carte dining, and a fine dining restaurant.
    • Manage day to day operations, training, development and implementation of food safety and sanitation standards. I have been able to serve as a mentor for the Executive Chef and a banquet cook.
    • Created and implemented new menus for banquets to ensure maximum profitability of a 5 million dollar per year. Increased sales from $13.
    • Manage all aspects of food quality and presentation to ensure customer satisfaction. Develop and maintain positive working relationships with all vendors.
    • Develop and maintain positive working relationships with others to reach business goals. Respond to customer needs. Effectively resolve issues and/or grievances to the satisfaction of all involved parties.
  • 2017-12-272017-12-27

    Head Chef

    Icahn School of Medicine at Mount Sinai

    • Created a purchasing system for all food and labor cost. Responsible for ordering and inventory of goods. Implemented a new vendor tracking system to maintain a 25% product cost.
    • 2. Supervised kitchen staff of 12: Including restaurant scheduling, food cost control, menu development, and daily specials.
    • Weekly sales of $15 million, net-profit. Total of $4 million dollars in annual sales. Managed a team of 15 employees.
    • Maintained a food cost of 26% while maintaining a budgeted labor cost of 27%. All menu development and costing associated with the local farmers and market trends.
    • Created and executed menus for all menu items, including recipes, plate presentation, and plate presentation. Assisted in the development of new dishes and recipes.

 Mija Industries Inc.