Dorothy Gavin - Executive Sous Chef Resume Simple
SUMMARY
A highly motivated, energetic, and enthusiastic professional with over 15 years of experience in the culinary industry. I am a chef, sous chef, banquet manager, fine dining, and kitchen management.
SKILLS
  • training, staff training, scheduling, menu planning, food production, kitchen, production, ordering, inventory, inventory control, responsible, planning, management
  • service, prep, food prep, kitchen, food preparation, food handling, chef, closing
WORK EXPERIENCES
  • 2017-12-272017-12-27

    Executive Sous Chef

    Circle K

    • Responsible for all kitchen operations including menu planning, inventory control, ordering, training and supervision. Created and executed banquet and banquet menus.
    • Oversaw food production, scheduling, and training of staff. Ensured that all employees are trained in their proper techniques and techniques.
    • Scheduling, hiring, disciplinary action, and termination of employees. Assisted in the development of new menus. In charge of the daily duties of the BOH.
    • Assisted in the hiring, training, and development of staff. Trained and supervised new employees. Assured that all employees were consistently met.
    • Maintained a safe working and guest environment to reduce the risk of injury and accidents. Ensured all staff understood expectations and parameters of kitchen goals and daily scheduling.
    • Responsible for all ordering, inventory, and cost control for the restaurant. Created and implemented a menu and prep lists, and developed new and existing recipes to ensure a consistent product.
  • 2017-12-272017-12-27

    Line Cook

    Harris Teeter

    • As a Chef, I was in charge of prep and food service for the day, closing kitchen, and organizing the line.
    • Perform food preparation duties such as preparing salads, appetizers, and cold dishes. Take orders from customers and cook food requiring short preparation times.
    • Perform food preparation duties such as preparing salads, appetizers, and cold dishes, portioning, and brewing coffee.
    • Maintain a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers,sauteburners, convection oven, flat top range and refrigeration equipment.
    • Maintain a positive and professional approach with coworkers and customers. Stocks and rotates all food products. Maintain a clean and sanitary work area.
    • Follow proper food handling techniques and coordinates the use of time, material and equipment to avoid waste and unnecessary expense.

 OpenJAUS 

 American Farmland Trust