Details
• implemented strategies to reduce food costs and waste, including introducing a food rotation system that reduced food spoilage by 45% and initiating the procurement of raw ingredients, resulting in a 5% reduction in costs;
• contributed to a 10% increase in revenue through effective menu planning, cost control, and improved operational efficiency;
• hosted numerous VIP guests, ensuring an exceptional dining experience showcasing leadership and culinary expertise in a high-pressure environment;
• contributed to maintaining the highest standards of culinary excellence in a TTT-certified environment, ensuring that all kitchen operations adhered to the resort's rigorous quality and sustainability practices;
• introduced organic meal options, expanding the menu to appeal to health-conscious guests;
• assumed full responsibility for kitchen management in the absence of the Executive Chef for extended periods, ensuring smooth operations and staff cohesion;
• acted as Manager on Duty, demonstrating leadership and decision-making abilities beyond the kitchen, and ensuring operational success across all areas of the business;
• co-managed a fast-paced kitchen environment with a team of over 30-line cooks;
• created and developed innovative new recipes and menus;
• led food preparation processes, ensuring consistency in both quality and presentation;
• trained and mentored junior culinary team members, helping to elevate their skills and enhance overall kitchen performance.
In addition, gained proficiency in using BirchStreet, PeoplesHR and FusionHR.
Skills
Experienced in team leadership, menu execution, station versatility, prep and line efficiency, inventory control, food safety compliance (HACCP), and training junior staff. Skilled in menu development, cost control, supplier negotiation, scheduling, kitchen operations, and event planning. Strong adaptability, cross-cultural communication, and customer interaction abilities, with a modern approach to kitchen tech.
About
Dynamic and highly skilled Sous Chef with over 10 years of experience in the culinary industry, adept at leading high-performing teams and driving operational excellence. Expertise in kitchen management, menu development, cost control, and financial planning, ensuring profitability and efficiency across all kitchen functions. Proficient in staff training and development, fostering a culture of innovation and continuous improvement. Proven track record of enhancing guest satisfaction by consistently delivering exceptional dining experiences. Strong background in inventory control, budgeting, and optimizing kitchen processes to improve productivity and reduce waste. Passionate about upholding the highest standards of quality, hygiene, and professionalism, with a commitment to achieving excellence in every aspect of kitchen operations.
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