Objective To always improve the never ending tedious task performances in the kitchen. There is always something that needs improvement. Never would I want to change the wheel that works fine. On the other hand procedure, organization, and communication are the killer of a kitchen. There can never be enough organization, communication, and procedures. By achieving these three objectives in turn increases moral in the kitchen, consistency of food improves. Daily operation of the kitchen flows as it should, and become more efficient in production and service.
Experience
••••• to ••••• Executive Chef
•••••Perrys Steakhouse & Grill, Austin Texas
•••••Weekly revenue of •••••,•••••,•••••, Controllable Labor •••••%, and Food Cost •••••%. Pork chop Fridays was the most challenging task to manage. Perry’s would sell ••••• pork chops in four hours. Managed ••••• back of the house employees and ••••• wait staff, manage two chefs, Executive Sous chef and a Sous chef. Having two chefs that were fairly new to Perry’s kept me on my toes with educating them on recipes and policies and procedures that Perry’s his set as the standard. Improving moral in the kitchen with a communication board, detailed instructions for each station and party reservation. Wine dinners up to ••••• people were available upon request. These menus were made by me and my chefs.
••••• to ••••• Executive Sous Chef
•••••Perrys Steakhouse & Grill, Austin, TX
•••••Transferred to Austin as Executive Sous chef. My main objective as Executive Sous chef was to organize the kitchen in a manner that was most productive for Perry’s concept. One of the most challenging tasks was trying to place equipment in the most efficient pattern for production of the menu. All small attachments for mixers and other equipment all had a place for organization purpose improving productivity and down time looking for what is needed to finish tasks set before an employee in the kitchen. The stations were all organized with labels on all holding coolers for placement of components to each dish. Making the set up of the station more effective, accompanied with prep sheets improved productivity.
••••• to ••••• Executive Sous Chef
•••••Perrys Steakhouse & Grill, Woodlands Houston, TX
•••••Transferred to the Woodlands my main concern was employment. The staff there needed education on basic cooking techniques. The food that was being produced can be improved tenfold if that person cooking is well educated on food product and skills. To remedy this I spent one on one time with each employee training on time management, and basic cooking techniques. The kitchen also needed walk in cooler organization. Implemented new storage system for herbs and vegetables to keep rotation more simplistic.
••••• to ••••• Executive Sous Chef
•••••Perrys Steakhouse & Grill, Cypresswood Houston, TX
•••••Promoted to Executive Sous Chef with new responsibility such as all schedules and ordering of all products and keeping pars up for the dry aging of all the prime beef. As well as keeping pars up on prep, soups and sauces. As Executive Sous chef I had a sous chef under me that I was training for line preparation and soups and sauces. My daily tasks consisted of daily prep lists, and butchering all cuts of beef Rib Eyes, New York strips, as well as bone in Rib Eyes and New York Strips. Filets were in 8oz, •••••oz, and •••••oz center cuts. All other cuts like lamb, veal, salmon, snapper, and sea bass were all my responsibility for keeping fresh and cleaned for service. As well as keeping my Sous chef busy with furthering his knowledge of soups and sauces giving him a well rounded working procedure that he is comfortable with.
••••• to ••••• Sous Chef
•••••Perrys Steakhouse & Grill, Cypresswood Houston, TX
•••••Promoted to Sous Chef with specific tasks assigned to me. Controlling labor coast by way of making the pastry and salad station schedules keeping in mind allocated hours that were given by corporate office. As well as closing duties. And maintain a cleaning schedule for the kitchen form the ceiling tiles down to the floor tiles. Training new staff on station procedures and preparation standards.
••••• to ••••• Lead Pastries and Baker
•••••Perrys Steakhouse & Grill, Cypresswood Houston, TX
•••••Opening Cypresswood as lead baker maintaining par counts on pastries and house bread was my greatest challenge. Organize pastry station so that it is more productive, for service. Setting up prep lists and par counts from previous stores product mixes. Training salad and party station employees on product and procedures for each dessert dish.
••••• to ••••• Lead Pastry
•••••Perrys Steakhouse & Grill, Sugarland, TX
•••••Lead pastry position is in charge of setting up station condiments, sauces, garnishes and cooking tarts for service. Maintain a clean station and proper sanitation habits.
••••• to ••••• Pastry Chef
•••••Ouiseis Table, Houston, TX
•••••Daily tasks consisted of making butter milk biscuits for the evening shift and all tarts and pies. Sauces and garnishes were all made day to day to ensure freshness.
Education
••••• The Art Institute Houston
•••••Associate, Culinary
•••••GPA: ••••• All aspects of the culinary industry including costing, cooking techniques, Profit and lost statements, product control, portion control, cost control, labor control and safety and sanitation.
