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SOUS-CHEF

Food Operations Manager

Beaufort, SC

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A culinary professional with nearly a decade of cooking and management experience.

Work Experience

SOUS-CHEF

Silvia's European
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Port Royal, SC
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2008 to 2010

• Preparing American, Italian, and European Cuisines 
• Reporting directly to the head Chef 
• Ordering and making sure meals are prepared properly 
• Facility quality assurance according to DEHAC standards

KITCHEN SUPERVISOR

Carolina Wings
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Port Royal, SC
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2006 to 2009

• Supervised 16 cooks 
• Managed all Operations of the kitchen 
• Maximized kitchen productivity and staff performance 
• Developed a good rapport with the local community

PRODUCTION MANAGER

Sodexho
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Parris Island, SC
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2002 to 2005

• Supervised 60 people and the production of over 4,000 Meals per day  
• Responsible for the hiring of and training of kitchen staff. 
• Kept the HACCP and temperature logs updated along with the recipe data 
• Responsible for keeping the CPP (Cost Per Plate) below average attributing to company savings 
 
United States Marine Corps 
FOOD SERVICE SPECIALIST/SOLDIER/MILITARY POLICE 
• Learned leadership, management, and interpersonal skills, that helped me to become a better individual 
• Responsible for serving soldiers in and out of combat zone. 
 
1998-2002

Education

PHYSICAL THERAPY/Business Administration- current

Technical College Of The Low Country

DIPLOMA

Northwestern High School
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Hyattsville, MD