Chambers Donovan Email & Phone Number

Atlanta

• SOUS CHEF Support a $2.4 million annual revenue cafeteria and executive catering operation at the Federal Reserve Bank of Atlanta. Purchase food and supplies. Supervise a team of 9 kitchen staff.
• Prepares or directs preparation of food by the kitchen staff. Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes.
• Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Sodexo and regulatory standards.
• Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned.
• Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed.
• Plans and prepares menus for special events upon requested by the executive.

Greater Atlanta Area

• Support $940,000 account with P&L responsibility for food services and catering. Support a staff of 12 in the delivery of services in accordance with company standards.
• Supervised kitchen staff in food preparation, safe handling, and operation of equipment, food safety and sanitation standards.
• Inventoried of food and non-food supplies to stay within established guidelines while assuring that necessary product is on hand for cycle the menu.
• Planned and prepared menus for banquet request orders.
• Established and maintains cleaning and maintenance schedules for equipment, storage and work areas. Make sure that kitchen staff follows and completes schedules as assigned.
• Participated and managed resident food committee improvement program

Education record

Associate'S Degree, Restaurant / Foodservice Management

Hotel & Restaurant Food Service Management