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 completed meals to ensure quality.• 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.• Makes decisions regarding utilization of leftover food products staying within Sodexo guidelines.• Complies with Sodexo, state and local health sanitation regulations and department sanitation procedures as evidenced through third-party audits. • Ensures staff assists in achieving stated customer satisfaction goals. • Control food cost by ensure adherence to recipes and product specifications. Train kitchen staff on all new menus.• Complete daily food orders based upon scheduled banquet events and projected levels of business. • Conduct inspections of kitchen equipment and correct any deficiencies

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• Abide by federal, state and local health and sanitation regulations and department sanitation procedures through local health department audits.

Education record

Associate'S Degree, Restaurant / Foodservice Management

Hotel & Restaurant Food Service Management