Sous Chef

Joseph L Gause Jr 556 S Main St Woonsocket RI 02895 401-767-6842 or 401-290-7021 josephl.gausejr@yahoo.com • Objective: An interesting position with a growing company as a Sous Chef to utilizing my skills, experience and creativity. Summary: • Trained & Specialized in all areas of kitchen duties. • Work well in a high pressure environment. • Knowledge of catering functions. • Well-organized and efficient. • More than (20) years experience in cooking • Major strengths in planning, problem solving and communication. • Self-starting, goal-oriented strategist whose confidence, perseverance and vision promote success. • Quickly learn procedures and methods proven record of working within a budget. Professional Experience: Line Cook Longhorn Steak House Franklin Mass 11/2011 to 5/2012 Head Catering Chef New Haven Lawn Club New Haven CT 11/2004 to 04/2010 • Prepared and cooked foods of all types, on a regular basis and for special guests and functions. • Executed supervised and coordinated activities of kitchen workers to prepare and cook food for catering functions. • Demonstrated new cooking techniques and equipment to staff. • Checked the quantity and quality of received products Was instrumental in day to day operation of kitchen. • Checked the quality of raw and cooked food products to ensure that standards were met. • Trained and managed (5) to (10) chefs, and achieved significant improvements in their productivity. • Supervised and coordinated activities of cooks and workers engaged in food preparation. • Supervised and managed kitchen for a catering firm. • Inspected supplies, equipment, and work areas to ensure conformance to established standards. Arranged for equipment repaired. • Instructed cooks and other workers in the preparation, cooking, garnishing, and presentation of food. • Recorded production and operational data on specified forms and standards and regulations. Breakfast on the Green Derby, CT Head Line Chef 06/2003 to 11/2004 • Prepared and cooked foods of all types, on a regular basis and for special guests and functions. • Executed daily operations of kitchen. • Checked the quantity and quality of received products. • Checked the quality of raw and cooked food products to ensure that standards were met. • Inspected supplies, equipment, and work areas to ensure conformance to established standards. • Successfully handled day to day operation of kitchen. • Instructed cooks and other workers in the preparation, cooking, garnishing, and presentation of food. • Recorded production and operational data on specified forms. • Arranged for equipment repaired. • Monitored sanitation practices to ensure that employees followed standards and regulations. • Determined how food should be presented and created decorative food displays 1021 Country Club Sous Chef 06/1996 to 03/2003 • Prepared and cooked foods of all types, on a regular basis and for special guests and functions. • Executed daily operations of kitchen. • Demonstrated new cooking techniques and equipment to staff. • Checked the quantity and quality of received products. • Checked the quality of raw and cooked food products to ensure that standards were met • Inspected supplies, equipment, and work areas to ensure conformance to established standards. • Instructed cooks and other workers in the preparation, cooking, garnishing, and presentation of food. • Recorded production and operational data on specified forms. • Arranged for equipment purchased and repaired. • Analyzed recipes to assign prices to menu items, based on food, labor, and overhead costs. • Ordered and requisitioned food and other supplies needed to ensure efficient operation. • Monitored sanitation practices to ensure that employees followed standards and regulations. Education: Connecticut Culinary Institute 116 Main ST Farmington CT Certified Culinary Chef Degree Feb 25 1992 Community: Community Soup Kitchen, Christ Church 84 Broadway St New Haven Ct 06511. License: Connecticut Serve Safe: # ZZ20224994 Feb 25, 2008 Certified in Serve Safe Hazard Analysis Critical Control Point (HACCP) Feb 25, 2008

Baggage Porter

Woonsocket, RI