Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Christopher Lewis

Oak Park Heights,MN

Summary

I have almost seventeen years of experience working in fast-paced kitchens. I enjoy working as a team, and find it easy to get along with others. I am comfortable solving problems under pressure, and can maintain calmness in high-stress situations.

Overview

17
17
years of professional experience
1
1
Certification

Work History

Executive Sous Chef

Pool And Yacht Club
Lilydale, MN
08.2005 - Current
  • Control food costs and oversee quality, sanitation and safety processes.
  • Schedule and receive food and beverage deliveries, adhering to food cost and budget.
  • Delegate tasks throughout kitchen to ensure a successful lunch and dinner service.
  • Create new and exciting menu items for weekly specials.
  • Code invoices and update food costs.
  • Inventory food and supply stock to prepare and plan vendor orders.
  • Make all the daily soups, as well as numerous sauces, dressings, etc.
  • Promote good teamwork.

Education

Associate of Applied Science - Culinary

Le Cordon Bleu College of Culinary Art
Eagan, MN
09.2005

Skills

  • Team Leadership
  • Quality Control and Oversight
  • Inventory Management
  • Staff Supervision and Coordination
  • Hiring, Training and Development
  • Food Preparing, Plating and Presentation
  • Menu Planning

Certification

Certified Food Protection Manager

Timeline

Executive Sous Chef

Pool And Yacht Club
08.2005 - Current

Associate of Applied Science - Culinary

Le Cordon Bleu College of Culinary Art

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Christopher Lewis