Food Service Sous Chef
Resume:
Mark Grasseschi
*** ********** ****** - *********, ** 01604
Employment History & Work Experience
Summary
Skilled chef with excellent knife skills and 40 years of experience in a variety of kitchen environments. ServSafe© Certified with areas of expertise in cost management and budgeting, portion control and inventory optimization, as well as scheduling, ordering, and management.
Core Competencies
& Skill Sets
●Monitoring of food storage and inventory to ensure supplies were safe and secure, and utilized in an efficient and economic manner to prevent waste.
●Handling, preparing and storing of all food according to proper procedures and safe food handling guidelines.
●When appropriate, following established menus using standardized recipes, as well as preparing foods requiring altered textures and therapeutic diets.
●Exceptional creativity when asked to develop new dishes in a more consumer based environment.
●Managing time efficiently to ensure that meals are prepared and served at appropriate temperature, on time, and visually appealing.
●Maintaining food service work spaces in clean and safe condition at all times according to procedure. Cleaning workspaces and cooking and serving equipment according to department procedures.
●Clearly communicating with all members of the culinary teams and management in all establishments.
●Managing the kitchen to accomplish tasks assigned in the most efficient and productive manner possible.
●Maintaining knowledge of Infection Control, Fire, and Safety policies, including proper use of personal protective equipment.
●Demonstrating proper storage and handling of all chemicals.
●Supervising and scheduling kitchen staff as appropriate.
Employment History
1983-1985 U.S. Army, Food Service Specialist
1985 - 1987 Brew City, Sous Chef
1987-1990 Dalton Rest Home, Head Chef
1990-1995 College of the Holy Cross, Sous Chef
1995 - 2000 Notre Dame LTCC, Chef/Supervisor
2000-2004 Oakdale Nursing Home, Chef/Manager
2005-2014 Worcester Rehab, Chef/Supervisor
2015-2020 Bose Corporation, Chef
References
David Oriol, Notre Dame
Mark Walton, Worcester Rehab
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