ARMON RANDOLPH
Ladson
Summary
Experienced chef with over 20 years of proven career in the hospitality industry. My studies and experience in multiple properties allow me to develop strong skills in the Culinary Arts, and management of high-volume kitchens. High qualities to execute culinary operations of high-volume banquets, catering, and fine dining. My professional background has allowed me to develop my qualities as a leader in the kitchen, giving me the ability to manage all operations of a kitchen, fulfilling the vision and demands of the company to ensure success.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Sous Chef
The Matador
Charleston
12.2024 - Current
- Prepared high-quality dishes in a fast-paced kitchen environment.
- Managed kitchen staff and coordinated daily food production schedules.
- Monitored inventory levels and assisted with ordering supplies as needed.
- Collaborated with front-of-house staff to ensure smooth service operations.
- Created a positive work environment by encouraging teamwork among staff members.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Ensured food preparation and presentation met high standards of quality and sanitation.
Banquets Sous Chef
Wild Dunes Resort
Isle Of Palms
11.2023 - 10.2024
- Coordination of daily kitchen duties, assigning tasks to cooks and supervisors.
- Preparation of food preparation sheets for all events, according to quantities and budgets.
- Approve and create menus and new recipes according the culinary director
- Prepare and manage plate ups and set ups for 450 plus people.
- Work closely with the Sr Sous Chef in the fulfillment of all culinary operations, ensuring compliance with all company standards.
- Lead, motivate and actively communicate in writing and verbally with more than 24 members including J-1 Visa, H-2 Visa and Temps.
- Oversee that all cleaning standards in the kitchen are met according to hotel and State standards.
- Expert in the maintenance of a Safe and Hygienic work environment.
- High inventory control and budget management skills.
- Mastering the execution of modern and traditional culinary techniques.
- Ability to develop new recipes in line with the company's demand and new trends.
- Professional in leading and motivating kitchen teams.
Assistant Restaurant General Manager
McDonald´s
Boiling Springs
03.2021 - 10.2023
- Department Supervision and oversee all the operations.
- Managing the team and developing team performance.
- Maintain a safe and sanitary work environment.
- Make sure company standard and regulations are followed correctly.
- Trained kitchen staff on proper sanitation techniques, safe food handling procedures, menu items, cooking times.
- Assisted in daily restaurant operations and ensured compliance with company standards.
Executive Sous Chef
Rick Erwins Level 10 AC Marriot
Spartanburg
08.2020 - 09.2021
- Assisted the Executive Chef in food hygiene and safety work environment.
- Create menus, schedule, ordering to ensure that we have everything we need.
- Handle financial and labor in which we run a profitable business.
- Supervised kitchen staff to ensure consistent food quality and presentation.
- Managed inventory levels to minimize waste and optimize supply costs.
- Trained junior chefs in cooking techniques and kitchen safety protocols.
Chef Manager
AVI Food Systems
Warren
04.2018 - 03.2020
- Maintain a safe and sanitary work environment according to the State regulations.
- Make sure AVI rules and regulations are followed and correctly apply.
- Create new menus according to the clients expectations, making insurance following the budget and company standards.
- Prepare meals from scratch daily.
- Execute General Manager position and Executive Chef position at the same time.
Education
Culinary Arts Degree -
Virginia Collage
Florence, SCSkills
- Workplace hygiene and safety
- Culinary operations management
- Inventory coordination
- Budget management strategies
- Modern and traditional cooking techniques
- Recipe innovation
- Leadership in kitchen teams
- Conflict resolution
- Time management
- Mentoring and coaching
- Allergen awareness
Certification
Servsafe
Timeline
Sous Chef
The Matador
12.2024 - Current
Banquets Sous Chef
Wild Dunes Resort
11.2023 - 10.2024
Assistant Restaurant General Manager
McDonald´s
03.2021 - 10.2023
Executive Sous Chef
Rick Erwins Level 10 AC Marriot
08.2020 - 09.2021
Chef Manager
AVI Food Systems
04.2018 - 03.2020
Culinary Arts Degree -
Virginia Collage