Wallace Duarte
Hilton Head Island
Summary
Dynamic Executive Sous Chef with a proven track record at Frankie Bones American Restaurant, excelling in cost control and waste reduction. Adept at fostering teamwork and enhancing food presentation, I consistently deliver high-quality dishes while optimizing kitchen operations and mentoring staff to elevate culinary standards. Committed to maintaining exceptional customer satisfaction.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
BENNYS COASTAL KITCHEN
02.2024 - Current
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Developed and implemented staff training programs to elevate culinary skills and knowledge.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Monitored food production to verify quality and consistency.
Executive Sous Chef
Quarterdeck / The Sea Pines Resort
07.2023 - 07.2024
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Monitored food production to verify quality and consistency.
Executive Sous Chef / Executive Chef
Frankie Bones American Restaurant
02.2016 - 10.2022
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Implemented food cost and waste reduction initiatives to save money.
- Monitored food production to verify quality and consistency.
- Evaluated food products to verify freshness and quality.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
Education
Restaurant And Culinary Management - Food And Beverage
Southern New Hampshire University
Hooksett, NH06-2008
Skills
- Waste reduction
- Food presentation
- Cost control
- Recipe creation
- Safe food handling
- Inventory management
- Staff scheduling
- Attention to detail
- Kitchen staff management
- Team leadership
- ServSafe certification
- Hiring, training, and development
- Strong work ethic
- Customer service
- Budgeting and cost control
- Quality control
Certification
- Certified servsafe
- Certified Culinary Skills and Procedures, Southern New Hampshire University - 2 years
Languages
English
Professional Working
Spanish
Professional Working
Portuguese
Native or Bilingual
Italian
Limited Working
Timeline
Executive Sous Chef
BENNYS COASTAL KITCHEN
02.2024 - Current
Executive Sous Chef
Quarterdeck / The Sea Pines Resort
07.2023 - 07.2024
Executive Sous Chef / Executive Chef
Frankie Bones American Restaurant
02.2016 - 10.2022
Restaurant And Culinary Management - Food And Beverage
Southern New Hampshire University
Similar Profiles
Grace FerensicGrace Ferensic
Banquet Server at Libbeys Coastal KitchenBanquet Server at Libbeys Coastal Kitchen
Sasha HorneSasha Horne
Hospitality Worker at Coastal KitchenHospitality Worker at Coastal Kitchen
Kayla MauroKayla Mauro
Waitress at Captain Brads Coastal Kitchen SeafoodWaitress at Captain Brads Coastal Kitchen Seafood