1. 5531 SW KellyAve. 541-441-2245
Portland,OR97239 sunasa69@gmail.com
Sean Freeman
Objective
To utilize myculinaryskillsinleadingadetailed,collaborative,hardworkingteamasa souschef.
I strive tocontinuallydevelopmyculinaryartsand techniquesinaidingmychef.Thisincludesmanaging
service,maintainingproductinventory,andseasonal menucreation.IjumpinwhereverI'mneeded.As
a sous chef,Ibringmuch disciplineinleadingotherstocreate delicious,highqualitycuisine.Foodismy
passion,I'mworkingtoeventuallyleadakitchenof myown.
Work Experience
Aug '16 – Nov '16 Wayfinder Brewery Portland, OR
Kitchen Manager
• Run expo,make sure foodgoesoutexcellent
• Make sure night prep gets all prep done
• Make prep sheet, Call in produce order
• Make sure nightly cleaning/closing duties are done for cooks, prep and dishwashers
May '12 – Present Oregon Table Portland, OR
Sous Chef
• Prep, quality check all the product, make sure all dishes look good
• Run wheel, tickets go out in a timely manner, portion control
• Keep up with pars, order product
• Making sure dry storages,reach in’s,andfreezersare all organized,cleaned
andproduct isrotated/labeled
May '12 – May ‘16 The Double Tree by HIlton Portland, OR
Lead Line Cook/Supervisor
• Lunch/Dinner- All stations,setupandprepforall,qualitycheckforall product,made sure
all disheslookgoodandtaste good
• Run wheel,make sure ticketsare goingoutina timelymanner,portioncontrol
• Keepupwithpars,order product
• Making sure dry storages,reachs,walkinsandfreezersare all organized,cleaned
andproduct isrotated/labeled
• InventoryforGather
• Ordering forGather
First Cook/Supervisor
• Openkitcheninmorning,setupbreakfastbuffet
• Execute anybanquetsoccurringinthe morning,andin the afternoon
• Make sauces,starches,grainsfornightbanquets,helpexecute if needed
• Helpout wherevernecessary;be itonthe breakfastline,lunchline orneedingtohelpwith
prepfor lunch/dinner
• Orderingwhenneeded
Education
Graduated October 2011 Oregon Culinary Institute (OCI) Portland, OR
Associates of Culinary Management
