1. Zachary Porter
517 N3rd Ave
Durant, OK 74701
Cell: 304-280-2271
E-Mail: zporter304@yahoo.com
Professional Summary
Sous Chef with over 16 years of experience. Quality-focused and efficient cook adept at
preparing and plating food in high energy, fast paced kitchens. Energetic culinary professional
with a blend of creativity, passion for food and exceptional cooking skills. Works well as a
dynamic leader in high-pressure settings.
Skills
Strong attention to safe food handling procedures
Quick learner
Dedicated team player
Food regulation compliance
Supply ordering ability
Meal preparation expertise
Food safety certified
Honest, trustworthy and punctual
Knowledge of standard portion sizes and recipes
2. Extensive food/beverage knowledge
Kitchen management
Food Standards enforcement
Flexible schedule availability
Able to handle food products frequently
Food Handler certificate
On time and reliable
Works well as part of a team
Work History
April 2016 to present
Choctaw Casino Durant, OK
Sous Chef
Prepared food items consistently and in compliance with recipes, portioning, cooking and waste
control guidelines.
Setting standards for portion size and minimizing waste.
Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
Instructed new staff in proper food preparation, food storage, use of kitchen equipment and
utensils, sanitation and safety issues.
Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen
work.
Led shifts while personally preparing food items and executing requests based on required
specifications.
Achieved and exceeded performance, budget and team goals.
Maintained smooth and timely operations in preparation and delivery of meals and kitchen
sanitation.
3. Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy
and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to
avoid cross-contamination.
Practiced safe food handling procedures at all times.
Positively engaged with customers, offering menu information, providing suggestions and
showing genuine appreciation for their business.
Promptly reported any maintenance and repair issues to Executive Chef.
July 2013 to April 2016
Choctaw Casino Durant, OK
Kitchen Supervisor for Blue Moon, Gilleys, and Butterfields Buffet
Prepared food items consistently and in compliance with recipes, portioning, cooking and waste
control guidelines.
Setting standards for portion size and minimizing waste.
Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
Instructed new staff in proper food preparation, food storage, use of kitchen equipment and
utensils, sanitation and safety issues.
Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen
work.
Led shifts while personally preparing food items and executing requests based on required
specifications.
Achieved and exceeded performance, budget and team goals.
Maintained smooth and timely operations in preparation and delivery of meals and kitchen
sanitation.
Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy
and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to
4. avoid cross-contamination.
Practiced safe food handling procedures at all times.
Promptly reported any maintenance and repair issues to Executive Chef.
May 2005 to July 2013
Wheeling Island Casino Wheeling, WV
Cook/First Cook
Prepared food items consistently and in compliance with recipes, portioning, cooking and waste
control guidelines.
Verified proper portion sizes and consistently attained high food quality standards.
Instructed new staff in proper food preparation, food storage, use of kitchen equipment and
utensils, sanitation and safety issues.
Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen
work.
Led shifts while personally preparing food items and executing requests based on required
specifications.
Regularly interacted with guests to obtain feedback on product quality and service levels.
Achieved and exceeded performance, budget and team goals.
Maintained smooth and timely operations in preparation and delivery of meals and kitchen
sanitation.
Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy
and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to
avoid cross-contamination.
Cooked and served food and meals in accordance with planned menus, diet plans, recipes,
portions, temperature control procedures and facility policies.
Positively engaged with customers, offering menu information, providing suggestions and
showing genuine appreciation for their business.
5. Practiced safe food handling procedures at all times.
Promptly reported any maintenance and repair issues to Executive Chef.
Recommended menu items to the Executive Chef for new dish development, holidays, special
events and promotions.
November 2000 to April 2004
Riverside Restaurant Wheeling, WV
Cook/ Night Supervisor
Prepared food items consistently and in compliance with recipes, portioning, cooking and waste
control guidelines.
Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling,
supervising, evaluating and enforcing discipline when necessary.
Verified proper portion sizes and consistently attained high food quality standards.
Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
Instructed new staff in proper food preparation, food storage, use of kitchen equipment and
utensils, sanitation and safety issues.
Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen
work.
Led shifts while personally preparing food items and executing requests based on required
specifications.
Maintained smooth and timely operations in preparation and delivery of meals and kitchen
sanitation.
Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy
and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to
avoid cross-contamination.
Positively engaged with customers, offering menu information, providing suggestions and
showing genuine appreciation for their business.
