The document provides a profile, experience, education, and skills summary for an experienced sous chef. The sous chef has over 10 years of experience in reputable kitchens, including currently serving as Sous Chef at Del Frisco's Grille in Texas since 2012. Prior experience includes positions as Sous Chef at Sorrento Ristorante' in Texas from 2009-2012 and at The Perfect Cafe' in Texas from 2010-2011. The individual has an Associates degree from Le Cordon Bleu Academy in Austin, Texas and is skilled in culinary techniques, coaching team members, and kitchen management.

1. PROFILE
Experienced, hardworking, dedicated, and loyal. Working in reputable kitchens has always
been a passion of mine. As a results oriented individual, I am great at delegating tasks in
order to get the job done. I am always willing to learn new ideas and progress not only
myself but the potential talents of those around me. While working in a fast paced
environment, I have become very confident at scheduling, organizing, and managing tasks
to proactive results.
EXPERIENCE
SOUS CHEF, DEL FRISCO’S GRILLE, TEXAS — 2012-PRESENT
Here, I am in control of: small wares, scheduling, ordering, operating supplies, creating features to
impress and drive sales, managing sanitation standards, and developing the team by being an
efficient leader in the kitchen. I have helped organize and execute beer dinners, wine dinners,
restaurant buyouts, and offsite events. I have done five new store openings, in addition to helping
out stores that were having staffing issues to ensure company standards were met and upheld.
SOUS CHEF, SORRENTO RISTORANTE’, KINGWOOD, TEXAS — 2009-2012
I assisted the kitchen with: scheduling, ordering, line development and execution, the usage and
maintenance of quality food supplies, and most importantly, aiding the restaurant to advance in a
fine dining environment. I also helped out with menu development, restaurant buyouts, and multiple
offsite events. In this time, I was able to learn skills from respected Italian chefs. For example, baking
breads from scratch, to re-inventing many classic, exquisite Italian dishes.
SOUS CHEF,THE PERFECT CAFE’, SPRING, TEXAS- 2010-2011
While at The Perfect Cafe, I learned menu development skills based upon the importance of
technical ordering. I was able to use these tools to embrace my passion for innovative food creation.
I worked alongside a French chef who encouraged my understanding of the core foundations for
running a kitchen. This opportunity allowed me to work in a kitchen that operated at a slower pace.
This was beneficial because it highlighted the detailed attention one should pay to dishes from start
to finish.
EDUCATION
Le’ Cordon Bleu Academy, Austin, Texas — Associates, 2005
The Woodlands High School, The Woodlands, Texas - Diploma, 2003
4545 Louetta Rd. Apt.1802 Spring, Texas (832)-851-4399 donovan.wood83@yahoo.com
D O N O V A N W O O D

2. SKILLS
Excellent culinary techniques with respect to butchering , knife cuts, and sauces. Coaching and
development of the team. Properly managing labor costs and hours. Creating and implementing
daily/weekly scheduled cleaning lists. Configuring and establishing par levels with prep items, food
items, and linen. Ordering produce and dry items to proper par levels. Efficiently ordering small
wares and operating supplies while maintaining a presented budget.
REFERENCES
Chef Jeff Taylor- 281-772-2504
Chef Thelma Portillo- 818-742-7545
Chef Carl Benko- 317-258-3500
Chef Alex Benoit- 281-908-8756