Deaireo Wilson
Austell
Summary
Gifted Sous Chef with undeniable talents in developing menus to draw in clientele. A passionate individual creating healthy dishes that generate new challenges in creating tasty meals for a successful establishment. Currently seeking to maintain a full-time position that offers professional challenges utilizing interpersonal skills, excellent time management, and problem-solving skills.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Lead Chef
National Cash Registry, NCR
01.2021 - Current
- Improved kitchen efficiency by implementing streamlined processes for food preparation and plating.
- Increased customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Collaborated with management to develop seasonal menus, considering guest preferences and market trends.
- Enhanced culinary quality by developing innovative recipes and refining existing menu items.
- Continuously improved culinary techniques through professional development opportunities such as workshops, seminars, and industry conferences.
- Ensured adherence to food safety regulations by implementing strict sanitation protocols within the kitchen environment.
- Fostered an inclusive work environment where employees from diverse backgrounds felt valued.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Disciplined and dedicated to meeting high-quality standards.
Chef De Cuisine
Local 479
07.2021 - Current
- Created menus and designed corresponding recipes for Local 479
- Developed recipes and menus by applying understanding of market demand and culinary trends,
- Planned and directed high-volume food preparation in fast-paced environment.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Arranged for kitchen equipment maintenance and repair when needed.
Event Chef
Dogwood Catering
06.2021 - Current
- Conceptualized menus to account for dietary restrictions, food allergies and personal requests.
- Crafted exciting catering options for clients.
- Cooked for large groups of people and managing various types of food for large events.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored and controlled overhead and production costs with responsibility for profit and loss.
- Followed all safety instructions to avoid injuries when operating heavy equipment in kitchen.
- Created catering menu based upon client specifications, event type, dietary needs and budget
Lead Chef
Sweet Magnolia Catering
02.2017 - Current
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Interacted with guests to obtain feedback on product quality and service levels.
- Handled catering scheduling, ordered food and planned events.
- Coordinated with event planners for floor and table layouts, guest numbers and overall catering needs.
- Met face-to-face with clients of diverse backgrounds to discuss specific needs and considerations, designing unique garnishes, table settings and plate displays to suit each group's theme.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Verified compliance in preparation of menu items and customer special requests.
- Supervised and enhanced work of 15-person team producing more than 150 plates per day.
Lead 2 (Supervisor)
Wellstar Hospital
09.2011 - 06.2021
- Trained and managed kitchen personnel and supervised related culinary activity.
- Introduced new market items and spearheaded production of highly popular Sunday brunch.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored and controlled overhead and production costs with responsibility for profit and loss.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Carried out day-to-day duties accurately and efficiently.
- Devoted special emphasis to punctuality and worked to maintain outstanding attendance record.
Line Cook
Café Intermezzo
02.2010 - 07.2011
- Under the supervision of Chef Willie Harris served guest in Hartsfield Jackson Atlanta International Airport
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Handled portion control activities according to specified instructions provided by chef.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for business.
Culinary Assistant Cook
Walt Disney World
08.2008 - 03.2009
- With the help of the team served over 1500 guest daily.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Worked with chef to prepare daily food specials and other supplies.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
Education
Associates Degree - Culinary Arts
Le Cordon Bleu College of Culinary Arts
Tucker, GA2009
High School Diploma -
Carlton J. Kell High School
Marietta, GA2007
Skills
- Standards Compliance
- Sanitation and Cleaning
- Equipment Inspection and Maintenance
- Supply Ordering
- Special Events and Catering
- Recipe Development
- Cooking Technique Demonstrations
- Decision Making
- Staff Scheduling
- Team Leadership
- Creative Thinking
- Current in Culinary Trends
- Food Preparing, Plating, and Presentation
- 600 person events
Certification
Servsafe Certified
Languages
English
Full Professional
Spanish
Full Professional
Timeline
Chef De Cuisine
Local 479
07.2021 - Current
Event Chef
Dogwood Catering
06.2021 - Current
Lead Chef
National Cash Registry, NCR
01.2021 - Current
Lead Chef
Sweet Magnolia Catering
02.2017 - Current
Lead 2 (Supervisor)
Wellstar Hospital
09.2011 - 06.2021
Line Cook
Café Intermezzo
02.2010 - 07.2011
Culinary Assistant Cook
Walt Disney World
08.2008 - 03.2009
Associates Degree - Culinary Arts
Le Cordon Bleu College of Culinary Arts
High School Diploma -
Carlton J. Kell High School
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