Maisha Spann

Sous Chef

Location 15h@2xWashington D.C. Metro Area

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Summary

Motivated Sous Chef with culinary and management background.  Excels at leading a team producing high quality food.  Committed to guest satisfaction and prime standards.   Possess the ability to manage a kitchen staff in a high volume multi-unit environment.

Motivated Sous Chef with culinary and management background.  Excels at leading a team producing high quality food.  Committed to guest satisfaction and prime standards.   Possess the ability to manage a kitchen staff in a high volume multi-unit environment.

Work Experience
  • Sous Chef

    iPic Theaters
    Jan. 2014 to Present (2 years and 11 months)

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    Role & Tasks:

    • Member of the new store opening team.
    • Corporate training team for the N. Miami store opening.
    • Fast paced, high volume in theater dining.
    • Experience working in a multi-unit development.
    • Shift management. Supervise a team of line and prep cooks and dishwashers.
    • Maintained core standards and quality assurance.
    • Responsible for staff development.
    • Trained staff in food handling and kitchen cleanliness, compliance with recipes, portioning, and cooking.
    • Work on line on fry, grill, pizza, and pantry stations as needed.
    • Maintain systems in place. Create daily prep list based on par and supply.
    • Met sales, budget, and inventory cost controls.
    • Schedule appropriate number of staff according to daily needs and functions.
    • Order product and pay invoices.
    • Provide facility support for City Perch restaurant.

  • Chef

    Main Event Caterers
    Sep. 2012 to Present (4 years and 3 months)

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    Role & Tasks:

    • Set up a temporary kitchen at off premise events.
    • Check inventory to ensure food and display items are on hand.
    • Work on tasks and stations assigned by executive chef.
    • Maintain a clean and safe work environment.
    • Portion, arrange, and garnish food.
    • Prepare appetizers, salads, or cold dishes.
    • Stay organized and detail oriented.
    • Work and communicate with front of the house team to ensure food is delivered hot and on time.
    • Clean and restore event space to original condition.

  • Line Cook

    Main Event CaterersArlington, VA, US
    Sep. 2012 to Present (4 years and 3 months)

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    Role & Tasks:

    Set up a temporary kitchen for off premise events. Portion, arrange, and garnish food. Prepare all hot and cold dishes.

  • Line Cook

    Oct. 2013 to Oct. 2014 (12 months)

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    Role & Tasks:

    Prep menu items according to standardized recipes. Portion, arrange, garnish, and serve food to guests.
    Store and handle food properly by following HACCP procedures. Coordinate activities so that service and kitchen runs efficiently.
    Receive, inspect, and rotate all food products.

  • Externship

    Jan. 2012 to Mar. 2012 (2 months)

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    Role & Tasks:

    Prepare, season, and cook proteins and vegetables. Prepare a variety of food items in accordance with customer orders.
    Consistently follow recipes, portion control, and presentation specifications as set by the executive chef.
    Follow Hazardous Analysis and Critical Control Points procedures. Assists with cleaning, sanitation, and organization of kitchen, walk-in, and all storage areas.

  • Externship

    windows catering, Arlington, va
    Dec. 2011 to Mar. 2012 (3 months)

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    Role & Tasks:

    Daily food preparation according to customer orders. Prepare batch meals according to planned menus and standardized recipes.
    Efficient use of product to limit waste and maintain food cost.

Education
  • advanced culinary arts
    Stratford University
    Jan. 2012 to Jan. 2012
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