Abraham Cheatham

Sous Chef

Location 15h@2xPhiladelphia, PA

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Summary

Five years resturant experience with three years in from scratch kitchens. Very focused on the quality of food and the plating. Comfortable in fast paced atmospheres and excellent at multitasking. Memorize recipes with ease. I personally like working with big cuts of meat and making sauces. I worked for Chef Chip Roman for one year at Mica before g... Read more

Five years resturant experience with three years in from scratch kitchens. Very focused on the quality of food and the plating. Comfortable in fast paced atmospheres and excellent at multitasking. Memorize recipes with ease. I personally like working with big cuts of meat and making sauces. I worked for Chef Chip Roman for one year at Mica before going to White dog café. At White dog café I worked as a line cook for a year and a half before getting promoted to Sous Chef. I am looking to be apart of a smaller restuarant and to cook more inspiring food. As a cook I feel that I am very technical about getting the best flavors and textures out of the food that I cook. Contemporary American cuisine is defiantly my cooking style. Lately I have been playing around with different cures, brines, smoking and fermentations. I would love to get in to doing more charcuterie and dehydrations. As a sous chef here at White dog café I work closely with the line and making sure they have everything they need for the day and making sure everything is up to our standards. Also it is my job to teach them any new techniques that they might not know.

Work Experience
  • Sous Chef

    White Dog CafeHaverford, PA, US
    May. 2014 to Nov. 2016 (2 years and 6 months)

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    Role & Tasks:

    I originally started at the philly location, then was transferred to this location after it was opened. My job is to work with the line cooks and make sure everything is up to our standard with cleanliness, and food. Also Help with any butcher needs that need to be taken care of or and big picture prep items, and closing at the end of the night. It is also my job to order any paper products and chemicals that we may need.

  • Line Cook

    MicaPhiladelphia, PA, US
    May. 2013 to Mar. 2014 (10 months)

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    Role & Tasks:

    I prep and cook all of their proteins and I make the sauces that go with all of the meats. I also do a lot of charcuterie, like hams, pancetta, and bacon.

  • Line Cook

    carrabba's
    Feb. 2012 to Apr. 2013 (1 year and 1 month)

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    Role & Tasks:

    A normal day for me is to come in and open sauté, grill, and inside expo. Then I work the lunch and dinner shift.

  • Line Cook

    Firebirds Wood Fired GrillCollegeville, PA, US
    Feb. 2012 to Apr. 2013 (1 year and 1 month)

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    Role & Tasks:

    pantry

  • Line Cook

    buffalo wild wings
    Mar. 2011 to Nov. 2011 (8 months)

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    Role & Tasks:

    grill

  • Line Cook

    NY Bagel
    Mar. 2010 to Feb. 2011 (11 months)

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    Role & Tasks:

    cashier, grill, deli prep

Education
Skills

Advanced Knife Handling

Ordering / Purchasing

Ordering / Receiving

Over 300 covers a night

Pasta Cooking

Dressings

Pasta making

Enforcement Of Safety / Sanitation Standards

Portioning

Expediting

Family Meal

Receiving/Organizing

Fish Cookery

Sauce Development

Fish butchery

Saute

Servesafe Certified

Food Cost Optimization

Smoking

Food Safety Knowledge

Sous-vide

Food Styling

Frying

General knife handling

Ticket Management

Gluten Free

Grilling

Kitchen Cleaning/Sanitation

Vegan / Vegetarian Cooking

Vegetable Breakdown

Meat Butchery

Vegetable cookery

Meat Cookery

Interests
charcuterie
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