Kristin Lewis Address: 4400 N Masters Drive #1636, Fort Worth, TX 76137 | Phone: 480-278-2747

| Email: Kristinlewis92@gmail.com

Summary of Skills

Able to meet any deadline in a timely manner without sacrificing quality

Proficient in Stratton Warren Systems and MS Office applications

Great ability to multitask and pay close attention to detail

Excellent organizing and coordinating skills

Over 15 years of excellent customer service experience

Proven professional with great communication skills both written and verbal

Strong work ethic with willingness to work hard to achieve employer objective

Professional Experience

Flik International, Centurion Lounge DFW Airport, Grapevine, Texas 3/2016-Present

Sous Chef

Insure highest quality and presentation on buffet for exclusive airport lounge serving 800 to 1000 guests

daily.

Manage daily kitchen operations; identify and provide solutions for any problem areas.

Assist in organizing a successful monthly menu rotation by training and converting recipes to necessary

yields.

Provide only the freshest product by creating daily production lists and PAR levels based on business

volume.

Maintain an A rating with Department of Health by standardizing cleaning procedures and following strict

HACCAP guidelines.

EatZi’s Market and Bakery, Plano, Texas 8/2014-3/2016

Sous Chef

Increased sales by contributing two core menu items to market and an additional four items company wide.

Current gross sales amount of items over $60,000 year to date at market.

Responsible for daily inventory and par adjustments as needed based on current sales trends.

Maintain high food quality standards and strict recipe adherence with constant inspection and proper

employee training.

Developed daily, weekly and monthly cleaning lists per station throughout kitchen in order to organize and

add more structure to closing procedures.

Enforced strict recipe adherence per company standards in a unique dining establishment that offers house

made chef crafted meals.

Harrah’s Rincon Casino and Resort, Valley Center, California 6/2011-10/2012

Department Supervisor- Sous Chef

Responsible for the supervision of over 70 employees in various culinary outlets working closely with HR by

maintaining and updating employee files, screening applicants, performing interviews and training.

Analyzed merchandise performance within Main Kitchen and Employee Dining Room, adapted inventory as

needed to increase sales volume while maintaining a low cost of goods.

Finished $34,000 under budget in purchases for Main Kitchen and Garde Manger.

Developed and implemented new departmental performance standards in customer service, merchandising

and culinary procedures.

Increased customer satisfaction by revamping the Buffet Salad Bar and enhancing visual merchandising in

Employee Dining Room.

Managed and performed all outlet administrative duties such as scheduling, ordering and time record

tracking as well as coaching and conducting employee annual and bi-annual reviews.

AAA Four Diamond Resort since 2010.

ClubCorp, Canyon Crest Country Club, Riverside, California 6/2008-6/2011

Executive Chef

Planned and executed many events to include, weddings, various holiday banquets, service groups and

member oriented banquets.

Maintained and remained under company budget.

Development of recipes, techniques, portion control and pricing for food preparation to help ensure

consistent high food quality and minimize product cost

Instrumental in achieving $100,000 swing in positive F&B net from year prior.

Consistently maintained monthly cost of goods under 31%.

Awarded the ClubCorp 2009 Rising Star Award and the 2010 Food and Beverage Team of Excellence.

ClubCorp, Seville Golf and Country Club, Gilbert, Arizona 3/2008-6/2008

Assistant Chef, Lead Line Cook.

Responsible for daily specials, line management, food ordering, staff training, and expediting.

Assisted Chef with numerous private events in this top semi private country club doing 2.1 million/year in

F&B revenue.

Prepared meals for the high volume la carte outlets: Boleros at Seville and Agua Hydra Pool.

Managed and cleaned all food storage areas within the kitchen

Trained and supervised all line cooks.

Oversaw food inventory by monitoring proper food temperature, rotating and storing food properly.

Education

A.O.S. Culinary Arts, Le Cordon Bleu, Scottsdale Culinary Institute, Scottsdale Arizona 2006