Raymond Haywood
Philadelphia
Summary
Detail-oriented sous chef with a robust background in culinary techniques and kitchen management. Known for maintaining exceptional food quality and safety, ready to drive operational success and improve dining experiences.
Overview
17
17
years of professional experience
Work History
Sous chef,lead cook
pat's catering
Philadelphia
11.2011 - 06.2026
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Communicated effectively with front-of-house staff to coordinate service timing.
- Observed food safety and sanitation protocols to reduce germ spread.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
cook
Ruby Tuesday Restaurant
Springfield
03.2009 - 11.2011
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Followed established procedures and requirements for safe food handling, storage and service.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Resolved customer inquiries regarding menu items and dietary restrictions effectively.
cook
ARAMARK Sports and Entertainment
Philadelphia
01.2009 - 10.2010
Education
High School Diploma -
Overbrook High
Philadelphia, PA06-1991
Skills
- Kitchen operations management
- Culinary techniques
- Menu planning
- Food presentation
- Inventory management
- Food safety practices
- Customer service
Timeline
Sous chef,lead cook
pat's catering
11.2011 - 06.2026
cook
Ruby Tuesday Restaurant
03.2009 - 11.2011
cook
ARAMARK Sports and Entertainment
01.2009 - 10.2010
High School Diploma -
Overbrook High