Austyn Rende
Littleton
Summary
Dynamic Executive Sous Chef with a proven track record at Mountain View Grand, excelling in menu development and cost control. Expert in culinary techniques and food presentation, I enhance customer satisfaction while ensuring sanitation standards. Adept at training staff and managing high-volume operations, I consistently deliver exceptional dining experiences.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
Mountain View Grand
05.2025 - Current
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Butcher
Frys Food
12.2024 - 05.2025
- Adhere to safety and cleanliness standards and maintained equipment.
- Performed meat inspections and checked temperature environment to maximize food safety.
- Used boning knife, skewers and twine to shape, lace, and tie roasts.
- Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
Banquet Supervisor (kitchen)
Loews Hotels
11.2023 - 12.2024
- Directed and managed banquet functions for 100-1000 person events.
- Oversaw timeliness and quality of food delivery at high-volume events.
- Supervised and mentored kitchen and serving staff.
- Liaised with venue management to monitor logistics and timelines.
Sous Chef
Wilderness Club
05.2023 - 10.2023
- Evaluated food products to verify freshness and quality.
- Disciplined and dedicated to meeting high-quality standards.
- Utilized culinary techniques to create visually appealing dishes.
- Participated in food tastings and taste tests.
Sous Chef
Under Canvas
04.2020 - 08.2022
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored food production to verify quality and consistency.
- Assisted with menu development and planning.
Education
High School Diploma -
Pima Community College
Tucson, AZCulinary Arts
Ironwood Ridge
Tucson, AZ01-2015
Skills
- Waste reduction
- Recipe creation
- Allergy awareness
- Sanitation standards
- Food presentation
- Culinary techniques
- Menu pricing
- Cost control
- Menu development
- Kitchen management
- Recipes and menu planning
- Business operations oversight
- Food and beverage pairing
Accomplishments
As a chef i have accomplshed a lot between menu creaion and training J1 staff. I have also traveled all over the country learning new dishes and techniques.
Certification
- Licensed servesafe Manager
Timeline
Executive Sous Chef
Mountain View Grand
05.2025 - Current
Butcher
Frys Food
12.2024 - 05.2025
Banquet Supervisor (kitchen)
Loews Hotels
11.2023 - 12.2024
Sous Chef
Wilderness Club
05.2023 - 10.2023
Sous Chef
Under Canvas
04.2020 - 08.2022
High School Diploma -
Pima Community College
Culinary Arts
Ironwood Ridge