Noah Lasater
Phoenix
Summary
Highly skilled Executive Sous Chef with experience in managing culinary teams, developing innovative menus, and ensuring top-quality dining experiences. Strengths include strong leadership skills, creativity in menu development, and proficiency in diverse cooking techniques. Noteworthy impact includes elevating restaurant reputation through culinary excellence and consistently meeting high standard of food safety and quality.
Overview
3
3
years of professional experience
2026
2026
years of post-secondary education
1
1
Certification
Work History
Executive Sous Chef
Tempo Urban Bistro
Buckeye
08.2023 - Current
- Led kitchen operations during peak service hours, ensuring timely meal preparation and exceptional dish quality.
- Developed seasonal menu items in collaboration with the Executive Chef, enhancing guest satisfaction and driving repeat visits.
- Trained and mentored junior kitchen staff, improving their culinary skills and fostering a cohesive team environment.
- Streamlined food preparation processes, resulting in reduced waste and improved overall kitchen efficiency.
- Managed inventory control, ensuring optimal stock levels and minimizing food costs while maintaining quality standards.
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
- Provided support during high volume periods such as holidays or special events by managing extra help scheduling.
Lead Line Cook
Haymaker Restaurant
Buckeye
03.2025 - 04.2026
- Ensured compliance with health regulations and safety protocols, contributing to a safe and efficient kitchen environment.
- Trained new cooks on recipes, preparation methods, safety procedures and sanitation guidelines.
- Kept stations stocked and ready for use to maximize productivity.
- Troubleshot any kitchen equipment issues or malfunctions quickly and efficiently.
- Improved employee performance by providing constructive suggestions and encouragement.
- Performed other related duties as assigned by the Head Chef or Kitchen Manager.
Lead Line Cook
High Tide Seafood Bar And Grill
Buckeye
05.2025 - 10.2025
- Adhered to portion controls and presentation specifications.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Prepped garnishes to reduce wait times during lunch and dinner rush.
- Carried pans and trays of food to and from work stations, stove, and refrigerator.
- Prepared multiple orders at once for speedy service.
- Collaborated with team to deliver timely service of items.
- Kept up-to-date records of orders placed, received, stored, used, discarded or returned.
Education
Millennium High School
Goodyear, AZSkills
- Kitchen operations
- High-volume service
- Portion control
- Sanitation guidelines
- Culinary mentorship
- Recipe creation
- Culinary presentation
- Menu pricing
- ServSafe certification
- Fine-dining expertise
Languages
English
Native/ Bilingual
Spanish
Limited
Affiliations
- Cooking is what my life revolves around if I’m not at work working sauté or temping steaks I’m at home making ravioli or pizza dough
Certification
- ServSafe
- Food handlers card
- Culinary Arts
References
References available upon request.
Timeline
Lead Line Cook
High Tide Seafood Bar And Grill
05.2025 - 10.2025
Lead Line Cook
Haymaker Restaurant
03.2025 - 04.2026
Executive Sous Chef
Tempo Urban Bistro
08.2023 - Current
Millennium High School