Sandy Underwood
Sous Chef at Moonshine Patio Bar & Grill- Claim this Profile
Click to upgrade to our gold package
for the full feature experience.
Topline Score
Bio
Steven McNiff
I’ve had the pleasure of being a client of Sandy’s for about 10 years now. The first, and lasting, impression I got from Sandy was for off-the-menu private dinners for friends and family. She exhibits very high levels of professionalism, creativity and playfulness. I have followed her at every employer and continue to be impressed with her ability to know what I like and what I need to try. From the very basic (e.g. meatloaf and chicken fried quail) to the more elegant (e.g. grilled octopus and wild mushroom risotto), Sandy continues to be a trusted and valued chef and friend.
Steven McNiff
I’ve had the pleasure of being a client of Sandy’s for about 10 years now. The first, and lasting, impression I got from Sandy was for off-the-menu private dinners for friends and family. She exhibits very high levels of professionalism, creativity and playfulness. I have followed her at every employer and continue to be impressed with her ability to know what I like and what I need to try. From the very basic (e.g. meatloaf and chicken fried quail) to the more elegant (e.g. grilled octopus and wild mushroom risotto), Sandy continues to be a trusted and valued chef and friend.
Steven McNiff
I’ve had the pleasure of being a client of Sandy’s for about 10 years now. The first, and lasting, impression I got from Sandy was for off-the-menu private dinners for friends and family. She exhibits very high levels of professionalism, creativity and playfulness. I have followed her at every employer and continue to be impressed with her ability to know what I like and what I need to try. From the very basic (e.g. meatloaf and chicken fried quail) to the more elegant (e.g. grilled octopus and wild mushroom risotto), Sandy continues to be a trusted and valued chef and friend.
Steven McNiff
I’ve had the pleasure of being a client of Sandy’s for about 10 years now. The first, and lasting, impression I got from Sandy was for off-the-menu private dinners for friends and family. She exhibits very high levels of professionalism, creativity and playfulness. I have followed her at every employer and continue to be impressed with her ability to know what I like and what I need to try. From the very basic (e.g. meatloaf and chicken fried quail) to the more elegant (e.g. grilled octopus and wild mushroom risotto), Sandy continues to be a trusted and valued chef and friend.
Experience
-
Moonshine Patio Bar & Grill
-
United States
-
Entertainment Providers
-
1 - 100 Employee
-
Sous Chef
-
Sep 2021 - Present
-
-
-
Hyatt Hotels Corporation
-
United States
-
Hospitality
-
700 & Above Employee
-
Culinary Supervisor
-
Feb 2020 - Sep 2021
-
-
-
-
Sous Chef
-
Oct 2018 - Jan 2020
-
-
-
Blue Horizon Seafood
-
Houston, Texas Area
-
Retail Sales Manager
-
Oct 2016 - Oct 2018
Supervised day to day operations Customer service Inventory control Streamlined operations Employee training and hiring Educated employees and customers on seafood Supervised day to day operations Customer service Inventory control Streamlined operations Employee training and hiring Educated employees and customers on seafood
-
-
-
Raven Grill
-
United States
-
Restaurants
-
Executive Chef
-
Jul 2014 - Sep 2016
Redeveloped all kitchen operations Lowered food cost percentage Redeveloped the menu Employee training and hiring including FOH Inventory control Managed 25+ people Redeveloped all kitchen operations Lowered food cost percentage Redeveloped the menu Employee training and hiring including FOH Inventory control Managed 25+ people
-
-
-
Henderson Heights
-
Houston, Texas Area
-
Consulting Chef
-
Nov 2013 - Jul 2014
Developed all opening menus Oversaw all building out of kitchen Developed all kitchen operations and manuals Selected all food purveyors Employee training and hiring Purchased all opening equipment within budget Developed all opening menus Oversaw all building out of kitchen Developed all kitchen operations and manuals Selected all food purveyors Employee training and hiring Purchased all opening equipment within budget
-
-
-
Coppa Ristorante Italiano
-
Houston, Texas Area
-
Executive Sous Chef
-
Apr 2011 - Nov 2013
Labor cost control Menu management and development Food cost control Employee training and hiring Inventory control Purchasing management Assisted in planning new restaurant opening Labor cost control Menu management and development Food cost control Employee training and hiring Inventory control Purchasing management Assisted in planning new restaurant opening
-
-
-
-
Sous Chef
-
Jun 2010 - Apr 2011
Inventory control Creates daily specials Manages all ordering Training of all BOH and FOH employees Supervises all catering Menu development Food Cost management Inventory control Creates daily specials Manages all ordering Training of all BOH and FOH employees Supervises all catering Menu development Food Cost management
-
-
Education
-
2007 - 2009
The Art Institutes
Community
